My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always perfectly moist and lemony!
I have been making this equivalent lemon portion for a really long time. It’s my “go to” when just lemon portion will do. The way that I’ve never presented it on this point is essentially my conviction that perhaps the web didn’t actually require another lemon portion formula. In any case, what the hell. It’s acceptable, it’s attempted and tried (many, ordinarily!) and for any individual who presently can’t seem to view as their “go to” lemon portion, it’s certainly deserving of thought.
I guess lemon portion is fairly emotional. What makes this portion a champ for me is the beautiful surface (not very light, not very thick), the ideal degree of wetness (not very sleek, never dry) and the perfect measure of lemon. With this one, the hit of lemon really comes more from the frosting than the cake, however there is clearly some lemon in the cake. However, it’s in the lemon coat that the ideal equilibrium is struck, so most certainly don’t skirt that.
The last point I love about this portion, is that it needs just 1 enormous lemon and essentially run of the mill storage space and refrigerator things to make it. That implies I’m constantly loaded to make this one, which has proved to be useful commonly when I really wanted a little something uniquely great to share or gift.
Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully!
PREP TIME 10 mins
COOK TIME 55 mins
TOTAL TIME 1 hr 5 mins
COURSE Dessert, Snack
- 1/2 cup butter, salted, or unsalted, at room temperature
- 1 cup white sugar
- 3 large eggs, at room temperature
- 2 Tbsp lemon zest, from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream, removed from fridge 15 minutes before using
- 1/2 cup icing/confectioners’ sugar
- 1 Tbsp lemon juice, plus more, as needed
- Preheat oven to 325 F. (not convection bake). Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the “handles” to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about “4 or 5” on a KitchenAid mixer) until light coloured and fluffy. (Don’t skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8×4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
- Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
- Calories: 290kcal
- Carbohydrates: 41g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 84mg
- Sodium: 199mg
- Potassium: 64mg
- Sugar: 26g
- Vitamin A: 410IU
- Vitamin C: 2.7mg
- Calcium: 29mg
- Iron: 1.1mg