Lemon Drizzle Pound Cake

Welcome to the delightful world of Zesty Lemon Bliss Pound Cake, a treat that perfectly balances the tangy brightness of fresh lemons with the rich, moist texture of a classic pound cake. This cake is not just a dessert; it’s an experience that tantalizes your taste buds and adds a sunny touch to any occasion. Whether you’re serving it at an afternoon tea, enjoying a slice after dinner, or celebrating a special moment with friends and family, this cake is sure to impress. Its vibrant flavor and tender crumb make it a favorite among both novice bakers and seasoned chefs alike.

Indulge in the refreshing taste of Zesty Lemon Bliss Pound Cake, where the vibrant zing of fresh lemons meets the rich, moist texture of classic pound cake. Perfect for any occasion, this delightful dessert is sure to impress at tea parties, dinner gatherings, or family events. Discover the simple steps to create this showstopper, along with tips on ingredients that enhance flavor and texture. Elevate your baking skills and spread joy with each delicious slice.

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Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs, at room temperature

2 tbsp lemon zest (about 2 lemons)

½ cup sour cream, at room temperature

1 tsp vanilla extract

1 tbsp fresh lemon juice

For the Lemon Drizzle:

1 cup powdered sugar

2-3 tbsp fresh lemon juice

Additional lemon zest for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.

Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl to ensure even mixing.

Incorporate Zest and Wet Ingredients: Mix in the lemon zest, sour cream, vanilla extract, and fresh lemon juice until well blended.

Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.

Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake the Cake: Bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Make the Lemon Drizzle: While the cake is baking, prepare the lemon drizzle. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency if needed (it should be pourable but thick).

Cool and Drizzle: Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Turn it out onto a wire rack to cool completely. When cool, drizzle the lemon glaze over the top, allowing it to soak in.

Garnish and Serve: If desired, sprinkle some extra lemon zest on top for an added touch. Slice your lemon drizzle pound cake and enjoy!

Prep Time, Total Time, Servings: 20 mins | 1 hr 30 mins | 8 slices