Quick Lemon Pound Cake Recipe: Ingredients: – 1½ cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon salt – 1 cup granulated sugar – ½ cup unsalted butter, softened
– 3 large egg – ½ cup sour cream – Zest of 1 lemon – Juice of 1 lemon – 1 teaspoon vanilla extract
For the Lemon Glaze: – 1 cup powdered sugar – 2-3 tablespoons lemon juice
Instructions: 1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
1. Beat in the eggs, one at a time, mixing well after each addition. 2. Add the sour cream, lemon zest, lemon juice, and vanilla extract to the wet mixture, and mix until well combined. 3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
1. Pour the batter into the prepared loaf pan or bundt pan, and smooth the top with a spatula. 2. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. 3. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
Once the cake is done baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
1. Drizzle the lemon glaze over the warm cake, allowing it to set before slicing and serving.
stay turned for development