Lemon Loaf Pound Cake

My Lemon loaf pound cake has sour cream and lemon juice in the cake for extra moistness and taste as well as the lemon zest. If you are watching your sugar, you won’t miss the glaze too much if you were to say, skip it.

Using cake flour gives it the fine texture I was looking for, and also makes it so melt in your mouth!

Baking at a lower temperature, 325°F (165°C) allows it to rise slowly, reducing air pockets and overbrowning.

I have been craving a lemon loaf pound cake –lemon glazed, for months. 

Talk about self restraint!

I dedicate this Lemon Loaf Pound Cake for my most wonderful friend Kim, who said she would like one, but currently all I can send her is the recipe.  I will make it for you one day, I am sure of it.

Until then, make it yourself!  It’s wonderful with tea, or you can take it to the beach!

How to Make my Lemon Loaf Pound Cake

Preheat oven to 325°F (165°C)

1. Line or grease and flour a 9”x5” (23×12.5cm) loaf pan.  You could use a smaller loaf pan, but add more time.  Depending on the size, I’ll say start with an extra 5-7 minutes.

2. Wash, zest and juice the lemons. I suggest organic lemons especially since the peel is being used.

3. Combine the sour cream with 2 Tbsp lemon juice.  Set aside.

4. Sift together the flours, baking powder and salt.

You could just combine them, but sifting will give the lemon loaf pound cake more lift.

5. Cream together the butter, and sugar. Add in the zest and beat for 3-5 minutes.

If the butter is warm and has a shine, it may be too soft.  It will still be fine to use.  However, less soft, not cold, but cool room temperature, allows the batter to hold it’s shape and have more structure.

6. Beat in the 3 eggs one at a time, adding the next after each is fully incorporated.

Scrape the mixing bowl often.

7. Add the vanilla.

8. Add in ½ of the dry ingredients, and starting slowly, combine well.

9. Add the sour cream and lemon juice mixture, combine.

10. Mix in the rest of the dry ingredients.

11. Spread into the prepared loaf pan.  Shake and tap a few times on the counter to release any large bubbles.

Bake at 325°F (165°C) for about 65 minutes.

To be sure, test with a toothpick or cake tester for doneness.

Cool your lemon loaf pound cake before you finish it with the glaze.

For the glaze

Add most of the lemon juice to the icing sugar.  Mix, then add more as needed.  Beat in the melted butter if using.

Check the lemon glaze consistency again, depending on if you want to drizzle or spread the icing.