Lemon Pound Cake: Zesty Summer Dessert

In a bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Preparing the Batter

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Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with flour mixture. Mix until just combined.

Incorporating

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Baking the Cake

Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.

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While the cake bakes, prepare the lemon glaze by mixing ½ cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth.

Making the Lemon 

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Once the cake is done and cooled for 10 minutes in the pan, transfer it to a wire rack. Drizzle the lemon glaze over the warm cake.

Drizzling the Glaze

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Slice and serve the lemon pound cake as a delightful summer dessert or afternoon treat.

Serving Suggestions

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Store any leftovers in an airtight container at room temperature for up to several days.

Storing

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Experience the bright and zesty flavors of lemon in every bite of this moist and delicious pound cake.

Zesty Flavor

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Gluten-Free Pound Cake: Perfect for All Diets