My first experience with a lemon pound cake was a failure. It was not good, it was artificial and there was this lingering aftertaste which just made me go yuck. I mostly withhold myself from buying cakes from the grocery but that single slice of lemon cake was so tempting and with that bright yellow color and speckles of lemon zest peeking out, I had to give in. And since it was a single slice I knew that it would not go to waste. But one bite and I knew that it was goner.
Serve with sweetened whipped cream.
All purpose flour - 3/4 cup
Baking soda - 1/8 tsp
Salt - 1/8 pinch
Unsalted butter - 1/4 cup, room temperature
Granulated sugar - 1/2 cup
Large eggs - 1, room temperature
Lemon juice - 1/8 cup
Lemon zest - 1/2 tbsp
Sour cream - 1/4 cup
For the glaze:
Cream cheese - 2 oz, at room temperature
Icing sugar - 4 tbsp
Milk - 1 tbsp or as needed
How I Made it:
Preheat oven to 325 degrees F. Grease a mini loaf and a small ramekin(just in case you have excess batter). Dust pan with flour and tap out the extra. Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside. In the bowl of an electric mixer, beat the butter until fluffy. Add the sugar gradually and beat for 5 minutes.
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