Lemon Loaf Pound Cake (Print Version)
# Ingredients:
→ For the cake
01 -
3/4 cup (95 grams) all-purpose flour
02 -
3/4 cup (85 grams) cake flour
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon fine salt
05 -
1 1/4 cups (250 grams) granulated sugar
06 -
2 tablespoons fresh lemon zest (from about 3 lemons)
07 -
2 tablespoons fresh lemon juice (from about 1 lemon)
08 -
4 large eggs, at room temperature
09 -
1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
10 -
2 sticks (227 grams) unsalted butter, melted and cooled
→ For the glaze
11 -
1 cup (125 grams) powdered sugar
12 -
1 tablespoon fresh lemon juice
13 -
1 tablespoon milk or cream
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan.
02 -
In a large mixing bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. Set aside.
03 -
In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. Gradually drizzle in the melted butter in a slow steady stream until well combined.
04 -
Make a well in the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. The batter will be slightly thin.
05 -
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, about 50 minutes if using a metal pan, or until an internal temperature of 200-205°F is reached. If using a glass or ceramic pan, decrease your baking temperature to 325°F and increase the baking time by about 10 minutes.
06 -
Cool in the pan for 15 to 20 minutes. Run a thin flexible knife around the edges before inverting onto a wire rack to cool completely.
07 -
In a small bowl, whisk together the glaze ingredients until thick but pourable. Adjust consistency with more juice or milk to thin out, or more sugar to thicken. Spoon the glaze over the cooled loaf, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
# Notes:
01 -
The glazed Lemon Pound Cake Loaf can be covered and stored at room temperature for up to 2 days.