This homemade easy lemon pound cake is delicious. Baked then drizzled with a luscious glaze that you are going to love. Start by greasing a loaf pan and setting it aside. In a large mixing bowl, break in three eggs and lightly whisk the eggs then add granulated white sugar and vanilla extract and continue whisking until the sugar is dissolved in the egg mixture.
Place the bowl with the egg mixture over a pot with hot water and continue whisking until it reaches about 40 degrees Celcius. Remove the bowl from the hot water bath then place the butter in a small bowl together with the sour cream place the bowl over the hot water and let the butter melt.
Using an electric mixer, whip the egg mixture on high speed until it is foamy, smooth, and has doubled in size. Sift in all-purpose flour with baking powder then fold the dry ingredients in slowly with a spatula until the flour is moistened. Bring the melted butter and sour cream mixture and add it to the cake batter then zest one lemon and continue to fold the batter until smooth.
Pour the batter into the prepared cake mold and tap it a few times on the counter to remove any large air bubbles in the batter then bake the cake in a 340 degrees Fahrenheit oven (170C) for 35 to 40 minutes. Once baked, cool the cake to room temperature then wrap it and chill it overnight in the fridge.
To make the glaze, squeeze the juice of half a lemon then add the lemon juice to a bowl with 90 grams of powdered sugar and stir until you reach the desired consistency. Place the cooled cake on a wire rack and drizzle the lemon glaze over the cake, top with sliced lemon and let the glaze set then finish by dusting the cake with powdered sugar. Slice the cake and serve.
- 3 large Egg
- 130g Sugar
- 3g Vanilla extract
- 50g Unsalted butter
- 80g Sour cream
- 1 Lemon zest
- 130g All-purpose flour
- 4g Baking powder
- 20g Lemon juice
- 90g Powdered sugar