Lemon pound cake is the ultimate dessert for lemon lovers.
A pound cake is a gift to anyone who loves tender, moist cake without gobs of frosting.
Equally lemony as sweet, this a balanced dessert for people who appreciate sweet-tart flavors.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Bring to room temperature before serving.
Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.
Whisk together sour cream and lemon juice in a small bowl until smooth; set aside.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Beat in vanilla and lemon extract until incorporated, about 15 seconds.
Beat on low speed just until combined after each addition.
Gently tap loaf pan on counter to release any large air bubbles.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Let cool in pan on a wire rack 5 minutes.
Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes.
Increase heat to medium-high, and bring to a simmer.
Simmer, stirring occasionally, 1 minute; remove from heat.
Let stand 5 minutes.
Let Cake cool completely, top side up, on wire rack, about 1 to 2 hours.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Prepare the Lemon Glaze:
Whisk together sugar and salt in a small bowl.
Gradually add lemon juice, one teaspoon at a time, whisking until smooth and desired consistency.
Drizzle Lemon Glaze over cooled Cake.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Let stand until Lemon Glaze is set, about 15 minutes.
It can also be frozen for up to three months.
Bring to room temperature before serving.
Don’t forget the coffee or tea to pair with it.
While the soaking syrup in this cake works to keep it moist, it’s important not to overbake.
Bake the cake only until a wooden pick inserted comes out clean, even with a few moist crumbs.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Store well-wrapped to avoid drying it out.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit:Caitlin Bensel; Food Styling: Torie Cox
