Baked by an Introvert
Jen Sobjack
This Lemon Pound Cake is everything you love about citrus desserts. It has a perfectly light lemon flavor, it’s wonderfully moist, and it’s topped with a heavenly lemon glaze.
In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, cream the butter and sugar together for 5 minutes until light, fluffy, and increased in volume.
Add the eggs, one at a time, mixing well after each addition. Add the sour cream, lemon juice, vanilla, and lemon zest and beat on medium speed until combined.
Pour the flour mixture into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the milk. Turn the mixer up to medium speed and beat until the batter is completely combined. The batter will be thick.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely. Then top with lemon glaze.