Glazed Lemon Pound Cake Loaf

Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully!

1/2 cup butter at room temperature
1 cup white sugar
3 large eggs at room temperature
2 Tbsp lemon zest from about 1 large lemon
1 Tbsp lemon juice
2 tsp vanilla
1 1/2 cups all-purpose flour
1/4 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup sour cream removed from fridge 15 minutes before using
1/2 cup icing/confectioners' sugar
1 Tbsp lemon juice plus more, as needed

Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).

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