Lemon Pound Cake Atk

Brighten up your dessert table with this irresistible Lemon Pound Cake ATK, a tangy twist on a classic treat. This moist and buttery loaf is infused with fresh lemon zest and juice, delivering the perfect balance of sweetness and citrus. Topped with a silky lemon glaze, each slice is bursting with vibrant flavor and a melt-in-your-mouth texture. Made with pantry staples like all-purpose flour, sour cream, and unsalted butter, this easy-to-follow recipe takes just 15 minutes of prep time before baking to golden perfection. Whether you're hosting a gathering or craving a sweet pick-me-up, this lemon pound cake is a crowd-pleasing choice. Perfect for spring brunches, tea time, or just because, this zesty dessert will have everyone coming back for seconds. Try it today and savor the sunshine in every bite!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 1.25 cups Granulated sugar
• 10 tablespoons Unsalted butter, softened
• 4 units Large eggs
• 2 tablespoons Lemon zest, finely grated
• 2 tablespoons Lemon juice, freshly squeezed
• 0.33 cups Sour cream
• 1 teaspoons Vanilla extract
• 1 cup Powdered sugar (for glaze)
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan. Line the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the lemon zest, lemon juice, sour cream, and vanilla extract until fully incorporated.

Step 6

Add the dry flour mixture to the wet ingredients in three additions, mixing on low speed just until combined after each addition. Be careful not to overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even cooking.

Step 9

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable. Add more juice if necessary to reach the desired consistency.

Step 11

Drizzle the glaze evenly over the cooled pound cake and let it set for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	(1052.9g)

Amount per serving	% Daily Value*
Calories	3583.1

Total Fat 152.5g	0%
Saturated Fat 89.3g	0%
Polyunsaturated Fat g
Cholesterol 1092.0mg	0%
Sodium 1171.5mg	0%
Total Carbohydrate 527.7g	0%
Dietary Fiber 6.3g	0%
Total Sugars 379.8g
Protein 46.8g	0%

Vitamin D 160IU	0%
Calcium 278.9mg	0%
Iron 12.8mg	0%
Potassium 598.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 5.1%

Carbs: 57.5%