Lemon Cream Pound Cake: A Zesty and Luscious Dessert

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Lemon Cream Pound Cake is a delightful dessert that combines the rich, buttery texture of a classic pound cake with the fresh, zesty flavor of lemon. This cake is perfect for those who love a touch of citrus in their sweets, offering a refreshing twist on a traditional recipe. Ideal for tea parties, brunches, or as a comforting treat any time of the day, this lemon cream pound cake is sure to be a crowd-pleaser.

A Harmonious Blend of Flavors

The lemon cream pound cake stands out for its moist crumb and balanced flavor profile. The acidity of the lemon zest and juice cuts through the richness of the cake, creating a light and refreshing taste. When paired with the creamy glaze, this cake becomes an irresistible combination of tangy and sweet.

Ingredients:

For the Pound Cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Cream Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Optional: additional lemon zest for garnish

Instructions:

Baking the Pound Cake:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan.
  2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Mix Dry and Wet Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Preparing the Lemon Cream Glaze:

  1. Make the Glaze: Whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
  2. Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top. Sprinkle with additional lemon zest if desired.

Serving:

  1. Serve and Enjoy: Slice the lemon cream pound cake and serve. Enjoy the luscious lemon flavor in every bite!

Conclusion

Lemon Cream Pound Cake is a delightful dessert that offers a perfect balance of sweet and tart flavors. Its moist, tender crumb and bright lemon glaze make it a favorite for lemon lovers and a refreshing alternative to more traditional pound cakes. Whether served as a dessert or a special treat with your afternoon tea, this lemon cream pound cake is sure to brighten your day and satisfy your sweet cravings.

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