Lemon Pound Cake Loaves

  Desserts

My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch!

Lemon Pound Cake Loaves

Average Rating: 4.1

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 2 mini loaves (6 slices each).

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream

  • ICING:
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

Instructions

  • 1. Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
  • 3. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • 4. In a small bowl, mix icing ingredients. Spoon over loaves.

    Freeze option:
    Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts

1 slice: 262 calories, 10g fat (6g saturated fat), 58mg cholesterol, 201mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

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