Breastfeeding Friendly Old-Fashioned Lemon Pound Cake
Total time1 hr 55 min
Prep time20 min
Cook time1 hr 5 min
4.7(16)
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Learn more →Ingredients
10 servings
For the cake
- 1 ½ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream, at room temperature
For the glaze
- 1 cup powdered sugar, sifted
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving an overhang on the long sides.
- 2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.
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