This Lemon Pound Cake is lemony with a moist crumb and when drizzled with the sweet zesty glaze becomes a perfect dessert for any occasion. A balanced sweet and zesty everyday dessert that will never let you down. Serve with vanilla ice cream and fresh fruit.
Prep Time: 20 minutes
Cook Time: 55 – 60 minutes
Yield: 8 in. x 4 in. loaf pan
Preheat the oven to 325°F. Grease an 8×4 inch loaf pan with butter or nonstick cooking spray.
In a standing mixer fitted with a paddle or a large bowl with an electric mixer, combine the butter and sugar. Beat until light and fluffy for about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, ground cardamom, and vanilla extract. Beat again to combine.
In a separate bowl, whisk the flour, salt, baking soda, and baking powder together. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat until just incorporated.
Scrape the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for 15 minutes, then gently run a knife along the sides of the pan to help loosen the loaf from the pan.
Prepare the glaze by mixing together the powdered sugar , ground cardamom, and lemon juice or limoncello. If a thinner glaze is desired, additional lemon juice can be added 1 teaspoon at a time.
Place the cooking rack with the loaf on it over a sheet pan or large cutting board. Evenly pour glaze over the loaf. Allow to cool and set completely before slicing and serving.