The Lemon Pound Cake Recipe We've Fallen in Love With

Let’s face it: Lemons are amazing. Not only do they add zest to water, iced tea or your favorite cocktail, but they can help clean your home, keep apples from browning and highlight your hair. More traditionally, lemons are a delicious addition to all kinds of recipes but when they’re the starring ingredient? Well, you’re bound to have a hit on your hands.

No doubt you’ve had a slice of lemon loaf or lemon cake. We like to think of ourselves as connoisseurs, so imagine our joy when we discovered this recipe for Lemon Sour Cream Pound Cake from one of our favorite food bloggers, Aaron Hutcherson of The Hungry Hutch.

You can find his full recipe here!

Here’s our ever-so-slightly slightly updated, gluten-free version:

LEMON SOUR CREAM POUND CAKE RECIPE

Ingredients 

* 1 1/2 sticks of Nellie’s Free Range unsalted butter, at room temperature

* 1 1/2 cups granulated sugar

* 2 lemons, zested and juiced

* 3 large Pete and Gerry’s Organic eggs

* 1/2 teaspoon vanilla extract

* 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

* 1/2 teaspoon ground cardamom

* 1/2 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup Good Culture sour cream

* 2/3 cup confectioner’s sugar

Directions 

1. Preheat oven to 325˚F and grease a 9-by-5-inch loaf pan then lightly flour.

2. Using a standing mixer, beat butter, granulated sugar, and lemon zest together until light and fluffy, about 5 minutes.

3. Add eggs to the bowl and mix each in, one by one before adding vanilla extract.

4. In a separate bowl, combine flour, cardamom, baking soda, and salt then slowly add half of it to the butter mixture while mixing on low.

5. Add sour cream and 1 tablespoon of the lemon juice to the mixture. Blend, then add the other half of the flour mixture and blend until just combined. Use a wooden spoon or silicone spatula to finish mixing by hand. Batter will be on the thick side.

6. Pour batter in prepared pan and bake for about 75 minutes. Check with a toothpick to see if cooked through, then continue to bake until toothpick comes out clean.

7. While cake is baking, make the glaze: Combine confectioners sugar with 4 teaspoons lemon juice.

8. Allow cake to cool completely in pan before glazing.

9. Remove cake from the pan and pour on glaze.