Lemon Pound Cake is a wonderful spring dessert but I love it for breakfast. Yes you heard me correctly breakfast. There is nothing better than eating a slice, covered with a lemon glaze, while enjoying the spring morning weather, and a cup of coffee. The name may lead you to believe it takes quite a bit of effort to make this delicious dessert, but actually mixing the ingredients takes only 15 minutes. It is the baking that takes the longest but well worth the wait.
3 cups of all purpose flour
1 package of instant lemon pudding
1/2 tsp of salt
1/4 tsp of baking soda
3 sticks of butter (room temperature)
2 3/4 cups of sugar
2 tsp vanilla
6 large eggs
8 ounces of sour cream
2 tbsp of lemon zest
1 1/2 cups of powdered sugar
2 Tbsp of lemon juice
1 Tbsp of butter
Preheat the oven to 325° degrees.
Grease your tube pan. I use butter and flour so the pound cake can better hold its shape.
Sift flour, instant lemon pudding, salt and baking soda into a bowl.
In a different mixing bowl mix butter, sugar and vanilla for 2-3 minutes or until it is a pale yellow color.
Add eggs one at a time and mix continuously while scraping the sides to ensure your mixture gets fully combined.
Lower the speed of your mixer and alternate adding the dry ingredients and the sour cream until combined fully.
Stir in lemon zest by hand.
Add mixture to the greased tube pan and place aluminum foil over the top to prevent from browning.
Place in oven and cook for an 1 20 minutes. Using a butter knife or tooth pick insert into the center of the cake and pull out. If the knife or tooth pick is clean it is ready to be taken out of the oven.
Take out and let cool while making the glaze.
In a mixing bowl add together the powdered sugar, lemon juice and butter.
Mix together until it reaches a glaze consistency.
Remove lemon pound cake from tube pan.
Drizzle gaze over the lemon pound cake.
What do you think? Is this recipe a perfect dessert or perfect breakfast treat? Drop your answers in the comments.
With love from Peak Valley,