Lemon Pound Cake
Rated 3.5 stars by 176 users
This pound cake is extra moist thanks to the addition of Duke's Mayo. It's the perfect finale to any spring celebration thanks to the beautiful lemon glaze!
Author:Garden & Gun
Ingredients
1¼ cups sugar
2 tablespoons lemon zest
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¾ cup Duke’s Real Mayonnaise
¼ cup sour cream, room temperature
2 large eggs, room temperature
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon milk
1 teaspoon lemon zest
Lemon Icing
Directions
Preheat the oven to 350˚F. Grease a 9x5-inch loaf pan with nonstick baking spray and line with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
In a large bowl combine the sugar and lemon zest. Use your fingers to work the zest into the sugar. Add the mayonnaise and sourcream to the sugar and cream together with a hand mixer on medium speed until light and fluffy, 1-2 minutes.
Add in the eggs one at a time and mix on medium speed to incorporate, scraping down the sides of the bowl as necessary. Add in the lemon juice and vanilla extract and mix until just combined.
Add the dry ingredients into the wet ingredients and mix on low speed until just combined.
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before removing from the loaf pan and transferring to a cooling rack lined sheet tray, about 1 hour.
Make the lemon icing: Sift the powdered sugar into a medium bowl. Whisk in the lemon juice, milk, and lemon zest until completely smooth.
Pour the icing evenly over the cake. Let the glaze set completely before slicing and serving.
