Lemon pound cake

Ingredients:

Cupcake

• 220 g butter, chilled
• 300 g of sugar
• 1 tbsp finely grated lemon zest
• 5 large eggs, almost room temperature
• 80 g sour cream (fat)
• 1.5 tsp vanilla extract
• 120 g of premium flour
• 50 g of self-raising flour
• 0.5 tsp salt

Glaze

• 3 tablespoons lemon juice
• 2 tablespoons of water
• 85 g of sugar

Preparation:

1. Preheat oven to 160°C and grease a 22x12cm loaf tin.
2. Using a mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly beat the eggs with a fork and pour them into the batter in several batches, scraping down the sides of the bowl occasionally. Combine the sour cream and vanilla and fold into the batter.
3. In a separate bowl, sift together all the flour and salt and add to the batter, mixing thoroughly and scraping down the sides of the mixer bowl. Pour the batter into the prepared pan and tap the pan on the counter to distribute the batter evenly and remove any air bubbles. Bake for 65-70 minutes, or until a tester inserted into the center of the cake comes out clean. Remove the cake from the oven and, while still warm, prepare the glaze.
4. Glaze: In a small saucepan, heat the water, lemon juice, and sugar over medium heat until the sugar dissolves. Using a bamboo skewer, poke holes in the warm cake and spread the glaze over the entire surface. Let the cake cool completely in the pan (the glaze will set as the cake cools). Then, remove from the pan and serve.
   
   
   The cake can be stored in the refrigerator, tightly wrapped, for 3 days.