Single Serve Lemon Pound Cake

25 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F and grease a large ramekin with butter.
  2. 2Preheat the oven to 350°F and grease a large ramekin with butter.
  3. 3Preheat the oven to 350°F and grease a large ramekin with butter.
  4. 4In a medium bowl, cream together the softened butter and sugar using a fork or rubber spatula.
  5. 5In a medium bowl, cream together the softened butter and sugar using a fork or rubber spatula.
  6. 6In a medium bowl, cream together the softened butter and sugar using a fork or rubber spatula.
  7. 7Mix in the egg yolk and vanilla extract until combined.
  8. 8Mix in the egg yolk and vanilla extract until combined.
  9. 9Mix in the egg yolk and vanilla extract until combined.
  10. 10Mix in the lemon juice and lemon zest.
  11. 11Mix in the lemon juice and lemon zest.
  12. 12Mix in the lemon juice and lemon zest.
  13. 13Mix in the sour cream.
  14. 14Mix in the sour cream.
  15. 15Mix in the sour cream.
  16. 16Add the flour, baking powder, and salt and stir until just combined.
  17. 17Add the flour, baking powder, and salt and stir until just combined.
  18. 18Add the flour, baking powder, and salt and stir until just combined.
  19. 19Pour the thick batter into the greased ramekin and spread it into an even layer.
  20. 20Pour the thick batter into the greased ramekin and spread it into an even layer.
  21. 21Pour the thick batter into the greased ramekin and spread it into an even layer.
  22. 22Bake in the preheated oven for 25-30 minutes, adjusting for ramekin size, until a toothpick inserted comes out clean.
  23. 23Bake in the preheated oven for 25-30 minutes, adjusting for ramekin size, until a toothpick inserted comes out clean.
  24. 24Bake in the preheated oven for 25-30 minutes, adjusting for ramekin size, until a toothpick inserted comes out clean.
  25. 25While the cake cools slightly, mix together the powdered sugar, lemon juice, and heavy cream or milk for the icing.
  26. 26While the cake cools slightly, mix together the powdered sugar, lemon juice, and heavy cream or milk for the icing.
  27. 27While the cake cools slightly, mix together the powdered sugar, lemon juice, and heavy cream or milk for the icing.
  28. 28Remove the pound cake from the ramekin while still warm.
  29. 29Remove the pound cake from the ramekin while still warm.
  30. 30Remove the pound cake from the ramekin while still warm.
  31. 31Pour the icing over the warm pound cake.
  32. 32Pour the icing over the warm pound cake.
  33. 33Pour the icing over the warm pound cake.

Ingredients

  • 2.5 tablespoons unsalted butter, softened
  • 2.5 tablespoons unsalted butter, softened
  • 2.5 tablespoons unsalted butter, softened
  • 2.5 tablespoons white sugar
  • 2.5 tablespoons white sugar
  • 2.5 tablespoons white sugar
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.125 teaspoon vanilla extract
  • 0.125 teaspoon vanilla extract
  • 0.125 teaspoon vanilla extract
  • 0.25 teaspoon lemon zest
  • 0.25 teaspoon lemon zest
  • 0.25 teaspoon lemon zest
  • 0.5 tablespoon lemon juice
  • 0.5 tablespoon lemon juice
  • 0.5 tablespoon lemon juice
  • 2 teaspoons sour cream or plain Greek yogurt
  • 2 teaspoons sour cream or plain Greek yogurt
  • 2 teaspoons sour cream or plain Greek yogurt
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon baking powder
  • 0.125 teaspoon kosher salt
  • 0.125 teaspoon kosher salt
  • 0.125 teaspoon kosher salt
  • 3 tablespoons powdered sugar
  • 3 tablespoons powdered sugar
  • 3 tablespoons powdered sugar
  • 0.5 tablespoon lemon juice for glaze
  • 0.5 tablespoon lemon juice for glaze
  • 0.5 tablespoon lemon juice for glaze
  • 1 teaspoon heavy cream or milk
  • 1 teaspoon heavy cream or milk
  • 1 teaspoon heavy cream or milk

Equipment

large ramekinmedium bowlforkrubber spatulatoothpick

Tips

  • For more lemon flavor, increase lemon zest to 1/2 teaspoon.
  • Do not overmix the batter.
  • Adjust powdered sugar and milk/lemon juice for desired glaze consistency.
  • Remove the pound cake from the ramekin while still warm to make it easier to pop out.
  • The batter will be thick.
  • The mixture may look curdled before adding flour, which is normal.
  • The pound cake is done when a toothpick inserted in the center comes out clean with only a few moist crumbs (no wet batter).