Directions
- 1Preheat the oven to 350°F and grease a large ramekin with butter.
- 2In a medium bowl, cream together the softened butter and sugar using a fork or rubber spatula.
- 3Mix in the egg yolk and vanilla extract until combined.
- 4Mix in the lemon juice and lemon zest.
- 5Mix in the sour cream.
- 6Add the flour, baking powder, and salt and stir until just combined.
- 7Pour the thick batter into the greased ramekin and spread it into an even layer.
- 8Bake in the preheated oven for 25-30 minutes, adjusting for ramekin size, until a toothpick inserted comes out clean.
- 9While the cake cools slightly, mix together the powdered sugar, lemon juice, and heavy cream or milk for the icing.
- 10Remove the pound cake from the ramekin while still warm.
- 11Pour the icing over the warm pound cake.
Ingredients
- 2.5 tablespoons unsalted butter, softened
- 2.5 tablespoons white sugar
- 1 egg yolk
- 0.125 teaspoon vanilla extract
- 0.25 teaspoon lemon zest
- 0.5 tablespoon lemon juice
- 2 teaspoons sour cream or plain Greek yogurt
- 0.25 cup all-purpose flour
- 0.25 teaspoon baking powder
- 0.125 teaspoon kosher salt
- 3 tablespoons powdered sugar
- 0.5 tablespoon lemon juice for glaze
- 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).
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