Description
These Lemon Pound Cake Waffles combine the rich, buttery texture of pound cake with the crisp golden edges of waffles, finished with a sweet-tart lemon glaze for a bright, comforting breakfast treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the waffle iron to medium-high heat.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, sour cream, lemon zest, lemon juice, and vanilla.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Lightly brush the waffle iron with melted butter and pour about 1/2 cup batter per waffle.
- Cook for 3–4 minutes or until golden brown and crisp.
- Whisk together powdered sugar and lemon juice to make the glaze.
- Drizzle glaze over warm waffles and serve immediately.
Notes
- Don’t overmix the batter to keep waffles fluffy.
- Rest the batter for 5 minutes before cooking for a better texture.
- Store leftovers in the freezer and reheat in a toaster.
Nutrition
- Serving Size: 1 waffle
- Calories: 340
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: lemon waffles, pound cake waffles, lemon breakfast, brunch recipes, citrus waffles