Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Iced Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 126 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings (serves 8-10)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Iced Lemon Pound Cake is a dense, buttery classic with a bright, fresh lemon twist. Moist and bursting with tangy citrus and sweet vanilla flavors, it is topped with a creamy lemon icing that sets perfectly on the cake, requiring no additional decoration. Perfect for a cheerful dessert or afternoon treat, this cake offers a delightful balance of richness and zest.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup (60g) sour cream, at room temperature
  • 1 teaspoon lemon zest
  • 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon pure vanilla extract

Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 and 1/2 Tablespoons (22ml) lemon juice
  • 1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)

Instructions

  1. Prepare Oven and Pan: Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray. Alternatively, use a 9×5-inch loaf pan for a shorter loaf.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, approximately 1 minute. Gradually add the granulated sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  4. Add Eggs and Flavorings: With the mixer running on low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Once all eggs are mixed in, add the sour cream, lemon zest, freshly squeezed lemon juice, and vanilla extract. Beat on medium speed until just combined. The batter may look curdled, which is normal at this stage.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture while the mixer is on low speed, mixing just until combined. If needed, gently whisk the batter by hand to remove any large lumps, but do not overmix. The batter will be very thick.
  6. Transfer to Pan and Bake: Spoon and spread the batter evenly into the prepared loaf pan. Bake for 55-65 minutes if using an 8×4-inch pan or 45-60 minutes if using a 9×5-inch pan. Halfway through baking, tent the cake loosely with aluminum foil to prevent over-browning on top. The cake is done when a toothpick inserted into the center comes out mostly clean, although a few moist crumbs are acceptable.
  7. Cool Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan on the rack for 1 hour. Carefully remove the cake from the pan and continue cooling on the wire rack or serving platter. You may add the icing while the cake is still warm or wait for it to cool completely for cleaner slices.
  8. Prepare and Apply Icing: Whisk together the confectioners’ sugar, lemon juice, and heavy cream or milk until smooth. Pour the icing evenly over the cooled or slightly warm cake and allow it to set.
  9. Storage: Serve immediately or store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • This lemon pound cake is dense and buttery with a lively lemon flavor that brightens each bite.
  • The creamy lemon icing adds a delightful finishing touch without overpowering the cake.
  • Using fresh lemon juice and zest maximizes the citrus flavor.
  • Baking times can vary depending on pan size and oven, so monitor the cake and test doneness accordingly.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • Letting the cake cool before icing results in neater slices and a firmer icing finish.

Nutrition

  • Serving Size: 1 slice (approximately 1/8th of cake)
  • Calories: 350
  • Sugar: 27g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 95mg

Find it online: https://emilyscook.com/iced-lemon-pound-cake-recipe/