Iced Lemon Pound Cake

Delight in the Zesty Sweetness of Iced Lemon Pound Cake

Embark on a baking adventure with this Iced Lemon Pound Cake that offers a perfect balance of tangy and sweet flavors. This recipe produces a cake that’s not only visually appealing but also boasts a texture and taste that will make your taste buds sing. Whether you're looking for a comforting snack or a festive dessert, this lemon pound cake is a brilliant choice.

Ideal for any occasion, from afternoon teas to festive gatherings, this cake combines the classic dense and moist texture of pound cake with the refreshing zest of lemon. Ready to bake a cake that’s as delightful to look at as it is to eat? Let’s begin.

Zesty and Luscious: Your New Favorite Cake Recipe

This Iced Lemon Pound Cake not only captures the essence of lemon in every slice but also enchants with its supremely moist crumb and rich flavor. Here’s how to achieve that perfect lemony treat with a beautiful icing to match.

Essential Baking Tips for Perfect Lemon Pound Cake:

1. Correct Pan Size: Use the right size loaf pan to ensure even baking and optimal rise.
2. Creaming Technique: Properly cream the butter and sugar to create a light and airy base.
3. Ingredient Temperatures: Ingredients at room temperature blend more smoothly, ensuring a uniform texture.
4. Gentle Mixing: Avoid overmixing the batter to keep the cake tender.
5. Watch the Baking Time: Since pound cakes are dense, monitoring the baking time is crucial to avoid overbaking.

Iced Lemon Pound Cake Recipe:

• Preparation time: 20 minutes
• Cooking time: 55-65 minutes
• Servings: 1 loaf
• Equipment: Loaf pan, mixer, mixing bowls

Prepare to impress with this deliciously moist and zesty Iced Lemon Pound Cake, perfect for any gathering or a simple family dessert.

Ingredients:

• For the cake:
  • 1 and ½ cups (188g) all-purpose flour
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • ¼ cup (60g) sour cream, at room temperature
  • 1 teaspoon lemon zest
  • 3 tablespoons (45ml) freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
• For the lemon icing:
  • 1 cup (120g) confectioners’ sugar, sifted
  • 1 and ½ tablespoons (22ml) lemon juice
  • 1 tablespoon (15ml) heavy cream

Directions:

1. Prepare Oven and Pan: Preheat the oven to 350°F (177°C). Grease an 8x4-inch loaf pan with nonstick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In another large bowl, beat the butter with a mixer until creamy, about 1 minute. Add sugar and beat on high until pale and fluffy, about 2 minutes.
4. Add Eggs and Flavors: Add eggs one at a time, mixing well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla.
5. Combine with Dry Ingredients: With the mixer on low, gradually add the dry ingredients, mixing just until combined.
6. Bake the Cake: Pour the batter into the prepared pan. Bake for 55-65 minutes, covering with foil halfway through to prevent over-browning. The cake is done when a toothpick inserted comes out mostly clean.
7. Cool and Ice: Let the cake cool in the pan on a wire rack for 1 hour, then remove and cool completely. Whisk together icing ingredients and drizzle over the cake.

Ready to Serve!

Slice up this Iced Lemon Pound Cake to reveal its moist, velvety texture, beautifully complemented by the zesty, creamy icing. It’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat. Enjoy this delightful treat with your favorite coffee or tea for the ultimate indulgence.

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