Description
This Iced Lemon Pound Cake is a rich and moist classic dessert infused with bright lemon zest and juice, topped with a tangy lemon glaze. Perfectly dense and buttery, this loaf cake is ideal for an afternoon tea, dessert, or any special occasion, offering a delightful balance of sweetness and citrus flavor.
Ingredients
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
- Prep 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 or a 9×5-inch loaf pan with nonstick spray for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the unsalted butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add sour cream, lemon juice, lemon zest, and vanilla extract; beat on medium speed until evenly combined. The batter may look curdled at this point, which is normal.
- Combine Dry Ingredients: With the mixer still on low, gradually add the dry ingredients to the wet mixture just until combined. Use a whisk to gently smooth out any large lumps without overmixing. The batter should be thick.
- Bake the Cake: Spoon the batter into the prepared loaf pan, spreading it evenly. Bake 55-65 minutes for an 8×4-inch pan or 45-60 minutes for a 9×5-inch pan. Halfway through baking, tent the cake with aluminum foil to prevent the top from over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for 1 hour before carefully removing it. Let the cake cool completely on the wire rack or serving platter.
- Make the Icing: Whisk together the confectioners’ sugar, lemon juice, and heavy cream or milk until smooth and pourable.
- Ice the Cake: Pour the lemon icing evenly over the warm or completely cooled cake. Serve immediately or let icing set for neater slices.
- Storage: Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- For a thicker icing, use heavy cream instead of milk.
- Tenting the cake with foil halfway through baking prevents excessive browning but ensures the cake is fully baked.
- Allow the cake to cool slightly before removing from the pan to avoid breakage.
- Use room temperature ingredients for best batter consistency and even baking.
- Store leftovers covered properly to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
