Iced Lemon Pound Cake
This recipe is all about the perfect balance between sweet and tangy. Picture a dense, buttery pound cake infused with the zing of fresh lemon zest and juice: you're taking a bite of pure sunshine - refreshing, vibrant, and oh-so-delicious!
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Servings: 10
Calories: 314kcal
Ingredients
Cake
- 1 ½ cups spooned and leveled all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup softened, unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- ⅓ cup sour cream, room temperature
- 1 ½ tsp lemon zest
- 3 ½ tbsp lemon juice, freshly squeezed (~ 1 lemon)
- 1 ½ tsp pure vanilla extract
Icing
- 1 cup sifted confectioners’ sugar
- 1 tbsp lemon juice
- 1 ½ tbsp milk or heavy cream
Instructions
- Adjust the rack to the lower third, preheat your oven to 350°F (or 177°C), and grease your 8-inch loaf pan. For a slightly shorter loaf, use a 9-inch pan.
- Whisk flour, salt, and baking powder in a bowl.
- In a mixer, beat butter and sugar at high speed 'til creamy. Add eggs one by one, then mix in sour cream, lemon zest, lemon juice, and vanilla.
- With your mixer at low speed, add the bowl of dry ingredients until combined. Avoid overmixing.
- Spread this batter into your loaf pan. Bake for about 55 to 65 minutes (8-inch pan) or 45 to 60 minutes (9-inch pan), covering with foil after 25-30 minutes. Test for doneness with a toothpick.
- Cool the cake in your pan on a rack for an hour, then flip it onto a plate to finish cooling.
- For lemon icing, whisk the icing ingredients until smooth. Pour it over your cooled cake.
Notes
- The cake can be stored at room temperature for two days, wrapped in plastic or foil.
- The unfrosted cake can be frozen for about a month. It may have some moisture on the surface when thawed, but fresh icing will restore its appearance and taste.
- You can consider a gluten-free version of a lemony poppy seed cake (with a similar texture and flavor). Poppy seeds are optional.
- You can use a Bundt pan for this pound cake, but only after doubling the recipe and adding ¾ cup of sour cream.
- A cup of blueberries will boost the cake's flavor. Fresh berries are preferred, but frozen can also be used - though they may affect the cake's color. Coating the berries in flour (before folding them into the batter) is optional.
Nutrition
Calories: 314kcal | Carbohydrates: 42.4g | Protein: 6.3g | Fat: 12.4g | Saturated Fat: 6.9g | Cholesterol: 135mg | Sodium: 201mg | Potassium: 168mg | Fiber: 1.2g | Sugar: 22.8g | Calcium: 693mg | Iron: 3mg
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