Description
A bright and comforting Iced Lemon Pound Cake with a tender crumb and a glossy lemon icing, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
- 1 and 1/2 tablespoons lemon juice (for icing)
- 1 tablespoon heavy cream or milk
Instructions
- Preheat the oven to 350°F (177°C) and grease the loaf pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream together butter and sugar until smooth, then add eggs one by one.
- Mix in sour cream, lemon juice, lemon zest, and vanilla until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 55-65 minutes (8×4) or 45-60 minutes (9×5).
- Allow to cool in the pan for 1 hour, then let cool completely on a wire rack.
- Whisk confectioners’ sugar, lemon juice, and heavy cream together for the icing; pour over the cooled cake.
- Let the glaze set at room temperature for 20 to 30 minutes before slicing.
Notes
For a softer cake, consider using cake flour. Room temperature ingredients are key for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg