Iced Lemon Pound Cake
A delightful Iced Lemon Pound Cake that's moist, zesty, and perfect for any occasion.
Equipment
- loaf pan
- mixer
- Whisk
- Cooling Rack
Ingredients
- 1.5 cups all-purpose flour spooned & leveled
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 0.25 cup sour cream at room temperature
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar sifted
- 1.5 tablespoons lemon juice
- 1 tablespoon heavy cream or milk for thick icing
Instructions
- 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.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- Beat the butter on high speed until smooth and creamy, about 1 minute. Add sugar and beat for 2 minutes until creamed. Add eggs one at a time, then add sour cream, lemon juice, lemon zest, and vanilla, and beat until combined.
- Slowly add the dry ingredients just until combined. Avoid over-mixing.
- Spoon/spread the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick comes out mostly clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 1 hour, then remove from the pan to cool completely.
- Whisk all icing ingredients together and pour over the cake. Serve immediately or wait until the cake cools completely.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
Notes
If you don't have sour cream, use plain yogurt. You can also freeze the cake without icing for up to 3 months.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 100mgSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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