Delightful Iced Lemon Pound Cake Recipe for Sweet Moments

The aroma of freshly baked Iced Lemon Pound Cake wafts through the air, tantalizing your senses with its zesty warmth and sweet undertones. Imagine slicing into a delicate, moist loaf, the bright lemon flavor dancing on your taste buds and making your heart sing with joy. This cake isn’t just a dessert; it’s a celebration, a hug in edible form, perfect for sunny afternoons or cozy gatherings.

I can still hear my grandma’s laughter echoing through the kitchen as we whipped up this Iced Lemon Pound Cake together. The way she’d zest the lemons, her laughter mingling with the citrusy fragrance, made every bite a cherished memory. Ideal for birthdays or afternoon tea parties, this cake promises to brighten any occasion and leave you craving more.

Baking this delightful treat always brings smiles and compliments from family during our get-togethers.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; sifting helps achieve fluffiness.

• Sugar: Granulated sugar adds sweetness and moisture; don’t skimp on it!

• Baking Powder: This helps the cake rise; ensure it’s fresh for optimal results.

• Salt: Just a pinch enhances all flavors beautifully; trust me on this one.

• Unsalted Butter: Room temperature butter creates a creamy batter; don’t forget to soften it first.

• Eggs: Large eggs add richness; bring them to room temperature before mixing.

• Zest of Fresh Lemons: This is where the magic happens! Fresh zest boosts flavor significantly.

• Lemon Juice: Freshly squeezed juice infuses the cake with that tangy zing we all love.

• Vanilla Extract: A splash of vanilla rounds out flavors and adds depth.

• Powdered Sugar: For icing, use fine powdered sugar for that smooth glaze finish.

• Milk or Cream: Adding milk or cream to the icing achieves a lovely pourable consistency.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease and flour your loaf pan generously to prevent sticking.

Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt. Whisk together until well blended—this ensures an even rise during baking.

Cream Butter and Sugar: In another bowl, beat together softened butter and granulated sugar until fluffy. You want it light in color and texture—think clouds!

Add Eggs and Flavorings: Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in lemon zest and vanilla extract for aromatic goodness.

Combine Mixtures: Gradually add dry ingredients to the wet mixture while alternating with lemon juice. Mix until just combined—don’t overdo it!

Bake Your Cake: Pour the batter into your prepared loaf pan. Bake in preheated oven for about 50-60 minutes or until a toothpick comes out clean from the center.

Icing Time! Once cooled completely in the pan for 10 minutes, transfer your cake to a wire rack. Whisk powdered sugar with milk or cream until smooth and drizzle over your cake while it’s still warm for an irresistible sticky glaze.

Now you have created an enchanting Iced Lemon Pound Cake that will undoubtedly become a beloved centerpiece at your gatherings!

Perfecting the Cooking Process

For the best results, cream butter and sugar until light and fluffy before adding eggs and lemon zest. Whisk dry ingredients separately for an even distribution before folding them into the wet mixture. This ensures a beautifully risen cake.

Add Your Touch

Feel free to add poppy seeds for extra crunch or swap out lemon for orange zest if you prefer! Adding a hint of vanilla extract can also deepen the flavor profile, creating a unique twist on this classic recipe.

Storing & Reheating

Store your Iced Lemon Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge before serving.

Baking this cake always reminds me of family gatherings where everyone fights over the last slice! The laughter and chatter make every bite sweeter, creating cherished memories tied to each delicious forkful.

FAQ

What is the best way to glaze my Iced Lemon Pound Cake?

Mix powdered sugar with lemon juice until smooth for a perfect glaze consistency.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives a brighter flavor than bottled varieties; opt for fresh when possible.

How do I know when my pound cake is done baking?

Insert a toothpick; it should come out clean or with just a few crumbs attached.

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Iced Lemon Pound Cake

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• Author: Carmen Rodriguez
• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Iced Lemon Pound Cake is a delightful treat that combines zesty lemon flavor with a moist, buttery texture. Perfect for any occasion, this cake promises to bring sunshine to your table. With its sweet glaze and vibrant yellow hue, it’s not only delicious but also visually stunning—a must-have for gatherings or afternoon tea.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• Zest of 2 lemons
• ½ cup freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 cup powdered sugar (for icing)
• 2 tbsp milk or cream (for icing)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
5. Gradually add dry ingredients alternating with lemon juice until just combined.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.
8. For the icing, whisk powdered sugar with milk until smooth; drizzle over the cooled cake.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (70g)
• Calories: 230
• Sugar: 14g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 40mg