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.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
- Gradually add dry ingredients alternating with lemon juice until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- 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