Indulge in this iced lemon pound cake that’s both moist and bursting with bright, zesty flavors. It’s a quick and simple dessert that your family will love. Perfect for gatherings or a sweet afternoon treat, this recipe is bound to become a favorite!
Table of Contents
Iced Lemon Pound Cake Recipe
Ingredients
Essential Ingredients for the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs (room temperature)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ½ cup whole or 2% milk
Ingredients for the Lemon Icing
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Equipment Needed
Kitchen Tools and Supplies
- Stand mixer
- Loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Wire rack
Directions
Preparing the Batter
Start by preheating your oven to 350°F. In a stand mixer, combine the granulated sugar and unsalted butter. Mix until fluffy, about four minutes on medium speed. Add the eggs, lemon juice, and lemon zest, blending until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your batter, mixing well. Slowly pour in the milk, ensuring everything is well combined.
Baking the Cake
Pour your luscious batter into a loaf pan lined with parchment paper. Bake for 40-45 minutes. The top should be golden, and a toothpick inserted in the center should come out clean. Once done, let the loaf cool for 15 minutes in the pan before transferring it to a wire rack for another 15 minutes.
Making the Lemon Icing
While the cake cools, whisk together the powdered sugar, lemon juice, and lemon zest in a bowl. Aim for a thick yet pourable consistency that will coat your cake beautifully.
Icing the Pound Cake
Once the cake has cooled, pour one-third of the icing over the loaf, spreading it slightly. Allow it to set for five minutes, then repeat this process two more times. Finally, slice the loaf with a bread knife and serve.
Storage Tips
How to Store Uniced Pound Cake
If you have leftover uniced pound cake, let it cool completely at room temperature for about an hour. Store it at room temperature for up to four days to maintain its delightful texture.
How to Store Iced Pound Cake
For iced pound cake, be sure to store it in an airtight container. It will stay fresh for up to three days, allowing you to enjoy its zesty flavor longer.
Freezing Instructions
If you want to keep your iced lemon pound cake for longer, freeze it without icing. After baking, cool the loaf for about 90 minutes before wrapping it tightly and storing it. It can be frozen for up to three months. When you’re ready to enjoy it, simply leave it at room temperature for 3-4 hours to defrost.
FAQs
How do I make the lemon glaze for the pound cake?
To make the lemon glaze, whisk together 1½ cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until you achieve a thick but pourable consistency. Adjust the thickness by adding more sugar or juice as needed.
Can I use a different citrus flavor instead of lemon?
Absolutely! You can substitute lemon with other citrus flavors like lime or orange for a delicious twist on the classic pound cake.
What is the ideal baking temperature and time for this loaf?
The ideal baking temperature is 350°F, and the cake should be baked for 40-45 minutes or until a toothpick comes out clean from the center.
How should I store leftover iced lemon pound cake?
Store leftover iced lemon pound cake in an airtight container at room temperature for up to 3 days to maintain freshness.
Related Recipes to try
Conclusion
This iced lemon pound cake is truly a delightful treat that brings sunshine to your table. For more delicious ideas, you can find inspiration on my Pinterest page. Whether you’re serving this cake at a gathering or enjoying it with a cup of tea, it’s sure to impress!
Iced Lemon Pound Cake: A Refreshing Delight
Equipment
- stand mixer
- loaf pan
- wire rack
- whisk
- bowl
- bread knife
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 large eggs room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ½ cup whole or 2% milk
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F and prepare your ingredients.
- Mix sugar and butter in a stand mixer until fluffy for about 4 minutes.
- Add eggs, lemon juice, and lemon zest, blending until combined.
- Whisk flour, salt, and baking powder in a separate bowl, then incorporate into the batter.
- Mix in milk until the batter is well combined, scraping the bowl as needed.
- Pour the batter into a lined loaf pan and bake for 40-45 minutes.
- Cool the loaf for 15 minutes in the pan, then on a wire rack for another 15 minutes.
- Whisk powdered sugar, lemon juice, and lemon zest for the icing.
- Pour one-third of the icing over the loaf, let it set for 5 minutes, and repeat twice.
- Slice the loaf with a bread knife and serve.
