Iced Lemon Pound Cake
Iced Lemon Pound Cake is a delightful dessert that combines zesty lemon flavor with a moist, buttery texture. Perfect for any occasion, this cake will fill your home with an irresistible aroma and leave your guests craving more. With an easy-to-follow recipe, you can create a restaurant-quality treat right in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 cup powdered sugar (for icing)
- 2 tbsp milk or cream (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in lemon zest.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with lemon juice.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- For the icing, mix powdered sugar with milk and lemon juice until smooth; drizzle over the cooled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Customize by adding poppy seeds or substituting lemon juice with orange juice for a different citrus flavor. Store wrapped in plastic wrap at room temperature for up to three days or freeze for up to three months.