Description
This Iced Lemon Pound Cake is a delightful treat with a burst of citrus flavor in every bite. The moist and tender cake, drizzled with a tangy lemon icing, is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
For Icing:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, cream together the butter and granulated sugar. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
- Combine Dry and Wet Mixtures: Add dry ingredients to the wet mixture in two parts, alternating with sour cream. Mix until just combined.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
- Ice the Cake: Whisk together powdered sugar and lemon juice for the icing. Drizzle over the cooled cake.
Notes
- Add extra zest for a more intense lemon flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
