Description
A delightful Iced Lemon Pound Cake with a moist, dense texture and a perfect balance of sweetness and tartness, topped with a creamy lemon icing.
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 (for icing)
- 1 teaspoon lemon zest (for icing)
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.
Notes
Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent a tough cake. For variations, consider adding poppy seeds or ginger for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American