Description
Iced Lemon Pound Cake is a delightful dessert that brings a burst of sunshine to any occasion. This moist and tender cake, drizzled with a sweet-tart lemon glaze, is perfect for brightening up your afternoon or impressing guests at a tea party. With its refreshing citrus flavor and easy preparation, this cake is sure to become a family favorite.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour (unbleached)
- 2 tsp baking powder
- 1 tsp salt
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup milk (whole)
- 2 cups powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk.
- Stir in lemon juice and zest until combined.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 28g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 90mg