Lemon Pound Cake with Lemon Icing
Brighten up your dessert table with this zesty Lemon Pound Cake with Lemon Icing, a delightful treat bursting with fresh citrus flavor. This moist and tender pound cake is made with real lemon juice and lemon zest, delivering a vibrant tang that pairs perfectly with its buttery richness. Topped with a silky, homemade lemon glaze, this cake strikes the perfect balance of sweet and tart. Simple yet elegant, it's perfect for family gatherings, brunch, or an afternoon tea. With easy-to-follow steps and pantry-staple ingredients, this recipe is a must-try for lemon lovers. Elevate your baking game with this show-stopping dessert that’s as gorgeous as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs, at room temperature
- 0.75 cup Whole milk
- 0.25 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 1.5 cups Powdered sugar
- 2 tablespoons Fresh lemon juice (for icing)
- 1 tablespoon Unsalted butter, melted (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the lemon zest and fresh lemon juice, scraping down the sides of the bowl as needed.
Gradually add the flour mixture to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the pound cake to cool in the loaf pan for 10 minutes. Then, carefully remove it from the pan and cool completely on a wire rack.
While the cake cools, prepare the lemon icing. In a medium bowl, whisk together the powdered sugar, lemon juice, and melted butter until smooth and creamy. Adjust the consistency with a little more powdered sugar or lemon juice if needed.
Once the cake is completely cool, drizzle the icing over the top, allowing it to drip down the sides for a rustic look.
Slice and serve your lemon pound cake with lemon icing. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 59.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
