Iced Lemon Pound Cake: A Refreshing Delight
A delightful iced lemon pound cake that combines a moist, dense crumb with a refreshing lemon flavor.
Equipment
- stand mixer
- loaf pan
- wire rack
- whisk
- bowl
- bread knife
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
- ⅛ teaspoon salt
- ½ cup whole or 2% milk
- 1½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
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
Allow the loaf to cool completely at room temperature for about an hour if not iced. It can be stored at room temperature for up to 4 days. If iced, store in an airtight container for up to 3 days. The loaf can be frozen without icing for up to 3 months; cool for 90 minutes before wrapping and storing. To defrost frozen loaf, leave at room temperature for 3-4 hours.