Refreshing Iced Lemon Pound Cake Recipe

There’s nothing quite like a slice of iced lemon pound cake to brighten your day. This delightful dessert combines the richness of pound cake with a zesty lemon flavor that dances on your taste buds. Perfect for a summer gathering or a quiet afternoon tea, this recipe is sure to become a favorite.

Imagine sinking your teeth into a moist, buttery cake that’s perfectly balanced with tart lemon icing. Each bite is an explosion of freshness and sweetness, making it an irresistible treat for lemon lovers.

Whether you’re serving it at a picnic or enjoying it at home, this iced lemon pound cake is versatile enough to fit any occasion. It’s a simple yet sophisticated dessert that captures the essence of sunny days.

With minimal ingredients and straightforward steps, you can whip up this lovely cake in no time. Let’s get baking!

The Perfect Iced Lemon Pound Cake

This iced lemon pound cake is a moist and dense treat infused with fresh lemon juice and zest, topped with a sweet and tangy glaze. The combination of buttery richness with a citrusy kick creates a perfect balance of flavors that leaves you wanting more.

Each slice is a delightful experience, with the smooth icing adding a layer of sweetness that complements the cake beautifully.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of 1 lemon
1/3 cup milk
For the icing: 1 cup powdered sugar, 2 tablespoons lemon juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and lemon zest.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Make the Icing: While the cake is baking, mix powdered sugar and lemon juice in a small bowl until smooth.
Cool and Ice: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, drizzle the icing over the top.