Iced Lemon Pound Cake is the ultimate dessert for those who love a burst of citrus flavor in their baked goods. This moist and tender cake is infused with fresh lemon zest and juice, offering a refreshing taste that’s perfect for any occasion.
Whether you’re hosting a summer barbecue or simply want to enjoy an afternoon treat with a cup of tea, this Iced Lemon Pound Cake will impress your guests and satisfy your sweet cravings. The combination of buttery richness and zesty sweetness creates an irresistible dessert that pairs beautifully with coffee or tea.
Additionally, the simple icing adds just the right amount of sweetness without overpowering the natural flavors of the cake.
This recipe is not only easy to follow but also yields a stunning result that looks as good as it tastes. So, get ready to bake this delightful treat and enjoy every last crumb!
Why You’ll Love This Iced Lemon Pound Cake
- Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks.
- Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices.
- Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners.
Ingredients for Iced Lemon Pound Cake
Here’s what you’ll need to make this Iced Lemon Pound Cake:
- All-Purpose Flour: High-quality, sifted flour ensures a light, fluffy texture.
- Granulated Sugar: Adds the perfect level of sweetness while contributing to a tender crumb.
- Baking Powder: Helps the cake rise and stay airy.
- Salt: Enhances the overall flavor by balancing sweetness.
- Unsalted Butter: Provides richness; use at room temperature for easy mixing.
- Lemon Zest: Freshly grated zest brings an intense citrus flavor to every bite.
- Lemon Juice: Freshly squeezed juice is essential for both the batter and icing, adding a tangy brightness.
- Eggs: Large, room-temperature eggs ensure a moist and well-structured cake.
The full ingredients list, including measurements, is provided in the recipe card below.
How to Make Iced Lemon Pound Cake
Follow these simple steps to prepare this Iced Lemon Pound Cake:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray, and set it aside.
Step 2: Prepare the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat unsalted butter with granulated sugar on medium speed for 3-5 minutes until light and fluffy.
Step 4: Incorporate Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Stir in the lemon zest and freshly squeezed lemon juice until evenly combined.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture on low speed, mixing until just combined. Avoid overmixing to maintain a soft texture.
Step 6: Bake Your Cake
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Ice the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, drizzle with icing made from powdered sugar and lemon juice for a perfect finishing touch.
Enjoy your Iced Lemon Pound Cake as a refreshing dessert or afternoon snack!
Tips and Tricks
Here are some helpful tips to ensure the best results for your Iced Lemon Pound Cake:
- Use Fresh Ingredients: Fresh lemons provide vibrant flavor and aroma, far superior to bottled alternatives.
- Check Your Oven Temperature: Ensure your oven is accurate by using an oven thermometer to avoid uneven baking.
- Cool Completely Before Icing: Allow the cake to cool fully before applying the icing to prevent it from melting.
- Experiment with Flavor Additions: Add poppy seeds, blueberries, or a touch of almond extract for an exciting twist.
- Store Properly: Keep leftovers covered at room temperature for up to three days or refrigerate for extended freshness.
How to Serve Iced Lemon Pound Cake
This Iced Lemon Pound Cake is versatile and pairs wonderfully with:
- Whipped Cream: Light and airy whipped cream complements the cake’s rich texture.
- Fresh Berries: Sweet and tart berries like strawberries, raspberries, or blueberries enhance the zesty lemon flavor.
- Coffee or Tea: A warm beverage like coffee or tea creates a cozy pairing for this delightful cake.
Feel free to customize your sides for a personalized serving experience!
Make Ahead and Storage
- Make Ahead: Prepare the cake a day in advance. Wrap the cooled, uniced cake tightly in plastic wrap and store it at room temperature. For longer storage, freeze the cake for up to three months.
- Storing: Store leftover slices in an airtight container at room temperature for up to three days. For iced cake, refrigerate it in an airtight container for up to one week.
- Reheating: To reheat slices, preheat your oven to 350°F (175°C). Place slices on a baking sheet and warm for 5-10 minutes. Avoid microwaving as it may alter the texture.
Suggestions for Iced Lemon Pound Cake
Use Quality Ingredients
Using high-quality ingredients ensures a flavorful and well-textured cake. Fresh lemons for zest and juice, unsalted butter for richness, and high-quality flour are all essential. Avoid artificial lemon flavoring for the best results.
Measure Ingredients Accurately
Accurate measurement prevents common baking issues. Spoon flour into the measuring cup and level it off to avoid compacting. Consider using a kitchen scale for the most precise results.
Avoid Overmixing
Mix the batter just until the dry ingredients are incorporated to maintain a tender crumb. Overmixing can develop gluten, leading to a dense cake.
Cool Properly Before Icing
Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. This ensures the icing sets beautifully without melting.
FAQs
What makes iced lemon pound cake different from regular lemon pound cake?
Iced lemon pound cake stands out due to its sweet and tangy glaze that enhances the citrusy flavor profile. Unlike regular lemon pound cake, which may be served plain or with minimal frosting, the icing on this cake provides a delightful finish that complements the zesty notes of fresh lemon. Made with powdered sugar and lemon juice, the glaze adds an extra layer of sweetness and visual appeal, elevating each bite.
Can I use other citrus fruits instead of lemons?
Yes! While lemons are the star of this recipe, you can substitute other citrus fruits like limes or oranges for a unique twist. Limes add a sharper zest, while oranges bring a sweeter, warmer flavor. Keep in mind that different fruits vary in acidity and sweetness, so you may need to adjust the sugar in your recipe accordingly. Experimenting with citrus combinations can lead to exciting and refreshing flavor variations.
How should I store iced lemon pound cake?
To keep your iced lemon pound cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, though this may slightly alter its texture due to moisture. For extended storage, wrap individual slices in plastic wrap and freeze them for up to three months. Thaw frozen slices at room temperature or in the refrigerator before serving.
Can I make iced lemon pound cake ahead of time?
Absolutely! Iced lemon pound cake is perfect for making ahead. Bake and cool the cake completely before wrapping it tightly in plastic wrap. Store it at room temperature or refrigerate it until ready to serve. If freezing, do so before applying the glaze; thaw overnight in the refrigerator and add the icing just before serving for the freshest presentation and flavor.
Conclusion
Creating a flawless iced lemon pound cake requires attention to detail at every step, from selecting fresh ingredients to proper cooling for ideal icing application. Using high-quality lemons ensures vibrant flavor, while accurate measurements and gentle mixing maintain the desired light texture. By storing and serving it correctly, you can preserve its moistness and flavor. Whether experimenting with other citrus variations or preparing this classic ahead of time, these tips will guide you to a consistently delightful dessert that impresses every time!
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Refreshing Iced Lemon Pound Cake Recipe for Any Occasion
Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Description
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in lemon zest and juice until combined.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Allow cooling before icing.
[…] Refreshing Iced Lemon Pound Cake Recipe for Any Occasion […]
[…] Refreshing Iced Lemon Pound Cake Recipe for Any Occasion […]