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 are 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 delicious dish:
- All-Purpose Flour: Use high-quality all-purpose flour for the best texture; sifted flour will ensure lighter results.
- Granulated Sugar: Regular granulated sugar adds sweetness and helps create a tender crumb in the cake.
- Baking Powder: This leavening agent helps the cake rise and achieve its fluffy consistency.
- Salt: A small amount of salt enhances the overall flavor of the cake by balancing sweetness.
- Unsalted Butter: Using unsalted butter allows you to control the saltiness of your dessert; ensure it’s at room temperature for easy mixing.
- Lemon Zest: Freshly grated lemon zest gives an intense citrus flavor that brightens up every bite.
- Lemon Juice: Freshly squeezed lemon juice makes the icing tangy and complements the sweet elements perfectly.
- Eggs: Large eggs add moisture and richness; they should be at room temperature before use.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Iced Lemon Pound Cake
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray and set aside.
Step 2: Prepare Your Dry Ingredients
In a bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside while you mix other ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat unsalted butter with granulated sugar using an electric mixer on medium speed until light and fluffy—about 3-5 minutes.
Step 4: Add Eggs and Flavorings
Add eggs one at a time into the butter mixture, beating well after each addition. Mix in lemon zest and juice until thoroughly blended.
Step 5: Combine Dry Ingredients
Gradually add the dry ingredient mixture into the wet mixture while mixing on low speed until just combined—do not overmix.
Step 6: Bake Your Cake
Pour the batter into your prepared loaf pan. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for about ten minutes before transferring it onto a wire rack.
For serving suggestion: Drizzle with icing once completely cooled for added sweetness.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Use Fresh Ingredients: Always opt for fresh lemons; they provide maximum flavor compared to bottled alternatives.
- Check Your Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures; this can prevent undercooking or overcooking.
- Cool Completely Before Icing: Allow your iced lemon pound cake to cool completely before applying icing to avoid melting it away.
- Add More Flavor Variations: Consider adding poppy seeds or blueberries for extra texture and taste if desired.
- Store Properly: Keep leftovers covered at room temperature for up to three days or refrigerate them for longer freshness.
How to Serve Iced Lemon Pound Cake
This Iced Lemon Pound Cake is versatile and pairs wonderfully with:
- Whipped Cream: A dollop of whipped cream adds a light and airy texture, balancing the dense cake perfectly.
- Fresh Berries: Sweet and tart berries enhance the lemon flavor, providing a refreshing contrast to the rich pound cake.
- Coffee or Tea: A warm cup of coffee or tea complements the zesty cake, making it an ideal afternoon treat.
Feel free to pair it with your favorite sides for a personalized meal!
Make Ahead and Storage
- Make Ahead: You can prepare the Iced Lemon Pound Cake a day in advance. Allow it to cool completely before icing, then wrap it tightly in plastic wrap and store it at room temperature for up to two days. For longer storage, freeze the uniced cake for up to three months.
- Storing: To store leftovers, place slices in an airtight container at room temperature for up to three days. If you have leftover iced cake, keep it refrigerated in an airtight container for up to one week to maintain freshness.
- Reheating: To reheat slices, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and warm them for about 5-10 minutes until they are just heated through. Avoid reheating in the microwave as it may make the cake soggy.
Suggestions for Iced Lemon Pound Cake
Use Quality Ingredients
When making iced lemon pound cake, the quality of your ingredients significantly impacts the final product. Always choose fresh lemons for zest and juice, as their vibrant flavor enhances the cake. Opt for unsalted butter to control the saltiness, and use high-quality flour that will lend a light texture. Avoid using artificial lemon flavoring or pre-packaged lemon juice; these can lead to a dull taste in your cake. Remember, good ingredients lead to extraordinary results, so don’t skimp on quality.
Measure Accurately
Accurate measurement is essential when baking iced lemon pound cake. Using too much flour can result in a dense, dry cake, while too little can make it overly moist and unstable. Invest in a kitchen scale for precise measurements if possible. If you prefer using cups, spoon the flour into the cup and level it off with a knife rather than scooping directly from the bag. This simple practice will ensure consistency in your baking results.
Don’t Overmix the Batter
One common mistake is overmixing the batter after adding flour to your iced lemon pound cake recipe. Overmixing can develop gluten, leading to a tough texture rather than the desired light and fluffy consistency. Mix just until the dry ingredients are combined with the wet ones. A few lumps are acceptable; they will bake out during cooking. This attention to detail will ensure you achieve that perfect crumb.
Allow Proper Cooling Time
Cooling time is crucial for iced lemon pound cake. After baking, allow the cake to cool in its pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from breaking apart while being removed from the pan. Once on the rack, let it cool completely before icing. If you ice a warm cake, the icing will melt and lose its shape, resulting in a less attractive presentation.
FAQs
What makes iced lemon pound cake different from regular lemon pound cake?
Iced lemon pound cake features a sweet and tangy glaze that enhances its flavor profile compared to regular lemon pound cake which may be served plain or with minimal frosting. The icing not only adds an appealing finish but also complements the zesty notes of fresh lemons used in the recipe. The glaze usually consists of powdered sugar mixed with fresh lemon juice, providing a delightful contrast that elevates each bite.
Can I use other citrus fruits instead of lemons?
Yes! While this recipe focuses on iced lemon pound cake, you can easily substitute other citrus fruits such as limes or oranges for a unique twist. Just remember that different fruits have varying levels of acidity and sweetness, so adjust your sugar accordingly if needed. Lime pound cakes offer a zesty kick while orange adds sweetness and warmth. Feel free to experiment with different citrus combinations for exciting flavors.
How should I store iced lemon pound cake?
To maintain freshness, store your iced lemon pound cake in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it; however, this may affect its texture slightly due to moisture loss during refrigeration. For extended storage beyond one week, wrap individual slices in plastic wrap and freeze them for up to three months without losing much quality.
Can I make iced lemon pound cake ahead of time?
Absolutely! Iced lemon pound cake can be made ahead of time and stored properly until you’re ready to serve it. Bake and cool the cake completely before wrapping it tightly in plastic wrap and storing it at room temperature or refrigerating if necessary. You can also freeze it before icing; simply thaw it overnight in the refrigerator before applying your glaze just before serving.
Conclusion
Baking an outstanding iced lemon pound cake involves attention to detail from ingredient selection through cooling times. Quality ingredients are key; fresh lemons bring out vibrant flavors that elevate your dessert experience significantly. Accurate measurements ensure consistent results while avoiding overmixing maintains that light texture we all love in a pound cake. Proper cooling allows for ideal icing application without melting away its charm. Whether you’re making this delightful treat ahead of time or experimenting with other citrus flavors, following these guidelines will lead you toward delicious success every time!
Iced Lemon Pound Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Iced Lemon Pound Cake is a delightful dessert that perfectly balances moist, buttery cake with the bright, zesty flavor of fresh lemons. This easy-to-make treat features a luscious lemon glaze that adds just the right amount of sweetness without overwhelming the citrus notes. Ideal for summer barbecues, afternoon tea, or as a charming centerpiece for any gathering, this iced lemon pound cake is sure to impress. Each slice offers a perfect blend of richness and refreshment, making it a beloved addition to your dessert repertoire. Get ready to savor every crumb of this irresistible delight!
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.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
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