Iced Lemon Pound Cake Recipe
The perfect combination of citrus and vanilla, this Iced Lemon Pound Cake is moist and full of flavor, with just the right balance of sweetness and tang.
Servings: 16 slices
Calories: 276kcal
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 16 Tbsp (2 sticks) butter room temperature
- 5 large eggs
- 1/3 cup sour cream
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 lemons zested
- 3 tablespoons fresh lemon juice
- 1/2 tsp lemon extract optional
- 1/2 tsp vanilla
- 3/4 cup blueberries * OR 3 Tbsp poppyseeds
Lemon Simple Syrup
- 1/4 cup sugar
- 1/4 cup lemon juice
Vanilla Bean Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk
- 1/4 Tsp vanilla bean paste
- pinch of salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Place the rack in the middle of the oven (mine was the second “shelf” from the bottom). Lightly grease a 9×5 loaf pan with butter, then lightly dust with flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, lemon zest, lemon juice, lemon oil, and vanilla for 3 minutes (on medium-high) or until light and fluffy. Add the sour cream and beat until incorporated. Add the eggs one at a time, mixing to incorporate after each addition.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients. Mix for an additional 45 seconds after all the dry ingredients have been added. Remove the bowl from the stand and fold in any “mix-ins” (blueberries* or poppyseeds), if desired.
- Pour the batter into the prepared pan and spread evenly. Place in the oven and bake for 1 hour or until the top becomes golden brown. Remove from the oven and allow to cool in the pan for 20 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the sugar and lemon juice to create a syrup. Once the sugar has dissolved, allow it to gently simmer for 2 minutes. Remove from heat.
- Remove the loaf from the pan after 20 minutes of cooling. Using a toothpick or cake tester, poke as many holes as possible into the top of the cake. Brush the syrup over the top (and the sides too) so it seeps into the cake. Allow the loaf to cool for another 1½ hours before frosting with glaze.
- To prepare the glaze, in a small mixing bowl, whisk together the powdered sugar, milk, vanilla bean paste, and salt. Spread over the loaf and allow it to drip over the edges and sides. Allow it to sit for 20 minutes to harden before serving.
Video
Notes
*If folding in blueberries, toss them in flour first. This keeps them from sinking to the bottom of the loaf.
-Find vanilla bean paste (Nielsen-Massey) at Williams-Sonoma, Sur La Table, King Arthur Flour, and other baking stores.
-This recipe makes one 9×5 loaf.
To STORE Glazed Lemon Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, wrap it in plastic wrap, then foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 201mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 470IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
