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Iced Lemon Pound Cake Loaf

A delightful Iced Lemon Pound Cake Loaf that beautifully balances sweetness and tartness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream Can substitute with yogurt
  • 1 zest of 1 lemon Avoid the white pith
  • 0.25 cups fresh lemon juice
Glaze Ingredients
  • 1 cups powdered sugar
  • 2 tablespoons fresh lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour your loaf pan.
  2. In a bowl, whisk together the flour, baking powder, and salt until well combined.
  3. In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Add eggs one by one to the buttery mixture, blending each before adding the next. Stir in vanilla extract, sour cream, lemon zest, and lemon juice.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glazing
  1. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle generously over the cooled cake.
Serving
  1. Slice and enjoy your refreshing Iced Lemon Pound Cake!

Notes

Best served slightly chilled. Store in an airtight container for up to three days or freeze for up to a month. Can warm in the microwave or toaster oven for freshness.