Iced Lemon Pound Cake – Sally’s Baking Dependancy

Dense, buttery pound cake will get a lemon elevate on this vibrant and cheery citrus model. Iced lemon pound cake is tremendous moist and bursting with the flavors of contemporary lemon, creamy butter, and candy vanilla. A creamy lemon icing that units on high is the one adorning this small-yet-stunning cake requires.

One reader, Laurie, says: “I’ve by no means made pound cake earlier than however this turned out very effectively. It was moist and scrumptious. It took 50 minutes to bake and I’m glad you talked about that a few moist crumbs on a toothpick is okay, in any other case I’ll have left it within the oven longer and it could have been a bit dry. I used the zest of 1 1/2 lemons as recommended as I really like lemon. I’m making one other one right this moment!”

Right here’s precisely what you must make when it’s citrus season: grapefruit Greek yogurt cake.

But when grapefruit isn’t your best alternative, iced lemon pound cake is one other house run. I initially revealed this recipe on my web site in 2017 and I make it not less than as soon as each winter season. Think about a espresso store lemon loaf, however with a tighter crumb and with supremely contemporary taste you solely get from selfmade. (Nothing compares!)

Do you take pleasure in pound cake? My favourite is that this cream cheese pound cake which has an upgraded taste, tight and dense crumb, and stays splendidly buttery and comfortable. Brown butter pound cake has an identical texture and comes with the addition of brown butter taste. Level being—I really like including aptitude and taste to pound cake and lemon is at all times a stunning alternative.

By the best way, if you happen to’ve tried the lemon loaf recipe in my cookbook Sally’s Baking Dependancy, you’ll recognize right this moment’s recipe, too. The cookbook variation is a lighter-crumbed fast bread—comfortable and ethereal like birthday cake, however with huge and vibrant lemon taste that hits as quickly as you’re taking the primary chew.

The Precise Texture of This Lemon Pound Cake

At the moment’s recipe has the identical wake-up-your-tastebuds taste as my cookbook variation, however the texture is a bit of completely different. It’s:

• Unapologetically moist
• Candy and golden caramelized-like edges
• Dense and satisfying with out tasting heavy
• Tremendous wealthy and buttery
• Further easy with a velvety crumb

Finest Elements to Use & Why I Don’t Advocate Substitutions

You want simply 9 components within the lemon pound cake batter. With so few components, it’s greatest to stay to the recipe as a result of every has an essential job. I’ve tried my hand at many variations, and preserve coming again to this recipe due to its cautious ratio of components. I don’t advocate straying.

Dry Elements: You want all-purpose flour, baking powder, and salt. The quantity of flour isn’t a misprint. You actually solely want 1.5 cups, or 188g. In some way, it simply works!

Moist Elements: Seize your room temperature butter and sugar, you then’ll want eggs, bitter cream for moisture (it additionally retains the crumb a bit mild), vanilla extract, and lemon zest + juice.

Useful Tip: You want lemon zest and juice and it’s best to zest the lemon earlier than juicing it. Right here’s the citrus zester and the citrus juicer I exploit if you happen to want suggestions.

Count on a Thick Lemon Pound Cake Batter

It is a thick batter. Not like vanilla cake or chocolate cake, there’s no milk to skinny issues out. The one actual liquid is from the lemon juice, and there isn’t an excessive amount of of it. Pound muffins don’t sometimes embrace liquid in addition to eggs. (If you happen to contemplate these liquid!)

You’ll be able to bake this in a 9×5-inch loaf pan, however recently I’ve been utilizing my 1-lb. 8×4-inch loaf pan. It yields a taller loaf, and desires a bit of further bake time. I embrace directions for each pans within the recipe under. If all you will have is a 9×5-inch loaf pan, which is what you employ for banana bread and pumpkin bread, you need to use it, however count on the bread to be a bit of shorter than pictured.

Unfold the batter into the greased loaf pan. There isn’t a lot pouring concerned… extra of a spoon-and-spread scenario right here!

Lemon Icing That Units

I imagine the saying goes… when life fingers you lemons, make lemonade glaze. The icing on high of the pound cake provides a complete different degree of lemon taste. It’s thick and units after a pair hours, producing a candy and zingy layer you’ll wish to save for final. You want heavy cream (or half-and-half or milk), lemon juice, and confectioners’ sugar.

Be at liberty so as to add candied lemons on the highest for presentation, like I do with lemon poppy seed bread.

Print

Iced Lemon Pound Cake

• 
  Creator: Sally
• 
  
  Prep Time: quarter-hour
• 
  
  Cook dinner Time: 55 minutes
• 
  
  Whole Time: 3 hours, quarter-hour
• 
  
  Yield: serves 8-10
• 
  
  Class: Cake
• 
  
  Technique: Baking
• 
  
  Delicacies: American

---

Description

Dense, buttery pound cake will get a lemon elevate on this vibrant and cheery citrus model. Iced lemon pound cake is tremendous moist and bursting with the flavors of contemporary lemon, creamy butter, and candy vanilla. A creamy lemon icing that units on high is the one adorning this small-yet-stunning cake requires.

---

---

Directions

1. Decrease the oven rack to the decrease third place and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan (like this one or this one) with nonstick spray. Or you need to use a 9×5-inch loaf pan for a shorter loaf.
2. Make the cake: Whisk the flour, baking powder, and salt collectively in a big bowl. Put aside.
3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on excessive velocity in a big bowl till easy and creamy, about 1 minute. Add the granulated sugar and beat on excessive velocity for two minutes till creamed. Scrape down the perimeters and up the underside of the bowl as wanted. With the mixer operating on low velocity, add the eggs separately. As soon as the final egg is totally combined in, cease the mixer. Add the bitter cream, lemon juice, lemon zest, and vanilla extract, then beat on medium velocity till mixed. Scrape down the perimeters and up the underside of the bowl as wanted. The combination could look curdled because of the various textures combining. That is regular and the batter will come collectively whenever you add the dry components within the subsequent step.
4. With the mixer operating on low velocity, slowly add the dry components simply till mixed. If wanted, run a whisk via the batter a number of instances to rid any giant lumps. Keep away from over-mixing. Batter could be very thick.
5. Spoon/unfold the batter into ready loaf pan and bake for 55-65 minutes if you happen to used an 8×4-inch pan and 45-60 minutes if you happen to used a 9×5-inch loaf pan. Tent the cake with aluminum foil midway via baking to forestall the highest from over-browning. Pound muffins are dense and take awhile to bake within the oven. Baking instances fluctuate, so regulate yours and don’t be alarmed if yours is taking longer. The cake is finished when a toothpick inserted within the middle comes out *largely* clear. A pair moist crumbs are OK.
6. Take away the cake from the oven and place on a wire rack. Enable cake to chill within the pan on the wire rack for 1 hour, then fastidiously take away the marginally heat cake from the pan. Let it proceed cooling on a wire rack or on a serving plate/platter. You’ll be able to add the icing whereas the cake continues to be heat or watch for it to chill.
7. Make the icing: Whisk the entire icing components collectively and pour over cake. Serve instantly or wait till the cake cools utterly, which guarantees neater slices.
8. Cowl and retailer leftover cake for as much as 3 days at room temperature or as much as 1 week within the fridge.

Notes

1. Make Forward & Freezing Directions: You may make the pound cake forward of time by freezing it. (I counsel icing it proper earlier than serving, so freeze it with out the icing.) Bake it, cool it, then wrap it in a layer of plastic wrap after which a layer of aluminum foil. Freeze the loaf for as much as 3 months. Enable the cake to thaw in a single day within the fridge, then deliver to room temperature earlier than topping with icing and serving.
2. Particular Instruments (affiliate hyperlinks): 9×5-inch Loaf Pan or | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack | Citrus Juicer | Citrus Zester
3. Bitter Cream: If you happen to don’t have bitter cream, you need to use plain yogurt or dairy/nondairy milk as an alternative. If utilizing milk, your pound cake gained’t have a brilliant tight crumb that’s signature to pound muffins. As an alternative, the cake can have a lighter and cakier texture. For greatest outcomes, I like to recommend full-fat bitter cream.
4. Bundt Pan: Listed here are 2 choices for making a lemon Bundt pound cake in a Bundt pan. (1) Double this recipe, however use 3/4 cup (180g) of bitter cream. If you happen to had been doubling the recipe, you’ll use 1/2 cup however ensure you improve to three/4 cup for added moisture. The remainder of the components are merely doubled. Spoon/unfold right into a generously greased 10-12 cup Bundt pan. Observe the baking time and temperature from my cream cheese pound cake. (2) Use my lemon poppy seed Bundt cake recipe. Be at liberty to depart out the poppy seeds. That cake has a lighter texture and isn’t fairly as heavy as pound cake.
5. Can I Add Blueberries? Sure, completely. You’ll be able to fold 1 cup (about 140g) of contemporary blueberries into the batter after it comes collectively. I strongly advocate contemporary blueberries, as frozen blueberries can flip the batter and completed cake grayish blue. Conserving that in thoughts, you need to use them if you happen to’d like. I’ve higher luck with contemporary.

Key phrases: lemon pound cake