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Iced Lemon Pound Cake Recipe

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4.3 from 11 reviews

This Iced Lemon Pound Cake is a moist, tangy, and rich dessert perfect for any occasion. Made with a combination of butter, cream cheese, fresh lemon juice, and zest, this pound cake boasts a delightful lemon flavor complemented by a sweet lemon glaze drizzled on top. The dense yet tender crumb makes it an ideal treat alongside tea or coffee.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Ingredients

Cake Ingredients

  • 1 cup unsalted butter (softened)
  • 8 ounce package full-fat cream cheese (softened)
  • 2 cups granulated sugar
  • 6 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • ½ teaspoon vanilla extract
  • 3 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Glaze Ingredients

  • 1 cup powdered sugar
  • 3-5 teaspoons fresh lemon juice

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to prevent sticking. Set it aside while you prepare the batter.
  2. Cream butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and well combined, scraping down the sides of the bowl as necessary to incorporate all ingredients evenly.
  3. Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating for 2-3 minutes until the mixture is light and fluffy, ensuring the sugar is fully integrated.
  4. Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to create a smooth batter without curdling.
  5. Incorporate lemon and vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined, which will enhance the cake’s bright, citrus flavor.
  6. Add dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the cake tender.
  7. Transfer batter to pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top with a spatula if needed.
  8. Bake the cake: Place the bundt pan in the oven and bake for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts browning too quickly, tent loosely with aluminum foil to prevent burning.
  9. Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the pan edges to loosen the cake and invert it onto a wire cooling rack to cool completely before glazing.
  10. Prepare the glaze: In a small bowl, mix the powdered sugar with 3 teaspoons of fresh lemon juice. Add more lemon juice, 1 teaspoon at a time, until the glaze reaches a drizzle-able consistency.
  11. Glaze the cake: Drizzle the lemon glaze evenly over the cooled pound cake, allowing it to set slightly before serving.

Notes

  • Ensure butter and cream cheese are at room temperature for smooth creaming.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • Use fresh lemons for the best citrus flavor in juice and zest.
  • Adjust the lemon glaze thickness by gradually adding lemon juice to powdered sugar.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Let the cake cool completely before glazing to prevent melting the glaze.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/iced-lemon-pound-cake-recipe/