Ingredients:

  • 225g Unsalted Butter, softened
  • 200g Granulated Sugar
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • Zest of 2 Lemons
  • Juice of 1 Lemon
  • 225g All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 175g Powdered Sugar (Icing Sugar)
  • 2-3 tbsp Lemon Juice
  • 1 tbsp Milk
  • Optional: Lemon Zest, for garnish

Instructions:

  1. Grease and flour (or line with parchment paper) your loaf pan.
  2. Beat softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract, lemon zest, and lemon juice.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  7. Pour the batter into the prepared loaf pan.
  8. Bake in a preheated oven until a toothpick inserted into the center comes out clean (or with a few moist crumbs clinging to it).
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the amount of lemon juice or milk to reach the desired consistency.
  11. Once the cake is completely cool, pour the icing over the top, allowing it to drip down the sides.
  12. Sprinkle with lemon zest for a pop of color.
  13. Allow the icing to set before slicing and serving your iced lemon pound cake.