Zesty Iced Lemon Pound Cake a Slice of Sunshine

Recipe Introduction

Quick Hook

Fancy a slice of sunshine? Honestly, who doesn't. This iced lemon pound cake recipe is proper lush, and easier than you think. This zesty lemon loaf guarantees a smile with every bite.

Brief Overview

The lemon pound cake recipe is a classic for a reason. It’s a comforting treat with roots in English tea time tradition.

This recipe is medium difficulty, taking about 2 hours total. It yields 10-12 slices perfect for sharing (or not!).

Main Benefits

This lemon cake recipe is a mood booster, pure and simple. Beyond the delicious taste, it is a great source of vitamin C, thanks to all that lovely lemon.

It's perfect for afternoon tea, birthdays, or just because you deserve a treat. What makes this lemon pound cake special? The combination of the tangy lemon and the sweet icing is simply divine.

Ready to bake? Let's talk ingredients.

What You'll Need: Making a Moist Lemon Pound Cake From Scratch

I'm sure you have got the basics, butter, eggs, sugar, but trust me, the key to a truly moist lemon pound cake from scratch lies in using good quality ingredients.

The Foundation: Pound Cake Ingredients

You will need butter, sugar, eggs, flour, baking powder, salt and Vanilla Extract for this classic pound cake recipe .

The Lemon Zing: Essential Citrus

You'll need lemons, obviously! But the zest is super important for maximum flavor. Don’t skimp. Zesting the lemons releases essential oils.

This gives the cake a deeper, more intense lemon flavor than just using the juice alone. I always use organic lemons because, well, I try to avoid pesticides when I can!

The Sweet Finish: Icing Ingredients

For the iced lemon pound cake , icing sugar is a must. A bit of lemon juice makes the flavour pop.

Milk gives it the perfect smooth consistency. Don't be tempted to skip this.

Now you know what you'll need, let's get baking!

Ingredients & Equipment for a Zesty Iced Lemon Pound Cake

Alright, let's talk bits and bobs you'll need for this cracking lemon pound cake recipe . Honestly, it’s all pretty standard stuff.

You can totally make this lemon cake recipe , even if you're not a seasoned pro.

Main Ingredients: Let's Get Precise

Here's the lowdown on what goes into our moist lemon pound cake from scratch .

• Softened Unsalted Butter: 225g (1 cup) . Key here is softened . No one wants a lumpy batter, right? Use good quality, creamy unsalted butter!
• Granulated Sugar: 200g (1 cup) . The standard.
• Large Eggs: 3 . Free range, if you can!
• Vanilla Extract: 1 tsp (5ml) . Don't skimp on the good stuff.
• Lemon Zest: From 2 lemons . Zest it real good!
• Lemon Juice: From 1 lemon (approx. 2 tbsp or 30ml) . Fresh is best.
• All-Purpose Flour: 225g (1 3/4 cups) . Plain flour does the trick.
• Baking Powder: 1/2 tsp . Gives it a bit of lift.
• Salt: 1/4 tsp . Balances the sweetness.

For the Icing

• Powdered Sugar ( Icing Sugar ): 175g (1 1/2 cups) . Sift it, or you'll have lumps.
• Lemon Juice: 2-3 tbsp (approx. 30-45ml) . More if you want it tangier.
• Milk: 1 tbsp (approx. 15ml) . Just a splash.

Seasoning Notes: All About That Lemon Zing

Right, so a lemon drizzle cake is all about the lemon, yeah? But we need to get it right. A good dollop of fresh lemon zest in the pound cake batter intensifies the lemon flavour.

A small amount of vanilla, complements the brightness of the lemon, adding a touch of warmth to the flavor profile.

If you fancy a change? Try lime zest instead of lemon. You'll get a completely different, yet wonderful, zesty lemon loaf !

Equipment Needed: Keep it Simple

You don’t need the whole kitchen sink. Here's what's essential to this easy lemon cake recipe :

• Loaf Pan: 9x5 inch . Size matters here, or it’ll overflow.
• Parchment Paper: Makes life easier.
• Electric Mixer: Stand or hand mixer. Elbow grease works too, but...
• Mixing Bowls: Few sizes.
• Zester: Microplane is king!
• Juicer: Get all that lemony goodness.
• Wire Rack: For cooling.

Alternatives? You can use a couple of forks for the electric mixer if you're feeling rustic. A mug could work for the juice, innit? I've made this recipe with the basics, and it still tastes brilliant.

It's that classic pound cake recipe that always works

Baking Your Way to Sunshine: A Guide to the Perfect Iced Lemon Pound Cake

Alright, buttercup! Fancy baking something that'll bring a bit of sunshine to your day? Honestly, there's nothing quite like a slice of Iced Lemon Pound Cake with a nice cuppa.

I'm going to walk you through making the most amazing lemon pound cake , seriously easy.

Prep Like a Pro: Your Lemon Pound Cake Recipe Starts Here

First things first, let's get everything ready. This is the mise en place , darling. Measure out all your ingredients before you even think about turning on the oven.

Trust me, it saves you a whole heap of trouble. Soften your 225g (1 cup) of butter, get your eggs ready, and zest those 2 lemons .

Organisation is key. Preheat your oven to 160° C ( 320° F) . No one wants a sad, underbaked iced lemon pound cake .

From Batter to Baked: The Lemon Cake Recipe Unveiled

Ready to get your bake on? Here's how we turn simple ingredients into a classic pound cake recipe :

1. Cream together your softened butter and 200g (1 cup) of sugar until it's light and fluffy. About 3- 5 minutes . Think cloud like!
2. Beat in 3 large eggs , one at a time, mixing well after each. Don't rush this bit.
3. Stir in 1 tsp of vanilla extract, the zest of 2 lemons , and the juice of 1 lemon . This is where the zesty lemon loaf magic happens.
4. In a separate bowl, whisk together 225g (1 3/4 cups) of all-purpose flour, 1/2 tsp of baking powder, and 1/4 tsp of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix! Overmixing is the enemy of a moist lemon pound cake from scratch .
6. Pour the batter into a greased and floured 9x5 inch loaf pan. Or line it with parchment paper, whatever floats your boat.
7. Bake for 55- 65 minutes , or until a toothpick inserted into the center comes out clean. The cake should be a lovely golden brown.
8. Let the cake cool in the pan for 10 minutes , then transfer it to a wire rack to cool completely. Important!

Pro Baker Secrets: Level Up Your Homemade Pound Cake

Want your lemon drizzle cake to be the talk of the town?

• Room temp is king : Make sure your butter and eggs are at room temperature. It makes a huge difference.
• Don't peak! : Try not to open the oven door too often while baking. It can cause the cake to sink.
• make-ahead marvel : This cake is even better the next day. Wrap it tightly and store it at room temperature. The moist lemon pound cake 's flavors meld together beautifully.

So there you have it! A lemon pound cake that will impress your friends and family, easy easy lemon cake recipe , and all made from scratch. Get baking, darling!

Recipe Notes for the Best Iced Lemon Pound Cake

Alright, bakers! Before you dive into this amazing Lemon Pound Cake Recipe , let's chat about a few things. These tips will take your Zesty lemon loaf from "meh" to "OMG this is the best cake ever!" Honestly, these are the secrets I've learned making countless Lemon Cake Recipe variations over the years.

You know?

Serving It Up Just Right

Presentation matters! For a simple, elegant look, dust your sliced Lemon drizzle cake with extra icing sugar. Or, fancy it up.

Arrange slices on a pretty platter and garnish with fresh raspberries. Think summer garden party vibes! And for a drink? This Iced Lemon Pound Cake sings with a glass of chilled prosecco or a simple lemon iced tea.

I swear, you will love it.

Storage Secrets for a Moist Lemon Pound Cake From Scratch

This Homemade pound cake is so good, it probably won't last long. But if you have leftovers (lucky you!), wrap it tightly in cling film.

Then store it at room temperature for up to three days. Want to keep it longer? Freezing is an option! Wrap individual slices in plastic wrap and pop them in a freezer bag.

They'll keep for up to two months. To reheat, let a slice thaw completely at room temperature. Or, if you're impatient like me, microwave it for a few seconds.

Just be careful not to overdo it!

Remixing Your Classic Pound Cake Recipe

Feeling adventurous? Let's tweak this Iced Lemon Pound Cake ! For a dairy-free option, swap the butter for a good quality vegan butter alternative.

The texture might be slightly different, but it'll still be delicious. Also, you can add 2 tablespoons of poppy seeds to your recipe, it makes it ten times better.

In the fall, I love using orange zest and juice instead of lemon. A little swap, right? It gives the Iced Lemon Pound Cake a cozy, seasonal twist.

Nutrition 101

Okay, let's talk numbers. Each slice has roughly 350 calories, 4g of protein, 20g of fat, 40g of carbs, and 25g of sugar.

Of course, these are just estimates. But hey, life's too short to worry too much about calories, especially when cake is involved! Also, this Easy lemon cake recipe offers a good dose of zest vitamin C from the lemons.

So, it's practically health food, right?

Don't be afraid to experiment, have fun, and remember, baking is a journey. Even if your first Iced Lemon Pound Cake isn't perfect, it'll still taste amazing. Happy baking!

Frequently Asked Questions

Why did my iced lemon pound cake turn out dry?

A dry iced lemon pound cake is a common baking woe! It's often down to overbaking, which dries out the moisture. Also, be careful not to overmix the batter, as this can develop the gluten and lead to a tougher texture.

Finally, ensure you're accurately measuring your flour too much flour can definitely result in a dry cake.

Can I make this iced lemon pound cake ahead of time?

Absolutely! In fact, an iced lemon pound cake often tastes even better the next day. Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. Wait to ice the cake until just before serving for the best presentation and flavor.

My icing is too runny/thick how do I fix it?

Icing consistency is key! If your icing is too runny, gradually add more powdered sugar, a tablespoon at a time, until it reaches the desired thickness. If it's too thick, add a tiny bit more lemon juice or milk, just a teaspoon at a time, until it thins out to a drizzly consistency. Remember, a little goes a long way!

Can I freeze the iced lemon pound cake?

You can freeze an iced lemon pound cake, but it's best to freeze it before icing for optimal results. Wrap the cooled cake tightly in plastic wrap and then in foil, or place in a freezer safe bag. It will keep for up to 2-3 months. Thaw completely at room temperature before icing and serving.

The taste will be just as splendid as when you first baked it!

What's the best way to get a strong lemon flavor in my iced lemon pound cake?

For an intense lemon flavor in your iced lemon pound cake, use both lemon zest and lemon juice. The zest contains the lemon's oils, which provide a more potent flavor. You can also add a touch of lemon extract (but be careful not to overdo it).

Another tip is to brush the warm cake with a lemon syrup (lemon juice and sugar heated until dissolved) before icing. This really amps up the lemony goodness!

I want to try something different any variations for the iced lemon pound cake?

Fancy a twist on the classic? You could swap the lemon for orange zest and juice for a delightful orange pound cake. Or, add a few tablespoons of poppy seeds to the batter for a lovely poppy seed lemon pound cake.

If you're feeling adventurous, experiment with a lemon curd filling or a cream cheese icing instead of the traditional lemon icing. The possibilities are as endless as your imagination, my friend!