Zesty Lemon Pound Cake with Tangy Lemon Icing Recipe

Baking a delightful lemon pound cake with zesty lemon icing creates pure magic in your kitchen.

Citrus aromas will dance through every corner, promising a delectable treat.

Soft, moist layers melt effortlessly on your palate with bright, refreshing notes.

Whisking together simple ingredients transforms ordinary moments into extraordinary culinary experiences.

Creamy textures blend seamlessly with sharp lemon undertones, promising a memorable dessert.

Each slice brings sunshine to your plate, inviting pure indulgence.

Trust me, this recipe will become your new favorite weekend baking adventure.

Reasons to Love Lemon Pound Cake with Icing

• Crush Flavor Complexity: Bold lemon notes dance through every bite, delivering a zesty punch that transforms a classic pound cake into a vibrant dessert experience.
• Simplify Baking Process: Straightforward ingredients and basic mixing techniques make this recipe accessible for bakers of all skill levels, from novice to experienced home cooks.
• Create Versatile Dessert: Perfect for casual family gatherings, afternoon tea, potlucks, or as a delightful sweet treat that pairs wonderfully with coffee or tea.
• Master Crowd-Pleasing Potential: The bright citrus flavor and moist texture guarantee this cake will become an instant favorite among friends and family, eliciting requests for seconds.

Ingredients Needed to Make Lemon Pound Cake

• All-Purpose Flour: A key base that provides structure and texture for the pound cake.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Unsalted Butter: Adds rich flavor and moisture to the pound cake.
• Large Eggs: Bind the ingredients and provide structure to the cake.

• Whole Milk: Adds moisture and helps create a soft, tender cake texture.
• Fresh Lemon Juice, Lemon Zest: Provide bright, tangy citrus flavor and aroma to the cake.

• Baking Powder, Salt: Help the cake rise and enhance the overall flavor profile.

• Powdered Sugar, Fresh Lemon Juice: Create a tangy, sweet glaze that complements the lemon pound cake.

Step-by-Step Guide to Lemon Pound Cake

Step 1: Prepare Baking Space

Warm up your oven to 325°F. Grab a loaf or bundt pan and coat it thoroughly with butter or cooking spray to prevent sticking.

Step 2: Create Creamy Base

In a large mixing bowl, whip butter and sugar together until the mixture becomes fluffy and pale. Gently incorporate eggs one at a time, blending completely after each addition.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Sift these ingredients together in a separate bowl to ensure smooth incorporation.

Step 4: Develop Cake Batter

Slowly fold dry ingredients into the creamy butter mixture, alternating with milk.

This technique helps create a smooth, consistent batter without lumps.

Step 5: Add Citrus Punch

• Fresh lemon zest
• Freshly squeezed lemon juice

Mix these elements gently into the batter.

Step 6: Bake to Perfection

Pour the batter into your prepared pan. Slide into the preheated oven and bake for 60-70 minutes.

Check doneness by inserting a toothpick – it should come out clean with no wet batter.

Step 7: Create Tangy Glaze

While cake cools, whisk together powdered sugar and fresh lemon juice until smooth and drizzling consistency.

Step 8: Finish and Serve

Once cake has completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides. Slice and enjoy your zesty creation!

Tips to Perfect Your Lemon Pound Cake

• Choose room temperature butter and eggs for smoother, more even mixing that creates a fluffier cake texture.
• Grate fresh lemon zest directly into the batter for maximum citrus flavor and aromatic intensity.
• Avoid overmixing the batter after adding flour to prevent a tough, dense cake – mix just until ingredients are combined.
• Use a toothpick or cake tester to check doneness, inserting it in the center to ensure no wet batter remains.
• Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and fresh taste.

Flavor Twists to Refresh Lemon Pound Cake

• Gluten-Free Lemon Pound Cake: Replace wheat flour with almond or coconut flour for a gluten-free option that maintains the cake's rich texture.
• Orange Citrus Variation: Swap lemon zest and juice with orange zest and juice for a different citrus profile while keeping the same cake structure.
• Dairy-Free Alternative: Use coconut milk instead of regular milk and coconut oil in place of butter to create a lactose-free version of the classic pound cake.
• Low-Sugar Version: Substitute sugar with stevia or monk fruit sweetener and reduce the amount to create a lighter, less caloric dessert that still delivers bold flavor.

Pairing Ideas That Match Lemon Pound Cake

• Bergamot's floral notes perfectly balance the cake's bright citrus flavor, creating a sophisticated and elegant pairing.
• Delicate herbal undertones soften the cake's tanginess while providing a soothing, smooth drinking experience.
• Strawberries or raspberries add a natural sweetness that enhances the lemon's vibrant profile, creating a balanced dessert plate.
• Sparkling wine's crisp bubbles cut through the cake's richness, offering a celebratory and elegant finishing touch.

Best Storage Tips to Keep Lemon Pound Cake

• Refrigerate: Store covered in an airtight container for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Freeze: Slice cake, place parchment paper between layers, and store in freezer-safe container for 2-3 months. Thaw overnight in refrigerator before serving.
• Room Temperature: Keep cake at room temperature for 1-2 days in a sealed container, away from direct sunlight and heat sources.
• Reheating: Warm individual slices in microwave for 10-15 seconds or in oven at 300°F for 5-7 minutes to restore softness and bring out lemon flavors.

FAQs

• What gives this lemon pound cake its intense citrus flavor?

The combination of fresh lemon zest and lemon juice adds a bright, zesty taste throughout the cake, ensuring each bite is packed with vibrant citrus notes.

• Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can work in a pinch. However, fresh lemons will provide a more robust and authentic citrus taste.

• How do I know when the pound cake is fully baked?

Use the toothpick test: insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also be golden brown and slightly pulled away from the pan edges.

Lemon Pound Cake With A Tangy Lemon Icing Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Creamy lemon pound cake with a tangy lemon icing delivers pure citrus bliss from Southern kitchens. Delicate crumb and zesty glaze make this dessert irresistible for home bakers seeking classic comfort.

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Ingredients

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• 2 cups granulated sugar
• 4 large eggs
• 1 cup unsalted butter, softened
• 3 cups all-purpose flour
• 1 cup milk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1.5 cups powdered sugar
• 2–3 tablespoons lemon juice

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Instructions

1. Prepare the baking vessel by greasing a loaf or bundt pan thoroughly and heating the oven to 325°F.
2. Using an electric mixer, blend butter and sugar until the mixture becomes pale and fluffy, creating a smooth base.
3. Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next.
4. Combine dry ingredients – flour, baking powder, and salt – in a separate bowl, creating a uniform mixture.
5. Gradually fold the dry ingredient mixture into the butter mixture, alternating with milk to maintain a consistent texture.
6. Infuse the batter with bright citrus notes by gently stirring in fresh lemon zest and juice, distributing evenly.
7. Transfer the batter into the prepared pan, spreading it smoothly and evenly to ensure uniform baking.
8. Bake in the preheated oven for 60-70 minutes, monitoring until a toothpick inserted into the center emerges clean.
9. Allow the cake to cool completely on a wire rack, allowing it to settle and develop its full flavor profile.
10. Create a tangy lemon icing by whisking powdered sugar with fresh lemon juice until smooth and pourable.
11. Drizzle the vibrant lemon icing over the cooled cake, allowing it to cascade down the sides for an elegant finish.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking.
• Grate lemon zest carefully to avoid bitter white pith, which can make the cake taste harsh.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free blend, adding xanthan gum for better texture.
• Enhance moisture by brushing warm cake with lemon simple syrup before adding icing, creating a more intense citrus flavor profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 444
• Sugar: 44 g
• Sodium: 150 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg