Description
Lemon Pound Cake with Tangy Icing is a moist and buttery dessert bursting with bright citrus flavor. The cake features a dense, tender crumb enhanced by fresh lemon zest and juice, perfectly balanced by a smooth, tangy lemon glaze. Ideal for any occasion, this easy-to-make pound cake offers a refreshing twist on the classic, delivering a delightful combination of sweetness and zesty tang in every bite.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1 teaspoon baking powder
- ½ cup sour cream or Greek yogurt
- 3 tablespoons fresh lemon juice
Icing Ingredients
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon milk (optional, to adjust consistency)
Instructions
- Prepare Your Ingredients: Bring butter and eggs to room temperature to ensure even mixing. Preheat oven to 350°F (175°C). Grease a bundt or loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: Using a stand or hand mixer, beat softened unsalted butter and granulated sugar together for 4-5 minutes until light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Lemon Zest: Add eggs one at a time, mixing well after each. Stir in fresh lemon zest to infuse the batter with citrus aroma and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour (or gluten-free blend) and baking powder to ensure even distribution.
- Alternate Adding Dry Ingredients and Sour Cream: Add dry ingredients to the creamed butter mixture in three parts, alternating with sour cream or Greek yogurt. Start and end with dry ingredients, mixing gently to maintain airiness.
- Add Fresh Lemon Juice: Stir in freshly squeezed lemon juice to brighten flavor and balance sweetness.
- Bake the Cake: Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Tangy Icing: Combine powdered sugar with lemon juice, adding a splash of milk if needed, until smooth and pourable. Drizzle generously over the cooled cake for a perfect tangy finish.
Notes
- Use room temperature ingredients for thorough mixing and finer texture.
- Do not overmix batter to avoid tough cake texture.
- Use fresh lemon zest instead of extracts for vibrant lemon flavor.
- Check cake doneness with a toothpick; it should come out clean or with a few crumbs.
- Allow cake to cool completely before icing to prevent melting.
- Adjust glaze thickness with powdered sugar or lemon juice for perfect drizzle consistency.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: lemon pound cake, tangy icing, lemon dessert, citrus cake, moist pound cake, lemon glaze, gluten-free lemon cake