Saturday, October 18, 2025
HomeCookingIced Lemon Pound Cake

Iced Lemon Pound Cake


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Consideration lemon lovers…we’ve obtained the finest lemon dessert for you! This lemon pound cake is dense however moist, soaked in a easy syrup and topped with a lemon glaze.

a photo of two slices of lemon pound cake sitting on a small dessert plate

There may be lemon round each nook on this lemon pound cake recipe! That’s precisely how a lemon dessert recipe must be for my part. The extra lemon, the higher!

I’ve been testing pound desserts for significantly over 10 years and they’re by no means comfortable sufficient or dense sufficient and so I gave up. Till now. I don’t know why it labored. I don’t know why bitter cream nailed it. Nevertheless it simply actually did! Haha!

Sink your enamel right into a slice of this buttery tart lemon cake! It’s the good deal with for any event!

a photo of a loaf of lemon pound cake cut into thin slices sitting on a wire cooling rack

Components for Making Lemon Pound Cake

Prepare for recent lemon taste in each step! I’m going to provide you an inventory of all of the elements to make the pound cake, syrup and glaze. Right here is every thing you have to:

Pound Cake

  • Butter: unsalted and softened
  • Sugar: common white granulated sugar
  • Eggs: provides construction to the cake
  • Bitter Cream: provides moisture and richness and the excessive fats content material helps the cake keep tender
    • PRO TIP: Full fats bitter cream will end in higher texture, however low fats or fats free can be utilized and the outcomes are nonetheless scrumptious.
  • Lemon Extract: boosts the lemon taste
  • Almond Extract: provides taste
  • Flour: simply common all function flour is all you want
  • Baking Powder: give rise and fluffiness to the cake
  • Salt: provides taste and enhances all the opposite flavors
  • Recent Lemon Zest and Lemon Juice: provides extra daring lemon taste
a photo of all the ingredients for lemon pound cake including fresh lemons, eggs, flour, sugar, etca photo of all the ingredients for lemon pound cake including fresh lemons, eggs, flour, sugar, etc

Easy Syrup

  • Water: combines with the sugar to make a easy syrup
  • Sugar: provides sweetness to the syrup
  • Recent Lemon Juice: provides pure lemon taste to the syrup

Glaze

  • Powdered Sugar: provides sweetness and construction to the glaze
  • Recent Lemon Juice: provides recent and vivid lemon taste
  • Milk: provides creaminess to the glaze

The measurements for all of the elements may be discovered within the recipe card on the finish of the put up.

a photo of lemon pound cake batter in a mixing bowla photo of lemon pound cake batter in a mixing bowl

The way to Make Moist Lemon Pound Cake

This lemon pound cake recipe is so simple as making a loaf cake, soaking it with a do-it-yourself lemon syrup after which topping it with a tangy glaze. Here’s a step-by-step information for making this recipe:

  1. Prep: Preheat the oven to 350 levels F and grease a bread pan.
  2. Moist Components: Cream the butter and sugar collectively within the bowl of a stand mixer fitted with the paddle attachment after which add the egg yolks one by one. Add the bitter cream and blend properly after which add the flavorings and blend to mix completely.
  3. Add: Combine in 1 cup of flour.
  4. Beat: In a separate bowl, add the egg whites and beat till peaks type, Then fold the egg whites into the cake batter.
  5. Dry Components: Add the remaining elements for the cake and blend till simply mixed.
  6. Bake: Pour the batter into the ready pan and bake for 65-70 minutes. Let the cake cool within the pan for about 10 minutes after which flip it out onto a cooling rack. Let it cook dinner for about an hour then make the syrup.

Syrup

  1. Boil: Mix water and sugar in a saucepan and produce to a boil. Take away from the warmth and stir within the lemon juice.
  2. Brush: When the desserts are cool, brush the nice and cozy syrup all around the desserts, together with the perimeters, letting it soak in as you go.

Glaze

  1. Whisk: Add the elements for the glaze to a small bowl and whisk to mix. Spoon the glaze excessive of a very cooled loaf.

All of those directions may also be discovered within the recipe card on the finish of the put up so hold scrolling down for all the main points.

a photo of lemon pound cake sliced into thin slices laying on each other sitting on a wire cooling rack with a knife sitting next to ita photo of lemon pound cake sliced into thin slices laying on each other sitting on a wire cooling rack with a knife sitting next to it

How Many Lemons Will I Want?

For this recipe, you’ll want a complete of rather less than 4 tablespoons of lemon juice and a couple of tablespoons of lemon zest. On common, a lemon will provide you with 2-3 teaspoons of lemon zest and three tablespoons of lemon juice. So for this cake, you’ll want 2 lemons, zested and juiced.

If you find yourself with additional lemons, attempt our Panko crusted rooster lemon sauce or our garlic butter rooster with lemon rice. I like that lemon can be utilized in each candy and savory recipes!

a photo of two slices of glazed lemon pound cakea photo of two slices of glazed lemon pound cake

Ideas for the Greatest Lemon Pound Cake

If you want each lemon zest and juice, zest lemon earlier than juicing. It’s a lot simpler to zest a lemon earlier than it’s juiced.

Set all of the refrigerated elements (butter, eggs, bitter cream) out to return to room temperature earlier than beginning to make this cake. They’ll mix and cream collectively higher for the most effective texture.

If you mix the moist and dry elements, don’t overmix the batter. As soon as every thing is mixed, cease mixing. It’s okay if a couple of streaks of flour stay. This helps make sure that the cake is moist when it bakes.

Measure the flour accurately. We have now a complete put up on methods to measure flour. If an excessive amount of flour is added, you’ll find yourself with dry cake.

With regards to baking the cake, watch out to not overbake it. Check the cake with a toothpick or cake tester when there’s 10 minutes remaining to examine the doneness. You need the toothpick to return out clear with only a few moist crumbs on it.

a photo of lemon loaf cake cut into thin slices laying on each other on a wire cooling racka photo of lemon loaf cake cut into thin slices laying on each other on a wire cooling rack

Storage Ideas

Leftovers must be saved in an hermetic container and stored at room temperature. They’ll hold for as much as 4 days.

This lemon loaf cake may also freeze rather well. Wrap the loaf in plastic wrap, then in aluminum foil. I wish to put that right into a ziploc bag for an additional layer of safety. It may be frozen as a complete loaf or as particular person slices. It can hold within the freezer for as much as 3 months.

a photo of slice of moist dense lemon pound cake topped with a white glazea photo of slice of moist dense lemon pound cake topped with a white glaze

Indulge within the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy taste, this recipe is certain to fulfill your candy tooth.

Extra Lemon Desserts:

Stop your display from going darkish

Pound Cake

  • Preheat oven to 350 levels F. Generously grease a loaf pan. Place on a baking sheet.

  • Add the butter and sugar to the bowl of stand mixer and cream collectively. Add the egg yolks one by one, incorporating completely between every yolk.

    1 Cup Butter, 1 ½ Cups Sugar, 4 Eggs

  • Add bitter cream, combine properly. Add flavorings and blend properly.

    1/2 Cup Bitter Cream, 1 teaspoon Lemon Extract, 1/4 teaspoon Almond Extract

  • Combine in 1 cup flour.

    2 ½ Cups Flour

  • Beat egg whites till they type peaks after which fold into the combination.

    4 Eggs

  • Add remaining dry elements. Pour into ready pan.

    2 ½ Cups Flour, 2 ¼ teaspoons Baking Powder, 3/4 teaspoon Salt, 2 Tablespoons Lemon Zest, 2 Tablespoons Lemon Juice

  • Bake 65-70 minutes. Cool cake for about 10 minutes within the pan after which flip it out onto a cooling rack. Let it cool for about an hour then when the cake is nearly cool, make the syrup.

Syrup

  • Mix water and sugar in a saucepan and produce to a boil. Take away from the warmth and stir within the lemon juice.

    2 Tablespoons Water, 2 Tablespoons Sugar, 2 teaspoons Lemon Juice

  • When the desserts are cool, brush the nice and cozy syrup all around the desserts, together with the perimeters, letting it soak in as you go.

Glaze

  • Whisk collectively the glaze and spoon excessive of the completely cooled cake.

    1 Cup Powdered Sugar, 1 Tablespoon Lemon Juice, 2 teaspoons Milk

Serving: 1piece, Energy: 416kcal, Carbohydrates: 58g, Protein: 5g, Fats: 19g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 1g, Ldl cholesterol: 101mg, Sodium: 292mg, Potassium: 149mg, Fiber: 1g, Sugar: 37g, Vitamin A: 612IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 2mg

Diet data is mechanically calculated, so ought to solely be used as an approximation.

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