Iced Lemon Pound Cake
Course:
Bread (sweet)
Ingredients
Cake
- 188 grams Plain Flour
- 11⁄2 teaspoon Baking Powder
- 1⁄2 teaspoons Salt
- 226 grams Butter (room temp)
- 200 grams Sugar
- 3 Egg (room temp)
- 60 grams Sour Cream
- Lemon Zest (1 lemon)
- 45 millilitres Lemon Juice (1 lemon)
- 1⁄2 teaspoons Vanilla Extract
- 1⁄2 teaspoons Almond Extract
Icing
- 120 grams Confectioners' Sugar (sifted)
- 22 millilitres Lemon Juice
- 15 millilitres Double Cream
Notes
Using from-cold cast iron it took 68 minutes.
Steps
- Lower the oven rack to the lower-third position and preheat the oven to177°C conventional.
- Grease an 8×4-inch loaf pan.
- Into a medium bowl: whisk the flour, baking powder, and salt together. Set aside.
- Into a large bowl: use an electric mixer to beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
- Add the granulated sugar and beat on high speed for 2 minutes until creamed.
- On low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer.
- Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
- Slowly add in the dry ingredients and combine with a spatula. Avoid over-mixing. Batter is very thick.
- Spoon/spread the batter into prepared loaf pan and bake for 55-65 minutes if you used an 8×4-inch pan and 45-60 minutes if you used a 9×5-inch loaf pan. You may need to tent it halfway through. The cake is done when a toothpick inserted in the center comes out *mostly* clean or the internal temperature is 93°C. A couple moist crumbs are OK.
- Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
- Make the icing: Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
Source: https://sallysbakingaddiction.com/iced-lemon-pound-cake/#tasty-recipes-69597