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Iced Lemon Pound Cake
Bright, zesty lemon pound cake topped with a silky glaze that adds the perfect tangy-sweet finish to this classic treat.
★★★★☆
(246 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time15 min
Bake time55 min
Total time3 hr 15 min
Makes8
Ingredients
1
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
2
1 and 1/2 teaspoons baking powder
3
1/2 teaspoon salt
4
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
5
1 cup (200g) granulated sugar
6
3 large eggs, at room temperature
7
1/4 cup (60g) sour cream, at room temperature
8
1 teaspoon lemon zest
9
3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
10
1 teaspoon pure vanilla extract
11
1 cup (120g) confectioners’ sugar, sifted
12
1 and 1/2 Tablespoons (22ml) lemon juice
13
1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)
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