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Thursday, February 22, 2024

Iced Lemon Pound Cake – Sally’s Baking Dependancy


Dense, buttery pound cake will get a lemon elevate on this vibrant and cheery citrus model. Iced lemon pound cake is tremendous moist and bursting with the flavors of recent lemon, creamy butter, and candy vanilla. A creamy lemon icing that units on prime is the one adorning this small-yet-stunning cake requires.

One reader, Laurie, says: “I’ve by no means made pound cake earlier than however this turned out very effectively. It was moist and scrumptious. It took 50 minutes to bake and I’m glad you talked about that a few moist crumbs on a toothpick is okay, in any other case I’ll have left it within the oven longer and it could have been a bit dry. I used the zest of 1 1/2 lemons as instructed as I like lemon. I’m making one other one immediately! ★★★★★

iced lemon pound cake loaf slices on marble board with lemons on the side.

Right here’s precisely what it is advisable to make when it’s citrus season: grapefruit Greek yogurt cake.

But when grapefruit isn’t your ultimate alternative, iced lemon pound cake is one other house run. I initially revealed this recipe on my web site in 2017 and I make it no less than as soon as each winter season. Think about a espresso store lemon loaf, however with a tighter crumb and with supremely recent taste you solely get from selfmade. (Nothing compares!)

Do you take pleasure in pound cake? My favourite is that this cream cheese pound cake, which has an upgraded taste, tight and dense crumb, and stays splendidly buttery and tender. Brown butter pound cake has an analogous texture and comes with the addition of brown butter taste. Level being—I like including aptitude and taste to pound cake, and lemon is all the time a beautiful alternative.

lemon pound cake loaf with 3 slices cut on marble serving tray.

By the best way, when you’ve tried the lemon loaf recipe in my cookbook Sally’s Baking Dependancy, you’ll admire immediately’s recipe, too. The cookbook variation is a lighter-crumbed fast bread—tender and ethereal like birthday cake, however with huge and vibrant lemon taste that hits as quickly as you are taking the primary chew.


The Actual Texture of This Lemon Pound Cake

At the moment’s recipe has the identical wake-up-your-tastebuds taste as my cookbook variation, however the texture is slightly completely different. It’s:

  • Unapologetically moist
  • Caramelized across the edges
  • Dense and satisfying with out tasting heavy
  • Tremendous wealthy and buttery
  • Additional clean with a velvety crumb
lemon pound cake sliced with icing dripping down in the front.

Finest Components to Use & Why I Don’t Advocate Substitutions

You want simply 9 elements within the lemon pound cake batter. With so few elements, it’s greatest to stay to the recipe as a result of every has an vital job. I’ve tried my hand at many variations, and preserve coming again to this recipe due to its cautious ratio of elements. I don’t advocate straying.

Dry Components: You want all-purpose flour, baking powder, and salt. The quantity of flour isn’t a misprint. You actually solely want 1.5 cups, or 188g. One way or the other, it simply works!

Moist Components: Seize your room-temperature butter and sugar, then you definitely’ll want eggs, bitter cream for moisture (it additionally retains the crumb a bit mild), vanilla extract, and lemon zest + juice.

ingredients on marble counter including flour, butter, sour cream, eggs, vanilla, salt, and sugar.

Useful Tip: You want lemon zest and juice and it’s best to zest the lemon earlier than juicing it. Right here’s the citrus zester and the citrus juicer I take advantage of when you want suggestions.


Anticipate a Thick Lemon Pound Cake Batter

This can be a thick batter. In contrast to vanilla cake or chocolate cake, there’s no milk to skinny issues out. The one actual liquid is from the lemon juice, and there isn’t an excessive amount of of it. Pound truffles don’t sometimes embody liquid moreover eggs. (Should you think about these liquid!)

thick yellow batter in glass bowl with red spatula.

You may bake this in a 9×5-inch loaf pan, however recently I’ve been utilizing my 1-lb. 8×4-inch loaf pan. It yields a taller loaf, and wishes slightly further bake time. I embody directions for each pans within the recipe under. If all you have got is a 9×5-inch loaf pan, which is what you employ for banana bread and pumpkin bread, you should utilize it, however count on the bread to be slightly shorter than pictured.

Unfold the batter into the greased loaf pan. There isn’t a lot pouring concerned… extra of a spoon-and-spread scenario right here!

thick batter in loaf pan and shown again baked.thick batter in loaf pan and shown again baked.

Lemon Icing That Units

I consider the saying goes… when life palms you lemons, make lemonade glaze. The icing on prime of the pound cake provides a complete different degree of lemon taste. It’s thick and units after a pair hours, producing a candy and zingy layer you’ll need to save for final. You want heavy cream (or half-and-half or milk), lemon juice, and confectioners’ sugar.

Be at liberty so as to add candied lemons on the highest for presentation, like I do with lemon poppy seed bread.

Can I bake this in a Bundt pan?

This recipe is just too small for a Bundt pan. In you desire a bigger lemon pound cake in a Bundt pan, listed here are 2 choices: (1) Double the recipe, however use 3/4 cup (180g) of bitter cream to make sure there’s sufficient moisture. The remainder of the elements are merely doubled. Observe the identical baking time and temperature from my cream cheese pound cake. And (2) Use my lemon poppy seed Bundt cake recipe, and be happy to skip the poppy seeds.

Can I add blueberries?

Completely. You may fold 1 cup (about 140g) of recent blueberries into the batter. I attempt to keep away from frozen blueberries as a result of they flip the batter and cake grayish blue, however be happy to make use of them if that’s all you have got. No have to coat them with flour earlier than folding in, however be happy to take action when you’d like. This batter is sort of thick, so that they don’t actually sink.

lemon pound cake slices on white plate.lemon pound cake slices on white plate.

Print

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iced lemon pound cake loaf slices on marble board with lemons on the side.iced lemon pound cake loaf slices on marble board with lemons on the side.

Iced Lemon Pound Cake


  • Creator:
    Sally


  • Prep Time:
    quarter-hour


  • Cook dinner Time:
    55 minutes


  • Whole Time:
    3 hours, quarter-hour


  • Yield:
    serves 8-10


  • Class:
    Cake


  • Technique:
    Baking


  • Delicacies:
    American


Description

Dense, buttery pound cake will get a lemon elevate on this vibrant and cheery citrus model. Iced lemon pound cake is tremendous moist and bursting with the flavors of recent lemon, creamy butter, and candy vanilla. A creamy lemon icing that units on prime is the one adorning this small-yet-stunning cake requires.



Directions

  1. Decrease the oven rack to the lower-third place and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan (like this one or this one) with nonstick spray. Or you should utilize a 9×5-inch loaf pan for a shorter loaf.
  2. Make the cake: Whisk the flour, baking powder, and salt collectively in a big bowl. Put aside.
  3. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on excessive velocity in a big bowl till clean and creamy, about 1 minute. Add the granulated sugar and beat on excessive velocity for two minutes till creamed. Scrape down the edges and up the underside of the bowl as wanted. With the mixer working on low velocity, add the eggs one after the other. As soon as the final egg is totally combined in, cease the mixer. Add the bitter cream, lemon juice, lemon zest, and vanilla extract, then beat on medium velocity till mixed. Scrape down the edges and up the underside of the bowl as wanted. The combination might look curdled on account of the various textures combining. That is regular and the batter will come collectively once you add the dry elements within the subsequent step.
  4. With the mixer working on low velocity, slowly add the dry elements simply till mixed. If wanted, run a whisk by means of the batter a couple of occasions to rid any massive lumps. Keep away from over-mixing. Batter could be very thick.
  5. Spoon/unfold the batter into ready loaf pan and bake for 55-65 minutes when you used an 8×4-inch pan and 45-60 minutes when you used a 9×5-inch loaf pan. Tent the cake with aluminum foil midway by means of baking to stop the highest from over-browning. Pound truffles are dense and take awhile to bake within the oven. Baking occasions differ, so control yours and don’t be alarmed if yours is taking longer. The cake is finished when a toothpick inserted within the heart comes out *largely* clear. A pair moist crumbs are OK.
  6. Take away the cake from the oven and place on a wire rack. Permit cake to chill within the pan on the wire rack for 1 hour, then fastidiously take away the marginally heat cake from the pan. Let it proceed cooling on a wire rack or on a serving plate/platter. You may add the icing whereas the cake continues to be heat or await it to chill.
  7. Make the icing: Whisk all the icing elements collectively and pour over cake. Serve instantly or wait till the cake cools fully, which guarantees neater slices.
  8. Cowl and retailer leftover cake for as much as 3 days at room temperature or as much as 1 week within the fridge.

Notes

  1. Make Forward & Freezing Directions: You may make the pound cake forward of time by freezing it. (I recommend icing it proper earlier than serving, so freeze it with out the icing.) Bake it, cool it, then wrap it in a layer of plastic wrap after which a layer of aluminum foil. Freeze the loaf for as much as 3 months. Permit the cake to thaw in a single day within the fridge, then deliver to room temperature earlier than topping with icing and serving.
  2. Particular Instruments (affiliate hyperlinks): 8×4-inch Loaf Pan or 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Cooling Rack | Citrus Juicer | Citrus Zester
  3. Bitter Cream: Should you don’t have bitter cream, you should utilize plain yogurt or dairy/nondairy milk as an alternative. If utilizing milk, your pound cake received’t have a brilliant tight crumb that’s signature to pound truffles. As a substitute, the cake can have a lighter and cakier texture. For greatest outcomes, I like to recommend full-fat bitter cream.
  4. Bundt Pan: Listed below are 2 choices for making a lemon Bundt pound cake in a Bundt pan. (1) Double this recipe, however use 3/4 cup (180g) of bitter cream. Should you had been doubling the recipe, you’d use 1/2 cup however be sure to enhance to three/4 cup for added moisture. The remainder of the elements are merely doubled. Spoon/unfold right into a generously greased 10–12-cup Bundt pan. Observe the baking time and temperature from my cream cheese pound cake. (2) Use my lemon poppy seed Bundt cake recipe. Be at liberty to depart out the poppy seeds. That cake has a lighter texture and isn’t fairly as heavy as pound cake.
  5. Can I Add Blueberries? Sure, completely. You may fold 1 cup (about 140g) of recent blueberries into the batter after it comes collectively. I strongly advocate recent blueberries, as frozen blueberries can flip the batter and completed cake a grayish blue. Holding that in thoughts, you should utilize them when you’d like. I’ve higher luck with recent.

Key phrases: lemon pound cake

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