If you’ve ever dreamed of a dessert that perfectly balances moist, buttery richness with a bright and zesty pop of citrus, then this Lemon Pound Cake with Tangy Icing is exactly what you need in your kitchen. This recipe delivers a soft, dense pound cake infused with fresh lemon flavor and topped with a luscious, tangy glaze that elevates every slice. Whether you’re baking for a special occasion or a cozy afternoon treat, this cake is guaranteed to satisfy your sweet tooth while refreshing your palate.
Why You’ll Love This Recipe
- Deliciously Moist: The cake stays incredibly tender thanks to the perfect balance of butter and sour cream.
- Zesty and Fresh: Bright lemon juice and zest elevate the flavor without overpowering it.
- Easy to Make: Simple, everyday ingredients come together quickly for a knockout dessert.
- Beautiful Presentation: The shiny tangy icing creates an irresistible glaze that looks as good as it tastes.
- Versatile for Any Occasion: A great choice for brunch, tea parties, or casual get-togethers.
Ingredients You’ll Need
Gathering fresh and straightforward ingredients is the key to the success of this Lemon Pound Cake with Tangy Icing. Each element plays a vital role in achieving that perfect texture and mouthwatering citrus flavor.
- All-Purpose Flour: Provides the structure and light crumb to the cake.
- Baking Powder: Helps the cake rise beautifully and evenly.
- Salt: Balances sweetness and enhances the lemon notes.
- Unsalted Butter: Adds richness and moisture to make the cake tender.
- Granulated Sugar: Sweetens the cake just right while contributing to its golden color.
- Large Eggs: Bind the ingredients and give the cake its density.
- Sour Cream: Keeps the cake moist and gives a slight tang to complement the lemon.
- Fresh Lemon Juice and Zest: The stars of the show that provide bright, natural citrus flavor.
- Powdered Sugar: For the smooth, tangy icing to drizzle over the cake.
Variations for Lemon Pound Cake with Tangy Icing
Feel free to customize this cake to fit your preferences or dietary needs. It’s easy to tweak while still maintaining that signature balance of flavors and texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a naturally tasty alternative.
- Lemon-Blueberry Twist: Fold fresh blueberries into the batter for bursts of fruity sweetness.
- Vegan Version: Use plant-based butter, flax eggs, and coconut yogurt in place of traditional ingredients.
- Lavender Infused: Add a teaspoon of dried culinary lavender to the batter for a subtle floral note.
- Almond Extract Boost: Add a dash of almond extract to deepen the flavor complexity.
How to Make Lemon Pound Cake with Tangy Icing
Step 1: Prepare Your Pan and Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. It’s important to use fresh lemons for the best flavor in both the cake and icing.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a perfect rise.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air and making the cake tender.
Step 4: Add Eggs and Sour Cream
Beat in the eggs one at a time, followed by sour cream, mixing until smooth. The sour cream adds moisture and a slight tang that pairs perfectly with the lemon.
Step 5: Incorporate Lemon Zest and Juice
Add the finely grated lemon zest and fresh lemon juice to the wet mixture. Stir gently to combine, infusing the batter with fresh citrus brightness.
Step 6: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can lead to a dense, tough cake.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before icing.
Step 8: Prepare the Tangy Icing
Mix powdered sugar with fresh lemon juice to create a smooth, pourable glaze. Adjust the consistency by adding juice or sugar until it’s perfect for drizzling.
Step 9: Glaze and Serve
Drizzle the tangy icing over the cooled cake, letting it slightly drip down the sides. Allow the glaze to set for 15 minutes before slicing and enjoying.
Pro Tips for Making Lemon Pound Cake with Tangy Icing
- Use Room Temperature Ingredients: This ensures even mixing and a smooth batter consistency.
- Don’t Skip the Zest: Lemon zest contains essential oils that provide intense citrus flavor without added acidity.
- Test for Doneness Carefully: Insert a toothpick near the center to check; even slight moist crumbs are okay.
- Cool Completely Before Icing: Warm cake can melt the glaze and make it runny.
- Store Properly: Wrap the cake tightly to maintain its moisture for several days.
How to Serve Lemon Pound Cake with Tangy Icing
Garnishes
Add an extra pop of brightness with thin lemon slices, fresh mint leaves, or a sprinkling of powdered sugar to make your presentation sing.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream for added indulgence.
Creative Ways to Present
Try serving individual slices with edible flowers or create a dessert platter with complementary citrus fruits and nuts for an impressive feast.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay moist and fresh for up to 3 days at room temperature or 5 days in the refrigerator.
Freezing
Wrap slices individually or the whole loaf in plastic wrap and then aluminum foil before freezing. Freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
Gently warm slices in the microwave for 15-20 seconds or in a low oven to revive the soft texture and enhance the lemon aroma.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor and brightness, but bottled juice can be used in a pinch, just expect a slightly less vibrant taste.
How do I prevent my pound cake from drying out?
Using sour cream and properly measuring ingredients keeps the cake moist; also avoid overbaking and store the cake tightly wrapped once cooled.
Can I make this recipe dairy-free?
Absolutely! Substitute butter with a plant-based alternative and sour cream with coconut yogurt or a dairy-free sour cream to keep the texture rich and tangy.
Is it okay to add more lemon zest for extra flavor?
Yes, increasing lemon zest will boost the citrus punch, but balance it carefully to avoid making the cake too bitter or overpowering.
Can I use this recipe to make cupcakes?
Yes, this batter works well for cupcakes bake at 350°F for 18-22 minutes, adjusting baking time ensures they stay moist and tender.
Final Thoughts
This Lemon Pound Cake with Tangy Icing is a truly delightful treat that combines simple ingredients with fresh flavors to make every bite memorable. It’s a recipe you’ll want to keep coming back to, whether for everyday enjoyment or special celebrations. Give it a try and watch your friends and family fall in love with this zesty, moist, and beautifully glazed cake!