Lemon Pound Cake: The Best Recipe with Creamy Lemon Icing
A delicious and moist lemon pound cake topped with creamy lemon cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/4 cup lemon juice
- 2 tbsp lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with sour cream.
- Stir in lemon juice and lemon zest.
- Pour batter into a greased loaf pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool before icing.
Notes
- For a richer flavor, add more lemon zest.
- Store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg