hey all! here’s my originally-developed recipe for iced lemon pound cake. my theory when developing this recipe was that if ever someone is feeling blue, making this will cheer her up; when things go wrong, everyone have a choice to think positively and do something (aka make iced lemon pound cake). i’ve loved developing this recipe over the summer and creating lots and lots of batches, each with minor changes. my favorite part, though, is giving the pound cake away to friends and family. to me, the iced lemon pound cake has evolved as this sort of token of friendship, where passing it on shows you care and are there.
baking the pound cake also called to mind the mantra “when life gives you lemons, make lemonade”. but you can make more than lemonade! be extra!
when life gives me lemons, i make iced lemon pound cake!
this pound cake is a lot more moist than the typical pound cake, which is how i like it. it’s crispy on the outside but buttery soft on the inside. for an even more moist pound cake, i recommend adding more sour cream and/or butter. enjoy!
for the pound cake (1 loaf):
1.5 cup flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 tsp lemon extract
1/4 cup lemon juice
1/2 cup butter, creamed
1/2 cup sour cream
for the icing:
1/2 cup powdered sugar
2 tsp milk
1 tsp lemon extract
- Preheat oven to 350 degrees Fahrenheit.
- Mix together dry ingredients: flour, sugar, baking soda, baking powder, and salt.
- In separate bowl, combine eggs, lemon extract, lemon juice, butter, and sour cream.
- Combine dry and wet ingredients.
- Grease and flour a 9 by 5 loaf pan, and pour batter in it.
- Bake for 15 minutes or until top is slightly golden brown.
- Remove from oven. Place the loaf pan on a rack to cool.
- Mix together powdered sugar, milk, and lemon extract for icing.
- When cooled, remove pound cake from loaf pan and drizzle with icing.
- Slice and enjoy!