Way Better Than Starbucks Iced Lemon Pound Cake!
User Reviews
4.8
Way Better Than Starbucks Iced Lemon Pound Cake!
Description
This lemon pound cake incorporates cake flour for softness, combined with baking powder and salt for rise. Butter and sugar are creamed until fluffy before eggs are added with small flour portions in between, encouraging a light batter. Fresh Meyer lemon juice, rind, and pure lemon oil infuse fragrant citrus notes. The batter is baked first at 350ºF, then the heat lowers to 325ºF to ensure even baking and moist interior. Once cooled, a lemon glaze made simply from confectioners sugar and lemon juice is added, giving a glossy, tangy finish that contrasts the buttery crumb.
The loaf shape and dense consistency make this cake suitable for slicing and serving at gatherings or as an iced treat on a warm day.
This recipe is a specific homage to Meyer lemon flavor with both fresh and oil extracts and does not substitute juices or lemons without affecting the result.
Ingredients
- 1 ½ cups cake flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 cup butter at room temperature, unsalted
- 1 cup sugar
- 4 egg at room temperature
- 1 tsp vanilla
- 2 tsp lemon juice freshly squeezed (preferably Meyer lemon)
- 1 rind lemon preferably organic Meyer lemon
- 8 drop lemon oil pure
- 1 cup confectioners sugar
- 3 tsp lemon juice and water to make a runny glaze
Instructions
- Preheat oven to 350ºF (175ºC) and butter and flour a loaf tin/pan and set aside.
- Sift the flour, baking powder and salt into a bowl and set aside.
- Cream room temperature butter and sugar in mixer, scraping down the sides once or twice.
- Add one egg, and mix well, then add about 2 tbsp of flour until blended. Continue with the rest of the eggs, and a little flour, scraping the sides of the bowl from time to time.
- Now add the vanilla, lemon juice, lemon rind and lemon oil, and mix well.
- Remove bowl from mixer and gently fold in the remaining flour with a spatula. Place cake batter into prepared loaf pan and put into preheated oven for 15 minutes. Then lower the temperature to 325ºF (150ºC) and continue to bake for another 40 to 45 minutes, or until tester inserted into the center comes out clean.
- Let cool for 15 minutes, then remove from pan and place on rack to cool completely. When cool, prepare the icing, if desired.
- Just mix the confectioner’s sugar and lemon and water until smooth. Spread or drizzle over cooled cake, letting it drip down the sides.
- Allow the icing to dry/set before cutting the cake with a serrated knife.
Notes
- This cake showcases Meyer lemon for its distinctive flavor; substituting with other lemons will change the profile.
- Use the glaze sparingly for a thin, sweet topping; adjust water for desired consistency.
- Try the gluten-free lemon loaf recipe by the same author for a variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 3847 kcal
% Daily Value*
| Serving | 1 loaf | |
| Calories | 3847kcal | 192% |
| Carbohydrates | 460g | 153% |
| Protein | 50g | 100% |
| Fat | 207g | 318% |
| Saturated Fat | 123g | 615% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 55g | 275% |
| Trans Fat | 8g | 400% |
| Cholesterol | 1232mg | 411% |
| Sodium | 1323mg | 55% |
| Potassium | 558mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 320g | 640% |
| Vitamin A | 6758IU | 135% |
| Vitamin C | 10mg | 11% |
| Calcium | 435mg | 44% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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