Iced Lemon Pound Cake
This easy homemade iced lemon pound cake is made with just a few simple ingredients. It's moist, buttery, and topped with a sweet vanilla glaze making it a great dessert option for anyone who has a sweet tooth.
Equipment
- loaf pan
Ingredients
Lemon Pound Cake
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 4 eggs
- ¼ cup lemon juice
- 1 cup all-purpose flour
- ½ tsp vanilla extract
- ½ tsp lemon extract (optional)
Vanilla Drizzle
- ½ cup powdered sugar
- 1 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Mix in lemon juice and vanilla extract (optional lemon extract)
- Add flour and stir just until combined.
- Pour batter into the pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Let cool completely before adding glaze.
Drizzle Instructions
- Whisk together powdered sugar, milk, vanilla, and optional lemon juice until smooth. Drizzle over the cooled cake.
Notes
Nutrition per Serving (1 slice, estimated):
- Calories: 310
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 115mg
- Sodium: 115mg
- Total Carbohydrates: 28g
- Sugars: 18g
- Protein: 4g
- Fiber: 0g