Iced Lemon Pound Cake

Ingredients

Steps

1. 1
   Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray, or use a 9×5-inch loaf pan for a shorter loaf.
2. 2
   Whisk the flour, baking powder, and salt together in a large mixing bowl. Set aside.

   • 188 g (1½ cups) All-Purpose Flour, spooned & leveled
   • 7 g (1½ tsp) Baking Powder
   • 3 g (½ tsp) Coarse Salt
3. 3
   With a hand mixer or stand mixer fitted with the paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes, scraping down the sides and bottom of the bowl as needed.

   • 114 g (1 stick) Butter, softened to room temperature
   • 200 g (1 cup) Granulated Sugar
4. 4
   With the mixer on low speed, add the eggs one at a time, mixing fully after each addition. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined.

   • 150 g (3 Eggs) Eggs, large, at room temperature
   • 61 g (¼ cup) Sour Cream, at room temperature
   • 46 g (3 tbsp) Lemon Juice, freshly squeezed (about 1 lemon)
   • 2 g (0 counts) Lemon Zest
   • 4 g (1 tsp) Vanilla Extract, pure
5. 5
   Keeping the mixer on low, add the dry ingredients just until combined. If needed, use a whisk to remove any large lumps. Avoid over-mixing; the batter is very thick.
6. 6
   Spoon or spread the batter into the prepared loaf pan. Bake for 55–65 minutes for an 8×4-inch pan or 45–60 minutes for a 9×5-inch pan, tenting with foil halfway through to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. 7
   Remove the cake from the oven and place on a cooling rack. Let cool in the pan on the rack for 1 hour, then remove from the pan and continue cooling on the rack or a plate. You may ice it while still slightly warm or wait until fully cool.

Ingredients

Steps

1. 1
   Whisk all of the icing ingredients together until smooth and pour over the cake. Serve immediately or wait until the cake cools completely for neater slices.