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Iced Lemon Pound Cake Recipe

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This recipe for Iced Lemon Pound Cake is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. unsalted butter, room temp.
1 c. sugar
3 large eggs, room temp.
1/4 c. sour cream, room temp.
3 T. fresh squeezed lemon juice (about 1 lemon)
zest of 1 lemon

Icing:
1 c. confectioners' sugar
1 1/2 T. lemon juice
1 T. milk
Directions:
Directions:
Preheat oven to 350º. Whisk flour, baking powder and salt together in a large bowl. Set aside. With mixer beat butter on high until smooth and creamy, about 1 min. Add sugar and beat on high for 2 min. until creamed. Scrape down bowl. With mixer running on low, add eggs one at a time, beat in sour cream, lemon juice and zest and vanilla. Beat on medium-high until well combined. There should be no large lumps. Do not overmix. Pour into prepared 9X5 loaf pan. Bake for 45 to 1 hour. Toothpick inserted into center should be mostly clean. Remove from oven and set on wire rack to cool for 1 hour. Prepare icing by whisking all ingredients together and pour over slightly warm cake. Allow cake to cool before serving.

Cake can be stored at room temperature in a covered container for up to 5 days.

 

 

 

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