Iced Lemon Pound Cake Recipe

Butter: Provides the rich, creamy base for the cake, giving it a tender crumb.

Sugar: Sweetens the cake and helps to create a light, fluffy texture when creamed with butter.

Eggs: Adds structure and stability to the cake, helping it to rise and hold its shape.

Vanilla extract: Enhances the overall flavor of the cake with a warm, sweet note.

Lemon extract: Infuses the cake with a concentrated lemon flavor, making it taste bright and zesty.

Sour cream: Adds moisture and richness to the cake, ensuring a tender, moist crumb.

All-purpose flour: Provides the structure and body for the cake, giving it a sturdy yet tender texture.

Baking soda: Acts as a leavening agent, helping the cake to rise and become light and fluffy.

Salt: Enhances the flavors of the other ingredients and balances the sweetness of the cake.

Powdered sugar: Used to make the icing, providing a smooth, sweet finish to the cake.

Lemon juice: Adds a fresh, tangy flavor to the icing, complementing the lemon flavor in the cake.

When creaming the butter and sugar, ensure the mixture becomes light and fluffy. This process incorporates air, which helps to create a tender and airy cake. Use room temperature butter for better incorporation. Additionally, when adding the eggs, make sure they are also at room temperature to prevent the batter from curdling.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but reduce the amount by ¼ cup and decrease other liquids in the recipe.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works well as a binding agent in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the cake.

• lemon extract - Substitute with lemon zest: Lemon zest offers a fresh, natural lemon flavor. Use 1 tablespoon of zest for 1 teaspoon of extract.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, making it a great substitute.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but use ¾ cup for every 1 cup of all-purpose flour.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda, but omit any acidic ingredients.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• powdered sugar - Substitute with granulated sugar: Blend granulated sugar in a blender until it reaches a powdery consistency.

• freshly squeezed lemon juice - Substitute with bottled lemon juice: Bottled lemon juice can be used in the same quantity, though it may lack the freshness of freshly squeezed juice.

• Allow the iced lemon pound cake to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the cake soggy.

• Wrap the cooled cake tightly in plastic wrap, ensuring that no part of the cake is exposed to air. This helps maintain its moisture and prevents it from drying out.

• For an extra layer of protection, place the wrapped cake in an airtight container or a resealable plastic bag. This keeps the cake fresh and prevents it from absorbing any odors from the refrigerator.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat sources.

• If you need to store the cake for a longer period, refrigerate it. The cake will stay fresh for up to a week in the refrigerator. Remember to bring it to room temperature before serving for the best flavor and texture.

• To freeze the iced lemon pound cake, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date to keep track of its freshness. The cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. Once thawed, bring it to room temperature before serving to enjoy its full flavor and moist texture.

• If you prefer, you can freeze individual slices for convenience. Wrap each slice in plastic wrap, then place them in a resealable plastic bag. This allows you to thaw and enjoy a single slice without defrosting the entire cake.

• For a quick thaw, you can microwave individual slices on a low setting for a few seconds. Be careful not to overheat, as this can dry out the cake.

• Preheat your oven to 300°F (150°C). This gentle heat will help maintain the moistness of the lemon pound cake without drying it out.
• Wrap the leftover iced lemon pound cake in aluminum foil. This will help retain moisture and prevent the edges from becoming too crispy.
• Place the wrapped cake on a baking sheet and heat in the oven for about 10-15 minutes. Check for warmth by gently touching the foil; it should feel warm to the touch.
• If you prefer using a microwave, slice the cake into individual servings. Place a slice on a microwave-safe plate.
• Cover the slice with a damp paper towel. This will create steam and help keep the cake moist.
• Microwave on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed.
• For a quick stovetop method, use a non-stick skillet. Place a slice of cake in the skillet over low heat.
• Cover the skillet with a lid to trap the heat and moisture. Heat for about 2-3 minutes on each side, or until warmed through.
• To add a touch of freshness, consider zesting a bit of lemon over the reheated slices before serving. This will enhance the citrusy flavor and make the cake taste freshly baked.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• Loaf pan: Grease and flour this to hold the batter while baking.

• Mixing bowl: Use this to cream the butter and sugar, and to mix other ingredients.

• Hand mixer: Beat the butter, sugar, and eggs until light and fluffy.

• Spatula: Scrape down the sides of the mixing bowl to ensure even mixing.

• Whisk: Combine the flour, baking soda, and salt in a separate bowl.

• Measuring cups: Measure out the butter, sugar, sour cream, and flour accurately.

• Measuring spoons: Measure the vanilla extract, lemon extract, baking soda, and salt.

• Toothpick: Check the doneness of the cake by inserting it into the center.

• Wire rack: Cool the cake completely after baking.

• Small bowl: Mix the powdered sugar and lemon juice for the icing.

• Whisk (for icing): Ensure the powdered sugar and lemon juice are smoothly combined.

• Drizzling spoon: Drizzle the icing over the cooled cake.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.

Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for easier mixing and better texture.

Quick cooling: Place the cake on a wire rack and use a fan to speed up the cooling process before adding icing.

Pre-made icing: Prepare the icing while the cake is baking to save time.