Iced Lemon Pound Cake
A bright, sweet, lemony cake that works perfectly as a simple dessert, or as the base for a more elaborate treat.
Equipment
- 2 Loaf Pan
- Stand Mixer
- Mixing Bowl
- Lemon Juicer
Ingredients
For the Cake
- 3 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ½ Tsp Salt
- 3 Cups White Sugar
- 1 Cup Unsalted Butter Softened. + extra to grease the pans.
- ½ Cup Shortening
- 5 Eggs
- 1 Cup Whole Milk
- 6 Tbsp Lemon Juice
- 1 Lemon's Zest
For the Icing
- 2 Cups Powdered Sugar
- 3-4 Tbsp Lemon Juice
Instructions
- Preheat oven to 325°F.
- Use butter to grease the loaf pans, then dust with flour.
- Sift flour, baking powder, and salt into a mixing bowl and set aside.
- In the stand mixer, cream together the butter, sugar, and shortening.
- Add the eggs to the butter mixture one at a time, beating well after each egg.
- Add about ⅓ of the flour mixture to the butter and eggs and mix until just blended.
- Add half the milk and blend.
- Add half the remaining flour mixture, and blend again.
- Add the remaining milk, blend. Add the remaining flour mixture, blend.
- Add the lemon juice and zest, blending one final time.
- Pour the batter into the loaf pans evenly, giving them about 1-2 inches of space to rise.
- Bake for 50-60 minutes, or until a probe thermometer indicates the internal temperature has reached 212°F.
- Remove from the oven and let cool for at least 15 minutes. Turn the loaves out onto a cooling rack to cool until icing.
- Make the icing by combining powdered sugar and lemon juice until the desired consistency has been reached. If it's too thick, add more lemon; too thin, add more sugar.
- Ice the cakes using your preferred method, then slice and enjoy!