Iced Lemon Pound Cake | Sally's Baking Addiction

Name: Iced Lemon Pound Cake | Sally's Baking Addiction
Ingredients: 1 and 1/2 cups (187g) all-purpose flour (spoon & leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup (172g; 1.5 sticks) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 3 large eggs, at room temperature; 1/4 cup (60g) sour cream, at room temperature; 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon); zest of 1 lemon*; 1 teaspoon pure vanilla extract; 1 cup (120g) confectioners’ sugar, sifted; 1 and 1/2 Tablespoons (22ml) lemon juice; 1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)

"This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze...."

INGREDIENTS

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1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)

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1/2 teaspoon baking powder

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1/2 teaspoon salt

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3/4 cup (172g; 1.5 sticks) unsalted butter, softened to room temperature

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1 cup (200g) granulated sugar

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3 large eggs, at room temperature

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1/4 cup (60g) sour cream, at room temperature

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3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)

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zest of 1 lemon*

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1 teaspoon pure vanilla extract

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1 cup (120g) confectioners’ sugar, sifted

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1 and 1/2 Tablespoons (22ml) lemon juice

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1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)

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