Iced Lemon Pound Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
02 - 1 and 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup (226g) unsalted butter, softened to room temperature
05 - 1 cup (200g) granulated sugar
06 - 3 large eggs, at room temperature
07 - 1/4 cup (60g) sour cream, at room temperature
08 - 1 teaspoon lemon zest
09 - 3 tablespoons (45ml) freshly squeezed lemon juice
10 - 1 teaspoon pure vanilla extract

→ Lemon Icing

11 - 1 cup (120g) confectioners’ sugar, sifted
12 - 1 and 1/2 tablespoons (22ml) lemon juice
13 - 1 tablespoon (15ml) heavy cream or milk

# Instructions:

01 - 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 pan for a shorter loaf.
02 - Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
03 - Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy (about 1 minute). Add the granulated sugar and beat on high speed for 2 minutes until creamed, scraping down the bowl as needed.
04 - With the mixer running on low speed, add the eggs one at a time. Stop the mixer, then add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until combined, scraping down the sides as needed. The mixture might look curdled at this stage.
05 - With the mixer on low speed, slowly add the dry ingredients until just combined. Use a whisk to eliminate lumps if necessary. Avoid over-mixing.
06 - Spread the batter evenly in 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 aluminum foil halfway to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean.
07 - Remove the cake from the oven and cool in the pan on a wire rack for 1 hour. Carefully remove the cake and allow it to fully cool on the rack before adding icing.
08 - Whisk the icing ingredients together in a bowl, then pour over the cake. Serve immediately or let the cake cool completely for neater slices.

# Notes:

01 - Wrapping the cake in plastic wrap and aluminum foil before freezing preserves freshness for up to 3 months.
02 - Doubling the recipe is required for a Bundt pan, with an increase to 3/4 cup (180g) sour cream for added moisture.
03 - For a lighter texture, plain yogurt can replace sour cream, but the crumb will be less dense.

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