Who said lemons can’t be sweet? I invite you to try my Lemon Pound Cake with its amazing lemon icing to believe.
It is a recipe that’s super easy to prepare, delicious and could be combined with tea, coffee or enjoyed by itself as a dessert.
- Preparation time15 Minutes
- Cooking time1 Hour
- Cooking methodOven
For the cake
- 3 cupsflour
- 4 teaspoonsbaking powder
- 2 cupssugar
- 1 cupyogurt
- 3/4 cuplemon juice (fresh)
- 1 pinchvanilla
For the icing
- 1 cupconfectioner’s sugar
- 2 spoonslemon juice
- 1 spoonmilk
For the decoration
- 1 spoonlemon zest
Preparation of the Lemon Pound Cake
First of all, preheat your oven at 150°C.
Furthermore, in a big bowl, mix all the dry ingredients: flour, sugar, baking powder and vanilla.
In another bowl, with a stand or a hand mixer, incorporate together all the wet ingredients: eggs, yogurt and lemon juice.
Now, start pouring the wet ingredients on the dry ingredients little by little while mixing until obtaining a uniform batter.
Finally, pour the the batter into a buttered and floured cake mold and bake for 150°C for approximately 1h or until a toothpick or a knife comes out clean.
In a cup, mix the confectioner’s sugar with the lemon juice and the milk until you obtain a white cream.
If you feel like it’s too stiff, add milk. If you feel like it’s too runny, add confectioner’s sugar.
When the cake is fully cold, unmold it and with the help of a spoon, drizzle the sugar lemon icing all over its top.
Right afterwards, sprinkle the lemon zest to give the cake a little bit of color.
Let the icing dry and the Lemon Pound Cake is ready to be served.
– You can conserve the Lemon Pound Cake for approximately one week in a closed recipient.
– You can replace the lemon zest decoration with some brown sugar.
I hope you enjoyed the Lemon Pound Cake recipe.
For more recipes visit the rest of the blog.