Iced Lemon Pound Cake

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Iced Lemon Pound Cake

a photo of two slices of lemon pound cake sitting on a small dessert plate

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

  • Butter: unsalted and softened
  • Sugar: regular white granulated sugar
  • Eggs: gives structure to the cake
  • Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
    • PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
  • Lemon Extract: boosts the lemon flavor
  • Almond Extract: adds flavor
  • Flour: just regular all purpose flour is all you need
  • Baking Powder: give rise and fluffiness to the cake
  • Salt: adds flavor and enhances all the other flavors
  • Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

  • Water: combines with the sugar to make a simple syrup
  • Sugar: adds sweetness to the syrup
  • Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

  • Powdered Sugar: adds sweetness and structure to the glaze
  • Fresh Lemon Juice: adds fresh and bright lemon flavor
  • Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

  1. Prep: Preheat the oven to 350 degrees F and grease a bread pan.
  2. Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavo

Cranberry Ice Cream

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I can’t even begin to tell you how excited I am to share this recipe. I’ve shared so many different ice cream flavors over the years. And, I stand by them all. But, this Cranberry Ice Cream is truly something special.

Packed with tart and tangy cranberry flavor, this ice cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks. I cannot get enough.

Cranberry Ice Cream being scooped out of a freezer safe container.

Cranberry Ice Cream

Is there anything else quite so good as ice cream for dessert? Give me a scoop on cake or pie, or give it to me in a cone or bowl. But, give it to me, please! I love the way that the chunks of chocolate begin to melt in your mouth as you savor each bite.

This one disappears fast!

Cranberry ice cream is unbelievably good on its own. But, that said, I would absolutely pair it with any chocolate cake, or maybe even some decadent brownies.

I would have paired it that way this time around, but I can’t. My boys demolished this flavor in one go. So, if you want this to last in your freezer, keep it secret. Keep it safe.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Cranberry Ice Cream in a white bowl on a wooden tabletop.

Fruit and Chocolate

Fruit and chocolate is a classic pairing. Strawberries and chocolate, am I right? This recipe highlights the match beautifully. Different textures. Different flavors. The sweet and the bitter work together to make the sum more than its parts.

It’s hard to believ

Butterfinger Ice Cream

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If you or someone you know loves Butterfinger candy bars, this is about to become their all-time favorite ice cream. Creamy, sweet vanilla ice cream is swirled with flakes of Butterfinger candy bars and loaded with bite-sized chunks of candy bar too!

ice cream made with candy bars

Candy Bars + Ice Cream = Awesomeness

Ice cream and candy bars are a match made in dessert heaven – check out all of the recipes I’ve linked at the bottom of this post for proof of that! There’s just something about that creamy ice cream base paired with crunchy, chocolate bites of candy bars that makes every scoop a treat.

Today’s new ice cream recipe brings those two things together deliciously in homemade Butterfinger ice cream. It’s rich, creamy, and filled with the perfect amount of chocolatey, peanut-buttery crunch!

Butterfinger Ice Cream

If you’ve ever had a Butterfinger candy bar, you know what I mean. Butterfingers are filled with layers of crispy, flaky, crunchy peanut butter, then coated in milk chocolate.

The texture is unlike any other candy—it’s crunchy and a little crumbly, but melts in your mouth at the same time. Chopped up and swirled into a batch of Butterfinger ice cream, those little bits and pieces add just the right amount of crunch and sweetness to every bite.

ice cream filled with chopped up butterfinger candy bars

Butterfinger Ice Cream Recipe

I initially made this ice cream with a peanut butter ice cream base, and that turned out to be way too much peanut butter. Even my peanut butter loving kids declared it to be too much.

As a result of that initial trial and error, the vanilla base I’ve chosen for this recipe works beautifully to

3 Ingredient Peanut Butter Cookies

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These chewy, dense, peanut butter cookies are an unforgettable memory from my childhood. Made with just an egg, a cup of peanut butter, and a cup of sugar, 3 Ingredient Peanut Butter Cookies are an old-fashioned cookie that everyone loves.

Old fashioned peanut butter cookies on wire rack

Peanut Butter Cookies

After you’ve tasted them, these old-fashioned chewy peanut butter cookies will be forever in your memory, too. And if you scan the comments at the bottom of this post, you’ll see a whole lot of people calling these the Best Peanut Butter Cookies Ever.

While the origin of these peanut butter cookies is sometimes debated, the recipe has certainly been around longer than I have. I can remember seeing the instructions on the side of Jif, Skippy, and Peter Pan peanut butter jars throughout my childhood.

stack of 3 cookies on blue pottery plate

Three Ingredient Peanut Butter Cookies

I remember stirring a batch of these cookies together with a friend in the middle of the night when I was in junior high or high school. I was a bit skeptical that it would work, but I loved them from the first bite.

There is nothing like being able to satisfy a sweet tooth craving at a moment’s notice! We sat and nibbled on the warm cookies and talked half the night.

In less time than it takes to preheat the oven, you can have these ready and waiting to bake on a t

Peach Sorbet

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Peach sorbet is a cold, refreshing bite of summer on a spoon. It’s bright, flavorful, and bursting with juicy sweetness. Made with just peaches, lemon juice, sugar, and a pinch of salt, peach sorbet is proof that the simplest recipes are often the best.

peach sorbet in white bowl on table

Peach Sorbet

This almost unbelievably easy-to-make recipe blends ripe peaches and a bit of sugar into a smooth puree, then freezes it into a light, scoopable treat that’s naturally dairy-free and vegan.

The lemon keeps the flavor vibrant, while a tiny pinch of salt almost magically makes the peaches taste even more peachy.

photo collage of sorbet with peaches

One of the things I love most about sorbet is how it captures fruit flavors at their best. When peaches are in season, they’re so sweet and flavorful that you barely need to do anything to them. Just blend them with a little sugar to help them freeze nicely and stay scoopable, and you’re good to go.

Depending on how sweet your peaches are, you may need to increase the sugar amount slightly. If your peaches are super sweet, the listed amount of sugar should be fine. Taste the puree and add more, if desired.

sorbet in container with blue ice cream scoop

Fruit Sorbet

Fruit sorbets are quick to make, perfect for hot days, and fancy enough to serve to guests. Whether you scoop your sorbet into a bowl, a cone, or serve it with a splash of vodka (if you know, you know, this lemon sorbet was my introduction to that memorable combination), sorbet is a

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