I have to be honest with you...I haven't always been a lemon fan. When I was younger, I much preferred chocolate and peanut butter. I've heard that your tastebuds do change as you get older, so I'm not sure if that is it or not, but now I crave anything lemon, lime or raspberry. I also remember my great-grandmother offering me lemon drops out of the prettiest little blue dish when we would visit - so tart and so sweet! Did your grandparents have a candy jar waiting for your visits too?
But for some serious goodness, if you love lemon as much as I do, you are going to LOVE this old-fashioned Iced Lemon Pound Cake. The perfect pound cake for summer - loaded with sweet and zingy lemon flavor, and the freshest lemon glaze ever! You won't believe my secret ingredient - lemon yogurt with the tart sweetness of lemon curd - this is a triple lemon delight! Just like an old-fashioned lemon drop!
I start with beautiful fresh lemons, and after zesting, you'll squeeze the heck out of them for all that fresh lemon juice!
Lemon Noosa yogurt is my secret ingredient - you'll want to blend in all of the lemon curd goodness from the bottom until it is perfectly blended. You'll only need a third cup for this recipe, so save the rest for a treat later on!
The batter is so thick and filled with lemon flavor, and the lemon fragrance is so fresh!
This recipe makes one regular-sized pound cake, but you can also bake this in smaller pans if you'd like - just reduce your baking time and watch carefully so that you don't overbake.
Fresh lemon juice in the icing adds just another sweet layer of lemon flavor.
For something so little and cute, it's hard to believe it packs such a lemon punch!
For a special treat, you can serve this with fresh raspberries or drizzle with fresh raspberry sauce. So pretty, and unbelievably good on a hot summer day. Enjoy!
HOW I MAKE THIS:
1. PREPARE CAKE: Remove butter, eggs and yogurt from refrigerator and allow to come to room temperature. Stir the Noose Lemon Yogurt until the lemon is blended throughout the yogurt.
2. Lower oven rack to lower third position and preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter on high speed until smooth and creamy. Add the granulated sugar and continue beating on high speed until light and fluffy, about 2 minutes. Scrape down the sides. With the mixer running on low speed, add the eggs one at a time, then blend in the lemon yogurt, lemon juice, lemon zest, vanilla extract and lemon extract. Beat on medium-high speed until combined. Scrape down sides and bottom of bowl as needed.
5. Add half of the flour mixture, blending just until combined; add remaining half of flour mixture and again, blend just until combined - you don’t want to overmix the batter!
6. Pour the batter into prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Baking times vary because this is such a dense cake, so keep an eye on yours, as every oven is a little bit different.
7. Remove cake from oven and allow to cool on a wire rack for 1 hour; then remove cake from the pan.
8. MAKE LEMON ICING: Whisk all of the icing ingredients together until smooth. Pour or drizzle over top of cooled cake. Allow icing to set before serving.
9. Cover and store leftover cake at room temperature for up to 3 days; if its hot and humid, store in refrigerator.
YIELD: 8-10 servings
NOTES: You can bake the lemon pound cake and freeze for up to 2 month ahead of time. Wrap it tightly in plastic wrap and place in freezer bag before freezing, removing as much air from the bag before sealing as you can. Thaw overnight in the refrigerator and bring to room temperature before icing and serving.
Originally posted May of 2013 as “Iced Lemon Drop Pound Cake”;
Revised and Reposted August 2018.
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