top of page
  • Writer's pictureNicole Rosales

Recipe: Bundt Pound Cake With Lemon Icing

I love chocolate just as much as the next person, but pound cake was one of my favorites growing up. The simple texture and flavor feels like home. There were so many Saturdays when my dad would buy the small pound cake loaf from Mrs. Baird's Outlet Bakery, and I devoured it every time.

It still remains a staple pastry. So, I thought to take a swing at it myself. I stumbled across Preppy Kitchen's recipe and felt it was pretty simple to follow. Granted, I did have to get creative since I lacked a couple of the kitchen tools needed for this. More on that later. I also used Sally's Baking Addiction icing recipe in efforts to create a thick consistency.



Preppy Kitchen's recipe calls for:
  • 4 eggs

  • 1 cup unsalted butter (room temperature)

  • 1 cup sugar

  • 1 1/2 cup all-purpose flour

  • 1/2 cup sour cream

  • 1 teaspoon salt

  • 2 teaspoons vanilla

  • 1/2 teaspoon baking powder

I didn't have an electric mixer at the time of making the batter (the hand whisk was not working well), so I popped it in the blender and pulsed it in 3 second intervals until smooth. Be careful when doing this, it can become runny quickly. After mixing all wet and dry ingredients separately, combine into one bowl.


Spray down the pan and butter, if you want a little extra flavor. If you have an intricate pan like my Nordicware swirl pan, make sure you get into the nooks and crannies, try pulling the batter up into the pan's wall.


Bake at 350 degrees and set your timer for 40 minutes.


Icing

Only three ingredients were used: Powdered Sugar, Lemon Juice, and Heavy Whipping cream. It did ask for the sugar to be sifted, since I didn't have a sifter, I ended up using my hand whisk to fluff it up (guess it came in handy for something). I found this made the icing thick to coat but since I wanted a drizzle, I popped it into the microwave for 10 seconds and it helped with my pour-over. If heavy whipping cream isn't available, I read milk can be used instead but will have a thinner consistency.





Both recipes gave my pound cake a little something extra. I ended up taking this to some friends and they approved.


Enjoy!

Comments


bottom of page