Iced Lemon Pound Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
fat	120%	94%
total sugar	170%	167%
egg	80%	83%
leavener	3%	1%
salt	2%	1%
liquid	40%	34%
dairy	40%	57%
acid	37%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

188 g	1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
6 g	1 and 1/2 teaspoons baking powder
3 g	1/2 teaspoon salt
226 g	1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
200 g	1 cup (200g) granulated sugar
150 g	3 large eggs, at room temperature
60 g	1/4 cup (60g) sour cream, at room temperature
	1 teaspoon lemon zest
46 g	3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
4 g	1 teaspoon pure vanilla extract
120 g	1 cup (120g) confectioners’ sugar, sifted
23 g	1 and 1/2 Tablespoons (22ml) lemon juice
15 g	1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)

Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Sadly, this was disappointing. I followed the recipe exactly. I didn't change ingredients, and I barely mixed in the dry ingredients so it wasn't overmixed. The loaf looked and smelled good; but it lacked lemon flavor. It was also very dry. I will try it toas” — a cook, 3.0★

“I’ve made this two ways: If you want a dense tight-crumb pound cake, stick to the recipe. If you want more moist and soft, use cake flour and sub sour cream with milk! Either way is really good. I definitely prefer the second way but this is a great recipe to” — a cook, 5.0★