Sweet Treats: Iced Lemon Pound Cake {Recipe}

I may not drink coffee, but due to my husband’s coffee obsession, I find myself in coffee shops a lot.  So much, that I’ve actually found some great non-coffee drinks and pastries that I love, with one of my absolute favorite pastry being iced lemon pound cake.  And not just during the summer.  No – that dense, citrus-y cake is perfect year round, if you ask me.  So imagine my dismay when I tried to order it the other day only to be told that they were no longer carrying at our local coffee shop.  What?  This. Was. Not. Good.  Not good at all, friends.

I left the coffee shop defeated, but determined to make my own version.  Luckily, it didn’t take me very long to find some easy iced lemon pound cake recipes on the internet, but all of them required freshly squeezed lemon juice from multiple lemons.  This mom doesn’t have time for squeezing lemons.  Quite frankly, I’m lucky if I can get to the store to even buy them, let alone actually taking the time to squeeze them by hand.  So I decided that this was the perfect opportunity to use some of the reconstituted lemon juice that Concord Foods sent me earlier this year.  You know those little yellow bottles that look like lemons…yeah, that stuff.  The easy lemon juice – all the flavor, but concentrated so you need less and none of that messy squeezing!

I ended up combining two or tree of the recipes that I found online, substituted my Concord lemon juice for the fresh squeezed requirement, and voila – absolutely fabulous (and tasty!) Iced Lemon Pound Cake.  And unlike some of those other concentrated lemon juices, Concord’s reconstituted lemon juice is all of the citrus you need for this recipe without being bitter.  In fact, even if they start carrying lemon pound cake again at our local coffee shop, I may not go back.  I’m pretty sure mine is better!

For the pound cake you will need:
Yellow box cake mix
3.4 oz lemon instant pudding package
1/2 vegetable oil
4 eggs
8 oz sour cream
1/2 cup milk
3 Tbs Concord Foods lemon juice

For the icing you will need:
2 cups confectioner’s sugar
3 Tbs Concord Foods lemon juice
1 Tbs water

Step 1 – Preheat oven to 350 degrees.  Spray two 9×5 loaf pans with cooking spray.

Step 2 – Place all the ingredients for the pound cake in a medium or large size bowl.  Beat on medium speed for 2 minutes until smooth.

Step 3 – Pour batter in loaf pans, dividing equally…no need to measure out the batter, just try to get it as even as you can.

Step 4 – Place both pans in oven and bake for 55 minutes or until cooked through.  Remove from oven and allow to cool.  Make sure to wait 15-20 minutes before removing them from the pans.

Step 5 – Place all the ingredients for the icing in a small mixing bowl and stir until smooth.  Drizzle icing over warm or cool pound cake and allow icing 20 minutes to cool and harden.

Enjoy!

Disclosure: This post was sponsored by my citrus loving friends at Concord Foods.  I received lemon juice for the recipe along with additional compensation.  All thoughts, opinions, and recipe instructions are my own.