Iced Lemon Pound Cake

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 flavorings and mix to combine thoroughly.
3. Add: Mix in 1 cup of flour.
4. Beat: In a separate bowl, add the egg whites and beat until peaks form, Then fold the egg whites into the cake batter.
5. Dry Ingredients: Add the remaining ingredients for the cake and mix until just combined.
6. Bake: Pour the batter into the prepared pan and bake for 65-70 minutes. Let the cake cool in the pan for about 10 minutes and then turn it out onto a cooling rack. Let it cook for about an hour then make the syrup.

Syrup

1. Boil: Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
2. Brush: When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

Glaze

1. Whisk: Add the ingredients for the glaze to a small bowl and whisk to combine. Spoon the glaze over the top of a completely cooled loaf.

All of these instructions can also be found in the recipe card at the end of the post so keep scrolling down for all the details.

How Many Lemons Will I Need?

For this recipe, you’ll need a total of a little less than 4 tablespoons of lemon juice and 2 tablespoons of lemon zest. On average, a lemon will give you 2-3 teaspoons of lemon zest and 3 tablespoons of lemon juice. So for this cake, you’ll need 2 lemons, zested and juiced.

If you end up with extra lemons, try our Panko crusted chicken lemon sauce or our garlic butter chicken with lemon rice. I love that lemon can be used in both sweet and savory recipes!

Tips for the Best Lemon Pound Cake

When you need both lemon zest and juice, zest lemon before juicing. It is much easier to zest a lemon before it is juiced.

Set all the refrigerated ingredients (butter, eggs, sour cream) out to come to room temperature before starting to make this cake. They will blend and cream together better for the best texture.

When you combine the wet and dry ingredients, don’t overmix the batter. Once everything is combined, stop mixing. It’s ok if a few streaks of flour remain. This helps ensure that the cake is moist when it bakes.

Measure the flour correctly. We have a whole post on how to measure flour. If too much flour is added, you’ll end up with dry cake.

When it comes to baking the cake, be careful not to overbake it. Test the cake with a toothpick or cake tester when there is 10 minutes remaining to check the doneness. You want the toothpick to come out clean with just a few moist crumbs on it.

Storage Tips

Leftovers should be stored in an airtight container and kept at room temperature. They will keep for up to 4 days.

This lemon loaf cake will also freeze really well. Wrap the loaf in plastic wrap, then in aluminum foil. I like to put that into a ziploc bag for an extra layer of protection. It can be frozen as a whole loaf or as individual slices. It will keep in the freezer for up to 3 months.

Indulge in the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy flavor, this recipe is sure to satisfy your sweet tooth.

More Lemon Desserts:

• Lemon Poppy Seed Muffins
• Classic Lemon Bars
• Lemon Drop Cookies
• Lemon Jello Cake
• Blender Lemon Curd
• Lemon Raspberry Bars
• Lemon Cremesicle Cookies
• Glazed Lemon Cookies

READ: Iced Lemon Pound Cake

This homemade waffle recipe shares the secret to light, crispy, and fluffy waffles from simple staple ingredients. Whipped egg whites are folded into a smooth batter flavored with a splash of vanilla and a hint of sugar.

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

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!

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 believe that I first made this Chocolate Covered Strawberry Ice Cream over ten years ago. It’s still my favorite take on the quintessential romantic pairing of ripe red berries, dipped in chocolate.

This Blueberry Chocolate Chunk Ice Cream was a parting gift from my favorite restaurant in Phoenix. It is quite literally the best I’ve ever been served, and I’ve made it many times since moving to Ohio. And, speaking of the move, pretty much every visitor to my house in Ohio has at one point or another been introduced to this ultra decadent Black Raspberry Ice Cream. The recipe requires a bit more work than my usual fare, but it is so worth the effort.

Cranberry Ice Cream Recipe

The chocolate chunks in this cranberry ice cream recipe are considered optional. I have to acknowledge that you could make this recipe without them. But, I can’t imagine actually doing that.

It feels a bit weird to point out that an ice cream recipe has a bitter flavor in it. But, the dark chocolate does add a bit of bitterness. And that bitterness adds a whole new layer of depth to the sweet and tart flavors in this ice cream. Contrasting textures also play out in each bite with the smooth ice cream and the frozen chunks of chocolate.

Cranberry Recipes

If you’re lucky enough to still have cranberries on hand after making this, I recommend trying a few more of my favorite cranberry recipes. You can’t go wrong with these buttery sweet and tart Cranberry Christmas Cookies. They make a fantastic gift or a special dessert during the holiday season.

And, if you like spicy jellies like my crew does, you’ll find this Cranberry Pepper Jelly absolutely irresistible. Blended with fresh jalapeno and serrano peppers, the sweet and spicy are an exquisite experience.

This Nantucket Christmas Cranberry Pie was actually suggested to me by a reader. It reminds me that one of my favorite parts of blogging is interacting with each of you. It is such a gift to be made welcome in your kitchen. To share recipes back and forth, adapting and sharing feedback. I appreciate the time you spend here, and I don’t take it lightly.

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Cranberry Ice Cream with Chocolate Chunks

Packed with tart and tangy cranberry flavor, this irresistible ice cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 443kcal

Author Mary Younkin

Ingredients

Cranberry Sauce

• ¾ cup sugar
• ¾ cup orange juice
• 12 ounces fresh or frozen cranberries

Ice Cream Base

• 1 cup heavy cream
• ½ cup milk
• ¼ cup sugar
• ⅛ teaspoon kosher salt

Chocolate Chunks

• ⅔ cup dark chocolate chips
• 1 tablespoon refined unflavored coconut oil

Instructions

Cranberry Sauce

• Combine ¾ cup sugar and the orange juice in a saucepan over medium-high heat. Add the cranberries and bring to a boil. Reduce heat to a simmer and cook until the cranberries begin to burst. Smash the remaining cranberries with a potato masher or a wooden spoon.
• Place a mesh strainer over a large bowl and press the hot cooked sauce through it. Use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as well. Discard the pulp.

Ice Cream Base

• Whisk the cream and milk into the strained sauce, along with the remaining ¼ cup of sugar and the salt. Pour this mixture into the ice cream maker and process according to the manufacturer’s instructions.

Chocolate Chunks

• While the ice cream is churning, add the chocolate chips and coconut oil to a small glass bowl. Microwave for 90-120 seconds until softened. Stir to melt. Set aside to cool slightly.
• Scoop the finished ice cream into an airtight container, drizzling chocolate over each scoop as it is added to the container. Swirl lightly with a knife or the end of a spoon and drizzle any remaining chocolate over the top of the ice cream. Cover with lid and place in the freezer until ready to serve.

Nutrition

Calories: 443kcal | Carbohydrates: 57g | Protein: 4g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 90mg | Potassium: 303mg | Fiber: 3g | Sugar: 47g | Vitamin A: 714IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 1mg

With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

The post Cranberry Ice Cream appeared first on Barefeet in the Kitchen.

Easy Halloween Snack Board

You know we love a good snack board around here — especially one that brings the fun! This Halloween Snack Board is everything I want in a festive treat: easy to assemble, a little spooky, and full of sweet and savory bites that everyone will love.

Whether you’re throwing a big party or just making a fun after-school snack for the kids, this board is guaranteed to bring smiles (and maybe a few giggles).

Why We Love a Halloween Snack Board

The best thing about a snack board is that everyone can find at least one thing that they like! There are sweet and salty snacks, chewy and crunchy snacks, light healthy options and super indulgent options…everyone is happy!

For this Halloween charcuterie board, we like to keep it fun with kid-friendly Halloween treats. We include fun shapes, colorful candies, and bite-sized foods like pretzels, grapes, and cheese puffs. The kids love it!

The Best Ingredients for a Spooky Snack Board

We have most of these on our snack board pictured here, but it’s really open for whatever your friends and family will love!

Cheese: Wensleydale pumpkin spice cheese, string cheese “ghosts”

Deli Meats: salami or pepperoni rolled up

Salty Snacks: pretzels, crackers (I found some that are pumpkin shaped at Trader Joe’s), cheese puff balls or popcorn

Halloween Candy: candy corn and candy corn pumpkins, M&M’s, Reese’s pumpkins

Fresh Fruit: mandarin “pumpkins,” apple slices, green grapes

Dips: hummus, caramel, ranch

Olives: black olives or green olives

Sweet Snacks: yogurt-covered pretzels or cookies

Decorative Touches: googly eyes, candy bones and skulls, plastic spiders, festive sprinkles

How to Arrange a Snack Board

I’m sure professional charcuterie board masters will scoff at this, but I let the kids help me fill up our Halloween snack board and there’s no real rhyme or reason to it. I like to distribute the colors and textures around the board, but it honestly doesn’t matter. Once people start digging in, it all gets mixed anyway.

One thing to keep in mind when arranging a snack board is that fresh ingredients like fruit will release moisture and make crispy ingredients soggy over time. Also, refrigerated ingredients shouldn’t sit out at room temperature for more than 2 hours.

Add pops of orange and black, fun Halloween props, and themed treats…the kids loved creating this spread! My favorite addition to this board of easy Halloween snacks was this Wensleydale pumpkin spice cheese. Holy moly, it was delicious!

How to Make It Ahead or Store Leftovers

Most of the snack ideas for this board don’t need any prep at all…just open a bag and scatter on the tray. The ingredients that do need some prep can be done a few hours in advance. Just cover and chill until ready to serve.

Leftovers should be stored separately. I always keep the bags and containers that everything comes in so that I can put them back in their original containers.

Halloween should be all about fun — and this snack board makes it effortless! It’s colorful, creative, and perfect for bringing everyone together, whether you’re hosting a party or keeping it simple at home. Let the kids help arrange everything (they’ll love it!), then sit back and enjoy a little spooky snacking together.

More Fun Halloween Treat Ideas:

• Halloween Peanut Butter Blondies
• Halloween Snack Mix
• Reese’s Triple Chocolate Cookies
• Pumpkin Chocolate Chip Cookies
• Cookie Monsters

Watch to See How This Snack Board Comes Together…

READ: Easy Halloween Snack Board

Warm, cozy, and full of flavor, this French onion soup recipe is made with caramelized onions, savory beef broth, and melty cheese broiled on top.

Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

BBQ chicken flatbread is a quick and flavorful meal that combines smoky barbecue sauce, tender chicken, and melty cheese on a crisp flatbread base. Topped with sliced red peppers and onions, it’s baked until bubbly and golden. Finish with a drizzle of BBQ sauce and fresh cilantro for a delicious, easy-to-make dinner or appetizer.

If you are a fan of Apple Pie, you will want to give these delicious muffins a try! They are easy and fantastic with a cup of coffee. ❤️WHY WE LOVE THIS RECIPE We love a good muffin, and these are great with the apple pie filling. Then you add the pecans and all the…

Glazed Pumpkin Chocolate Chip Bread

There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special

• The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
• Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
• Easy to Make: This is a great recipe to get the kids in the kitchen!
• Texture: The glaze adds sweetness and shine, balancing the bread.
• Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.

Ingredients for Glazed Pumpkin Chocolate Chip Bread

• Flour: Gives the bread its structure and holds everything together.
• Baking Soda: Helps the bread rise and keeps it tender.
• Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
• Salt: Balances the sweetness and makes all the flavors pop.
• Sugar: Sweetens the bread and locks in moisture.
• Melted Butter: Adds richness and keeps the crumb soft and tender.
• Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
• Eggs: Bind everything together and help create a soft, moist loaf.
• Orange Zest: Brightens the bread with a fresh citrus flavor.
• Vanilla Extract: Rounds out the flavors and adds warmth.
• Chocolate Chips: Pockets of melty deliciousness in every bite.

Glaze

• Orange Juice: Infuses the glaze with fresh citrus flavor.
• Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully.
• Vanilla Extract: Adds warmth and depth to the glaze flavor.
• Almond Extract: The secret twist that pairs perfectly with pumpkin, orange, and chocolate.

How to Make Pumpkin Bread with Chocolate Chips

1. Prep: Preheat the oven to 350°F and grease a loaf pan.
2. Dry Ingredients: Whisk the dry ingredients together in a medium bowl.
3. Wet Ingredients: Beat together all the wet ingredients until light and creamy.
4. Combine: Slowly add the flour mixture to the wet ingredients and combine until a lumpy batter forms.
5. Stir: Add the chocolate chips and stir into the batter.
6. Bake: Pour the better into the prepared bread pan and bake for 1 hour.
   • NOTE: While the bread is baking, make the glaze by whisking all the ingredients together in a separate mixing bowl.
7. Cool: Let the bread cool in the pan for about 10 minutes then transfer to a wire cooling rack.
8. Glaze: Pour the glaze over the warm bread and let it rest until the glaze has dried.

FAQs

Storage Tips

Leftover pumpkin bread with glaze can be stored at room temperature or in the fridge. It will keep for up to 4-5 days.

This bread also freezes very well. Let it cool completely and then wrap in foil followed by a ziploc bag. It will keep for up to 3 months.

Pumpkin bread is always a fall favorite, but adding chocolate chips, orange zest, and almond glaze makes it feel extra special. It’s the kind of recipe you’ll want to bake for neighbors, serve at holiday gatherings, or sneak a warm slice of with a cup of cocoa after the kids are in bed.

Simple, beautiful, and full of flavor—this glazed pumpkin chocolate chip bread is sure to become a tradition in your home, just like it has in ours.

Watch How to Make this Recipe:

More Pumpkin Recipes to Try:

• Chewy Pumpkin Cookies
• Crumb Pumpkin Muffins
• Pumpkin Gooey Butter Cake
• Best Pumpkin Chocolate Chip Cookies
• Pumpkin Lava Cake

READ: Glazed Pumpkin Chocolate Chip Bread