If you’ve been hunting for the perfect balance of buttery richness and zesty brightness in your desserts, this Iced Lemon Pound Cake Recipe is exactly what you need in your life. I absolutely love how this cake turns out—dense, ridiculously moist, with that fresh hit of lemon that wakes up your taste buds without overpowering the buttery goodness. Plus, the simple lemon icing on top is like the cherry on this delightful pound cake—it’s just enough to make you swoon without being cloying. Stick around because I’m sharing all my best tips to help you nail this fan-freaking-tastic cake every time.
Why You’ll Love This Recipe
- Bright & Refreshing Flavor: The natural lemon juice and zest make every bite burst with fresh citrus goodness.
- Moist, Dense Texture: Thanks to sour cream and butter, this pound cake stays tender and never dry.
- Simple Yet Stunning: The lemon icing adds just the right shimmer and sweetness without fuss.
- Reliable & Easy to Follow: Clear steps and helpful tips ensure success, even if you don’t bake often.
Ingredients You’ll Need
Getting the right ingredients really sets this Iced Lemon Pound Cake Recipe apart. Each one plays a special role—from the tang of sour cream to the vanilla that keeps everything cozy. Here’s a quick look at the stars of the show.
- All-Purpose Flour: Spooned and leveled for accuracy—it’s the sturdy base for this dense pound cake.
- Baking Powder: Helps give just enough lift to keep it from being too heavy.
- Salt: A pinch to balance and enhance the flavors.
- Unsalted Butter: Softened to room temperature—key to a creamy batter and that rich buttery taste.
- Granulated Sugar: Sweetness that’s not overpowering, and perfect for creaming with the butter.
- Large Eggs: At room temperature for better mixing and texture.
- Sour Cream: Adds moisture and a subtle tang that complements the lemon beautifully.
- Lemon Zest & Fresh Lemon Juice: The fresh zest brings intense citrus oils, while the juice adds brightness and acidity.
- Pure Vanilla Extract: Brings warmth and depth to the flavor profile.
- Confectioners’ Sugar: For the smooth, sweet lemon icing that melts perfectly on top.
- Heavy Cream or Milk: Makes the icing creamy and silky—heavy cream gives that luxurious thickness I adore.
Variations
I love making this Iced Lemon Pound Cake Recipe my own by swapping or adding things based on the season or my mood. Don’t be shy—play around and find your perfect twist!
- Lemon Blueberry: Adding fresh or frozen blueberries right into the batter is a game-changer—I do it every summer and my family goes wild.
- Lavender Lemon: A pinch of culinary lavender blends beautifully with the lemon for an elegant, floral note.
- Gluten-Free Version: I swapped in a 1:1 gluten-free baking flour mix before—just watch the baking time as it may vary slightly.
- Light Cream Cheese Icing: Switching up the lemon icing for a cream cheese glaze adds tang and smoothness that’s deliciously rich.
How to Make Iced Lemon Pound Cake Recipe
Step 1: Prep and Preheat for Success
Lower your oven rack to the lower third and preheat to 350°F (177°C). This lower position helps the bottom bake thoroughly without burning the top. Grease your loaf pan—an 8×4-inch is my go-to, but if you have a 9×5-inch, that works too, though you’ll get a shorter loaf. I like using a nonstick spray for easy release.
Step 2: Mix the Dry Ingredients
Whisk the all-purpose flour, baking powder, and salt in a large bowl. I always sift or at least whisk these well to remove lumps and evenly distribute the baking powder for an even rise.
Step 3: Cream Butter and Sugar
Using a mixer fitted with the paddle or whisk attachment, beat the room-temp butter on high until it’s smooth and creamy—about 1 minute. Then add the granulated sugar and beat for 2 minutes until fluffy. Scrape the sides and bottom to avoid patches of butter or sugar; this step is where the cake gets its light texture, so don’t rush it! If you need a refresher on creaming, I found this technique really helped me on my first few tries.
Step 4: Add Eggs and Flavorings
On low speed, add eggs one at a time, letting each fully incorporate before adding the next. Then mix in the sour cream, lemon juice, zest, and vanilla extract on medium speed until combined. Don’t worry if the batter looks a bit curdled here—that’s totally normal and it will smooth out once you add the dry ingredients.
Step 5: Combine Dry Ingredients Gently
With the mixer still on low, slowly add your dry ingredients just until incorporated. It’s okay if the batter looks thick—avoid over-mixing or you’ll end up with a denser cake texture. If you spot big lumps, give it a gentle whisk by hand to smooth out without breaking the batter’s structure.
Step 6: Bake with Love
Spread the batter evenly into your prepared pan. Bake for 55-65 minutes if you’re using the 8×4-inch pan, or 45-60 minutes for the wider 9×5-inch. Midway through baking, tent the top with foil to prevent over-browning—this little trick saved my first cake from looking too toasted! The key is to test with a toothpick—the cake is done when it comes out mostly clean with just a few moist crumbs attached.
Step 7: Cool and Ice
Once out of the oven, place the cake on a wire rack and let it cool in the pan for an hour. This patience pays off by letting the cake settle firmly so it doesn’t break when you remove it. After that, carefully pull the warm cake from the pan and cool fully on the rack or a serving plate. The icing is easiest to spread when the cake is still a bit warm, but if you want perfect slices, wait till it’s completely cooled.
Whisk together the confectioners’ sugar, lemon juice, and heavy cream until smooth, then drizzle or spread over the cake. I love how the icing sets just right—not too thick, not runny.
Pro Tips for Making Iced Lemon Pound Cake Recipe
- Room Temperature Ingredients: Using room-temp butter, eggs, and sour cream blends the batter smoothly and improves the cake’s texture.
- Don’t Skip the Foil Tent: Tenting halfway through baking prevents the top from burning while the loaf cooks through.
- Zest Before Juicing: To maximize lemon flavor, zest the lemon first, then squeeze out the juice—fresh is best!
- Avoid Over-Mixing Dry Ingredients: Stirring just until combined keeps your pound cake tender, not tough.
How to Serve Iced Lemon Pound Cake Recipe
Garnishes
I usually keep it simple here—fresh lemon slices or a sprinkle of finely chopped lemon zest on top for a bright, pretty touch. Sometimes I add a few edible flowers or a dusting of powdered sugar for an elegant finish when serving guests.
Side Dishes
This cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. On occasion, I like serving it alongside fresh berries or a fruit compote to bring an even fresher feel to the plate.
Creative Ways to Present
For special occasions, I’ve served this cake as mini loaf slices on a tiered cake stand, drizzled with a little extra lemon glaze and garnished with mint leaves. It instantly makes dessert feel festive and inviting—guests always ask for seconds!
Make Ahead and Storage
Storing Leftovers
I like to keep leftover slices wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cake holds its moisture beautifully, so it’s still just as good the next day.
Freezing
Freezing works really well for this pound cake—just wrap the cooled cake or individual slices tightly with plastic wrap and then foil to avoid freezer burn. When you’re ready to enjoy, thaw overnight in the fridge, then bring to room temp before serving.
Reheating
To warm leftover slices, I pop them in the microwave for about 15-20 seconds, just enough to bring back softness without melting the icing completely. It’s delicious served slightly warm with a little extra lemon glaze.
FAQs
-
Can I use regular yogurt instead of sour cream in the Iced Lemon Pound Cake Recipe?
Yes! Plain Greek yogurt is a great substitute for sour cream and will maintain the moist texture and slight tang of the cake. Just make sure it’s full-fat for the best richness and avoid flavored yogurts to keep the lemon flavor front and center.
-
How do I know when the pound cake is fully baked?
Use a toothpick or cake tester inserted into the center of the loaf. When it comes out mostly clean with just a few moist crumbs, the cake is ready. Since pound cakes are dense, a bit of moisture on the tester is normal; avoid waiting for it all to be completely dry to prevent overbaking.
-
Can I make this recipe dairy-free?
You can modify this by swapping the butter for a plant-based alternative like coconut oil or dairy-free margarine and using a dairy-free yogurt instead of sour cream. However, the texture and flavor may vary slightly since the richness of butter and sour cream contributes heavily to moisture and tang.
-
What’s the best way to get lemon zest without the bitter white pith?
I recommend using a microplane grater and zesting just the very outer yellow layer of the lemon rind. Avoid grating deeper into the white pith beneath, as that part is bitter and can affect your cake’s flavor.
-
Is it okay if the batter looks curdled after adding wet ingredients?
Absolutely! The batter may look curdled when combining ingredients of different consistencies, especially with lemon juice and sour cream added. This is normal and will smooth out once the dry ingredients are folded in carefully.
Final Thoughts
This Iced Lemon Pound Cake Recipe has become one of my all-time favorites because it delivers classic pound cake comfort with a bright, fresh twist that keeps you coming back for more. Whether you’re baking for a casual afternoon with friends or a special occasion, this cake stands out without requiring complicated steps. I hope you love it as much as I do—give it a try and let that lemony aroma fill your kitchen, because trust me, it’s pure happiness in every bite.
Print
Iced Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings (serves 8-10)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Iced Lemon Pound Cake is a dense, buttery classic with a bright, fresh lemon twist. Moist and bursting with tangy citrus and sweet vanilla flavors, it is topped with a creamy lemon icing that sets perfectly on the cake, requiring no additional decoration. Perfect for a cheerful dessert or afternoon treat, this cake offers a delightful balance of richness and zest.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 teaspoon lemon zest
- 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon pure vanilla extract
Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)
Instructions
- Prepare Oven and Pan: Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray. Alternatively, use a 9×5-inch loaf pan for a shorter loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until smooth and creamy, approximately 1 minute. Gradually add the granulated sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Flavorings: With the mixer running on low speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Once all eggs are mixed in, add the sour cream, lemon zest, freshly squeezed lemon juice, and vanilla extract. Beat on medium speed until just combined. The batter may look curdled, which is normal at this stage.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture while the mixer is on low speed, mixing just until combined. If needed, gently whisk the batter by hand to remove any large lumps, but do not overmix. The batter will be very thick.
- Transfer to Pan and Bake: Spoon and spread the batter evenly into the prepared loaf pan. Bake for 55-65 minutes if using an 8×4-inch pan or 45-60 minutes if using a 9×5-inch pan. Halfway through baking, tent the cake loosely with aluminum foil to prevent over-browning on top. The cake is done when a toothpick inserted into the center comes out mostly clean, although a few moist crumbs are acceptable.
- Cool Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan on the rack for 1 hour. Carefully remove the cake from the pan and continue cooling on the wire rack or serving platter. You may add the icing while the cake is still warm or wait for it to cool completely for cleaner slices.
- Prepare and Apply Icing: Whisk together the confectioners’ sugar, lemon juice, and heavy cream or milk until smooth. Pour the icing evenly over the cooled or slightly warm cake and allow it to set.
- Storage: Serve immediately or store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- This lemon pound cake is dense and buttery with a lively lemon flavor that brightens each bite.
- The creamy lemon icing adds a delightful finishing touch without overpowering the cake.
- Using fresh lemon juice and zest maximizes the citrus flavor.
- Baking times can vary depending on pan size and oven, so monitor the cake and test doneness accordingly.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Letting the cake cool before icing results in neater slices and a firmer icing finish.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of cake)
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
