Iced Lemon Pound Cake Recipe

If you’re craving something that’s buttery, moist, and bursting with fresh citrus zing, you absolutely have to try this Iced Lemon Pound Cake Recipe. It’s one of those desserts that feels as comforting as a classic pound cake but with a lively, bright twist thanks to fresh lemon juice and zest. I promise, once you make this, you’ll wonder why you didn’t try it sooner—perfect for afternoon tea or a simple dessert that shines without much fuss.

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Ingredients You’ll Need

Each ingredient in this Iced Lemon Pound Cake Recipe plays its part to create the perfect balance of rich, tangy, and sweet flavors. I love using room temperature eggs and butter here — it really helps the batter come together smoothly for that tender crumb.

• All-purpose flour: Spooned and leveled for accuracy so your cake isn’t dense or dry.
• Baking powder: This little lift prevents the cake from feeling too heavy.
• Salt: Enhances all the flavors without making the cake salty.
• Unsalted butter: Softened to room temperature, it gives the cake its rich, creamy texture.
• Granulated sugar: Sweet but not overpowering, it helps with that classic pound cake crumb.
• Eggs: At room temperature for better emulsification and structure.
• Sour cream: Adds moisture and a slight tang that complements the lemon perfectly.
• Lemon zest: Be sure to zest only the yellow part for fresh lemon flavor without bitterness.
• Fresh lemon juice: Using freshly squeezed juice makes all the difference!
• Pure vanilla extract: Adds warmth and rounds out the citrus notes.
• Confectioners’ sugar: For the icing — sifted to keep the glaze silky smooth.
• Heavy cream or milk: I prefer heavy cream for a thicker, more luscious icing, but milk works fine if that’s what you have.

Variations

I often tweak this Iced Lemon Pound Cake Recipe depending on the season or what flavors I’m craving. The flexibility is one of the reasons I keep coming back to it. Feel free to make it yours!

• Lemon-Blueberry Variation: I add fresh blueberries into the batter for a pop of sweetness and color — my family goes crazy for this combo.
• Gluten-Free Swap: Try a 1:1 gluten-free flour mix if you need a gluten-free option; it works surprisingly well here.
• Herbal Twist: Adding a teaspoon of fresh thyme or lavender really elevates the freshness of the lemon.

How to Make Iced Lemon Pound Cake Recipe

Step 1: Prep Your Pan and Dry Ingredients

Start by lowering your oven rack to the lower third and preheating the oven to 350°F. Grease an 8×4-inch loaf pan well with nonstick spray to make sure your cake releases easily after baking. Then whisk together your flour, baking powder, and salt in a large bowl. Getting this ready upfront keeps things moving smoothly once you start mixing the wet ingredients.

Step 2: Cream Butter and Sugar

Using a stand or handheld mixer with a paddle attachment, beat softened butter on high speed for about a minute until smooth and creamy. Then add your sugar and beat for another two minutes — this is the secret to a light, airy texture in pound cakes. Don’t forget to scrape down the sides and bottom of the bowl so everything’s evenly mixed. If you’re unsure how to cream butter and sugar, I found a great tutorial that helped me nail this step when I first started baking.

Step 3: Add Eggs and Flavorings

Slowly add the eggs one at a time to the butter mixture while the mixer runs on low speed — this helps avoid curdling. Once all eggs are in, add sour cream, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until combined. The batter might look a bit curdled now, but don’t worry — that’s totally normal and it smooths out once you add the dry ingredients.

Step 4: Incorporate Dry Ingredients

With the mixer on low, gradually add your whisked dry ingredients, mixing just until combined. You can finish by gently whisking the batter by hand to eliminate any lumps—avoid over-mixing since that can make the cake tough. The batter will be thick and dense, which is what you want here.

Step 5: Bake Your Cake

Spread the batter evenly in your prepared pan and bake for 55-65 minutes (for 8×4 pan) or 45-60 minutes (if using a 9×5 pan). Halfway through baking, tent the cake loosely with aluminum foil to prevent the top from browning too much. I learned this trick after a few burned cakes — it makes a huge difference. Your cake’s done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Step 6: Cool and Ice

Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about an hour, then carefully remove the cake and let it finish cooling on the rack or a plate. You can pour the lemon icing over while the cake is still warm for an oozy glaze or wait until cool for neat slices. To make the icing, just whisk together confectioners’ sugar, lemon juice, and heavy cream until smooth.

How to Serve Iced Lemon Pound Cake Recipe

Garnishes

I love to keep it simple with a light dusting of powdered sugar or a few thin lemon slices for a fresh look. Sometimes, I add a handful of fresh raspberries or blueberries alongside — they add a subtle sweetness and look gorgeous against the bright lemon glaze!

Side Dishes

This pound cake goes wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For a brunch, I like to pair it with fresh fruit salad or a pot of hot tea for a delightful balance.

Creative Ways to Present

For celebrations, I’ve tried serving slices in pretty glass dessert dishes drizzled with extra lemon glaze and topped with edible flowers — it’s always a hit! You can also layer cubes of pound cake with fresh berries and lemon curd in parfait glasses for a beautiful twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pound cake covered at room temperature for up to 3 days, and it stays moist and delicious. If you want it to last longer, wrapping it tightly and refrigerating can extend freshness up to a week.

Freezing

Freezing sliced pound cake works great! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. When you’re craving a treat, thaw at room temperature or toast lightly for a fresh-baked taste.

Reheating

I like reheating slices in a toaster oven for a few minutes to get a bit of warmth and crispness on the edges — just be careful not to dry it out. Microwave works too, but watch the timing closely!

FAQs

Final Thoughts

This Iced Lemon Pound Cake Recipe has become my go-to when I want something that feels special but doesn’t require all day in the kitchen. I love how the lemon brightens up the rich buttery base, and the icing is just the right touch of sweetness. Trust me, you’ll enjoy making it as much as eating it — treat yourself and your loved ones to this sunny slice of happiness!

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