Description
This Iced Lemon Pound Cake is a dense, buttery delight infused with fresh lemon zest and juice, perfectly balanced by a creamy lemon icing. It’s super moist, bursting with bright citrus flavor, and topped with a smooth glaze that sets beautifully, making it both simple and stunning for any occasion.
Ingredients
Scale
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
- Prep 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 or use a 9×5-inch loaf pan for a shorter loaf.
- Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a large bowl and set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add the granulated sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy. Scrape down the bowl as needed.
- Add Eggs and Flavorings: With the mixer on low speed, add eggs one at a time, mixing well after each addition. Then add sour cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until combined, scraping down the bowl as needed. The batter may appear curdled but will smooth out when dry ingredients are added.
- Incorporate Dry Ingredients: On low speed, gradually add the dry ingredients just until combined. Avoid over-mixing. Use a whisk to break any lumps if necessary. Expect a very thick batter.
- Fill Pan and Bake: Spoon and spread the batter evenly into the prepared loaf pan. Bake for 55-65 minutes for an 8×4-inch pan, or 45-60 minutes for a 9×5-inch pan. Halfway through baking, tent the cake with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool the Cake: Remove cake from oven and place on a wire rack. Let it cool in the pan for 1 hour, then carefully remove it from the pan and continue cooling on the rack or serving plate. You may apply the icing while the cake is still warm or wait until fully cooled.
- Prepare and Add Icing: Whisk together the confectioners’ sugar, lemon juice, and heavy cream (or milk) until smooth. Pour the icing over the cake, allowing it to set. Serve immediately or once cooled completely for cleaner slices.
- Store Leftovers: Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- This pound cake is dense and buttery with a bright lemon flavor that makes it perfect for any season.
- The lemon icing sets on top for a beautiful finish without needing additional decoration.
- Cake baking times can vary; monitor closely and use a toothpick test for doneness.
- Using heavy cream in the icing gives a thicker glaze; substitute milk for a thinner glaze.
- Allow the cake to cool before slicing to ensure neat pieces and the best texture.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of cake)
- Calories: 370 kcal
- Sugar: 26 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 0.8 g
- Protein: 5 g
- Cholesterol: 100 mg
