Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Iced Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 135 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours, 15 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Iced Lemon Pound Cake is a moist, dense, and flavorful dessert made with fresh lemon juice and zest, sour cream, and a tender crumb. The cake is topped with a tangy lemon icing that perfectly balances its sweetness, making it an ideal treat for any occasion. Whether enjoyed warm or completely cooled, this classic pound cake delivers a bright lemon flavor with a luscious, creamy texture.

Ingredients

Scale

Cake Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 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

Lemon Icing Ingredients

  • 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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add granulated sugar and continue beating on high for 2 minutes until well creamed. Scrape down the bowl sides and bottom as needed.
  4. Add Eggs and Flavorings: With the mixer on low speed, add eggs one at a time, fully incorporating each before adding the next. Then add sour cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until combined, scraping down the bowl again as necessary. The mixture may appear curdled, which is normal.
  5. Combine Wet and Dry Ingredients: On low speed, slowly add the dry flour mixture to the wet ingredients until just combined. If lumps remain, gently whisk the batter a few times to smooth. Avoid over-mixing as batter will be quite thick.
  6. Fill Pan and Bake: Spoon or spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55-65 minutes if using an 8×4-inch pan, or 45-60 minutes for a 9×5-inch pan. About halfway through, tent the cake with 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 okay.
  7. Cool the Cake: Remove the cake from the oven and place on a wire rack. Let it cool in the pan for 1 hour, then carefully remove and continue cooling on the rack or a serving plate. The cake can be iced while slightly warm or after it cools completely.
  8. Make Lemon Icing: Whisk the confectioners’ sugar, lemon juice, and heavy cream (or milk) together until smooth. Pour over the cake. Serve immediately or after the cake is fully cooled for cleaner slices.
  9. Storage: Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Make Ahead & Freezing Instructions: Bake and cool the pound cake, then wrap tightly with plastic wrap and aluminum foil before freezing up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before icing and serving.
  • Special Tools: Recommended tools include an 8×4-inch or 9×5-inch loaf pan, mixing bowls, whisk, electric mixer (handheld or stand), cooling rack, citrus juicer, and citrus zester.
  • Sour Cream Substitute: Plain yogurt or dairy/nondairy milk can be used if sour cream is unavailable, though milk will produce a lighter, cakier texture rather than a classic tight crumb.
  • Bundt Pan Variation: To make a Bundt cake, double the recipe and use 3/4 cup sour cream. Bake in a greased 10–12-cup Bundt pan following times for cream cheese pound cakes or use the lemon poppy seed Bundt cake recipe without poppy seeds.
  • Adding Blueberries: Fresh blueberries (about 1 cup or 140g) can be folded into the batter after mixing. Frozen blueberries may change the batter color and should be used with caution.

Find it online: https://oliviadinner.com/iced-lemon-pound-cake-recipe/