If there’s one treat guaranteed to brighten up your day (and your dessert table), it’s this Iced Lemon Pound Cake. Imagine a moist, buttery crumb bursting with sunny citrus flavors, crowned with a tangy lemon glaze that’s as inviting as a spring afternoon. Whether you’re hosting a brunch, looking for a bake-sale showstopper, or simply wanting to indulge your sweet tooth with something fresh and zesty, this cake hits all the right notes. It’s the kind of recipe that feels homey yet impressive, effortlessly elevating your baking repertoire while remaining approachable for any skill level.

Iced Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Iced Lemon Pound Cake is in its simplicity—the ingredients are humble pantry staples, yet each one plays an essential part in creating that moist, rich texture and brilliant lemon zing. Here’s what makes this cake shine:

All-purpose flour: Provides the structure for the cake, giving it a classic, tender crumb.
Baking powder: Helps the pound cake rise perfectly, making it fluffy but not too airy.
Baking soda: Adds an extra lift and works in conjunction with the lemon juice to create a soft texture.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted butter (softened): The foundation of a good pound cake, bringing richness and that melt-in-your-mouth feel.
Granulated sugar: Sweetens the batter and helps create a beautiful golden exterior.
Large eggs (room temperature): Bind everything together and add exceptional moisture and richness.
Fresh lemon juice: Delivers vibrant, tart flavor directly into the cake and icing.
Lemon zest: Intensifies the citrus aroma and flavor, giving the cake a real lemon punch.
Vanilla extract: Rounds out the flavors with a subtle sweetness that complements the lemon.
Sour cream (room temperature): The secret to irresistibly tender, moist cake.
Powdered sugar: Essential for making a smooth, creamy icing that sets up beautifully.
Fresh lemon juice (for icing): Brings a puckery brightness to the glaze, making every bite extra refreshing.

How to Make Iced Lemon Pound Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan, then line the bottom with parchment paper. This simple prep step keeps your Iced Lemon Pound Cake from sticking and guarantees a smooth release when it’s done baking.

Step 2: Whisk Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures they’re evenly distributed throughout the cake, so every bite is just as tender as the last.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture turns light and fluffy. Don’t rush this step! Proper creaming is key for that signature, melt-in-your-mouth texture found in the best Iced Lemon Pound Cake recipes.

Step 4: Add Eggs, Lemon, and Vanilla

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the fresh lemon juice, lemon zest, and vanilla extract, bringing a bright, sunny flavor directly into the batter.

Step 5: Combine Wet and Dry Ingredients with Sour Cream

Add the flour mixture to your wet ingredients in two parts, alternating with sour cream. Mix gently until just combined—overmixing can make the cake tough, so a light hand here keeps your Iced Lemon Pound Cake perfectly tender.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The anticipation as it bakes is half the fun—your kitchen will smell like a lemon orchard!

Step 7: Cool the Cake

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience pays off—a fully cooled cake is essential for that perfect icing drizzle.

Step 8: Make and Add the Icing

For the showstopping finish, whisk together the powdered sugar and 2–3 tablespoons of fresh lemon juice until you have a smooth, pourable icing. Drizzle over the cooled cake, letting the glaze run deliciously down the sides—it’s what turns an everyday loaf into an unforgettable Iced Lemon Pound Cake.

How to Serve Iced Lemon Pound Cake

Garnishes

Take your Iced Lemon Pound Cake to the next level by topping each slice with extra lemon zest, a sprinkle of powdered sugar, or a few thin lemon wheels. These garnishes don’t just look beautiful—they add an extra pop of citrusy fragrance and flavor that will have your guests swooning.

Side Dishes

Pair your cake with a bowl of fresh berries, a dollop of softly whipped cream, or even a scoop of vanilla ice cream. These simple sides keep things light and let the bold, zesty lemon shine. For afternoon tea, add a pot of Earl Grey or herbal tea to create an elegant spread.

Creative Ways to Present

Thinking beyond the loaf, try cutting your Iced Lemon Pound Cake into elegant fingers and stacking them on a tiered platter for a party-friendly display. Or, dice the cake and layer with berries and whipped cream in pretty glasses for a delightful lemon trifle—your guests will think you’ve outdone yourself.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply store your Iced Lemon Pound Cake in an airtight container at room temperature for up to three days. The flavors deepen a bit as it sits, making each slice just as irresistible as the last.

Freezing

Want to enjoy a slice at the drop of a hat? This cake freezes beautifully. Wrap the whole, cooled cake (before icing) or individual slices in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature and drizzle the icing on fresh when you’re ready to serve.

Reheating

While this cake is dreamy at room temperature, you can gently warm a slice in the microwave for 10 to 15 seconds for a just-baked feel. If you’ve frozen the cake, let it thaw completely before reheating for the best flavor and texture.

FAQs

Can I use bottled lemon juice instead of fresh?

You can use bottled lemon juice in a pinch, but fresh lemon juice delivers a brighter, more natural, and aromatic flavor to your Iced Lemon Pound Cake. Plus, you need fresh lemons for zest anyway!

What’s the best way to prevent my pound cake from sticking to the pan?

Generously greasing and flouring the loaf pan, along with lining the bottom with parchment paper, ensures even sticky cakes like this one release without a hitch every time.

Can I double the recipe and bake in a larger pan?

Absolutely! Double the ingredients and bake in a standard 9×5-inch loaf pan, but keep an eye on the baking time—it may need a bit longer, so check with a toothpick for doneness.

Is it possible to make this cake gluten-free?

Yes, you can swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different, but you’ll still have a lemony, moist treat.

How do I make sure my icing isn’t too thick or too runny?

Start with 2 tablespoons of lemon juice, whisk, and add more a few drops at a time until the icing is thick yet pourable. You want it to ribbon off the spoon without spreading too thin.

Final Thoughts

There’s something so joyful about sharing a slice of homemade Iced Lemon Pound Cake, whether with a friend over coffee or as a special family dessert. Every bite is bright, buttery, and beautifully fresh—give this recipe a try and watch it become a new favorite in your baking rotation!

Iced Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Iced Lemon Pound Cake is a delightful treat with a burst of citrus flavor in every bite. The moist and tender cake, drizzled with a tangy lemon icing, is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature

For Icing:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan and line the bottom with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a large bowl, cream together the butter and granulated sugar. Add eggs one at a time, then mix in lemon juice, lemon zest, and vanilla extract.
Combine Dry and Wet Mixtures: Add dry ingredients to the wet mixture in two parts, alternating with sour cream. Mix until just combined.
Bake: Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
Ice the Cake: Whisk together powdered sugar and lemon juice for the icing. Drizzle over the cooled cake.