An Easy & Delicious Iced Lemon Pound Cake Recipe

If there’s a cake that perfectly balances the richness of a traditional pound cake with a burst of refreshing citrus, it’s the iced lemon pound cake. This cake is everything you want in a dessert: light, tangy, moist, and utterly satisfying. So, here’s an easy iced lemon pound cake recipe to bring this delicious treat to life in your kitchen.

• Cuisine: American / Western
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

Here’s everything you need for a classic, crowd-pleasing iced lemon pound cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• ½ cup sour cream or buttermilk
• 1 tablespoon fresh lemon juice (for the glaze)
• 1 cup powdered sugar (for the glaze)
• Lemon slices or zest for garnish (optional)

Baking Steps

Even if you’re new to baking, this iced lemon pound cake recipe will make you feel like a pro.

1. Preheat and Prep the Pan

   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal of the cake.

2. Mix the Dry Ingredients

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

   In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 3–4 minutes). This step is key to getting the perfect texture.

4. Add the Eggs

   Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.

5. Alternate the Wet and Dry Ingredients

   With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream or buttermilk. Start and end with the dry ingredients. Mix just until combined. Overmixing can lead to a dense cake. Overmixing can lead to a dense cake.

6. Pour and Bake

   Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake for 50–55 minutes, or until a toothpick inserted into the centre comes out clean.

7. Cool

   Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Make the Glaze

   While the cake is cooling, prepare the glaze by whisking together powdered sugar and fresh lemon juice until smooth. If you want a thicker glaze, add more powdered sugar, and for a thinner consistency, add a little more lemon juice.

9. Ice the Cake

   Once the cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides. Garnish with lemon slices or additional zest for a burst of colour and extra citrusy punch.

10. Serve and Enjoy

    Slice the cake into generous portions and serve immediately. The cake can be enjoyed warm or at room temperature.

How to Know When It’s Done

• The top should be golden brown and slightly cracked.
• A toothpick or knife inserted into the centre should come out clean.
• The edges of the cake will begin to pull away from the pan.

Tips for the Best Iced Lemon Pound Cake

• Room Temperature Ingredients: Always use room temperature butter, eggs, and dairy for the smoothest batter and the lightest cake.

• Don’t Overmix: Once you add the dry ingredients, mix only until combined. Overmixing can cause the cake to become dense.

• Lemon Zest: Use fresh lemon zest for the best flavour. A microplane works wonders to get finely grated zest without any of the bitter white pith.

• Use Full-Fat Dairy: For an ultra-moist cake, opt for full-fat sour cream or buttermilk.

• Drizzle with Glaze: Don’t skimp on the glaze. It adds a sweet-tart contrast to the rich cake and makes the dessert even more irresistible.

• Chill the Cake: If you’re making the cake in advance, chill it for a bit before icing. The glaze will set perfectly, and the cake will be even better the next day.

Serving Ideas That Always Work

• Tea Time: This iced lemon pound cake pairs perfectly with a hot cup of Earl Grey or green tea. The citrus notes in the cake complement the delicate flavours of the tea.

• Brunch Spread: Serve slices alongside fresh fruit, yogurt, or even eggs for a well-rounded brunch.

• Festive Touch: For a special occasion, garnish with candied lemon peel or edible flowers for an elegant look.

• As a Gift: Wrap the cake in parchment paper and a pretty ribbon for a thoughtful homemade gift.

• Chilled Delight: If you’re serving the cake on a warm day, chill it for an hour before serving for a refreshing treat.

Wrapping Up

If you are looking for a dessert that leaves a lasting impression every time, give this iced lemon pound cake recipe a try. This cake is simple, fresh, and just the right amount of indulgent. Whether you’re craving something to complement your morning coffee or looking for a crowd-pleasing dessert, it ticks all the boxes. So, go ahead and bake with joy!