If you’re searching for a cake that perfectly balances tangy brightness with buttery richness, this Iced Lemon Pound Cake Recipe is just what you need. It’s a vibrant, moist, and incredibly tender loaf that feels like a warm hug on a plate. The zing of fresh lemon juice and zest cuts through the density of the pound cake, while the luscious lemon glaze adds an irresistible glossy finish. Each bite bursts with sunshine, making it a go-to for brunches, afternoon treats, or anytime you want a delightful slice to savor with your coffee or tea.

Ingredients You’ll Need

The image shows baking ingredients arranged neatly on a white marbled surface. There is a white carton of silver spoon icing sugar on the left, three brown eggs placed behind a small white bowl of soft yellow butter cubes, and two yellow lemons in front next to a white bowl filled with white granulated sugar. On the right, there is a large unopened blue packet of plain flour lying flat. The overall look is clean and organized with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients can make the most extraordinary cakes, and this Iced Lemon Pound Cake Recipe is proof. Each component plays a key role, whether it’s the flour giving structure, the butter lending richness, or the fresh lemon juice providing that bright, lively flavor.

All-purpose flour (1 and 1/2 cups): Provides the perfect sturdy base that holds this dense, buttery pound cake together.
Baking powder (1 and 1/2 teaspoons): A small lift agent to ensure the cake isn’t too heavy, giving it just the right crumb.
Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors beautifully.
Unsalted butter (1 cup, softened): The star of richness and moisture that creates that silky crumb.
Granulated sugar (1 cup): Sweetens while also helping with the tender texture through creaming with butter.
Eggs (3 large, room temperature): Bind everything together and add a lovely golden color to your cake.
Sour cream (1/4 cup): Adds moisture and a subtle tang that lifts the flavor profile.
Lemon zest (1 teaspoon): Bursting with fresh, bright lemon oils to amplify citrus notes.
Freshly squeezed lemon juice (3 Tbsp): Injects natural acidity, balancing the sweet and buttery elements.
Pure vanilla extract (1 teaspoon): A gentle warmth that complements and deepens the lemon’s brightness.
Confectioners’ sugar (1 cup, sifted): Essential for a smooth, silky icing with just the right sweetness.
Lemon juice for icing (1 and 1/2 Tbsp): Keeps the glaze delightfully tart and fresh.
Heavy cream (1 Tbsp): Creates that rich, creamy texture in the glaze — though milk works too for a lighter option.

How to Make Iced Lemon Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by lowering your oven rack to the lower-third position and preheating to 350°F (177°C). Greasing your loaf pan is essential to ensure the cake releases flawlessly after baking. Using an 8×4-inch pan will yield a tall, classic-shaped loaf, but a 9×5-inch pan works if you prefer a shorter cake.

Step 2: Mix the Dry Ingredients

Whisking together the flour, baking powder, and salt in a large bowl is a simple yet crucial step to ensure even distribution. This guarantees consistent flavor and texture throughout your pound cake.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter until creamy and then add the sugar, beating until light and fluffy. This process traps air that helps the cake rise and gives that delightful tender crumb we love in pound cakes. Scraping down the sides of your bowl throughout ensures an even mix.

Step 4: Incorporate Eggs and Flavorings

Add eggs one at a time with the mixer on low speed, allowing each to blend fully before adding the next. Then mix in sour cream, fresh lemon juice and zest, and vanilla extract. The mixture might look a little curdled here, but don’t worry — it all comes together beautifully in the final batter.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients while mixing on low speed, just until combined. Over-mixing is a common pitfall, so handle this step gently to maintain the cake’s tender texture. The batter will be thick and rich, perfect for a dense yet moist pound cake.

Step 6: Bake to Perfection

Transfer the batter to your prepared pan and bake for 55-65 minutes (for the smaller pan) or 45-60 minutes (for the larger). Halfway through baking, tent the cake with foil to prevent excessive browning on top. The toothpick test is your best friend here — a few moist crumbs on it are perfect; dry is unlikely and not required fully.

Step 7: Cool and Glaze

Once baked, let the cake cool in the pan on a wire rack for about an hour before carefully removing it to cool completely. Making the icing while the cake is warm or fully cooled is your choice; warm cake allows the glaze to soak in, while a cooler cake offers neater slices.

Step 8: Make and Apply the Icing

Whisk together confectioners’ sugar, lemon juice, and heavy cream until smooth. Then generously drizzle over the cake for that iconic glistening finish. This icing is the crowning touch that turns a simple lemon pound cake into a showstopper.

How to Serve Iced Lemon Pound Cake Recipe

The image shows a lemon loaf cake with three slices cut and slightly fanned out in front of the main loaf. The cake has a light yellow color with a moist, soft texture inside. On top, there is a thick, white glaze smoothly spread, covering the entire loaf and dripping down the edges of each slice. Two whole lemons, one cut in half showing its juicy inside, are placed on the left side of the cake. The cake and lemons sit on a round white plate with a scalloped edge, which is on a white marbled surface. A pink cloth with white dots is partially visible on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like thin lemon slices, fresh mint leaves, or a sprinkle of lemon zest can give your cake a fresh burst of color and extra zing. These little touches elevate both the presentation and flavor, making every serving just a bit more special.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh berry compote. The creamy elements smooth out the tartness, while berries add a fresh sweetness that complements the lemon perfectly.

Creative Ways to Present

For a charming twist, slice your cake and serve it with a drizzle of honey or a dusting of powdered sugar. You can even turn slices into parfait layers with lemon curd and yogurt, or make mini individual servings in ramekins topped with the lemon glaze for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Keep your leftover iced lemon pound cake fresh by storing it in an airtight container at room temperature for up to three days. For longer freshness, refrigeration for up to a week is ideal, just make sure it’s well wrapped to prevent drying out.

Freezing

You can freeze the cake before or after glazing. Wrap it tightly with plastic wrap and then aluminum foil to protect against freezer burn. When you’re ready, thaw overnight in the fridge and bring to room temperature before serving for best flavor and texture.

Reheating

If you prefer warm cake, gently reheat slices in the microwave for about 15 seconds or in a low-temperature oven until just warmed through. This brings back that fresh-baked feel and enhances the buttery softness.

FAQs

Can I use lemon extract instead of fresh lemon juice?

You can substitute lemon extract for fresh juice, but fresh lemon juice and zest provide a brighter, more natural citrus flavor that really makes this cake stand out. If you must substitute, use sparingly as extract can be quite potent.

What if I don’t have sour cream on hand?

Sour cream adds moisture and tang, but you can substitute with Greek yogurt or crème fraîche. Both options will maintain the cake’s tender crumb and add a subtle tanginess.

How do I know when the cake is done?

Insert a toothpick into the center — it should come out mostly clean with just a few moist crumbs attached. If it’s wet with batter, it needs more time. Remember, pound cakes are dense and take a bit longer to bake through.

Can I make this recipe dairy-free?

Yes! Use a dairy-free butter alternative and substitute sour cream with a non-dairy yogurt or coconut cream. For the glaze, use a plant-based milk or cream substitute to maintain that luscious finish.

Should I ice the cake while warm or cool?

Both options work, but icing while the cake is warm allows the glaze to soak into the crumb for extra flavor. If you prefer cleaner slices, wait until the cake cools completely before glazing.

Final Thoughts

This Iced Lemon Pound Cake Recipe is one of those delightful finds that quickly becomes a household favorite. It’s straightforward to make yet decadent enough to impress anyone lucky enough to try it. Whether you’re serving it for dessert, brunch, or a sunny afternoon snack, its bright lemon flavor and tender crumb create pure joy in every bite. Do yourself a favor and give this recipe a go — I can promise you’ll be glad you did.