Description
A classic Iced Lemon Pound Cake featuring a moist, buttery texture and zesty lemon flavor, topped with a light, sweet lemon glaze. Perfect for any occasion with bright citrus notes and melt-in-your-mouth icing.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, sifted
- 1 and 1/2 tablespoons lemon juice
- 1 tablespoon heavy cream or milk
Instructions
- Preheat oven to 350°F (177°C). Grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray and place oven rack in lower third position.
- Whisk together flour, baking powder, and salt in a large bowl.
- Beat softened butter on high speed until creamy. Gradually add granulated sugar and beat about 2 minutes to incorporate air.
- Add eggs one at a time, mixing evenly. Then add sour cream, lemon juice, lemon zest, and vanilla extract; beat on medium speed until blended.
- Lower mixer speed and slowly add dry ingredients, mixing until combined. Do not overmix.
- Pour batter into prepared pan. Bake 55-65 minutes for 8×4 pan or 45-60 minutes for 9×5 pan. Tent with foil halfway through baking to prevent over-browning.
- Check doneness with toothpick; it should come out mostly clean.
- Cool cake in pan on wire rack for 1 hour, then remove from pan and cool completely.
- Prepare icing by whisking confectioners’ sugar, lemon juice, and heavy cream/milk until smooth and drizzleable.
- Pour icing over cooled cake and serve immediately or let set slightly.
Notes
- Use room temperature ingredients for best texture.
- Avoid overmixing batter to keep cake light and airy.
- Fresh lemon juice and zest give the brightest flavor; bottled juice is a last resort.
- Fluff and spoon flour into measuring cup to avoid excess flour and dryness.
- Chill batter slightly if weather is warm to improve texture.
- Store cake in airtight container at room temperature up to 3 days or refrigerate in humid climates.
- Freeze wrapped tightly for up to 3 months; thaw in fridge overnight before serving.
- Reheat slices in microwave for ~15 seconds for a fresh-baked feel.
- Optional substitutions: gluten-free flour blend, Greek yogurt for sour cream, coconut oil for butter, bottled lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Iced Lemon Pound Cake, lemon cake, lemon glaze cake, pound cake recipe, lemon dessert