Iced Lemon Pound Cake

This bright iced lemon pound cake is my go to when I want an easy bake that feels elegant but is deceptively simple to make The crumb is buttery and dense with lively lemon shining through and a creamy lemon glaze finishes it off so you never need fancy decorating skills

The first time I baked this for my mom it disappeared before dinner and now it is the most requested cake at birthdays and showers

Ingredients

• All purpose flour: forms the sturdy structure and keeps that classic tight crumb Choose unbleached for the best flavor
• Baking powder: gives a gentle lift so the cake does not get too dense Double check it is fresh for a good rise
• Salt: sharpens the flavors and balances the sweetness Use fine sea salt for best results
• Unsalted butter: provides richness and that signature pound cake texture Make sure it is at room temperature for smooth mixing
• Granulated sugar: sweetens and also helps turn the butter light and fluffy Look for a fine grain
• Large eggs: bind everything together and give richness Eggs at room temperature blend best
• Sour cream: adds tang and moisture opt for full fat if possible as low fat can make the cake crumbly
• Lemon zest: brings intense citrus aroma and flavor scrape only the outer yellow part for best results
• Freshly squeezed lemon juice: offers pure lemon bright flavor Go for ripe lemons and roll them before juicing to get the most juice
• Pure vanilla extract: rounds out the flavors Choose real vanilla not imitation for best taste
• Confectioners sugar: makes the icing smooth and satiny Sift it for no lumps if possible
• Heavy cream or milk: gives the icing creaminess Heavy cream makes it lusciously thick

Step by Step Instructions

Prepare the Pan and Oven:

Position your oven rack in the lower third of the oven and preheat to 350°F This prevents deep browning Too high up and your cake may get hard edges Grease an 8x4 inch loaf pan thoroughly so nothing sticks A 9x5 inch pan works too but your cake will be a bit shorter

Combine Dry Ingredients:

In a large bowl whisk flour baking powder and salt together This ensures even distribution and prevents clumps later Set aside

Cream the Butter and Sugar:

With a stand or hand mixer beat softened butter until very creamy about one minute Then add sugar and beat for two to three minutes the mixture gets pale and fluffy This traps air and gives your cake a lift

Add the Eggs One at a Time:

Crack in an egg mix until just blended scrape the bowl and repeat until all eggs are in Mixing each egg in fully first prevents a curdled batter

Mix in Sour Cream Lemon and Vanilla:

Pour in the sour cream lemon juice lemon zest and vanilla extract Beat slowly until the batter looks smooth Do not worry if it looks a little separated it evens out in the next step

Add the Dry Ingredients:

On low speed slowly add the flour mixture Beat only until combined If you see any lumps gently whisk by hand Overmixing makes pound cake tough

Fill the Pan and Bake:

Scrape the very thick batter into your prepared loaf pan spread it evenly Bake for 55 to 65 minutes for an 8x4 inch pan or about 45 to 60 minutes for 9x5 inch pans Check at 50 minutes tent loosely with foil if the top is browning too fast Test for doneness with a toothpick It should come out mostly clean a few crumbs are okay

Cool the Cake:

Let the cake cool in the pan on a rack for one hour This keeps it from breaking when you unmold it Then remove from the pan and cool completely or let it stay slightly warm for the next step

Make and Add the Icing:

Whisk together sifted confectioners sugar lemon juice and cream or milk The icing should pour gently not run too fast Drizzle over the cake and let it set You can ice while the cake is warm for a glossy drip or wait for prettier slices

Lemon zest is my secret to the biggest citrus punch My daughter loves helping choose the shiniest lemons at the store and sneaks tastes of the glaze while we mix She says the tangy icing is pure sunshine

Storage Tips

Store leftover cake wrapped tightly at room temperature up to three days or in the fridge for a week The flavor deepens as it sits For longer storage freeze the plain cooled cake tightly wrapped then thaw and glaze before serving Freezing with icing can make the top sticky

Ingredient Substitutions

If you are out of sour cream use plain full fat yogurt Instead of heavy cream in the glaze you can use milk but it will not be quite as rich For extra lemon intensity add a few drops of lemon extract in the batter You can even stir in a cup of fresh blueberries for a summery twist

Serving Suggestions

This cake is perfect sliced thick with tea or coffee It works beautifully as a light dessert after a spring meal For more flair top each slice with whipped cream and fresh berries or a few curls of lemon zest

A Bit of Lemon Pound Cake History

Traditional pound cakes were made with a pound each of butter flour sugar and eggs Over time bakers added sour cream and baking powder for a softer crumb and better lift Lemon is a classic flavor in both American and European cake traditions making this an enduring favorite

FAQs about Recipes

→ What type of pan works best?

An 8×4-inch loaf pan yields the classic tall loaf, but a 9×5-inch pan can be used for a shorter, wider cake.

→ Can I use yogurt instead of sour cream?

Yes, plain yogurt can replace sour cream. This may slightly lighten the crumb texture of the finished cake.

→ How do I know when it’s baked through?

Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs attached.

→ Is it possible to make this in advance?

The loaf keeps well at room temperature for up to 3 days and can be frozen un-iced for up to 3 months.

→ Can I add fruit to the cake?

Fresh blueberries can be gently folded into the batter for an extra burst of flavor and color.

→ What creates the cake’s moist texture?

Softened butter, eggs, and sour cream lend richness and moisture to the crumb, while lemon adds freshness.