The Ultimate Iced Lemon Pound Cake That Melts in Your Mouth: Dense, buttery pound cake gets a refreshing citrus lift in this bright and cheery lemon version. Each slice bursts with the flavors of fresh lemon, creamy butter, and sweet vanilla, topped with a simple yet stunning lemon icing that sets beautifully on top.
Ingredients
Cake
1 and 1/2 cups (188g) all-purpose flour (spooned and leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large eggs, at room temperature
1/4 cup (60g) sour cream, at room temperature
1 teaspoon lemon zest
3 tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
1 teaspoon pure vanilla extract
Lemon Icing
1 cup (120g) confectioners’ sugar, sifted
1 and 1/2 tablespoons (22ml) lemon juice
1 tablespoon (15ml) heavy cream or milk (heavy cream produces a thicker icing)
Instructions
Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray, or use a 9×5-inch pan for a shorter loaf. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In a separate large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about one minute. Add the granulated sugar and continue beating on high speed for two minutes until the mixture becomes light and fluffy.
Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, mixing until just combined after each addition.
Once the last egg is mixed in, stop the mixer and add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat on medium speed until fully combined. The mixture may look slightly curdled at this stage, which is normal.
With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. The batter will be thick, so avoid over-mixing. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 55 to 65 minutes if using an 8×4-inch pan, or 45 to 60 minutes for a 9×5-inch pan.
Tent the cake with aluminum foil halfway through baking to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for one hour. Carefully remove the slightly warm cake from the pan and let it continue cooling on the rack or a serving plate. You can add the icing while the cake is still warm for a softer finish or wait until it cools completely for neater slices.
To make the icing, whisk together the confectioners’ sugar, lemon juice, and heavy cream or milk until smooth. Pour the icing over the cake, allowing it to drizzle down the sides. Serve immediately or wait for the icing to set before slicing.
Storage and Freezing
Cover and store leftover cake at room temperature for up to three days or refrigerate for up to one week. To freeze, bake and cool the cake completely without icing.
Wrap it in a layer of plastic wrap followed by a layer of aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before adding icing and serving.
Tips and Variations
If you do not have sour cream, you can use plain yogurt or milk instead, though the texture will be lighter and less dense. Full-fat sour cream provides the best results for a rich, moist crumb.
To make a Bundt version, double the recipe and use 3/4 cup (180g) of sour cream instead of doubling the 1/4 cup amount. Bake in a generously greased 10 to 12-cup Bundt pan, following the baking time and temperature from a standard cream cheese pound cake recipe.
For a fruity twist, fold one cup (140g) of fresh blueberries into the batter before baking. Fresh blueberries are recommended since frozen ones may discolor the batter.
FAQs
1. Can I use bottled lemon juice instead of fresh lemons?
Freshly squeezed lemon juice provides the best flavor and brightness in this recipe. Bottled lemon juice can be used in a pinch, but it may have a slightly bitter or artificial taste. For the best results, use juice from fresh lemons.
2. How do I know when my pound cake is fully baked?
The cake is done when a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached. Because pound cakes are dense, baking times can vary. If the top starts to brown too quickly, tent it loosely with aluminum foil halfway through baking.
3. Can I make this recipe ahead of time?
Yes, you can bake the pound cake a day or two in advance. Wrap it tightly in plastic wrap and store it at room temperature. You can also freeze the un-iced loaf for up to three months and add the icing once it has thawed and returned to room temperature.
4. What can I use instead of sour cream?
Plain yogurt works very well as a substitute for sour cream and keeps the cake moist. If you use milk instead, the cake will be lighter and less dense than a traditional pound cake. Full-fat sour cream or yogurt provides the richest texture.
5. Can I add other flavors or fruits to the cake?
Absolutely. You can fold one cup of fresh blueberries into the batter for a lemon-blueberry version or add a teaspoon of poppy seeds for extra texture. You can also experiment with orange or lime zest for a different citrus twist.
