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A delicious iced lemon pound cake garnished with lemon slices and icing.

Iced Lemon Pound Cake

This Iced Lemon Pound Cake features a dense, tender crumb with bright lemon notes, making it a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour (spooned & leveled) Spoon and level for accurate volume; weighing gives best precision.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened to room temperature Use unsalted so you control the seasoning.
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature Room temperature eggs incorporate easily.
  • 0.25 cup sour cream, at room temperature Plain yogurt can be swapped at equal weight.
  • 1 teaspoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice About 1 lemon in juice.
  • 1 teaspoon pure vanilla extract
Icing Ingredients
  • 1 cup confectioners' sugar, sifted Sift to avoid lumps in the icing.
  • 1.5 tablespoons lemon juice
  • 1 tablespoon heavy cream or milk Heavy cream produces a thicker icing as pictured.

Method
 

Preparation
  1. 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 loaf pan for a shorter loaf.
  2. Whisk the flour, baking powder, and salt together in a large bowl.
Mixing Batter
  1. Beat the butter in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat for 2 minutes until creamed.
  2. Add the eggs one at a time with the mixer on low speed. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
  3. Slowly add the dry ingredients until just combined, avoiding over-mixing.
Baking
  1. Spoon the batter into the prepared loaf pan and bake for 55-65 minutes if using an 8×4-inch pan or 45-60 minutes for a 9×5-inch pan. Tent with foil if the top gets too brown.
  2. Check for doneness with a toothpick inserted in the center; it should come out mostly clean.
Cooling and Icing
  1. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 1 hour. Then, remove and let cool completely.
  2. Whisk all icing ingredients together and pour over the cooled cake.

Notes

Store leftover cake covered for up to 3 days at room temperature or up to 1 week in the refrigerator.