Best Iced Lemon Pound Cake Recipe

Mary and Brenda Maher

By Brenda & Mary

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You won’t believe how my pound cakes practically fly off the shelves! People go nuts for their rich, buttery taste. And a few years back, I had this genius idea: why not jazz things up with a citrusy kick? 

Iced Lemon Pound Cake

That’s how my recipe for iced lemon pound cake came to life. Let me tell you, it took the town by storm!

Why A Simple Iced Pound Lemon Cake Recipe Has Us Crazy

Iced Lemon Pound Cake Recipe
  • Oh, pound cakes, the dense, melt-in-your-mouth butter that makes every bite rich and moist! It’s practically begging to be paired with a hot cuppa. And once we kick it up a notch with some fresh lemon zest and juice, the whole dish turns into a flavor bomb. 
  • Making this cake is a breeze. You probably have all the ingredients sitting in your pantry right now. A perfect choice for beginner bakers or on those days when you’re feeling lazy! 
  • Its light, citrusy taste is a breath of fresh air for warmer weather, especially during springtime shindigs. You can totally serve it up with some fresh berries, lemon bars, or a fruit salad!

How To Make Iced Lemon Pound Cake With Lemon Glaze


You only need nine ingredients for the magic to happen, and trust me, with such a short ingredient list, you’d better stick to my recipe. I’ve experimented with many other substitutes, but only this particular combo works well for me!

  • Dry ingredients: Baking powder, salt, all-purpose flour (1 ½ cup). Yep, you read it right: just 1 ½ cup, no typo there. It might seem so little, but somehow, it creates a texture that feels just right!
  • Wet ingredients: Eggs, sugar and butter (room temperature), sour cream (to keep things moist and fluffy), vanilla, and the stars of the show – lemon zest and juice. Pro tip: always zest your lemon before squeezing out the juice!


Step 1.

First things first, adjust your oven rack to the lower third and crank up the heat to 350°F (or 177°C). While it’s heating up, grab your trusty 8-inch loaf pan and give it a good grease with some non-stick spray. 

Oh, and if you’re feeling fancy, a 9-inch pan works, too, but you’ll end up with a slightly shorter loaf. I’m speaking from experience!


Step 2.

In a big ol’ bowl, whisk together flour, salt, and baking powder. Set that bowl of dry ingredients aside for a second.

Iced Lemon Pound Cake batter preparation

Now, let’s move on to the wet stuff. Grab your stand or handheld mixer (with a whisk or paddle attachment). Toss in the butter and let it rip at high speed until nice and smooth (about a minute should do the trick). Then, add white sugar and keep beating for another 2 minutes ’til all creamy. Don’t forget to scrape the bowl’s sides and bottom if necessary.

Step 3.

Egg time! Add those babies one by one while the mixer runs at low speed. 

Once they’re all in, stop your mixer and toss in sour cream, lemon zest, lemon juice, and vanilla. Give it another whirl at medium speed ’til everything’s nicely combined. Don’t sweat it if the mixture looks a bit curdled – trust me, it’ll all come together in the end.

Iced Lemon Pound Cake wet batter preparation

Step 4.

Let’s bring it all together. With your mixer still at low speed, add the dry ingredients we set aside earlier. Just mix until everything is combined – no need to go overboard here. If you spot any big lumps, just give it a gentle whisk.

And there you have it. Your batter is thick, your oven is preheated, and you’re ready to bake up a storm!

Step 5.

Spread or scoop the batter you just whipped up into the loaf pan, then pop it in the oven. 

An 8-inch pan will need about 55 to 65 minutes to bake, while a 9-inch one takes about 45 to 60 minutes. Oh, and don’t forget to cover the cake with aluminum foil after 25 to 30 minutes to keep the top from getting too brown.

I must say pound cakes are usually a patient bunch. They take their time baking, my friend, so don’t be surprised if yours needs a little longer in the oven. Just keep a close eye on it and test it with a toothpick. You’re good to go when that toothpick comes out almost 100% clean with just a few moist crumbs clinging on!

Iced Lemon Pound Cake baking

Step 6. 

Once it’s done baking, take it off your oven and let it cool in its pan on a rack for about an hour. Next, carefully flip it onto a plate or serving platter to finish cooling.


Step 7.

Now, let’s talk about lemon icing for pound cake! Whisk together all those delicious icing ingredients until smooth, then pour it over the cooled cake. You can dig in right away if you can’t wait – or, if you still have some patience, wait until your cake chills completely for some super neat slices.

Iced Lemon Pound Cake final
How to make Iced Lemon Pound Cake


1. This cake is a keeper! You can cover it up snugly with either plastic wrap or foil and leave it at room temp for two days.

2. Can you freeze it? Absolutely! Just wrap the unfrosted cake with plastic wrap, and it’ll stay good for about a month. You might notice a bit of moisture on the surface when you thaw it out, but once you add the icing, it’ll look and taste as good as new.

3. I haven’t personally tried a gluten-free variant of this exact recipe.

But I did hear from some baking buddies that a gluten-free lemony poppy seed cake can be just as yummy! It’s got that same softness and tangy lemon kick (minus the gluten, of course). If poppy seeds aren’t your thing, you can totally skip them.

4. You might want to bake your pound cake in a Bundt pan, but let me tell you, that pan is a bit too big for this recipe.

So what to do? Well, if you’re craving a bigger Bundt-form pound cake, you could double up my recipe and make sure to add in a generous amount of sour cream (about ¾ cup) to keep things nice and moist. Easy peasy!

5. And last but not least, let’s talk about the lemon-blueberry duo. Want to toss some of those juicy blue gems into the mix? Go for it! 

About a cup of blueberries – fresh and gently folded into your batter – will do the trick. Fresh is best, but if you’ve only got frozen, they’ll work too; just be aware that they might give your cake a grayish tint. 

You don’t have to coat the berries in flour beforehand, but if you want to, knock yourself out. This batter’s pretty thick, so those berries should stay nicely poised throughout. Enjoy!


My Cake Isn’t Moist. What Went Wrong?

Over-mixing the batter can result in a denser cake, so follow my mixing instructions carefully. Stop once the ingredients are just combined!

The Icing Is Too Thin/Thick. How Can I Fix It?

For a too-thick glaze, add a little more lemon juice by the teaspoonful until you reach the perfect consistency. If the icing is too thin, whisk in a bit of milk or heavy cream, one tablespoon at a time.

Have fun!

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Iced Lemon Pound Cake

Iced Lemon Pound Cake

This recipe is all about the perfect balance between sweet and tangy. Picture a dense, buttery pound cake infused with the zing of fresh lemon zest and juice: you're taking a bite of pure sunshine – refreshing, vibrant, and oh-so-delicious!
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Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 10
Calories: 314kcal
Author: Brenda Maher



  • 1 ½ cups spooned and leveled all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup softened, unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • cup sour cream, room temperature
  • 1 ½ tsp lemon zest
  • 3 ½ tbsp lemon juice, freshly squeezed (~ 1 lemon)
  • 1 ½ tsp pure vanilla extract


  • 1 cup sifted confectioners’ sugar
  • 1 tbsp lemon juice
  • 1 ½ tbsp milk or heavy cream


  • Adjust the rack to the lower third, preheat your oven to 350°F (or 177°C), and grease your 8-inch loaf pan. For a slightly shorter loaf, use a 9-inch pan.
  • Whisk flour, salt, and baking powder in a bowl.
  • In a mixer, beat butter and sugar at high speed ’til creamy. Add eggs one by one, then mix in sour cream, lemon zest, lemon juice, and vanilla.
  • With your mixer at low speed, add the bowl of dry ingredients until combined. Avoid overmixing.
  • Spread this batter into your loaf pan. Bake for about 55 to 65 minutes (8-inch pan) or 45 to 60 minutes (9-inch pan), covering with foil after 25-30 minutes. Test for doneness with a toothpick.
  • Cool the cake in your pan on a rack for an hour, then flip it onto a plate to finish cooling.
  • For lemon icing, whisk the icing ingredients until smooth. Pour it over your cooled cake.


  • The cake can be stored at room temperature for two days, wrapped in plastic or foil.
  • The unfrosted cake can be frozen for about a month. It may have some moisture on the surface when thawed, but fresh icing will restore its appearance and taste.
  • You can consider a gluten-free version of a lemony poppy seed cake (with a similar texture and flavor). Poppy seeds are optional.
  • You can use a Bundt pan for this pound cake, but only after doubling the recipe and adding ¾ cup of sour cream.
  • A cup of blueberries will boost the cake’s flavor. Fresh berries are preferred, but frozen can also be used – though they may affect the cake’s color. Coating the berries in flour (before folding them into the batter) is optional.


Calories: 314kcal | Carbohydrates: 42.4g | Protein: 6.3g | Fat: 12.4g | Saturated Fat: 6.9g | Cholesterol: 135mg | Sodium: 201mg | Potassium: 168mg | Fiber: 1.2g | Sugar: 22.8g | Calcium: 693mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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