Ingredients

For the Pound Cake

• 2½ cups (315g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) sour cream or Greek yogurt
• 2 tablespoons whole milk (if needed for consistency)

For the Lemon Glaze

• 2 cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon melted butter (optional, for extra shine)

Optional Garnishes

• Thin lemon slices
• Fresh lemon zest
• Powdered sugar
• Fresh berries
• Mint leaves

Equipment

• 9×5-inch loaf pan
• Parchment paper
• Large mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Wire cooling rack
• Whisk

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for 3–5 minutes, until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract, lemon zest, and fresh lemon juice.

Step 4: Combine the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.

Mix just until combined.

If the batter seems too thick, stir in the milk one tablespoon at a time until it reaches a thick but spreadable consistency.

Do not overmix.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins to brown too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 15 minutes.

Carefully remove it from the pan and transfer it to a wire rack to cool completely.

Step 7: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and melted butter until smooth.

Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.

Step 8: Glaze the Cake

Once the cake has cooled completely, pour the lemon glaze evenly over the top, allowing it to drip down the sides.

Let the glaze set for 15–20 minutes before slicing.

Step 9: Serve

Garnish with fresh lemon zest, lemon slices, or berries if desired.

Slice and enjoy with coffee, tea, or a refreshing glass of lemonade.

Tips

• Use fresh lemon juice and zest for the brightest flavor.
• Bring all refrigerated ingredients to room temperature before mixing.
• Avoid overmixing the batter to keep the cake tender.
• Let the cake cool completely before glazing to prevent the icing from melting.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Store the cake tightly covered to maintain its moisture.

Variations

Lemon Blueberry Pound Cake

Fold 1½ cups of fresh blueberries into the batter before baking.

Lemon Poppy Seed Pound Cake

Add 2 tablespoons poppy seeds for a classic citrus combination.

Lemon Raspberry Pound Cake

Fold fresh raspberries into the batter for a fruity twist.

Cream Cheese Lemon Pound Cake

Replace half of the sour cream with softened cream cheese for an even richer texture.

Coconut Lemon Pound Cake

Add ½ cup shredded coconut to the batter and sprinkle toasted coconut over the glaze.

Storage

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Store for up to 1 week.

Freezer: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

Serving Suggestions

Iced Lemon Pound Cake is delicious served with:

• Fresh strawberries, blueberries, or raspberries
• Whipped cream
• Vanilla ice cream
• Lemon curd
• Hot tea
• Coffee or espresso
• Sparkling lemonade
• Brunch spreads
• Afternoon tea
• Fresh mint garnish

Nutrition (Per Serving)

• Calories: 430
• Carbohydrates: 56g
• Protein: 6g
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 37g

Conclusion

Iced Lemon Pound Cake is a classic homemade dessert that combines a rich, buttery crumb with the bright, refreshing flavor of fresh lemons. Finished with a sweet citrus glaze, this moist and tender loaf is perfect for breakfast, brunch, dessert, or an afternoon treat. Easy to make and wonderfully versatile, it’s a timeless recipe that’s sure to become a favorite for every season.