Dense, buttery pound cake gets a lemon lift in this bright and cheery citrus version. Iced lemon pound cake is super moist and bursting with the flavors of fresh lemon, creamy butter, and sweet vanilla. A creamy lemon icing that sets on top is the only decorating this small-yet-stunning cake requires.
One reader, Laurie, says: “I’ve never made pound cake before but this turned out very well. It was moist and delicious. It took 50 minutes to bake and I’m glad you mentioned that a couple of moist crumbs on a toothpick is ok, otherwise I may have left it in the oven longer and it may have been a bit dry. I used the zest of 1 1/2 lemons as suggested as I love lemon. I’m making another one today! ★★★★★“
Here’s exactly what you need to make when it’s citrus season: grapefruit Greek yogurt cake.
But if grapefruit isn’t your ideal choice, iced lemon pound cake is another home run. I originally published this recipe on my website in 2017 and I make it at least once every winter season. Imagine a coffee shop lemon loaf, but with a tighter crumb and with supremely fresh flavor you only get from homemade. (Nothing compares!)
Do you enjoy pound cake? My favorite is this cream cheese pound cake, which has an upgraded flavor, tight and dense crumb, and remains wonderfully buttery and soft. Brown butter pound cake has a similar texture and comes with the addition of brown butter flavor. Point being—I love adding flair and flavor to pound cake, and lemon is always a lovely choice.
By the way, if you’ve tried the lemon loaf recipe in my cookbook Sally’s Baking Addiction, you’ll appreciate today’s recipe, too. The cookbook variation is a lighter-crumbed quick bread—soft and airy like birthday cake, but with big and bright lemon flavor that hits as soon as you take the first bite.
The Exact Texture of This Lemon Pound Cake
Today’s recipe has the same wake-up-your-tastebuds flavor as my cookbook variation, but the texture is a little different. It is:
- Unapologetically moist
- Caramelized around the edges
- Dense and satisfying without tasting heavy
- Super rich and buttery
- Extra smooth with a velvety crumb
Best Ingredients to Use & Why I Don’t Recommend Substitutions
You need just 9 ingredients in the lemon pound cake batter. With so few ingredients, it’s best to stick to the recipe because each has an important job. I’ve tried my hand at many variations, and keep coming back to this recipe because of its careful ratio of ingredients. I don’t recommend straying.
Dry Ingredients: You need all-purpose flour, baking powder, and salt. The amount of flour isn’t a misprint. You really only need 1.5 cups, or 188g. Somehow, it just works!
Wet Ingredients: Grab your room-temperature butter and sugar, then you’ll need eggs, sour cream for moisture (it also keeps the crumb a bit light), vanilla extract, and lemon zest + juice.
Helpful Tip: You need lemon zest and juice and it’s easiest to zest the lemon before juicing it. Here’s the citrus zester and the citrus juicer I use if you need recommendations.
Expect a Thick Lemon Pound Cake Batter
This is a thick batter. Unlike vanilla cake or chocolate cake, there’s no milk to thin things out. The only real liquid is from the lemon juice, and there isn’t too much of it. Pound cakes do not typically include liquid besides eggs. (If you consider those liquid!)
You can bake this in a 9×5-inch loaf pan, but lately I have been using my 1-lb. 8×4-inch loaf pan. It yields a taller loaf, and needs a little extra bake time. I include instructions for both pans in the recipe below. If all you have is a 9×5-inch loaf pan, which is what you use for banana bread and pumpkin bread, you can use it, but expect the bread to be a little shorter than pictured.
Spread the batter into the greased loaf pan. There isn’t much pouring involved… more of a spoon-and-spread situation here!
Lemon Icing That Sets
I believe the saying goes… when life hands you lemons, make lemonade glaze. The icing on top of the pound cake adds a whole other level of lemon flavor. It’s thick and sets after a couple hours, producing a sweet and zingy layer you’ll want to save for last. You need heavy cream (or half-and-half or milk), lemon juice, and confectioners’ sugar.
Feel free to add candied lemons on the top for presentation, like I do with lemon poppy seed bread.
This recipe is too small for a Bundt pan. In you want a larger lemon pound cake in a Bundt pan, here are 2 options: (1) Double the recipe, but use 3/4 cup (180g) of sour cream to ensure there is enough moisture. The rest of the ingredients are simply doubled. Follow the same baking time and temperature from my cream cheese pound cake. And (2) Use my lemon poppy seed Bundt cake recipe, and feel free to skip the poppy seeds.
Absolutely. You can fold 1 cup (about 140g) of fresh blueberries into the batter. I try to avoid frozen blueberries because they turn the batter and cake grayish blue, but feel free to use them if that’s all you have. No need to coat them with flour before folding in, but feel free to do so if you’d like. This batter is quite thick, so they don’t really sink.
Iced Lemon Pound Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours, 15 minutes
- Yield: serves 8-10
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Dense, buttery pound cake gets a lemon lift in this bright and cheery citrus version. Iced lemon pound cake is super moist and bursting with the flavors of fresh lemon, creamy butter, and sweet vanilla. A creamy lemon icing that sets on top is the only decorating this small-yet-stunning cake requires.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 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 thick icing as pictured)
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 (like this one or this one) with nonstick spray. Or you can use a 9×5-inch loaf pan for a shorter loaf.
- Make the cake:Â Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
- With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is very thick.
- Spoon/spread the batter into prepared loaf pan and bake for 55-65 minutes if you used an 8×4-inch pan and 45-60 minutes if you used a 9×5-inch loaf pan. Tent the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don’t be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
- Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
- Make the icing: Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
Notes
- Make Ahead & Freezing Instructions: You can make the pound cake ahead of time by freezing it. (I suggest icing it right before serving, so freeze it without the icing.) Bake it, cool it, then wrap it in a layer of plastic wrap and then a layer of aluminum foil. Freeze the loaf for up to 3 months. Allow the cake to thaw overnight in the refrigerator, then bring to room temperature before topping with icing and serving.
- Special Tools (affiliate links): 8×4-inch Loaf Pan (like this one or this one) or 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Citrus Juicer | Citrus Zester
- Sour Cream: If you don’t have sour cream, you can use plain yogurt or dairy/nondairy milk instead. If using milk, your pound cake won’t have a super tight crumb that is signature to pound cakes. Instead, the cake will have a lighter and cakier texture. For best results, I recommend full-fat sour cream.
- Bundt Pan: Here are 2 options for making a lemon Bundt pound cake in a Bundt pan. (1) Double this recipe, but use 3/4 cup (180g) of sour cream. If you were doubling the recipe, you would use 1/2 cup but make sure you increase to 3/4 cup for added moisture. The rest of the ingredients are simply doubled. Spoon/spread into a generously greased 10–12-cup Bundt pan. Follow the baking time and temperature from my cream cheese pound cake. (2) Use my lemon poppy seed Bundt cake recipe. Feel free to leave out the poppy seeds. That cake has a lighter texture and isn’t quite as heavy as pound cake.
- Can I Add Blueberries? Yes, absolutely. You can fold 1 cup (about 140g) of fresh blueberries into the batter after it comes together. I strongly recommend fresh blueberries, as frozen blueberries can turn the batter and finished cake a grayish blue. Keeping that in mind, you can use them if you’d like. I have better luck with fresh.
Made this on Friday, replaced the lemon with orange, it was delicious
Don’t have words for just how amazing this pound cake is!
Made for dessert with our Sunday supper a couple of nights ago and it was a HUGE hit! The dense, moist crumb you want with a pound cake, and the perfect lemon pucker. My hubby said it’s the best pound cake he’s ever had, and they’re his fave. Made in a fancy loaf pan, so lots of nooks and crannies for the icing to pool, and more crunch (my favorite part). Have another in the oven now, on the special request of a pregnant friend, ha!
Wow! This is a beautiful cake! I made it last weekend, and went for the extra zest as you mention in your note. It was so good (and disappeared so rapidly), I’ve got two of them baking in the oven now! I may have put too much lemon juice in the icing, as it was a bit too runny last time, so I’ll try not to go overboard with it! Thanks for yet another winner, Sally!
I made this today for my sweet neighbor as a thank you for all her cuttings from her garden to my garden. It was wonderful.
This is so delicious! No need to go to Starbucks when it’s better homemade!
I discovered this recipe two weeks ago, and will be baking it for the third time tonight! Thank you for sharing! It is the perfect spring dessert!
Hi Sally! I made this today and it was so fresh and lemony, I loved it! I needed a smaller recipe for when I want something lemon without a huge cake and this fits the bill perfectly! I have a question…I noticed you asked another baker if she had used a dark coated pan. That’s what I had at home and used…do you actually recommend the lighter coated pans like the links you shared? Would my results be even better? (Perhaps a little more rise or slightly less dark on the outside?). It was still Delphi but I’m always looking to improve the next time. I’m far from an experienced baker!
Hi Krisha! I’m so glad you love this lemon pound cake, thank you so much for taking the time to share! Lighter or glass pans don’t brown the crust as much and I usually prefer them for loaves, which require a longer bake time and thus, could easily burn on the outside. Does that help? 🙂
I have searched like crazy for 9 x 5 loaf pans and can never find them. I have several 8.5 x 4.5 loaf pans. Will this change the cooking time or the amount I should pour in?
Hi Val! This batter will fit into a 8.5×4.5 inch loaf pan. The bake time will be slightly longer.
Such a delicious pound cake! The perfect amount of lemon, this would be amazing without the icing but that just brings it to the next level in my opinion! I thought I overbaked it but it looks just like yours & it’s so yummy!
Sally, I made this and it turned out great!
First I want to say that you are a major source and inspiration for me and my baking and I have yet to have a recipe of yours disappoint! I often like to experiment and play with your recipes too. I love, love, love this pound cake but tonight I experimented and put a mix of lemon, lime, and orange zest/juice in and then also make it into cupcake tins. They baked for about 25 minutes and came out so perfect! Had the same great density and moistness like it does in the loaf tin! And the mix of citrus was so fun! I really just adore your recipes. (If you’re ever looking for suggestions or ideas can I throw Italian rainbow cookies at you? They’re my FAVES)
Thank you so much for the kind comment, Leigh! Your citrus cupcakes sound delicious! And I love suggestions from readers for recipes – thank you so much for the idea!
Hi Sally,
LOVE all your recipes and this one is no exception. I did have a question for you. I do a lot of baking and this is the only recipe I have made where the eggs make the batter split when incorporating. It doesn’t seem to have any affect on the output but I can’t figure out why this is occurring. Last time the first two incorporated fine and the third caused the batter to split. I am very careful about ensuring everything is room temperature.
Any ideas?
Hi Sally! Thank you so much. It happens often when the ingredients are varying temperatures. The butter may have been warmer (and pretty soft) and the eggs may have been slightly cooler than the butter. As you said, it makes no difference in the outcome of the recipe. As long as all of the cold ingredients are close to room temperature, you’re good!
Hi Sally! This is the first time l’ve tried a pound cake and l am ecstatic at how beautiful it turned out! It’s a taste sensation of moist, lemony goodness! Thank you so much for this recipe. Greetings from Germany. 🙂
So I have made this a few times now, and absolutely LOVE this recipe! The first time I made it was in the winter, I took one bite and told my son, you ha e to taste this. It tastes like summer! He gave me a weird look, took a bite and then cracked up laughing and agreed. We’ve made it many times after that, and every time it’s a hit. Thank you so much for all that do, you make me look like such a pro!
Hi Sally! I have made this a few times now and love it! Any recommendations for adding blueberries to the batter?
Hi Becca! I think blueberries would be a fantastic addition– I’d stir in about 1 cup.
Hi Sally, looks like I never told you how much we love this cake over here! Three members of my family have their birthday in March and all requested this cake to be on the coffee table for sure 🙂 And I brought it to several events with friends and family since January, everybody loved this cake! The lemon flavour, the addition of sour cream and this glaze – perfect. Thank you for this wonderful recipe! Sina
Hi Sally,
I just made this and it cracked on top. Any suggestions as to why and wha can I do to prevent that from happening again?
Quick breads are meant to crack on top! It’s the air being released from the bread as it bakes. You didn’t so anything wrong– you did it right!
Can we substitute lemons for oranges? Oranges are in abundance in pakistan at the moment…
Absolutely! I’d use 3 Tablespoons of fresh orange juice and 2 Tablespoons of zest.
This was very yummy! It really hit the spot on a gloomy winter day! It definitely has that homemade taste compared to the store bought version that I had grown so accustomed too. Thanks Sally!
Made this last night to bring to work as a Friday treat and people are loving it! Another great recipe in the books. Thank you!!
Do you think this could work with raspberries folded into the batter? Thinking of making it for a friend’s birthday (who doesn’t like glaze or icing) and thought maybe that could spruce it up a little for her? 🙂
Absolutely. I would carefully fold in 1 cup of raspberries.
Yummy! Going to make today-it will brighten up this dreary day! I was thinking of adding poppy seeds for a bit of a crunch. Would that work? And if so-how much do you recommend? Thank you!
Yes, definitely! I’d add 1-2 Tablespoons of poppy seeds.
I made this tonight and it was super tasty! 48 minutes to the second, also. I want to try substituting goat cheese or something a little tangy in for the sour cream but the derault recipe is perfect and easy to follow. Would be lovely with a little lavender essential oil spritzed on top too.