This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon glaze.
- 1 and 1/2 cups (187g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (172g; 1.5 sticks) 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
- 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
- zest of 1 lemon*
- 1 teaspoon pure vanilla extract
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) heavy cream or milk
- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Make the cake: 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, then beat in the sour cream, lemon juice, lemon zest, and the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients just until combined. Turn the mixer up to high speed and beat for 10 seconds to rid any large lumps. Do not overmix.
- Pour the batter into prepared loaf pan and bake for 45 minutes to 1 hour. Pound cakes are dense and, therefore, take awhile in the oven. This takes about 48 minutes in my oven. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs may remain.
- Remove the cake from the oven and set on a wire rack. Allow to cool for 1 hour, then carefully remove from the loaf pan.
- Make the icing: Whisk all of the icing ingredients together and pour over slightly warm cake. Allow cake to cool completely before serving.
- Cover and store leftover cake at room temperature for up to 5 days.
- Make Ahead & Freezing Instructions: You can make the pound cake ahead of time by freezing it. (I suggest icing it right before serving.) Bake it, cool it, then wrap it in aluminum foil and freeze the loaf as a whole. Allow the cake to thaw overnight in the refrigerator, then bring to room temperature before topping with icing and serving. The cake freezes well up to 3 months.
- Special Tools: Zester | KitchenAid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Farberware Nonstick Loaf Pan | USA Bakeware Loaf Pan | Eat Dessert First Fork
- Lemon Zest: I usually use zest from 1 and 1/2 lemons instead of just 1. I like a lot of lemon flavor and if you do too, zest more than just 1 lemon.
Keywords: lemon pound cake, lemon cake, pound cake