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Iced lemon pound cake with a refreshing glaze on top, garnished with lemon slices.

Iced Lemon Pound Cake

A delightful blend of rich pound cake with refreshing lemon icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup whole or 2% milk
Icing Ingredients
  • 1½ cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare your ingredients.
  2. In a stand mixer, mix the sugar and butter together until fluffy, about 4 minutes.
  3. Add the eggs, lemon juice, and lemon zest, blending until everything is combined.
  4. In a separate bowl, whisk together the flour, salt, and baking powder, then slowly incorporate this mixture into the batter.
  5. Add the milk and mix until the batter is well combined, scraping down the sides of the bowl as needed.
  6. Pour the batter into a lined loaf pan.
Baking
  1. Bake for 40-45 minutes.
  2. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack and cool for another 15 minutes.
Icing
  1. Whisk together the powdered sugar, lemon juice, and lemon zest for the icing.
  2. Pour one-third of the icing over the loaf, let it set for 5 minutes, and repeat this twice more.
Serving
  1. Slice the loaf using a bread knife and serve.

Notes

Best served fresh at room temperature. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container for up to 3 days.