Iced Lemon Pound Cake
This homemade Iced Lemon Pound Cake easily outshines Starbucks’ version, boasting a buttery, rich lemon flavor that’s both moist and sweet, making it a tasty dessert for any occasion. The easy-to-make lemon glaze adds just the right touch of zest, complementing the cake’s richness and ensuring every slice is as delightful as it is delicious.
You are in the right place if you are looking for a luscious dessert. This iced lemon pound cake is the perfect choice for those wanting to create a dessert masterpiece that is sure to impress. No matter the occasion, this moist cake is the perfect balance of zesty, rich, and sweet. It is sure to have everyone wanting more.
The best part? This recipe isn’t complicated to make. You can make this iced lemon pound cake any night of the week using a few simple ingredients: fresh lemons, Greek yogurt, sugar, flour, and more. Its fresh lemon flavor will surely be a huge hit, no matter who enjoys it.
Why You’ll Love Iced Lemon Pound Cake
- Refreshing Flavor: The combination of lemon zest, lemon juice, and lemon extract in the cake and glaze provides a refreshing and citrusy flavor. It is a refreshing yet satisfying dessert that is sure to please.
- Versatility: Lemon pound cake is versatile and can be enjoyed on several occasions. It’s perfect for casual family gatherings, special occasions, or even as a sweet treat with a cup of tea or coffee.
- Easy to Make: This recipe doesn’t require special or difficult-to-find ingredients. It is easy to put together, and with a prep time of just 20 minutes, it is an excellent choice for bakers of all skill levels.
- Customization: The recipe allows for some customization. Whether you adjust the thickness of the glaze or add a personal touch with additional ingredients, you can tailor the cake to your preferences.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Plain Greek yogurt
- Zest of lemons
- Fresh lemon juice
- Lemon extract
- Vanilla extract
- Milk
- Powdered sugar
How to Make Iced Lemon Pound Cake
- Step One: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Step Two: In a large bowl, cream the softened butter. Add the granulated sugar and whip until light and fluffy.
- Step Three: Add the eggs one at a time, beating well after each addition.
- Step Four: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step Five: Mix the buttermilk and Greek yogurt in another separate bowl.
- Step Six: Gradually add the dry ingredients to the wet ingredients, alternating with a mixture of buttermilk and Greek yogurt. Begin and end with the dry ingredients. Mix until just combined.
- Step Seven: Add the lemon zest, fresh lemon juice, lemon extract, and vanilla extract to the batter. Mix until just fully incorporated.
- Step Eight: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes clean.
- Step Nine: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Step Ten: In a small bowl, whisk together the powdered sugar, fresh lemon juice (start with one tablespoon), milk, and lemon extract.
- Step Eleven: Continue whisking until the glaze is smooth and pourable. You can adjust the thickness by adding more powdered sugar for a thicker glaze or a little more lemon juice or milk for a thinner glaze.
- Step Twelve: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Spread the icing with a spatula or spoon to cover the top completely.
- Step Thirteen: Allow the icing to set for 15-20 minutes. Slice and serve!
Equipment Needed
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What to Serve with Iced Lemon Pound Cake
Iced lemon pound cake is delicious on its own but can be served with several different things to optimize its flavor.
- Homemade Vanilla Ice Cream
- Cinnamon Roll Coffee Milkshake
- Mocha Latte
- Stabilized Whipped Cream
- Homemade Lemon Curd
Variations and Substitutions
- Fruit Additions: Fold fresh blueberries, raspberries, or diced strawberries into the batter for a fruity twist. Combining the fresh lemon with fresh fruit will make for a pleasant and refreshing dessert.
- Nuts: Add chopped nuts such as almonds, pecans, or walnuts to the batter. This will add a fantastic crunch to your homemade lemon pound cake.
- Yogurt Options: Substitute the plain Greek yogurt with flavored Greek yogurt to enhance the taste. Lemon or vanilla would add fantastic flavor to your cake batter. You can also use sour cream instead of Greek yogurt if you prefer.
Storage Instructions
If you have leftovers of this lemon loaf cake, they can be stored easily. Wrap them in plastic wrap or place them in an airtight container. They can be stored at room temperature for 1-2 days or in the fridge for up to a week.
Can I Freeze?
Yes, you can freeze iced lemon pound cake later. Once the cake has cooled completely, wrap it tightly in plastic or aluminum foil, then place it in a sealable plastic bag or an airtight container. It can be frozen for up to two months.
Recipe Tips and Tricks
- Room-Temperature Ingredients: Ensure that ingredients like butter, eggs, buttermilk, and Greek yogurt are at room temperature. Allowing your ingredients to reach room temperature before baking is a great way to ensure that they combine well and create a smooth batter.
- Proper Creaming: Cream thoroughly the softened butter and sugar until the mixture is light and fluffy. This will help aerate the batter, resulting in a softer, moister cake.
- Alternate Dry and Wet Ingredients: When combining the dry and wet ingredients, do so gradually. Begin and end with the dry ingredients, and mix until just combined. Overmixing can lead to a dense cake.
- Zest Technique: Using a fine grater or a microplane when zesting lemons. Be careful not to zest too deeply, avoiding the bitter white pith.
- Baking Time: Keep a close eye on the cake during the last few minutes of baking. Oven temperatures can vary, so perform a toothpick test to check for doneness. The toothpick should come out clean or have a few moist crumbs attached.
- Cooling Time: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps prevent the cake from sticking to the pan and allows for even cooling.
- Glaze Consistency: Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or a little more lemon juice or milk for a thinner glaze. Aim for a pourable consistency that will set nicely.
Can I Make it in a Bundt Pan?
Yes, you can. To make the iced lemon pound cake in a bundt pan, thoroughly grease it and dust it with flour. You want to ensure you use a properly prepared pan to prevent sticking.
Adjust the baking time to approximately 45-50 minutes, checking for doneness with the toothpick test. After baking, let the cake cool in the bundt pan for 15-20 minutes before inverting it onto a plate or wire rack.
Prepare the lemon glaze as directed, and drizzle it over the cooled bundt cake. Optionally, add extra lemon zest, a dusting of powdered sugar, or other decorations for a finishing touch. Using a bundt pan brings a decorative flair to the delicious lemony treat.
Can I Make into Cupcakes?
Absolutely! Making iced lemon pound cake cupcakes is easy. Preheat your oven, line a cupcake tin, and bake for 18-20 minutes. Let them cool, make the lemon glaze, and drizzle it over the cupcakes. Add optional zest or powdered sugar for decoration.
Can I Use Lemon Juice Instead of Lemon Extract?
Yes. You can substitute the lemon extract with additional fresh zest and fresh lemon juice. You can also use bottled lemon juice, but it is not recommended for optimal flavor.
FAQ
This cake takes about 20 minutes of prep time, 1 hour of baking time, and an additional hour of cooling time. You will enjoy a fantastic dessert in about 2 hours and 20 minutes.
This recipe makes one loaf. It serves about eight people if the slices are thinly cut.
Lemon Desserts
- Lemon Curd Coconut Macaroons
- Easy Lemon Bread
- Lemon Cheesecake Mousse
- Best Lemon Impossible Pie
- Lemon Pound Cake Muffins
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Iced Lemon Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk room temperature
- ½ cup plain Greek yogurt room temperature
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1 tbsp milk
- ½ tsp lemon extract
Instructions
- Preheat the oven to 350°F. Grease and/or flour a 9×5-inch loaf pan.
- In a large bowl, cream the softened butter. Add the granulated sugar and whip until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another separate bowl, mix together the buttermilk and Greek yogurt.
- Gradually add the dry ingredients to the wet ingredients, alternating with a mixture of buttermilk and Greek yogurt. Begin and end with the dry ingredients. Mix until just combined.
- Add the lemon zest, fresh lemon juice, lemon extract, and vanilla extract to the batter. Mix until just fully incorporated.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, fresh lemon juice (start with 1 tablespoon), milk, and lemon extract.
- Continue whisking until the glaze is smooth and reaches a pourable consistency. If needed, you can adjust the thickness by adding more powdered sugar for a thicker glaze or a little more lemon juice or milk for a thinner glaze.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. If desired, spread the icing with a spatula or spoon to completely cover the top.
- Allow the icing to set for 15-20 minutes. Slice and serve!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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