Iced Lemon Pound Cake

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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.

Course Dessert

Cuisine American

Keyword lemon, pound cake

Prep Time 20

Cook Time 1

Additional Time 1

Total Time 2 20

Servings

Calories 4329kcal

Author Stacie Vaughan

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

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease and/or flour a 9x5-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!

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