Iced Lemon Pound Cake

a photo of two slices of lemon pound cake sitting on a small dessert plate

Attention lemon lovers…we have got the best lemon dessert for you! This lemon pound cake is dense but moist, soaked in a simple syrup and topped with a lemon glaze.

There is lemon around every corner in this lemon pound cake recipe! That’s exactly how a lemon dessert recipe should be in my opinion. The more lemon, the better!

I’ve been testing pound cakes for seriously over 10 years and they are never soft enough or dense enough and so I gave up. Until now. I don’t know why it worked. I don’t know why sour cream nailed it. But it just really did! Haha!

Sink your teeth into a slice of this buttery tart lemon cake! It is the perfect treat for any occasion!

Ingredients for Making Lemon Pound Cake

Get ready for fresh lemon flavor in every step! I’m going to give you a list of all the ingredients to make the pound cake, syrup and glaze. Here is everything you will need:

Pound Cake

Butter: unsalted and softened
Sugar: regular white granulated sugar
Eggs: gives structure to the cake
Sour Cream: adds moisture and richness and the high fat content helps the cake stay tender
- PRO TIP: Full fat sour cream will result in better texture, but low fat or fat free can be used and the results are still delicious.
Lemon Extract: boosts the lemon flavor
Almond Extract: adds flavor
Flour: just regular all purpose flour is all you need
Baking Powder: give rise and fluffiness to the cake
Salt: adds flavor and enhances all the other flavors
Fresh Lemon Zest and Lemon Juice: adds more bold lemon flavor

Simple Syrup

Water: combines with the sugar to make a simple syrup
Sugar: adds sweetness to the syrup
Fresh Lemon Juice: adds natural lemon flavor to the syrup

Glaze

Powdered Sugar: adds sweetness and structure to the glaze
Fresh Lemon Juice: adds fresh and bright lemon flavor
Milk: adds creaminess to the glaze

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Moist Lemon Pound Cake

This lemon pound cake recipe is as simple as making a loaf cake, soaking it with a homemade lemon syrup and then topping it with a tangy glaze. Here is a step-by-step guide for making this recipe:

Prep: Preheat the oven to 350 degrees F and grease a bread pan.
Wet Ingredients: Cream the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment and then add the egg yolks one at a time. Add the sour cream and mix well and then add the flavorings and mix to combine thoroughly.
Add: Mix in 1 cup of flour.
Beat: In a separate bowl, add the egg whites and beat until peaks form, Then fold the egg whites into the cake batter.
Dry Ingredients: Add the remaining ingredients for the cake and mix until just combined.
Bake: Pour the batter into the prepared pan and bake for 65-70 minutes. Let the cake cool in the pan for about 10 minutes and then turn it out onto a cooling rack. Let it cook for about an hour then make the syrup.

Syrup

Boil: Combine water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Brush: When the cakes are cool, brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.

Glaze

Whisk: Add the ingredients for the glaze to a small bowl and whisk to combine. Spoon the glaze over the top of a completely cooled loaf.

All of these instructions can also be found in the recipe card at the end of the post so keep scrolling down for all the details.

How Many Lemons Will I Need?

For this recipe, you’ll need a total of a little less than 4 tablespoons of lemon juice and 2 tablespoons of lemon zest. On average, a lemon will give you 2-3 teaspoons of lemon zest and 3 tablespoons of lemon juice. So for this cake, you’ll need 2 lemons, zested and juiced.

If you end up with extra lemons, try our Panko crusted chicken lemon sauce or our garlic butter chicken with lemon rice. I love that lemon can be used in both sweet and savory recipes!

Tips for the Best Lemon Pound Cake

When you need both lemon zest and juice, zest lemon before juicing. It is much easier to zest a lemon before it is juiced.

Set all the refrigerated ingredients (butter, eggs, sour cream) out to come to room temperature before starting to make this cake. They will blend and cream together better for the best texture.

When you combine the wet and dry ingredients, don’t overmix the batter. Once everything is combined, stop mixing. It’s ok if a few streaks of flour remain. This helps ensure that the cake is moist when it bakes.

Measure the flour correctly. We have a whole post on how to measure flour. If too much flour is added, you’ll end up with dry cake.

When it comes to baking the cake, be careful not to overbake it. Test the cake with a toothpick or cake tester when there is 10 minutes remaining to check the doneness. You want the toothpick to come out clean with just a few moist crumbs on it.

Storage Tips

Leftovers should be stored in an airtight container and kept at room temperature. They will keep for up to 4 days.

This lemon loaf cake will also freeze really well. Wrap the loaf in plastic wrap, then in aluminum foil. I like to put that into a ziploc bag for an extra layer of protection. It can be frozen as a whole loaf or as individual slices. It will keep in the freezer for up to 3 months.

Indulge in the deliciousness of a freshly baked lemon pound cake. With its moist texture and tangy flavor, this recipe is sure to satisfy your sweet tooth.

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