Delicious Lemon Pound Cake Recipe for Summer

Hey there, my fellow foodies! Today, I’m thrilled to share with you my recipe for Lemon Pound Cake with Lemon Icing. This zesty and moist cake is the perfect treat for all seasons, and it never fails to impress even the pickiest eaters.

If you’re looking for a cake that’s easy to whip up and tastes like heaven, then you’ve come to the right place. Let me tell you, this cake is as easy as pie (or should I say “as easy as cake”?). All you need are some basic ingredients that you probably already have in your pantry and fridge, a mixing bowl, and an oven. Trust me; the aroma alone while it’s baking will make your mouth water.

So, whether you’re hosting a gathering with friends or just craving something sweet, this Lemon Pound Cake with Lemon Icing won’t disappoint. Let’s grab our aprons, preheat our ovens, and get ready to bake!

Why You’ll Love This Recipe

Lemon Pound Cake With Lemon Icing
Lemon Pound Cake With Lemon Icing

Hey there food lovers, let me tell you something- this Lemon Pound Cake with Lemon Icing recipe is the perfect match of sweet and tangy goodness that calls for seconds. Trust me, you won’t be disappointed with this one. This can be my best lemon pound cake yet, as it delivers a moist, buttery texture with an infused fresh lemon taste- guaranteeing a flavor explosion in your mouth.

What makes this cake incredibly special is its versatility. You can enjoy it with a cup of coffee or tea by its side or have it as an after-dinner dessert. It also hits the spot on lazy Sunday mornings. And if those reasons are not enough to convince you to try out this recipe, how about the fact that it’s simple and easy to prepare? Yes! You heard that right! The preparation method doesn’t involve any complex steps or techniques but delivers amazing results.

So, if you happen to have a sweet tooth and appreciate tangy flavors, then my Lemon Pound Cake recipe should definitely make it to your recipe book. Get ready to satisfy your cravings like never before- you are going to love it!

Ingredient List

 A slice of sunshine in every bite
A slice of sunshine in every bite

Let’s dive into what you will need to create the delicious Lemon Pound Cake with Lemon Icing Recipe. Here’s a rundown of ingredients that you’ll need:

  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • zest of three lemons
  • freshly squeezed juice of one lemon
  • 3/4 cup buttermilk

For the lemon icing you’ll need:

  • 2 cups powdered/confectioners’ sugar
  • zest and juice of one lemon
  • 1 tablespoon melted unsalted butter

All ingredients should be measured with proper care to ensure a perfect bake. They can all be easily found at any grocery store or supermarket.

The Recipe How-To

 The perfect balance of sweet and tangy
The perfect balance of sweet and tangy

Preparing the Pound Cake Batter

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together 2 cups (260 grams) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt until well combined.
  3. Grate the zest of two lemons and add to the dry ingredients.
  4. In another separate bowl using an electric mixer beat 1 cup unsalted butter until creamy
  5. Gradually pour in 2 cups granulated sugar and continue beating until light and fluffy; about 3-5 minutes.
  6. Next, add in four large eggs, one at a time, making sure each egg is well incorporated before adding the next.
  7. Reduce the speed of the mixer and slowly alternately add in half of the flour mixture then half of the buttermilk, repeating this process until both mixture are well combined with one another.
  8. Mix in 1 tsp pure vanilla extract and 6 tbsp fresh lemon juice.

Baking The Cake

  1. Grease one large loaf pan with butter and dust it lightly with flour to prevent sticking.
  2. Pour the cake batter into your prepared loaf pan smoothing out the surface with a spatula.
  3. Bake for approximately 50-60 minutes until golden brown or when a toothpick is inserted into the center of cake comes out clean.
  4. While waiting for the cake to bake, prepare your Lemon glaze by combining together; 1 cup powdered sugar & freshly squeezed juice from one or two lemons (depending on how much you prefer your glaze to be lemony). Set glaze aside once it’s done.

Finishing Touches

  1. Allow your cake to cool inside its pan for around ten minutes before removing it carefully onto a cooling rack.
  2. Apply the lemon glaze on top of the cake once it has completely cooled down. Spread the glaze using a spatula to evenly coat the surface of the cake.
  3. Once done, refrigerate the cake for around 30 minutes prior to serving.

Substitutions and Variations

 The ultimate citrus indulgence
The ultimate citrus indulgence

Alright folks, let’s talk about some substitutions and variations you can make to this bomb-ass lemon pound cake recipe for a little extra oomph in your baking game.

First off, if you’re feeling fancy and wanna switch up the flavor profile, go ahead and throw some blueberries into the mix. That’s right, we’re talkin’ about a lemon blueberry cake that’ll make your taste buds dance with joy.

If cream cheese frosting ain’t your jam, try switching it up with a sugar glaze or a light sponge cake icing. And hey, if you’re feeling truly adventurous, throw some chocolate chips into the mix for a decadent twist.

Now, let’s say you’re out of buttermilk but still wanna make this recipe. No problemo my friends. Simply mix together 1 tablespoon of lemon juice with enough milk to make 1 cup and voila – homemade buttermilk substitute.

And who says this bad boy needs to be in pound cake form? Get wild and throw it into a bundt pan for a lemon bundt cake that’ll have ’em begging for more.

So there you have it folks – don’t be afraid to get creative with this lemon pound cake recipe and try out some of these tasty substitutions and variations. Happy baking!

Serving and Pairing

 A classic cake with a refreshing twist
A classic cake with a refreshing twist

Oh, the joy of serving and pairing your freshly baked Lemon Pound Cake with Lemon Icing! It’s a heavenly experience that will leave your taste buds jumping for joy!

The classic pairing for this delightful cake is, of course, a warm cup of tea or coffee. The subtle yet exquisite tangy flavor of the lemon pound cake perfectly complements the taste and aroma of your favorite hot beverage.

But don’t let that stop you from exploring other sweet and savory combinations! A dollop of whipped cream on top of the glazed lemon pound cake takes it to another level of decadence! If you want to add extra freshness, pair it with a side of fresh blueberries or raspberries. The tartness of the fruits perfectly complements the sweetness of the lemon icing and the richness of the pound cake.

For more daring pairings, try it with a scoop of vanilla ice cream and some warm chocolate fudge sauce drizzled on top. Or how about slicing it up and layering it with some fresh strawberries for an impressive dessert parfait?

You can even use this delicious lemon pound cake as a base for making trifles or tea sandwiches. The possibilities are endless! No matter what you decide to serve it with, one thing is certain: The Lemon Pound Cake With Lemon Icing will always be the star of the show!

Make-Ahead, Storing and Reheating

 Citrus perfection in cake form
Citrus perfection in cake form

Listen up people, to get the most out of your lemon pound cake and save some of your precious time, consider these make-ahead, storing and reheating tips that I am about to lay down for you.


Lemon pound cake is a perfect dessert to prepare in advance. To make-ahead, bake the cake a day prior to serving it. Ensure the cake has cooled completely before covering it with plastic wrap tightly or aluminum foil and store at room temperature.


Store leftover lemon pound cake in an airtight container using plastic wrap, aluminum foil or resealable bags. Ensure that the container is moisture-free as moisture will affect the texture of your cake. If stored properly in a cool and dry place, the cake can last up to 4 days.


When reheating your lemon pound cake, remove it from the refrigerator and set it aside for about 10 minutes at room temperature before reheating. Preheat your oven to 325°F (165°C). Place the cake in the oven for 10-15 minutes until heated through. Alternatively, slice individual servings of lemon pound cake and heat them up in a microwave-safe dish in the microwave. Warm each slice for about 20-30 seconds on high until warm to touch.

But listen pal, nothing beats freshly baked pound cake. So what are you waiting for? Head into the kitchen now and bake yourself another one of these lovely lemony treats that would be just as good as it was fresh out of the oven!

Tips for Perfect Results

 The tangy icing takes it to the next level
The tangy icing takes it to the next level

Now, let me share with you some tips for achieving the perfect lemon pound cake with lemon icing. I’ve made this recipe countless times and have learned a few things along the way that I can’t wait to share with you.

1. Zest the lemons properly

When zesting the lemons for this recipe, make sure to only get the outermost layer. You want to avoid getting any of the bitter white pith underneath. Use a microplane or a fine grater to get the job done easily.

2. Use fresh lemon juice

This may seem like a no-brainer, but using fresh squeezed lemon juice in both the cake and the icing will make all the difference. It provides a bright, tangy flavor that can’t be replicated by bottled juice.

3. Measure ingredients correctly

When baking cakes, measuring your ingredients accurately is key to achieving great results. Use measuring cups and spoons to ensure you’re using the right amount of flour, sugar, baking powder, and baking soda.

4. Don’t overmix

Overmixing your cake batter can result in a tougher, denser cake instead of a light and fluffy one. Mix just until all ingredients are well incorporated and stop as soon as that has been achieved.

5. Use room temperature ingredients

Use room temperature eggs and butter when making the cake batter so they combine more easily with the other ingredients for an airier batter.

6. Let it cool completely before icing

Don’t try to ice a warm cake or it will start melting everywhere! Before applying your lemon glaze or cream cheese frosting, wait for your cake to cool down completely.

By following these tips, you’ll be able to achieve a perfectly moist and flavorful Lemon Pound Cake with Lemon Icing that’s sure to impress!


Before we wrap things up, let’s address some potential questions you may have about this lemon pound cake with lemon icing recipe. I understand that everyone has their own preferences and dietary restrictions, so hopefully this FAQ section will provide clarity and guidance as you try out this delicious dessert. Let’s dive in!

What is lemon glaze made of?

Adding a lemon glaze to a dessert is an effortless way to give it a facelift and introduce a zesty punch of flavor. With just three simple ingredients – confectioners’ sugar, milk, and fresh lemon juice or extract – this recipe for lemon glaze comes together quickly and easily.

Do you glaze a pound cake hot or cold?

Cooling your cake before glazing is a crucial step for ensuring that the glaze sticks and doesn’t slide off. It’s best to allow your baked goods to cool completely before adding any glaze or icing. If the cake or muffins are too warm, it may result in the glaze melting away, ruining the final presentation.

Bottom Line

In conclusion, this Lemon Pound Cake with Lemon Icing recipe is one that will leave everyone asking for more. With its tangy and sweet flavors, it’s a perfect dessert for any occasion. I promise, your taste buds will be in love with this moist and zesty cake from the very first bite.

I hope these instructions, tips and recommendations have proven helpful in creating a perfect lemon pound cake with lemon icing. Make sure to follow them closely if you want to achieve that soft texture, bold flavor and perfect look.

So go ahead, grab your apron and hit the kitchen. With this recipe, you’re just a few steps away from creating a masterpiece that will leave your family and friends in awe. Trust me, they won’t forget the taste of this cake for a long time.

In fact, if you’re feeling adventurous, you can even experiment with some substitutions and variations to make it your own! Perhaps add some blueberries or switch up the glaze recipe? The possibilities are endless.

But one thing is for sure: Lemon Pound Cake with Lemon Icing is truly an all-time favorite classic British dessert. So why not impress your loved ones today by baking one of your own? You won’t regret it!

Lemon Pound Cake With Lemon Icing

Lemon Pound Cake With Lemon Icing Recipe

Recipe and photo from Welcome Home
Course Dessert
Cuisine American
Keyword < 4 Hours, Citrus, Dessert, For Large Groups, Fruit, Lemon
Prep Time 20 minutes
Cook Time 1 hour
Servings 2 loaves
Calories 234.7kcal


  • 1 cup unsalted butter, room temperature
  • 3 cups all-purpose flour
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 finely grated lemons, zest of
  • 1 cup fresh lemon juice (5 to 6 lemons)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 5 large eggs

Lemon Icing

  • 1 1/4 cups powdered sugar
  • 2 teaspoons lemon juice
  • 1 -2 tablespoon milk


  • Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
  • In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
  • Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
  • Icing:
  • Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.


Serving: 78g | Calories: 234.7kcal | Carbohydrates: 36.1g | Protein: 3.3g | Fat: 8.9g | Saturated Fat: 5.3g | Cholesterol: 59.5mg | Sodium: 204mg | Fiber: 0.5g | Sugar: 23.5g

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