Lemon Pound Cake with Icing

This simple LEMON POUND CAKE is full of zesty lemon flavor. Great as an everyday cake, and perfect for special occasions! 

Need more cakes? Take a look at this Old Fashioned Carrot Cake, this rich Chocolate Buttermilk Cake, or this zesty Lemon Cake with Lemon Cream Cheese Frosting.

I love citrus desserts. Give me lemon or orange - anything, and I'm a happy camper. So, it was only a matter of time before this Lemon Pound Cake recipe made it's way here. This cake is rich, moist, buttery, and each bite is bursting with lemon flavor.

Like all pound cakes, this is a dense cake. (If you're looking for a lighter cake, you might want to try this lemon cake.) This pound cake is so easy to make, you can serve it as an everyday sort of dessert, or even on special occasions!

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Why you will love this Lemon Pound Cake 

This cake is made with fresh squeezed lemon juice and lemon zest, guaranteeing every bite is bursting with lemony goodness! And, of course, we want a moist cake, which this cake definitely is.

• This is a versatile cake - Serve it with berries, fruit, or ice cream. 
• It's a classic dessert - Most everyone enjoys pound cakes.
• A lemon lover's dream - speaking as a lemon lover, myself, this cake fits the requirements for a perfect lemon cake.

Ingredients for a Lemon Pound Cake 

• flour - we're using all-purpose for this cake.
• baking powder - make sure your baking powder is fresh or you'll end up with a cake that has the texture of cornbread. No bueno! 
• unsalted butter - make sure the butter is at room temperature for ease in creaming it with other ingredients.
• sugar
• large eggs - eggs and baking powder help the cake rise. Be sure to bring the eggs to room temperature first.
• vanilla extract
• Lemon juice and lemon zest - I highly recommend fresh squeezed lemon juice for the best lemon flavor.
• sour cream - make sure it's at room temperature
• confectioners sugar - for a thick, sweet glaze
• heavy whipping cream - makes a thick glaze

How to make a Lemon Pound Cake 

How to make the cake: 

1. Preheat your oven to 350 degrees, and grease and flour a bundt cake pan.

2. First, you'll mix the dry ingredients - flour, salt, and baking powder - into a large mixing bowl.

3. Now we'll put the wet ingredients - butter, sugar, eggs, vanilla, and lemon zest - into another large mixing bowl. Set your hand mixer to medium, and don't overmix. Mix only until the ingredients come together.

4. In a medium bowl (sorry for all the bowls, friends!), add sour cream and 4 tbsp of lemon juice. Whisk together until creamy and well blended.

5. Now add half of the dry ingredients to the sour cream mixture. Mix using a hand mixer set on medium.

6. Add the sour cream mixture and the rest of the dry ingredients to your bowl of wet ingredients. Mix until blended and fluffy. (Don't overmix.)

6. Pour the batter into your bundt pan, and spread evenly.

7. Bake at 350 for 55-60 minutes, until a long toothpick inserted into the middle of the pound cake comes out clean. 

8. Allow the cake to cool completely. 

How to make the icing

1. In a medium bowl, whisk the confectioners sugar, heavy whipping cream, and 3 tbsp. of lemon juice together. 

2. Pour the icing on top of the cake, allowing it to flow down the sides. 

Note: If you're using a wire rack, place a sheet pan or paper towels underneath to catch any dripping glaze.

How to store a lemon pound cake

After baking, store the cake and any leftovers at room temperature in an airtight container or sealed in plastic wrap. Storing in the refrigerator may dry out the cake. 

Can I freeze a lemon pound cake?

Yes! Pound cakes freeze incredibly well, as a matter of fact. You'll want to store the cake without icing. Double-wrap it in plastic wrap to store up to 3 months. I can be store 4-6 months is you also wrap it in aluminum foil. 

Thaw at room temperature. When you're ready to serve it, add the icing. 

Helpful Tips, Tricks, and Equipment

• For best results, make sure all of your ingredients are at room temperature. Not only does this make it easier to whip them together, it also makes a lighter, fluffier cake.
• Be sure to mix your wet ingredients for about 5 minutes. The more air you get into them the lighter your cake will be.
• When adding dry ingredients to wet, blend only until they're mixed together. Overmixing will give you and overly dense cake.
• Add the sour cream and lemon juice towards the end of the process, otherwise your batter may curdle.
• Recommended equipment: Bundt cake pan | glass mixing bowls | hand mixer | zester 

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