This Lemon Pound Cake Recipe with Lemon Icing is truly a lemon lover’s dream. We start with a rich, buttery pound cake base. Then, we add lemon juice and lemon zest for a vibrant, citrusy flavor, but we aren’t done yet! The entire cake gets topped with a sweet lemony icing that truly takes it over the top. Your friends and family won’t believe it didn’t come from a bakery!
The Best Lemon Pound Cake Recipe
Lemon desserts are hugely underrated in my opinion, but they are truly one of my favs. Bright and refreshing, they’re perfect for summer, but I love to make them all year round to add a little sunshine to colder months, too. And this lemon cream cheese pound cake recipe does not disappoint.
We use cream cheese in the batter to create a tangy flavor and tender crumb. Then, we add butter for richness and both lemon juice and lemon zest for a bold citrusy flavor that will brighten even the gloomiest day.
And since we’re going through all this effort, a store-bought frosting won’t do. Oh, no. We’re making my signature lemon glaze for pound cake recipes, using heavy cream for a creamy consistency. Then, we add lemon zest and juice to get a strong lemon flavored icing and plenty of powdered sugar for good measure.
Add a sprinkling of lemon zest for a picture-worthy presentation, and you’ll have a show-stopping cake that tastes like summer and feels like happiness!
More Citrus-Flavored Desserts
- Lemon Blueberry Cheesecake
- Lemon Sugar Cookies
- No-Bake Key Lime Pie
- Key Lime Cheesecake
- Lemon Ice Box Pie
- Key Lime Cookies
Ingredients You’ll Need
For the Cake
Flour: All-purpose flour forms the base of the cake batter. If you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Unsalted Butter: This plays a huge role in the taste and texture of this recipe.
Cream Cheese: Make sure to use full-fat, brick-style cream cheese for an incredible tangy taste and a moist, tender crumb. Cream cheese in a tub just won’t work!
Sugar: Granulated sugar sweetens the batter, balancing some of the acidity of the lemon.
Eggs: You’ll need three large eggs to help leaven the batter, ensuring it has a nice rise and holds its shape.
Baking Powder: This reacts with the lemon juice, causing a chemical change that produces carbon dioxide and sodium citrate, which helps the cake rise. Make sure it’s fresh for the best results!
Lemon Juice and Zest: You can’t have a lemon cake with no lemon! We’re using both the juice and zest for a bright, bold flavor. Pro tip: Zest the lemon first to make the process easy, and avoid including any of the white pith as it tends to be pretty bitter.
Vanilla Extract: This is a must-have in any good cake! It infuses the batter with a subtle vanilla flavor and enhances the taste of the rest of the ingredients. You’ll notice if it’s not there!
For the Icing
Powdered Sugar: Also known as confectioner’s sugar, this melts into the icing seamlessly so it’s sweet without any lumps.
Lemon Juice: Freshly squeezed is best and ties the flavor of the cake in nicely with the icing for a cohesive dessert. We want a true lemony flavored cake, so don’t be shy!
Heavy Cream: I prefer to use heavy cream for a super rich, silky icing. However, milk will also work. Use full-fat or at least 2% varieties for the best results.
Lemon Zest: Technically optional, this adds the perfect finishing touch and makes you look like a cake-baking pro!
How to Make Lemon Pound Cake with Lemon Glaze
This lemon pound cake recipe requires a couple of steps. So, you’ll need to plan ahead accordingly, but it’s easy to make and so worth the effort!
Step 1: Preheat your oven to 350°F, grease a parchment paper-lined loaf pan with non-stick spray.
Step 2: Beat the butter and cream cheese on high speed for about 1 minute or until creamed. The mixture should be light and fluffy. Then, add the sugar and lemon zest, and beat again for about 2 minutes on high speed.
Step 3: Next, add the lemon juice and vanilla extract, and beat on medium speed until combined. Add the eggs, and beat on low speed until just incorporated. Your mixture will appear curdled, but trust the process. Once you add the flour mixture, the batter will start looking like you want it.
Step 4: Sift the flour, baking powder, and salt in a bowl. Gently mix to combine, and slowly add the batter, mixing on low until just combined. Do not overmix!
Step 5: Use a rubber spatula to scrape down the sides of the bowl, and mix any remaining flour into the batter. Note: The batter will be very thick at this stage!
Step 6: Transfer the cake batter to the greased loaf pan, and bake for about 55-70 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Pro tip: Place a piece of tented foil over the cake around the 35-40 minute mark to prevent the top from getting too brown.
Step 7: Remove the cake from the oven, and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze for Pound Cake and Assemble
Step 8: While the cake is cooling, add the sifted powdered sugar, heavy cream, lemon juice, and lemon zest to a medium bowl. Whisk until fully combined and smooth, and set aside.
Step 9: Once the cake is completely cooled, add the icing, spreading it out evenly. Note: If your cake isn’t completely cool the icing will slide right off!
Step 10: Let your icing set. Then, cut a big slice, and enjoy!
The most common cause for lemon pound cakes to turn out dry is overmixing the batter. Be careful to mix just until smooth. Then, keep a close eye on your oven, and adjust the baking time as needed to prevent overbaking!
Store leftover cake covered at room temperature for 3-4 days, or transfer it to the fridge for up to 1 week.
Yes! Slice the cake, and wrap each piece in plastic wrap. Then, transfer the pieces to a sealable bag, and freeze for 1-2 months. Thaw them in the fridge overnight or at room temperature when you’re ready to serve, and they’ll taste as good as new!
To prevent sticking, generously grease the pan with butter or non-stick spray and dust it with flour. For extra protection, you can line the bottom with parchment paper.
Sure, but real lemons really do the trick here.
Yes, you can add other flavors such as almond extract, or poppy seeds. You can also add berries like blueberries or raspberries for additional flavor and texture.
If your pound cake is browning too much too quickly, ensure to place a tented piece of foil over the top of the cake.
More Delicious Cake Recipes
- Moist Chocolate Cake with Chocolate Frosting
- Banana Cake with Cream Cheese Frosting
- The Best Carrot Cake Recipe
- Honey Bun Cake
- Lemon Pound Cake with Lemon Icing
- Sour Cream Pound Cake
I hope you love this Lemon Pound Cake with Lemon Icing! It’s vibrant, delicious, and perfect for any occasion. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Lemon Pound Cake with Lemon Icing
Ingredients
Cake
- 1 1/2 cup all-purpose flour
- 1 cup unsalted butter at room temperature
- 4 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- 2 teaspoons vanilla extract
Lemon Icing
- 1 cup powdered sugar sifted
- 1 tbsp + 1 tsp lemon juice
- 1 tbsp heavy cream or milk
- 1/2 tbsp lemon zest for topping
Instructions
- Preheat oven to 350 F. Grease a parchment-lined 8″ x 4″ loaf pan with nonstick spray.
- Make Cake. Beat butter and cream cheese on high speed for about 1 minute until creamed. Add sugar and lemon zest and beat for about 2 minutes on high speed. Add lemon juice and vanilla extract and beat on medium speed until combined. Add eggs and beat on low speed until just incorporated. Note, your mixture will appear curdled, but trust the process. Once you add the flour mixture, the batter will start looking like you want it.
- Shift flour, baking powder, and salt together in a bowl. Gently mix and slowly add to the batter, mixing on low until just combined. Do not over mix.
- With a rubber spatula, scrap the side of the bowl and mix any remaining flour. Note, the batter will be thick.
- Add your batter to the greased loaf pan and bake for about 55-70 minutes or until a toothpick comes back almost clean with just a few crumbs. Pro tip: place a piece of tented foil over the cake about 35-40 minutes into the baking process to keep the top from getting too brown.
- Cool for about 10-15 minutes before transferring to a rack.
- While your cake is cooling, make your lemon icing. Add sifted powdered sugar, heavy cream, lemon juice and lemon zest to a medium bowl. Whisk until fully combined and smooth. Set aside.
- Once your cake is completely cooled, add your icing. Adding the icing before the cake is cooled with result in a puddle of icing.
- Let your icing set and once set, cut and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Eat Love Eat
I love lemon desserts and this had the perfect amount of lemon flavor! It was so good, I will definitely be making this again.
Hey! So glad you liked it! I also love a bright, lemon dessert, and this cake doesn’t hold back!