There’s something truly irresistible about a slice of iced lemon pound cake—the perfect balance of buttery richness, zesty lemon flavor, and a sweet, tangy glaze. Whether you’ve enjoyed a store-bought version like Starbucks’ lemon loaf or tried baking your own, one thing remains essential: moisture and texture. A great iced lemon pound cake should be soft, tender, and bursting with fresh lemon flavor, without feeling dry or overly dense.
But what makes a lemon loaf cake truly moist, lush, and bakery-quality? The secret lies in a precise mix of high-quality ingredients, proper mixing techniques, and just the right baking time. Many bakers struggle with achieving the perfect crumb—either ending up with a dry cake, an underbaked center, or a loaf that lacks that bright lemon punch.
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Key Benefits of This Iced Lemon Pound Cake
Why should you make this iced lemon pound cake instead of reaching for a store-bought version? The answer is simple: homemade is fresher, richer, and more flavorful than anything you’ll find in a bakery or café. This recipe is crafted to ensure the perfect balance of moisture, flavor, and texture, making it an irresistible treat for any occasion.
Here’s what makes this iced lemon loaf cake truly special:
Ultra-Moist Texture
A great pound cake should never be dry or crumbly. This recipe uses a perfect combination of butter, eggs, and sour cream to keep the loaf soft, rich, and moist for days. The result? A tender crumb that melts in your mouth with every bite.
Bold, Bright Lemon Flavor
Lemon lovers, this cake is for you! Many store-bought versions use artificial flavoring, but this homemade iced lemon loaf gets its citrus punch from fresh lemon juice, zest, and a touch of lemon extract. These ingredients work together to create a vibrant and tangy flavor that isn’t overpowering but still shines through in every slice.
Sweet, Tangy Icing That Complements the Cake
A lemon pound cake is only as good as its icing! This recipe features a smooth, glossy lemon glaze made from fresh lemon juice and powdered sugar. The icing isn’t just for looks—it adds a sweet-tart finish that enhances the cake’s flavor and keeps it from tasting too heavy.
Easy to Make, Yet Bakery-Quality
Even if you’re not an experienced baker, this recipe is straightforward and beginner-friendly. With a one-bowl batter method, simple mixing techniques, and an easy-to-make glaze, you’ll achieve professional-level results without any complicated steps.
Better Than Starbucks’ Lemon Loaf
If you love Starbucks’ iced lemon pound cake, you’ll love this one even more. While Starbucks’ version is delicious, many find it to be a bit too sweet, lacking a deep lemon flavor, or slightly dry. This homemade version solves all those problems by offering a more intense lemon taste, better moisture, and a fresh, homemade touch that store-bought loaves just can’t match.
Stays Moist for Days
This iced lemon loaf cake is not only delicious on the first day, but it actually gets even better over time. Thanks to the butter and sour cream, it retains moisture well, staying soft and flavorful for up to 4 days when stored properly.
Why You’ll Love This Recipe
Perfect balance of sweetness and tang
Soft, buttery, and moist crumb
Fresh lemon flavor in every bite
Easy-to-make glaze for the perfect finish
Great for breakfast, dessert, or a snack with coffee or tea
Best Ingredients to Use & Why I Don’t Recommend Substitutions
The success of a perfectly moist and flavorful iced lemon pound cake depends heavily on high-quality ingredients. Every component in this recipe plays a crucial role, ensuring the right balance of texture, structure, and flavor. While some recipes allow for substitutions, this particular cake thrives on precision and carefully chosen ingredients. Below, I’ll explain why each ingredient matters and why it’s best to avoid replacements.
Key Ingredients for the Ultimate Iced Lemon Pound Cake
1. All-Purpose Flour (Provides Structure & Tenderness)
Flour is the foundation of this cake. Using all-purpose flour gives the pound cake the perfect structure while keeping it light and tender. Some recipes use cake flour, but that can make the cake too soft, lacking the signature density of a true pound cake.
2. Unsalted Butter (Creates a Buttery, Moist Crumb)
A rich butter base is what makes pound cake so indulgent. Using unsalted butter allows better control over the salt levels in the recipe, while also ensuring a smooth and velvety texture.
3. Granulated Sugar (Balances Sweetness & Texture)
Sugar does more than just sweeten—it also helps create a light, fluffy texture by incorporating air when creamed with butter. It also works with lemon juice to bring out the cake’s citrus notes.
4. Fresh Lemon Juice & Lemon Zest (Bright Citrus Flavor)
A true lemon loaf cake gets its bold, fresh lemon flavor from real lemon juice and zest. The zest contains natural oils that intensify the aroma and taste.
5. Eggs (Bind & Add Richness)
Eggs provide structure, stability, and moisture. Using room temperature eggs ensures they mix evenly into the batter, preventing a dense texture.
6. Sour Cream (The Secret to a Moist, Tender Cake)
This is the key ingredient for achieving a soft, moist crumb. Sour cream’s creaminess and slight tang enhance both moisture and flavor, making the cake ultra-rich.
7. Baking Powder & Baking Soda (Ensures Proper Rise)
These leavening agents work together to create a light, fluffy texture. Baking powder helps the cake rise, while baking soda neutralizes the acidity of the lemon juice for a well-balanced taste.
8. Vanilla & Lemon Extract (Enhances Overall Flavor)
A touch of vanilla extract rounds out the cake’s sweetness, while lemon extract deepens the lemon profile. The combination makes the flavor bright and well-rounded.
9. Powdered Sugar & Fresh Lemon Juice (For the Icing)
The icing is just as important as the cake itself! A simple lemon glaze made with powdered sugar and fresh lemon juice adds the perfect sweet-tangy finish.
Instructions: How to Make Iced Lemon Pound Cake
Now that you know the key ingredients that make this iced lemon pound cake so moist and flavorful, it’s time to bake! This step-by-step guide will ensure you achieve a soft, buttery texture with a bright lemon flavor and a perfectly smooth icing.
Follow these simple steps for a foolproof lemon loaf cake that’s even better than store-bought versions.
Step 1: Prepare Your Baking Tools
Before starting, make sure your baking tools are ready to avoid any mishaps.
✔ Preheat the oven to 350°F (175°C).
✔ Grease and line a loaf pan (9×5-inch) with parchment paper for easy removal.
✔ Bring eggs, butter, and sour cream to room temperature for a smooth batter.
Step 2: Cream Butter & Sugar for a Fluffy Base
- In a stand mixer (or using a hand mixer), beat unsalted butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is light and fluffy.
- Scrape down the sides of the bowl and continue mixing to ensure all the sugar dissolves.
Step 3: Add Eggs & Flavor Enhancers
- Add eggs, one at a time, mixing well after each addition. This helps incorporate air into the batter, making the cake less dense.
- Add vanilla extract, fresh lemon zest, fresh lemon juice, and lemon extract. Mix until fully combined.
Step 4: Combine Dry Ingredients Separately
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, helping the cake rise properly.
Step 5: Alternate Adding Dry Ingredients & Sour Cream
- On low speed, gradually add ⅓ of the dry ingredient mixture to the butter mixture, followed by ½ of the sour cream. Mix until just combined.
- Repeat this process: add another ⅓ of the dry ingredients, then the remaining sour cream, and finish with the last ⅓ of the flour mixture.
- Mix until just combined. Do not overmix, as it can make the cake dense.
Step 6: Bake to Perfection
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If the top of the cake browns too quickly, loosely cover it with aluminum foil in the last 15 minutes of baking.
Step 7: Cool the Cake for Best Texture
- Remove the cake from the oven and let it cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Make the Perfect Lemon Icing
The icing is what elevates this iced lemon pound cake! It’s smooth, tangy, and perfectly sweet.
Ingredients for Lemon Icing:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional for extra citrus flavor)
How to Make the Lemon Glaze:
- In a bowl, whisk powdered sugar and fresh lemon juice together until smooth. Adjust the lemon juice to achieve the desired consistency—thicker for a rich glaze, thinner for a light drizzle.
- Once the cake is completely cooled, drizzle the icing on top, letting it run slightly down the sides for a bakery-style finish.
Step 9: Slice & Enjoy!
Your iced lemon pound cake is now ready! Slice it into thick, buttery pieces and enjoy with coffee, tea, or as a refreshing dessert.
Now that your cake is done, let’s explore some pro tips and variations to make it even better!
Pro Tips and Variations
Now that you’ve mastered the classic iced lemon pound cake, let’s take it to the next level. These expert tips and creative variations will help you achieve the perfect texture, enhance flavor, and customize your loaf to suit different preferences.
Pro Tips for the Best Iced Lemon Pound Cake
1. Use Room Temperature Ingredients for a Smooth Batter
Cold ingredients don’t mix well, leading to a dense or unevenly textured cake. Always bring your butter, eggs, and sour cream to room temperature before mixing.
2. Avoid Overmixing to Keep the Cake Tender
Overmixing can develop too much gluten, making your loaf chewy and tough instead of soft and tender. When adding flour, mix just until incorporated—a few lumps are okay!
3. Don’t Skip the Fresh Lemon Zest for Maximum Flavor
Lemon zest contains natural oils that intensify the citrus aroma and taste. It gives your cake a deep, fresh lemon flavor that lemon juice alone cannot achieve.
4. Bake Low and Slow for Even Cooking
A pound cake requires a longer baking time at a moderate temperature (350°F/175°C) to ensure it bakes evenly without drying out.
5. Let the Cake Cool Before Adding the Glaze
Applying icing to a warm cake will make it melt and soak in instead of creating a glossy drizzle on top.
Flavor Variations to Try
While this iced lemon loaf cake is delicious as-is, here are some variations to experiment with different flavors and textures.
1. Lemon Poppy Seed Pound Cake
Add 1 tablespoon of poppy seeds to the batter for a nutty crunch that complements the bright lemon flavor.
2. Lemon Blueberry Pound Cake
Fold 1 cup of fresh or frozen blueberries into the batter before baking for a juicy, fruity twist.
3. Coconut Lemon Loaf
Mix ½ cup of shredded coconut into the batter and sprinkle toasted coconut flakes on top of the glaze for a tropical variation.
4. Cream Cheese Lemon Pound Cake
For an ultra-rich texture, replace ½ cup of butter with 4 ounces of softened cream cheese. This makes the cake extra creamy and velvety.
5. Almond Lemon Loaf Cake
Swap vanilla extract for almond extract and top the glaze with toasted almond slices for a nutty, aromatic variation.
6. Double Lemon Glaze for Extra Tang
If you love bold lemon flavor, make two layers of glaze—one that soaks into the cake and one that sits on top.
Serving Suggestions
An iced lemon pound cake is more than just a dessert—it is a versatile treat that can be enjoyed in different ways depending on the occasion. Whether you are serving it as a simple snack, pairing it with a beverage, or dressing it up for a special event, there are many ways to elevate the experience. Here are some of the best ways to serve this moist and tangy lemon loaf.
Classic and Simple
The easiest way to enjoy iced lemon pound cake is to slice it and serve it as-is. With its buttery crumb, bright citrus flavor, and smooth lemon glaze, this cake does not need any extra toppings to shine.
Pairing with Coffee or Tea
Lemon pairs beautifully with a variety of warm beverages. Serving a slice of lemon pound cake with a drink can enhance its flavors and create a more satisfying experience.
Topping with Fresh Fruit
For a more refreshing and visually appealing presentation, top slices of lemon loaf cake with fresh fruit. The combination of sweet and tart flavors works beautifully together.
Adding Whipped Cream or Mascarpone
For a creamier and more indulgent serving option, add a dollop of whipped cream or a spoonful of mascarpone cheese. The soft and airy texture of these additions balances the dense and moist cake.
Serving with Ice Cream or Sorbet
Turning iced lemon pound cake into a plated dessert is easy by serving it with a cold, creamy side. The contrast between the warm cake and cold ice cream or sorbet creates a satisfying balance of textures.
Toasting for a Warm, Caramelized Finish
For a unique twist, try lightly toasting a slice of lemon pound cake in a pan with a small amount of butter. This creates a golden, crispy edge while keeping the center soft and moist.
Drizzling with Extra Glaze or Honey
For those who love an extra touch of sweetness, adding more glaze or a light drizzle of honey enhances the cake’s moisture and flavor.
Baking the perfect iced lemon pound cake is about more than just following a recipe—it’s about understanding the ingredients, mastering the technique, and knowing how to bring out the best flavor and texture. This cake delivers a soft, buttery crumb, a bright and refreshing lemon flavor, and a smooth, tangy glaze that makes it truly irresistible.
By using fresh lemon juice and zest, real butter, and sour cream, this recipe ensures the cake stays moist and flavorful for days. Avoiding substitutions and following proper mixing and baking techniques will help you achieve a bakery-quality lemon loaf right in your own kitchen.
Whether you enjoy it with coffee, tea, fresh fruit, or a scoop of ice cream, this lemon loaf is perfect for breakfast, brunch, dessert, or any time you crave a sweet and tangy treat. It’s a simple yet elegant cake that will impress guests, make an excellent homemade gift, or serve as a comforting treat for yourself.
Now that you know how to make the best iced lemon pound cake, you can experiment with different flavors, toppings, and serving styles to customize it to your taste. If you love lemon desserts, this recipe is sure to become a staple in your baking collection.
FAQs :
Here are some common questions about iced lemon pound cake, including ingredients, techniques, and tips for the best results.
What is Lemon Pound Cake?
Lemon pound cake is a rich, buttery cake infused with fresh lemon flavor from both lemon juice and zest. It gets its name from the traditional method of using a pound each of butter, sugar, eggs, and flour to create a dense yet tender loaf. Unlike lighter sponge cakes, pound cakes have a firmer texture, making them perfect for slicing and glazing.
What are the ingredients in Starbucks iced lemon pound cake?
The Starbucks iced lemon loaf cake contains flour, butter, sugar, eggs, lemon juice, lemon zest, baking powder, salt, and a simple lemon glaze made from powdered sugar and lemon juice. However, the store-bought version often includes preservatives and artificial flavoring to extend shelf life. A homemade version allows for fresher ingredients, better texture, and more natural lemon flavor.
What flavors pair well with lemon?
Lemon has a naturally bright and refreshing taste that pairs well with many flavors, including:
– Vanilla for a balanced sweetness
– Almond for a nutty depth
– Coconut for a tropical twist
– Blueberry, raspberry, or blackberry for a fruity contrast
– Honey for a warm, floral sweetness
– Lavender for a subtle floral note
These flavors can be incorporated through extracts, mix-ins, or toppings to customize the pound cake to your liking.
What toppings go on pound cake?
While a simple lemon glaze is the most popular choice, other toppings can enhance the cake:
– Whipped cream for added lightness
– Fresh berries for natural sweetness
– Powdered sugar dusting for an elegant finish
– Toasted coconut flakes for texture and mild sweetness
– Chopped nuts such as almonds or pecans for crunch
– Honey drizzle for extra moisture and flavor
Pound cake is also delicious when served with a side of lemon curd or a scoop of vanilla ice cream.
What type of icing is best for cakes?
The best icing for cakes depends on the texture and flavor of the cake itself. For lemon pound cake, the ideal icing options include:
– Lemon glaze (powdered sugar and lemon juice) for a light, tangy sweetness
– Cream cheese frosting for a rich, slightly tangy contrast
– Vanilla glaze (powdered sugar, milk, and vanilla extract) for a classic touch
– Honey butter glaze for a warm, golden finish
For a more decorative look, some bakers create a thicker icing with a piped design, while others prefer a thinner drizzle for a delicate, refined presentation.
Iced Lemon Pound Cake Recipe
Ingredients
- All-Purpose Flour Provides Structure & Tenderness
- Unsalted Butter Creates a Buttery, Moist Crumb
- Granulated Sugar Balances Sweetness & Texture
- Fresh Lemon Juice & Lemon Zest Bright Citrus Flavor
- Eggs Bind & Add Richness
- Sour Cream The Secret to a Moist, Tender Cake
- Baking Powder & Baking Soda Ensures Proper Rise
- Vanilla & Lemon Extract Enhances Overall Flavor
- Powdered Sugar & Fresh Lemon Juice For the Icing
Instructions
- Prepare Your Baking Tools
- Cream Butter & Sugar for a Fluffy Base
- Add Eggs & Flavor Enhancers
- Combine Dry Ingredients Separately
- Alternate Adding Dry Ingredients & Sour Cream
- Bake to Perfection
- Cool the Cake for Best Texture