Iced Lemon Pound Cake Recipe

A partially sliced iced lemon pound cake on a platter.

Iced Lemon Pound Cake Recipe

This iced lemon pound cake is dense, moist, and full of bright lemon flavor. It's finished with a simple glaze that adds extra lemon flavor to every bite.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 366kcal

Author Kate @ I Heart Eating

Equipment

Bundt Pan

Ingredients

Cake

1 cup unsalted butter softened
8 ounce package full-fat cream cheese softened
2 cups granulated sugar
6 large eggs
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ teaspoon vanilla extract
3 cups sifted all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Glaze

1 cup powdered sugar
3-5 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350 F. Generously grease and flour a bundt pan. Set aside.
In a large bowl, beat the butter and cream cheese until well combined, scraping the bowl as needed.
1 cup unsalted butter, 8 ounce package full-fat cream cheese
Add in the sugar, and mix until well combined, about 2-3 minutes.
2 cups granulated sugar
Mix in the eggs on at a time until well combined.
6 large eggs
Add the lemon juice, lemon zest, and vanilla. Mix in until combined.
2 tablespoons fresh lemon juice, 1 tablespoon grated lemon zest, ½ teaspoon vanilla extract
Add the flour, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
3 cups sifted all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Pour batter into the prepared bundt pan.
Bake for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if cake is browning too quickly.
Let cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Invert onto a wire cooling rack to cool completely before glazing.
To make the glaze, mix the powdered sugar and lemon juice together. Add additional lemon juice as needed to make the glaze a drizzle-able consistency.
1 cup powdered sugar, 3-5 teaspoons fresh lemon juice
Drizzle glaze over top the cooled cake.

Notes

Butter: If using salted butter, decrease the salt to 1/4 teaspoon.
Cream cheese: I recommend using full-fat cream cheese in this recipe for the moistest cake.
Lemon juice: I strongly suggest using fresh lemon juice, especially as you'll be using the lemon zest in the cake as well.
Kosher salt: If using table salt, halve the amount.
Nutrition values are estimates.

Nutrition