Oh, there’s just something about that burst of sunshine flavor that a lemon dessert brings, isn’t there? It’s bright, it’s zesty, and it wakes up your whole kitchen! I have tried every lemon cake under the sun, and trust me, after years of tweaking, I finally landed on gold. Forget dry supermarket loaves; we are making the ultimate, moist **Iced Lemon Loaf Pound Cake** today. I remember making the first successful batch last spring when I desperately needed something cheerful after a long, dreary winter. It came out so incredibly tender, and that sweet, tangy glaze just set perfectly. This isn’t just a recipe; it’s my go-to happiness cake, and I can’t wait to share every single secret with you!
Gathering Ingredients for Your Iced Lemon Loaf Pound Cake
Okay, grabbing ingredients is almost as fun as baking, right? For this incredible **Iced Lemon Loaf Pound Cake**, we need to be precise because the lemon flavor has to sing! Don’t run out for anything right now—just check your pantry first. We’re splitting these into two groups: the cake and the glaze that turns it into something magical.
For the loaf itself, you definitely need 1 cup of unsalted butter that is nicely softened—no cold lumps allowed! We’ll use 1 cup of granulated sugar, 4 large eggs, and a teaspoon of vanilla extract. For structure, grab 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a half teaspoon of salt. The lemon magic comes from the zest of 1 big lemon and a quarter cup of fresh lemon juice, plus a quarter cup of milk to keep everything creamy. If you’re interested in other lemon loaf variations later, check out this tasty recipe for a lemon cream cheese loaf!
Now for the showstopper: the glaze. You’ll want 1 1/2 cups of powdered sugar, sifted if you can, and 3 tablespoons of fresh lemon juice to pour over once the cake is totally cool. It needs to be very accurate!
The cake ingredients are:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 large lemon
And the glaze components are simple:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Step-by-Step Instructions for the Perfect Iced Lemon Loaf Pound Cake
Now for the fun part! Baking this loaf is actually pretty relaxing once you get into the rhythm, especially since you don’t have to stop and rest the dough or wait for yeast. I find that having all my bowls lined up really helps me stick to the timing. If you want to see how others nail their pound cake base, check out this guide to a Guaranteed Million-Dollar Pound Cake Bliss before we dive in here.
Preparing the Pan and Oven
First things first, we have to get the oven ready to go. Preheat that thing to 325 degrees F (160 degrees C). Don’t skimp on prepping the pan either! Take a 9×5 inch loaf pan, and make sure you grease it and then flour it really well. You want that beautiful lemon loaf to slide right out later, trust me!
Mixing the Iced Lemon Loaf Pound Cake Batter
In your biggest bowl, that’s where the creaming happens. Beat that softened butter and the granulated sugar until it looks genuinely light and fluffy—this is key for the texture later on. Then, we add the eggs, but you have to add them one at a time, mixing well after *each* egg goes in. Stir in the vanilla extract right after the eggs are happy.
In a separate bowl, whisk together your dry stuff: the flour, baking powder, and salt. Keep that away from the wet ingredients for now! Now for the second part of the wet mix: put the milk, the quarter cup of lemon juice, and all that gorgeous lemon zest into a little bowl.
Here’s the balancing act: start adding the dry ingredients to your butter mixture, but alternate them with the milk mixture. Always begin and end with the dry ingredients. Mix slowly! Once everything is barely combined, STOP! Seriously, don’t overmix, or that lovely, tender crumb we want for this Iced Lemon Loaf Pound Cake will turn into something tough. If you enjoy zesty baked goods, you might want to peek at these zesty lemon cream cheese bars!
Baking and Cooling the Pound Cake
Pour that beautiful batter into your ready loaf pan and get it into the oven. It needs to bake for about 50 to 60 minutes. The best way to check if you’re done is to stick a wooden skewer right into the center—if it comes out clean, you nailed it! Oh, and if you notice the top is getting dark too fast, just loosely tent it with aluminum foil; that’s what I do every time.
Once it’s ready, let the cake sit in the pan for just 10 minutes. This is a crucial resting period! Then, carefully invert it onto a wire rack. It has to cool down completely before we even *think* about glazing it. If you rush this, the glaze just melts right in, and we want that pretty, thick coating on top.
Making and Applying the Lemon Glaze for the Iced Lemon Loaf Pound Cake
While the cake is taking its sweet time cooling, whip up the glaze. Just whisk the powdered sugar and the 3 tablespoons of lemon juice together. You need to play with this part—if it seems too thick to drizzle, add a tiny splash more juice. If it looks way too runny, add a little more powdered sugar until you get that perfect, thick but pourable consistency. Remember, the pound cake must be completely cool when the glaze hits it! Drizzle it all over and let it set up before you cut those perfect slices.
Expert Tips for Your Best Iced Lemon Loaf Pound Cake Yet
You know, once you master the basic steps, tweaking a recipe just a little bit is what takes it from good to truly unforgettable. I’ve learned a couple of tricks over the years that really make this Iced Lemon Loaf Pound Cake shine.
My biggest tip? Use room temperature ingredients, seriously! I know it’s annoying to pull the butter and eggs out early, but when they are all the same cool temperature, they combine way better during that crucial creaming stage. This traps the correct amount of air, which is what gives you that light crumb instead of a brick!
And please, please use fresh lemon juice. Those little bottles of concentrated juice just don’t have the same brightness. The zest is where all the powerful lemon oils are hiding, too! If you want an extra aromatic kick, try adding some of the zest to your sugar while you cream it—it actually helps release those oils faster. If you’re looking for an alternative way to use lemon, you should look into this recipe for a lovely lemon blueberry olive oil cake; it’s great for summer!
Finally, don’t rely only on the recipe time. Ovens are so fickle! If you want to be sure your oven is accurate, grab a cheap oven thermometer. It sounds fussy, but seeing the actual temperature made a massive difference in my baking consistency.
Ingredient Notes and Substitutions for Iced Lemon Loaf Pound Cake
Sometimes you just don’t have everything on hand, and that’s okay when baking, even for something treasured like this loaf. We need to be smart about swaps, though, especially when it comes to texture.
Butter is king here for that rich pound cake flavor, but if you absolutely must use margarine, make sure it’s the stick variety, not the soft tub stuff. Margarine has more water, which can slightly change the final texture. Also, if you’re out of fresh lemon zest? You can still use the juice, but you’ll miss out on that essential sharp lemon oil burst. If you have lemon extract, add a teaspoon to the batter to mimic some of that punch. For flour swaps, if you’re curious about different types or how to make your own, I found an interesting read on homemade cake flour substitutes.
For the glaze, sticking to powdered sugar is best; regular granulated sugar won’t dissolve right. That said, if you want to make the cake even tarter, you can substitute the milk in the batter with buttermilk—it reacts beautifully with the baking powder!
Storage and Reheating Instructions for Iced Lemon Loaf Pound Cake
Once you’ve managed to let that gorgeous lemon glaze set—which, let’s be honest, is the hardest part—you need to know how to keep this Iced Lemon Loaf Pound Cake delicious for later. This loaf is surprisingly sturdy and stays moist for days, which is wonderful for snacking!
Because of that lovely thick glaze, I prefer to store the pound cake loosely wrapped on the counter first. Keep it at cool room temperature, shielded from direct sunlight. If you wrap it too tightly while the glaze is still setting up, you might get condensation, and nobody wants a soggy glaze! It should keep beautifully like this for about three full days.
If you happen to have leftovers past day three, or if your kitchen runs really warm, you can move it into an airtight container in the refrigerator. Just remember to take it out about 30 minutes before serving so it comes back to room temperature. Cold pound cake can taste stiff!
Now, reheating isn’t usually necessary for a pound cake, especially when it’s glazed, but sometimes you just want that little extra warmth. If you *must* reheat a slice, skip the microwave! It dries things out fast. Instead, wrap a single slice in foil and warm it gently in a 300-degree oven for about 5 to 7 minutes. That keeps the crumb soft while the glaze softens just slightly. It’s heavenly with a cup of tea!
Serving Suggestions for Your Iced Lemon Loaf Pound Cake
This zesty Iced Lemon Loaf Pound Cake is fantastic all by itself, but I love making it feel a little extra special when company comes over. The brightness of the lemon just begs for cool, creamy additions, or something perfectly brewed.
For a glorious afternoon treat, you absolutely have to pair a slice with some lightly sweetened whipped cream. It cuts right through the sweet tang of the glaze! Fresh raspberries or blueberries piled on the side are stunning visually and give you a lovely little textural break, too.
If you’re having this as a morning or mid-day snack, it’s divine with coffee. But honestly, my favorite pairing is a tall glass of crisp, traditional sweet tea—you can find an amazing recipe for traditional Southern iced sweet tea right here! That combination just transports me straight to summer vacation, no matter the time of year.
Frequently Asked Questions About Making Iced Lemon Loaf Pound Cake
It’s totally normal to have questions popping up when you try a new recipe, especially one you want to turn out perfectly! Sometimes the smallest details make the biggest difference in baking. I’m happy to clear up any final confusion before you get baking!
What makes a pound cake moist?
A truly moist pound cake comes down to two things we talked about: fat and mixing technique. We use a lot of butter in this recipe, and that high fat content naturally keeps the crumb tender. But the other huge part is how you mix it! You have to cream that butter and sugar properly to incorporate air bubbles. If you under-cream, the cake tightens up. Also, remember to stop mixing the moment the flour disappears—overmixing develops gluten, and gluten leads to a dry, dense, chewy cake instead of a tender one.
Can I make this Iced Lemon Loaf Pound Cake without a loaf pan?
Absolutely! If you don’t have a 9×5 inch loaf pan, don’t worry about it. Pound cakes are very versatile. You can pour the batter into two greased and floured 8-inch round cake pans instead. Just a heads-up: since the batter is shallower in round pans, they will bake faster, probably around 30 to 35 minutes. Keep checking them with that skewer! If you have a Bundt pan, that works great too, but those usually take longer, sometimes closer to an hour, so keep an eye on the color.
How long does the lemon glaze stay fresh?
The glaze is mostly powdered sugar, which acts as a natural preservative, so it’s quite stable! Once it’s set on the cake, the loaf should keep nicely wrapped up at room temperature for about three days. If you are storing leftovers longer, put it in an airtight container in the fridge. The glaze will get a little firmer once chilled, so let it sit on the counter for about 20 minutes before cutting into it. If you prefer a really decadent lemon topping for your next project, I highly recommend looking at recipes like this dreamy lemon cheesecake!
Why This Iced Lemon Loaf Pound Cake is a Must-Bake
So, why should you bump this recipe to the top of your to-bake list? Honestly, it’s because it delivers that incredible, high-end bakery flavor without any fuss or complicated steps. It’s my absolute favorite because it checks every single box a good pound cake should!
- The Flavor Factor: That intense, truly zesty lemon flavor—from both the zest and the juice—cuts through the richness of the butter perfectly. It’s bright, refreshing, and never tastes artificial!
- Incredible Texture: We nail that classic pound cake density, but this one stays wonderfully moist thanks to the careful alternating mix method. It just melts in your mouth, I promise.
- Perfectly Sweet Finish: That simple lemon glaze dries down just right, giving you a beautiful, slightly crisp, sweet shell on top that contrasts perfectly with the soft cake underneath.
- Gifting Gold: Honestly, this loaf travels beautifully! Wrap it up in cellophane tied with a ribbon, and you have the perfect housewarming gift or hostess treat—everyone loves a homemade lemon loaf.
Share Your Iced Lemon Loaf Pound Cake Creations
I have poured all my best tips and secrets into this recipe, and now it’s your turn! Honestly, seeing your bakes is the highlight of my week. I truly hope this Iced Lemon Loaf Pound Cake brings a burst of sunshine to your table just like it does mine.
When you make a batch, please come back here and leave a star rating. It really helps other bakers know this recipe is worth their time, and frankly, it means the world to me! If you took pictures of your perfectly glazed creations, tag me on social media! I love seeing how everyone personalizes their loaf.
If you think of any burning questions after you’ve tried it—maybe you want to know how to make an even thicker glaze next time, or perhaps you tried using different citrus—please leave a comment down below. I try to answer every single one! Or, if you just want to send me a lovely note about how much your family loved it, you can always get in touch with me directly through my contact page. Happy baking, everyone!
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Iced Lemon Loaf Pound Cake
- Total Time: 75 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a moist pound cake flavored with lemon and topped with a sweet lemon glaze.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 large lemon
- For the Glaze: 1 1/2 cups powdered sugar
- For the Glaze: 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the milk, 1/4 cup lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Adjust consistency with more sugar or juice if needed.
- Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.
Notes
- For a stronger lemon flavor, you can add 1 teaspoon of lemon extract to the batter.
- If the top of the cake browns too quickly during baking, loosely tent it with aluminum foil.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 180
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 95
Keywords: lemon loaf, pound cake, iced cake, lemon glaze, sweet bread