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Iced Lemon Pound Cake

A bright, sweet, lemony cake that works perfectly as a simple dessert, or as the base for a more elaborate treat.
Servings 2 Loaf Cakes
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 15 mins
Total Time 1 hr 35 mins


  • 2 Loaf Pan
  • Stand Mixer
  • Mixing Bowl
  • Lemon Juicer


For the Cake

  • 3 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • ½ Tsp Salt
  • 3 Cups White Sugar
  • 1 Cup Unsalted Butter Softened. + extra to grease the pans.
  • ½ Cup Shortening
  • 5 Eggs
  • 1 Cup Whole Milk
  • 6 Tbsp Lemon Juice
  • 1 Lemon's Zest

For the Icing

  • 2 Cups Powdered Sugar
  • 3-4 Tbsp Lemon Juice


  • Preheat oven to 325°F.
  • Use butter to grease the loaf pans, then dust with flour.
  • Sift flour, baking powder, and salt into a mixing bowl and set aside.
  • In the stand mixer, cream together the butter, sugar, and shortening.
  • Add the eggs to the butter mixture one at a time, beating well after each egg.
  • Add about ⅓ of the flour mixture to the butter and eggs and mix until just blended.
  • Add half the milk and blend.
  • Add half the remaining flour mixture, and blend again.
  • Add the remaining milk, blend. Add the remaining flour mixture, blend.
  • Add the lemon juice and zest, blending one final time.
  • Pour the batter into the loaf pans evenly, giving them about 1-2 inches of space to rise.
  • Bake for 50-60 minutes, or until a probe thermometer indicates the internal temperature has reached 212°F.
  • Remove from the oven and let cool for at least 15 minutes. Turn the loaves out onto a cooling rack to cool until icing.
  • Make the icing by combining powdered sugar and lemon juice until the desired consistency has been reached. If it's too thick, add more lemon; too thin, add more sugar.
  • Ice the cakes using your preferred method, then slice and enjoy!
Course: Dessert
Cuisine: American
Keyword: Cake, Icing, Lemon