ICED LEMON LOAF HALF POUND CAKE RECIPE

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Iced Lemon Loaf Half Pound Cake Recipe. This simple half pound cake is flavored with lemon then smothered with a lusciously thick layer of lemon glaze. It’s buttery moist, rich, and tastes incredible. It’s the ultimate lemon pound cake recipe.

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Iced Lemon Loaf Half Pound Cake

Iced Lemon Loaf Half Pound Cake

I started my Pound Cake Series in 2015. Since then I’ve made a lot of pound cake recipes and shared them with you. I have been asked a lot about making the traditional size pound cake smaller. Therefore, I decided to give you a recipe that has already been scaled down for you. 

Enter Lemon Loaf.

I’m thrilled with how this pound cake turned out. It’s light, deliciously moist, and zesty with a tender soft texture.

Iced Lemon Loaf Half Pound Cake

Iced Lemon Loaf Half Pound Cake Ingredients

Full recipe in the recipe card below

  • Baking powder
  • Baking soda
  • All-purpose flour
  • Salt
  • Granulated sugar
  • Lemon zest
  • Butter 
  • Sour cream
  • Lemon juice
  • Eggs
  • Powdered sugar
  • Lemon juice  and zest from 1 lemon

Iced Lemon Loaf Half Pound Cake

How to Store Leftover Cake

I recommend storing leftover Lemon Bundt Cake in an airtight container in the refrigerator. It will last anywhere from 3 to 4 days without drying out.

Can I Freeze Lemon Pound Cake?

Yes, it freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 2 to 3 months.

Iced Lemon Loaf Half Pound Cake

TIPS FOR SUCCESS

  • Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution
  • Use good quality ingredients. Premium flour, butter, and vanilla especially. It really does make a difference in taste in all cakes.
  • The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions.
  • Check out this post of tips, Bake the Perfect Pound Cake, read it before making this or any pound cake.
  • Additionally, you really need to calibrate your oven at least once a year. I wrote this easy-to-follow post, How to Calibrate your Oven, that you can use.
  • Finally, I can’t stress this enough, every oven bakes differently. The type of pan you use also affects cooking time. The color of your pan, light versus dark, affects the cooking time. Therefore, the first time you make a new recipe, watch your cake carefully. Make notes, test, babysit it and write down exactly what you did and what pan you use. 

Iced Lemon Loaf

 

Other Pound Cake Recipes to Make

  1. Butter Beer Pound Cake
  2. Coffee Cake Pound Cake
  3. Orange Creamsicle Pound Cake
  4. Sheet Pan Pound Cake
  5. Can I Bake a Pound Cake in a 9×13-inch Pan?

slice of cake

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This simple half pound cake is flavored with lemon then smothered with a lusciously thick layer of lemon glaze.

ICED LEMON LOAF HALF POUND CAKE RECIPE

This simple half pound cake is flavored with lemon then smothered with a lusciously thick layer of lemon glaze.
Author: Paula
5 from 39 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 16 servings
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Ingredients

CAKE

  • 1 and ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cups granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup butter unsalted, melted
  • cup sour cream or buttermilk or Greek yogurt
  • ½ cup fresh lemon juice
  • 3 large eggs at room temperature

GLAZE

  • 1 cup icing sugar
  • 2-3 tablespoons lemon juice
  • zest from 1 lemon

Instructions

  • Preheat oven to 350 degrees F°. Grease or place parchment paper in one 8x4 bread pan.
    Lemon half pound cake
  • In a large mixing bowl, combine baking powder, baking soda, salt, and flour. Set aside.
    Lemon half pound cake
  • In a large bowl mix together sugar and lemon zest.
    lemon zest
  • Add lemon juice and
    Lemon half pound cake
  • vanilla extract and whisk together.
    Lemon half pound cake
  • Add eggs and mix well.
    eggs in bowl
  • Add sour cream
    Lemon half pound cake
  • and melted butter. Mix until all wet ingredients are well combined.
    Lemon half pound cake
  • Make a well in the center of dry ingredients and add pour all wet ingredients into the well. Stir with a wooden spoon until just combined (don’t over mix. Batter will be thick).
    Lemon half pound cake
  • Pour batter into the bread pan. Bake 50-60 minutes until a toothpick comes out clean in the center. Wait 10 minutes and then remove the loaf from the pan and place it on the cooling rack to cool completely.
    Lemon half pound cake
  • While the loaf is cooling, make the glaze by adding icing sugar, lemon zest, and lemon juice to a medium mixing bowl and whisking together until combined.
    Lemon half pound cake
  • Pour glaze evenly on top of the loaf.
    This simple half pound cake is flavored with lemon then smothered with a lusciously thick layer of lemon glaze.
  • Allow it to set. Serve and enjoy!
    This simple half pound cake is flavored with lemon then smothered with a lusciously thick layer of lemon glaze.

Notes

Tips -can double easily. -you can use bottled lemon juice but I recommend fresh-squeezed. -if you’re planning on freezing the loaf, don’t add the glaze until you are planning on serving. -when making the glaze, if it’s too thin add additional icing sugar. If too thick, add more lemon juice, a teaspoon at a time. -if you’re not wanting a sweet loaf, feel free not to add the glaze. 

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 139mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 259IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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7 Comments

  1. Hello Paula
    I also was a little confused about the recipe but I followed it as you wrote it. It did call for vanilla extract and lemon juice fresh squeeze and zest. No lemon extract and after you add the vanilla it seems like something else was missing but I just did on my own. The cake is out the oven I am making it for someone so I hope it tastes good it looks more like cornbread. But it could be me and not your recipe I will let you know what they think.

  2. As you probably know by now, the quantity of vanilla extract was not given in this recipe. Why not send out a correction so folks like me don’t get in the middle of trying a recipe and start scratching their heads?

    1. The recipe is correct as written. There is no vanilla extract in this cake. There is lemon juice and lemon extract. In the posts where I mention vanilla extract I’m simply saying to use good quality.

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