Iced lemon pound cake recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 50 min
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  • We love a zesty lemon cake and this pound cake is a traditional US version. It’s buttery, moist and topped with a simple, light icing and a sprinkling of lemon zest.


    • 250g cream cheese such as Philadelphia
    • 200g caster sugar
    • 2tsp vanilla essence
    • 2 large eggs
    • 250ml sunflower oil
    • 250g self raising flour
    • Grated zest of 2 lemons
    • Juice of 1 lemon
    • 125 g icing sugar, sieved
    • Juice of 1 lemon
    • Grated lemon zest for decoration if desired


    • Preheat the oven to 180°C/Gas Mark 4.

    • Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.

    • Gradually beat in the eggs and oil and then stir in the flour, lemon zest and juice and mix well.

    • Pour the mixture into a greased 25cm non-stick ring-shaped tin and bake for 50-60 minutes or until cooked when tested with a skewer. Cool for 5 minutes before turning out onto a cooling rack.

    • Combine the icing sugar with the lemon juice to form a thin icing and drizzle over the cake, before decorating with grated lemon zest.

    Top tip for making Iced lemon pound cake

    If you want some more lemon cake inspiration, take a look at your top 10 lemon cake recipes here

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