Iced lemon pound cake recipe

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20 min


50 min

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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(118 ratings)
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