Baking & Pastry > Cakes > Butter Cakes > Pound Cake Recipe

Lemon Glazed Pound Cake

A bright and zesty twist on a classic! This lemon pound cake is infused with fresh lemon flavor and topped with a tangy lemon glaze. Enjoy this delightful and refreshing dessert!

Prep Time
25 minutes
Cook Time
55-65 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 2 cups Granulated sugar
  • 5 Large eggs
  • 2 tablespoons (from 2 lemons) Lemon zest
  • 1/4 cup Lemon juice
  • 1/4 cup Milk
  • 1 1/2 cups (for glaze) Powdered sugar
  • 3-4 tablespoons (for glaze) Lemon juice

Preparation

Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. You can also use baking spray with flour.

Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the lemon zest and mix until fragrant.

Add Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the lemon juice.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.

Baking

Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it loosely with aluminum foil.

Cooling

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Lemon Glaze

While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.

Glazing the Cake

Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.

← Lemon Genoise Sponge Cake Lemon Meringue Cake →

FAQ

  • Can I use bottled lemon juice?

    Fresh lemon juice provides the best flavor, but you can use bottled lemon juice in a pinch. The flavor will be slightly different.
  • How do I make the glaze thicker?

    Add more powdered sugar, a tablespoon at a time, until the glaze reaches your desired consistency.
  • My cake is sticking to the pan. What can I do?

    Make sure you grease and flour the pan thoroughly before pouring in the batter. You can also use parchment paper to line the bottom of the pan for extra insurance.