Glazed Lemon Pound Cake

The Glazed Lemon Pound Cake has always held a special place in my heart. I remember the first time I tasted a slice at a summer picnic, where the sun was shining, and the laughter of friends filled the air. The sweet tang of lemon combined with the moist, buttery texture of the pound cake was utterly irresistible. Every bite felt like a little celebration, perfect for those sunny days where you just want to indulge in something refreshing and light. As I began to bake myself, this recipe quickly became a staple in my kitchen. It’s my go-to dessert for gatherings and family dinners, and it never fails to impress, whether it’s enjoyed as a dessert or with a cup of tea. There’s just something about that glossy glaze and the zesty flavor that elevates the entire experience.

What You Need for Glazed Lemon Pound Cake

Creating a Glazed Lemon Pound Cake requires a simple yet effective combination of ingredients that work together beautifully. Each component plays a vital role, from the tangy lemon to the rich butter, ensuring a cake that is moist, flavorful, and utterly delightful. It’s about blending the right flavors to achieve that perfect balance, where the cake is both comforting and refreshing.

• 1 ½ cups all-purpose flour (195g / 6.8oz): The foundation of this cake, providing structure and stability to hold all those delightful flavors.
• 1 teaspoon baking powder: This helps the cake rise, ensuring a light and fluffy texture.
• ¼ teaspoon salt: A crucial ingredient that enhances the sweetness and balances the flavors.
• 1 cup unsalted butter, softened (226g / 8oz / 2 sticks): Adds richness and moisture, giving the cake its buttery goodness.
• 1 cup white granulated sugar (200g / 7oz): Sweetness is key, and this sugar helps create that lovely golden crust.
• 4 large eggs, room temp: Provides structure and moisture, contributing to the cake’s tenderness.
• 1 teaspoon vanilla: Adds depth and warmth to the flavor profile.
• 1 ½ tablespoons lemon zest: Packs a punch of citrus flavor that brightens the cake.
• ¼ cup lemon juice: The star of the show, infusing the cake with vibrant lemon flavor.
• ¼ cup buttermilk, room temp: Ensures moisture and a tender crumb.
• 1 ¼ cups powdered sugar (163g / 5.7oz): Used for the glaze, it sweetens and complements the tartness of the lemon.
• 1 teaspoon lemon zest: Extra zest for the glaze adds that beautiful citrus aroma.
• 6-8 teaspoons lemon juice: Adjust to achieve the perfect glaze consistency.

Glazed Lemon Pound Cake Instructions

Making the Glazed Lemon Pound Cake is a joyful experience that fills your kitchen with delightful aromas. Follow these steps carefully for the best results!

1. Preheat your oven to 350F / 180C / 160C fan forced. This ensures that your cake will bake evenly, providing a perfect rise and texture.
2. Grease and line a 6-cup capacity loaf tin with baking paper, ensuring it sticks up above the sides. This will help you easily lift the cake out after baking.
3. In a small bowl, combine the flour, baking powder, and salt, whisking to combine well. This step is crucial for even distribution of the leavening agent.
4. In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until lightened and creamy. This usually takes about 3 to 5 minutes. You’ll know it’s ready when it’s pale and fluffy.
5. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Scrape the sides of the bowl from time to time to ensure everything is well mixed.
6. Add the vanilla and lemon zest to the mixture and beat to combine. This will infuse your batter with a lovely citrus aroma.
7. Now, add half of the flour mixture and mix on low until just combined. Be careful not to overmix, as this could lead to a dense cake.
8. Follow this with the combined buttermilk and lemon juice, mixing in. Then add the remaining flour mixture, mixing until just combined. Your batter should be thick but not overly dry.
9. Tip the batter into your prepared tin, leveling it out with a spatula. Make sure it’s evenly spread to allow for even baking.
10. Bake the cake for 50 to 60 minutes. Check for doneness by inserting a toothpick; it should come out with a crumb or two attached, but not wet batter.
11. Once baked, remove the cake from the tin after 5 minutes using the baking paper to lift it out. Let it cool completely before glazing.
12. For the glaze, mix together the powdered sugar, zest, and half of the lemon juice. Slowly add more lemon juice until you achieve the desired consistency for pouring over the cake.

Recipe Tips about Glazed Lemon Pound Cake

Here are some handy tips to ensure your Glazed Lemon Pound Cake turns out perfect every time.

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If it lasts that long!
• Freezing: You can freeze the cake before glazing. Wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before glazing.
• Variations: Feel free to add poppy seeds or blueberries for a different twist on the classic recipe.
• Serving suggestion: Pair slices with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Make it ahead: This cake can be made a day in advance. The flavors actually improve as it sits!

What to Serve With Glazed Lemon Pound Cake

When it comes to serving the Glazed Lemon Pound Cake, the options are endless! Here are some delightful pairings:

• Fresh Berries: Strawberries, blueberries, or raspberries complement the lemon flavor beautifully.
• Whipped Cream: A dollop of freshly whipped cream adds a creamy texture that balances the tangy lemon.
• Tea: This cake pairs wonderfully with a cup of hot tea, making it a perfect afternoon treat.
• Ice Cream: Consider serving it with a scoop of vanilla or lemon sorbet on warm days for a refreshing twist.
• Brunch Occasions: This cake is a fantastic addition to brunch spreads, adding a touch of elegance to your table.
• Picnics and Gatherings: Its portability and popularity make it ideal for outdoor events and family get-togethers.

FAQ

Conclusion

The Glazed Lemon Pound Cake is a delightful treat that perfectly balances sweetness and tartness, making it a favorite for any occasion. With its moist texture and zesty flavor, it’s sure to bring joy to your table. I encourage you to try this easy yet impressive recipe; you won’t be disappointed!

Glazed Lemon Pound Cake

Indulge in a slice of the Glazed Lemon Pound Cake, where sweet meets tangy in a moist, buttery delight. This easy weeknight dessert shines with every bite, and it's perfect for sharing. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour (195g / 6.8oz)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened (226g / 8oz / 2 sticks)
• 1 cup white granulated sugar (200g / 7oz)
• 4 large eggs, room temp
• 1 teaspoon vanilla
• 1 ½ tablespoons lemon zest
• ¼ cup lemon juice
• ¼ cup buttermilk, room temp
• 1 ¼ cups powdered sugar (163g / 5.7oz)
• 1 teaspoon lemon zest
• 6-8 teaspoons lemon juice

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Whisk

Method

 

1. Preheat your oven to 350F / 180C / 160C fan forced. This ensures that your cake will bake evenly, providing a perfect rise and texture.
2. Grease and line a 6-cup capacity loaf tin with baking paper, ensuring it sticks up above the sides. This will help you easily lift the cake out after baking.
3. In a small bowl, combine the flour, baking powder, and salt, whisking to combine well. This step is crucial for even distribution of the leavening agent.
4. In a large bowl or the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until lightened and creamy. This usually takes about 3 to 5 minutes. You'll know it's ready when it's pale and fluffy.
5. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Scrape the sides of the bowl from time to time to ensure everything is well mixed.
6. Add the vanilla and lemon zest to the mixture and beat to combine. This will infuse your batter with a lovely citrus aroma.
7. Now, add half of the flour mixture and mix on low until just combined. Be careful not to overmix, as this could lead to a dense cake.
8. Follow this with the combined buttermilk and lemon juice, mixing in. Then add the remaining flour mixture, mixing until just combined. Your batter should be thick but not overly dry.
9. Tip the batter into your prepared tin, leveling it out with a spatula. Make sure it’s evenly spread to allow for even baking.
10. Bake the cake for 50 to 60 minutes. Check for doneness by inserting a toothpick; it should come out with a crumb or two attached, but not wet batter.
11. Once baked, remove the cake from the tin after 5 minutes using the baking paper to lift it out. Let it cool completely before glazing.
12. For the glaze, mix together the powdered sugar, zest, and half of the lemon juice. Slowly add more lemon juice until you achieve the desired consistency for pouring over the cake.

Notes

• Tip 1: Store leftovers in an airtight container at room temperature for up to 3 days. If it lasts that long!
• Tip 2: You can freeze the cake before glazing. Wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before glazing.
• Tip 3: Feel free to add poppy seeds or blueberries for a different twist on the classic recipe.
• Tip 4: Pair slices with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Tip 5: This cake can be made a day in advance. The flavors actually improve as it sits!

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.