lemon pound cake with a lemon glaze

Moist and buttery lemon pound cake recipe with a bright lemon glaze. Perfectly sweet and tangy, ideal for dessert, tea time, or celebrations.

Lemon Pound Cake with Lemon Glaze

Lemon Pound Cake is a moist, buttery cake with a bright citrus flavor, topped with a sweet and tangy lemon glaze. Perfect for dessert, tea time, or celebrations, this cake combines rich texture with refreshing lemony goodness.

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Ingredients (Serves 8–10)

For the Cake

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 2 tablespoons lemon zest (from 1–2 lemons)

• 2 tablespoons lemon juice

• ½ cup milk

For the Lemon Glaze

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

• ½ teaspoon lemon zest (optional)

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Step 1: Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan and lightly flour it, or line it with parchment paper.

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, and salt.

2. Set aside.

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Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes).

2. Add eggs one at a time, beating well after each addition.

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Step 4: Add Flavorings

1. Stir in the vanilla extract, lemon zest, and lemon juice.

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Step 5: Combine Wet and Dry Ingredients

1. Gradually add the flour mixture to the butter mixture, alternating with milk.

2. Start and end with the flour mixture.

3. Mix until just combined; do not overmix.

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Step 6: Bake the Cake

1. Pour the batter into the prepared loaf pan.

2. Smooth the top with a spatula.

3. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

4. If the cake starts to brown too quickly, loosely cover it with foil.

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Step 7: Prepare the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.

2. Adjust consistency: add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.

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Step 8: Glaze the Cake

1. Once the cake has cooled for 10–15 minutes, remove it from the pan and place it on a wire rack.

2. Pour the lemon glaze over the top of the warm cake, letting it drip down the sides.

3. Allow the glaze to set before slicing.

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Step 9: Serve

1. Slice the cake into pieces and serve at room temperature.

2. Optional: garnish with extra lemon zest for a bright presentation.

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Tips for Best Results

• Use room temperature butter and eggs for a smooth batter.

• Don’t overmix after adding flour to keep the cake tender.

• For extra lemon flavor, brush the cake with a little fresh lemon juice before adding the glaze.

• Store leftover cake in an airtight container at room temperature for 2–3 days.