Lemon Glazed Pound Cake

Lemon Glazed Pound Cake is a moist, dense, and buttery cake infused with bright lemon flavor and topped with a tangy, sweet lemon glaze. This classic dessert is perfect for tea time, brunch, or a refreshing end to any meal.

Why You’ll Love This Recipe

This pound cake boasts the perfect balance of richness and citrus brightness. The texture is tender yet firm, holding its shape beautifully with each slice. Whether enjoyed plain or paired with fresh berries, this cake offers a sophisticated flavor that’s easy to make and hard to resist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Lemon zest
• Fresh lemon juice
• Milk or buttermilk
• Powdered sugar (for glaze)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add lemon zest and juice.
5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
9. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

Servings and timing

Servings: 10–12 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

• Add blueberries or raspberries to the batter for a fruity twist.
• Swap the glaze for a dusting of powdered sugar for a more subtle finish.
• Use Greek yogurt in place of milk for added moisture and tang.
• Incorporate a tablespoon of poppy seeds for a lemon-poppyseed variation.

Storage/Reheating

Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To reheat, warm slices in the microwave for 10–15 seconds. The cake also freezes well; wrap tightly and freeze for up to 2 months.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Why is my pound cake dense?

Pound cake is meant to be rich, but overmixing or using cold ingredients can make it overly dense.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly or use parchment paper for easy removal.

Can I double the recipe?

Yes, this recipe doubles well. Use two loaf pans or a bundt pan and adjust the baking time accordingly.

What can I substitute for milk?

Buttermilk, Greek yogurt, or sour cream are good alternatives for added richness.

Should I refrigerate the cake?

It is not required unless the room is very warm, but refrigeration can extend shelf life.

How can I make the glaze thicker or thinner?

Add more powdered sugar for a thicker glaze, or more lemon juice for a thinner consistency.

Can I use this recipe for cupcakes or mini loaves?

Yes, adjust the baking time to 18–22 minutes for cupcakes and 30–35 minutes for mini loaves.

What’s the best way to zest a lemon?

Use a microplane zester and avoid the white pith, which is bitter.

Conclusion

Lemon Glazed Pound Cake is a timeless dessert with a fresh citrus twist. Its tender crumb and vibrant glaze make it ideal for any occasion, from casual coffee breaks to elegant gatherings. Simple to prepare and always impressive, this cake is a must-bake for lemon lovers.

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