Description
Lemon Glazed Pound Cake is a moist and buttery cake bursting with fresh lemon flavor and topped with a sweet, tangy glaze. It’s perfect for brunch, dessert, or afternoon tea.
Ingredients
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- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- Use room temperature ingredients for a smoother batter.
- Adjust glaze consistency with more juice or sugar as needed.
- Store covered at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg