Description
Lemon Glazed Pound Cake is a moist, buttery loaf infused with bright lemon flavor and topped with a sweet, tangy lemon glaze. This classic cake is perfect for spring gatherings, teatime, or as a refreshing dessert any day of the week.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice, lemon zest, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice to form the glaze, then drizzle over the cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Can be frozen (unglazed) for up to 2 months—glaze after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg