Lemon Pound Cake with Lemon Glaze

Lemon Pound Cake with Lemon Glaze Ingredients and Substitutions

Cake

• 1 cup butter, softened – see How to Soften Butter Quickly
• 2 cups granulated sugar
• 4 large eggs – Room temperature eggs will incorporate better than cold eggs.
• 3 cups all-purpose flour – You can also use cake flour. Either way, be sure to measure the flour properly.
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup buttermilk – or learn How to Make Buttermilk
• 1 tablespoon lemon zest, freshly grated – The peel of a medium lemon can produce 1 tablespoon of zest. See How to Zest a Lemon for tips.
• 1 tablespoon lemon juice – A medium-sized lemon can produce 2-3 tablespoons of fresh lemon juice, which is perfect for this recipe.

Glaze

• 1¼ cups powdered sugar – sifted
• 2 teaspoons lemon juice – freshly squeezed
• 1-2 tablespoons milk

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How to Make Lemon Pound Cake with Lemon Glaze

1. PREP. Heat oven to 325°F. Grease and flour a bundt pan; set aside.
2. BATTER. In a large bowl, combine sugar and butter at medium speed, scraping the bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
   • In a medium bowl, mix the flour, baking powder, baking soda, and salt.
   • On low speed alternately add the flour mixture and the buttermilk and scrape the sides of the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Beat until combined.
3. BAKE. Spoon the cake batter into a prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
4. GLAZE. Stir the powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl.
   • Drizzle over the cooled cake. Add as much or as little as you like.

Kristyn’s Recipe Tips

• To achieve the perfect pound cake use our top tips: make sure all of your ingredients are room temperature, don’t overmix, use real butter, and don’t rush the baking process! 
• Instead of lemon glaze, pipe on thicker lemon frosting or add Whipped Cream with fresh berries to each slice.
• We love using a decorative bundt pan or a tube pan, which has smooth sides. Just be sure to properly grease and flour the pan to keep the cake from sticking.
• If you would rather make this pound cake in a loaf pan, you will need two standard 9×5-inch bread loaf pans and bake them at 325°F for about 55-65 minutes.

4.98 from 39 votes

Lemon Pound Cake with Lemon Glaze

By: on lilluna.com

This bright, zesty lemon pound cake with lemon glaze has a tender crumb and a quick prep. It's the perfect sun-shiny treat!

Servings: 12

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Ingredients 

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Cake

• ▢ 1 cup butter, softened
• ▢ 2 cups sugar
• ▢ 4 eggs
• ▢ 3 cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¾ cup buttermilk
• ▢ 1 tablespoon lemon zest, freshly grated
• ▢ 1 tablespoon lemon juice

Glaze

• ▢ 1¼ cups powdered sugar
• ▢ 2 teaspoon lemon juice
• ▢ 1-2 tablespoons milk

Instructions 

• Heat oven to 325°F. Grease and flour a bundt pan; set aside
• In a large bowl, combine sugar and butter at medium speed, scraping the bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
• In a medium bowl, mix the flour, baking powder, baking soda, and salt.
• On low speed alternately add the flour mixture and the buttermilk and scrape the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Continue beating until combined.
• Spoon batter into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
• For the glaze, stir powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl. Drizzle over the cooled cake.

Video

Notes

Recipe Tips.

• To achieve the perfect pound cake make sure all of your ingredients are room temperature, don’t overmix, use real butter, and don’t rush the baking process! 
• Instead of lemon glaze, pipe on thicker lemon frosting or add Whipped Cream with fresh berries to each slice.
• We love using a decorative bundt pan or a tube pan, which has smooth sides. Just be sure to properly grease and flour the pan to keep the cake from sticking.
• If you would rather make this pound cake in a loaf pan, you will need two standard 9×5-inch bread loaf pans and bake them at 325°F for about 55-65 minutes.

Bake ahead of time and store covered at room temperature for 1-2 days, or wrap it with plastic and again with foil and freeze for 3 months. Add Lemon glaze before serving.

Store leftovers covered or in an airtight container(s) at room temperature for 3-4 days, in the fridge for about 5 days, or in the freezer for 2-3 months.

Nutrition

Calories: 458kcal, Carbohydrates: 70g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 97mg, Sodium: 322mg, Potassium: 99mg, Sugar: 46g, Vitamin A: 575IU, Vitamin C: 1.5mg, Calcium: 45mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

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This recipe was originally published March 2016.