Lemon Pound Cake with Lemon Glaze

4.98 from 39 votes

Lemon Pound Cake with Lemon Glaze

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

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

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 9x5-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.

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