Lemon Pound Cake with Lemon Glaze

This lemon pound cake is moist, slightly dense (as a good pound cake should be), and has a delicious lemon flavor. The texture of this cake is absolutely perfect, and combined with that sweet and tangy lemon glaze, it’s impossible not to go back for more.

lemon pound cake surrounded by lemons

Is there anything more comforting and delicious than a freshly baked pound cake? The heavenly aroma, dense yet tender texture, and sweet flavor make it a dessert favorite for many.

And when it comes to pound cake varieties, the lemon pound cake truly stands out. With its tangy citrus notes and irresistible moistness, this cake is perfect for any occasion – from lazy afternoon teas to elegant dinner parties.

I’m sharing my tried-and-true recipe for lemon pound cake that will leave your taste buds singing and your guests asking for seconds.

lemon pound cake with glaze being drizzled

Ingredients You’ll Need

  • Eggs: 3 large eggs are used in this recipe.
  • Milk: Whole milk was used in this cake. However, lower-fat varieties can also be used.
  • Lemon juice: This cake tastes best with fresh lemon juice.
  • Lemon rind: Use finely grated lemon rind from a fresh lemon.
  • Vanilla extract: The vanilla extract can be substituted for 1 teaspoon of vanilla essence.
  • All-purpose flour: Use standard all-purpose flour.
  • Granulated sugar: This cake tastes best with granulated sugar.
  • Baking powder: Don’t confuse with baking soda.
  • Salt: The amount of salt used can be increased or decreased to suit personal tastes.
  • Butter: Use unsalted butter for your pound cake.
  • Powdered sugar: Used for the lemon glaze.
sliced lemon pound cake

How to Make Lemon Pound Cake

1. Preheat the oven to 350°F. Grease an 8 1/2 inch x 4 1/2 inch loaf pan, or line the pan with parchment paper. Set aside.

2. To a small mixing bowl, add the eggs, milk, lemon juice, grated lemon rind, and vanilla extract. Whisk until well combined and set aside.

3. Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer. Beat using a flat beater attachment on a low speed until well combined.

4. Add all of the butter and half of the egg mixture to the stand mixer, and beat on a low speed, increasing to a medium speed, until well combined. Add the remaining egg mixture and beat until combined.

5. Pour the batter into the prepared loaf pan. Bake for 45 minutes, or until cooked through. Allow to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.

6. To make the glaze, combine the powdered sugar and just enough lemon juice in a mixing bowl to reach a drizzle consistency. Drizzle over the cooled cake.

lemon pound cake on wire rack

Storage

Store this cake in an airtight container at room temperature for up to 3 days. This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

lemon pound cake feature

Lemon Pound Cake with Lemon Glaze

This lemon pound cake is moist, slightly dense (as a good pound cake should be), and has a delicious lemon flavor. The texture of this cake is absolutely perfect, and combined with that sweet and tangy lemon glaze, it’s impossible not to go back for more.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 8 1/2 inch x 4 1/2 inch loaf pan
  • Non-stick cooking spray or parchment paper
  • Small mixing bowl
  • Whisk
  • Stand mixer with flat beater attachment

Ingredients
  

Cake

  • 3 eggs
  • 2 Tbsp milk
  • 2 Tbsp lemon juice fresh squeezed
  • 2 tsp finely grated lemon rind
  • 1 tsp vanilla extract
  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • ¾ tsp baking powder
  • 1/4 tsp salt
  • ¾ cup butter softened

Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 Tbsp lemon juice fresh squeezed

Instructions
 

  • Preheat the oven to 350℉. Grease an 8 1/2 inch x 4 1/2 inch loaf pan, or line the pan with parchment paper. Set aside.
  • To a small mixing bowl add the eggs, milk, lemon juice, grated lemon rind and vanilla extract. Whisk until well combined and set aside.
  • Add the flour, sugar, baking powder and salt to the bowl of a stand mixer. Beat using a flat beater attachment on a low speed until well combined.
  • Add all of the butter and half of the egg mixture to the stand mixer, and beat on a low speed, increasing to a medium speed, until well combined. Add the remaining egg mixture and beat until combined.
  • Pour the batter into the prepared loaf pan. Bake for 45 minutes or until cooked through. Allow to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.
  • To make the glaze, combine the powdered sugar and just enough lemon juice in a mixing bowl to reach a drizzle consistency. Drizzle over the cooled cake.

Notes

  • Add a few drops of lemon extract to the cake batter for even more of a lemon flavor.
  • The cake is cooked through if it springs back when lightly touched in the center.
  • You may need more or less of the lemon juice when making the glaze to reach the desired consistency.
  • If the glaze is too thick, add a little extra lemon juice. If the glaze is too runny, add a little extra powdered sugar.
 
Storage:
Store this cake in an airtight container at room temperature for up to 3 days. This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Keyword Cake

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