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.

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Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings servings

Equipment

8 ½ inch x 4 ½ 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
¼ 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 ½ inch x 4 ½ 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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