Glazed Lemon Pound Cake has a special place in my heart. It reminds me of sunny afternoons and the simple joy of a perfectly baked treat. I remember the first time I attempted an easy glazed lemon pound cake recipe; the kitchen filled with the most incredible zesty aroma, and the resulting cake was so incredibly moist and tender. This recipe is my go-to for a reason – it’s foolproof and always impresses. Get ready to fill your home with that delightful lemon scent and create a truly memorable dessert. Let’s get baking!
Why You’ll Love This Glazed Lemon Pound Cake
This recipe is a winner for so many reasons! You’ll absolutely adore how simple it is to whip up this delightful treat.
- Incredibly flavorful with a bright, zesty punch.
- The texture is perfectly tender and buttery.
- It’s an easy glazed lemon pound cake recipe that anyone can master.
- You get a wonderfully moist lemon pound cake with glaze every single time.
- The homemade glaze adds a beautiful sheen and extra tangy lemon flavor.
- It’s perfect for brunches, desserts, or just a sweet afternoon pick-me-up.
- The aroma while baking is absolutely divine!
- Enjoy a wonderfully tangy lemon pound cake with glaze that isn’t too sweet.
Ingredients for Glazed Lemon Pound Cake
Gathering your ingredients is the first step to this delightful homemade glazed lemon pound cake. You’ll need a few pantry staples and fresh lemons to achieve that perfect flavor and texture. The secret to a truly tender cake lies in using room temperature ingredients, which helps them emulsify properly.
- 1 1/2 cups (195g) all-purpose flour – the base for our tender cake
- 1 teaspoon baking powder – for a nice lift
- 1/2 teaspoon salt – balances the sweetness
- 1 cup (200g) granulated sugar – provides sweetness and moisture
- 2 tablespoons lemon zest (from about 2 lemons) – this is where the bright, zesty flavor comes from!
- 1/2 cup (115g) unsalted butter, softened – crucial for richness and a tender crumb
- 3 large eggs, room temperature – helps bind the batter and adds richness
- 1/3 cup (80ml) whole milk, room temperature – adds moisture and helps create a smooth batter
- 1/4 cup (60ml) fresh lemon juice – for that essential tangy kick
- 1 teaspoon pure vanilla extract – enhances all the flavors
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar – the base for our simple lemon pound cake glaze recipe
- 2-3 tablespoons fresh lemon juice – to get that perfect pourable consistency and tang
- 1 teaspoon lemon zest (optional, for extra zing) – if you want an even more intense lemon flavor
How to Make Glazed Lemon Pound Cake
- Step 1: Preheat your oven to 350°F (175°C). You’ll want to prepare your 9×5-inch loaf pan by greasing it well and then lining it with parchment paper. This step ensures your beautiful homemade glazed lemon pound cake won’t stick. Make sure your butter, eggs, and milk are at room temperature; this makes a big difference in how smoothly the batter comes together.
- Step 2: In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. This dry mix is the backbone of our cake’s structure.
- Step 3: In a large bowl, cream together the 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 2 tablespoons lemon zest using an electric mixer. Beat this for about 2-3 minutes until the mixture becomes light, fluffy, and pale yellow. You’ll start to smell that lovely lemon aroma!
- Step 4: Beat in the 3 large eggs one at a time, making sure to blend thoroughly after each addition. This helps create a stable emulsion for a rich, tender crumb.
- Step 5: In a small bowl, combine the 1/3 cup whole milk, 1/4 cup fresh lemon juice, and 1 teaspoon pure vanilla extract. Now, with your mixer on low speed, begin adding the dry ingredients to the butter mixture in three alternating additions with the milk mixture. Start and end with the dry ingredients. Mix only until everything is just combined; overmixing can make the cake tough.
- Step 6: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This is the point where you really see your lemon pound cake recipe easy glaze coming to life! Bake for 48-55 minutes, or until a toothpick inserted into the center comes out with just moist crumbs attached. If the top starts browning too quickly, don’t worry; just tent it loosely with foil.
- Step 7: Once baked, let the loaf cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely. This cooling process is essential before glazing.
- Step 8: To make the glaze, whisk together the 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice until you have a smooth, pourable consistency. If you want an extra burst of lemon, stir in the optional 1 teaspoon lemon zest. Drizzle this luscious glaze over your completely cooled pound cake.
Pro Tips for the Best Glazed Lemon Pound Cake
I’ve learned a few tricks over the years to make sure my lemon pound cake with glaze turns out absolutely perfect every time. These little tips really elevate the flavor and texture, making it truly special.
- Always use creamed butter and sugar until it’s super light and fluffy – this is key for a tender crumb.
- Don’t overmix the batter once you add the flour; just mix until it’s combined to keep it from getting tough.
- Ensure your pound cake is completely cool before adding the glaze, otherwise, it will just melt away!
What’s the secret to perfect Glazed Lemon Pound Cake?
The secret to a truly perfect Glazed Lemon Pound Cake is the combination of fresh lemon zest in the batter and a well-balanced glaze. My favorite tip is to cream the butter and sugar until it’s almost white and fluffy; this incorporates air for a lighter cake. For the glaze, the best lemon pound cake glaze recipe uses just enough lemon juice to make it pourable but still thick enough to coat. For more baking inspiration, check out our collection of recipes.
Can I make Glazed Lemon Pound Cake ahead of time?
Yes, you can absolutely make this Glazed Lemon Pound Cake ahead of time! I often bake it a day in advance. Once it’s completely cooled, I store it in an airtight container at room temperature. This allows the flavors to meld beautifully, making it even more delicious the next day.
How do I avoid common mistakes with Glazed Lemon Pound Cake?
A common mistake is using cold ingredients, which can lead to a dense cake. Always ensure your butter, eggs, and milk are at room temperature. Another pitfall is overmixing the batter after adding the flour. Mix just until combined to maintain a tender texture. Learning about proper baking techniques can help prevent these issues.
Serving Suggestions for Glazed Lemon Pound Cake
This delightful glazed lemon pound cake is wonderful on its own, but it also pairs beautifully with a few simple additions. For a perfect afternoon tea or brunch, I love serving a slice of this lemon loaf cake with lemon glaze alongside a dollop of fresh whipped cream or a scoop of creamy vanilla bean ice cream. It’s also fantastic with a side of fresh berries, like raspberries or blueberries, which add a lovely tartness and pop of color that complements the lemon flavor. For a more decadent dessert, try it with a light lemon curd or a drizzle of raspberry coulis. You might also enjoy our Chinese-style Mango Chicken Stir-Fry for a different flavor profile.
Nutrition Facts for Glazed Lemon Pound Cake
Here are the estimated nutritional details for one serving of this delicious Glazed Lemon Pound Cake. It’s a sweet treat that offers a good balance of flavors.
- Calories: 340
- Fat: 14g
- Saturated Fat: 0g
- Protein: 4g
- Carbohydrates: 49g
- Fiber: 0g
- Sugar: 49g
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutrition, you can consult resources like the USDA FoodData Central.
How to Store and Reheat Glazed Lemon Pound Cake
Once your beautiful Glazed Lemon Pound Cake has cooled completely, proper storage is key to keeping it fresh and delicious. I usually let mine cool for at least a couple of hours before I even think about glazing or storing it. Once glazed, I store any leftover lemon pound cake with glaze in an airtight container at room temperature for up to 3-4 days. If you have a lot leftover or want it to last longer, you can refrigerate it, though it might slightly alter the texture.
For longer storage, freezing is a fantastic option! You can freeze the entire loaf or individual slices wrapped tightly in plastic wrap, then in aluminum foil, for up to 3 months. To reheat, simply bring the cake to room temperature if it was refrigerated. If it was frozen, thaw it overnight in the refrigerator before bringing it to room temperature. You can gently warm slices in the oven at a low temperature (around 300°F or 150°C) for a few minutes until just warmed through, which really brings out that fresh lemon flavor. If you’re looking for other make-ahead options, consider our Coconut Chicken Meatballs.
Frequently Asked Questions About Glazed Lemon Pound Cake
How to make glazed lemon pound cake?
Making a glazed lemon pound cake is quite straightforward! You’ll start by creaming butter and sugar with lemon zest, then adding eggs, followed by alternating dry ingredients (flour, baking powder, salt) and wet ingredients (milk, lemon juice, vanilla). Bake until a toothpick comes out with moist crumbs, cool completely, and then drizzle with a simple glaze made from powdered sugar and lemon juice. It’s a process that guarantees a delicious, tangy treat.
What is glazed lemon pound cake?
A glazed lemon pound cake is a classic cake, typically baked in a loaf pan, that features a bright, zesty lemon flavor throughout the tender, moist crumb. Its defining characteristic is the sweet, tangy lemon glaze that is drizzled over the top once the cake has cooled. It’s a simple yet elegant dessert that’s perfect for any occasion.
Why is my lemon pound cake not glazed?
If your lemon pound cake isn’t glazed, it’s likely because the glaze was applied while the cake was still warm, causing it to melt and absorb too quickly. For the best results, always ensure your pound cake is completely cool before drizzling on the glaze. This allows the glaze to set properly, giving you that beautiful, glossy finish. Also, make sure your glaze has the right consistency – not too thin!
Can I use a different citrus for this pound cake?
Absolutely! While this features lemon, you can easily adapt it for other citrus fruits. A glazed citrus pound cake using lime, orange, or even grapefruit zest and juice can be wonderfully delicious. Just adjust the amount of juice in the glaze to achieve the desired consistency, and experiment with different zest combinations for a unique flavor profile. For another citrusy option, try our Mediterranean Chicken Gyros.
Variations of Glazed Lemon Pound Cake You Can Try
Once you’ve mastered the classic, why not get a little creative? There are so many delightful ways to put your own spin on this amazing dessert. Exploring these variations can lead you to your new favorite way to enjoy pound cake.
- Glazed Citrus Pound Cake: Swap out the lemon for other citrus fruits! Try using orange zest and juice for a sweeter, floral note, or a mix of lemon and lime for an extra tangy kick. A grapefruit version can also be surprisingly delicious.
- Blueberry Lemon Pound Cake: Gently fold in about 1 cup of fresh or frozen blueberries into the batter just before baking. They add a beautiful burst of color and a fruity counterpoint to the lemon.
- Poppy Seed Lemon Pound Cake: For a delightful texture and subtle nutty flavor, add 2-3 tablespoons of poppy seeds to your dry ingredients. This combination is a classic for a reason and makes for an elegant presentation.
- Gluten-Free Glazed Lemon Pound Cake: For those with dietary needs, simply substitute a good quality gluten-free all-purpose flour blend for the regular flour. You might need slightly more or less liquid, so keep an eye on the batter consistency. This makes the best pound cake with lemon glaze accessible to everyone!
Tangy Glazed Lemon Pound Cake Bliss
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Glazed Lemon Pound Cake Loaf is a moist, zesty, and tender treat perfect for any occasion. With its simple ingredients and easy-to-follow steps, it’s a beginner-friendly bake that delivers a burst of fresh lemon flavor and a glossy, irresistible finish.
Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- 1/3 cup (80ml) whole milk, room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra zing)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. Allow butter, eggs, and milk to come to room temperature.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer for 2-3 minutes until light and fluffy.
- Beat in the eggs one at a time, blending well after each addition.
- In a small bowl, mix milk, lemon juice, and vanilla extract. With the mixer on low, add the dry ingredients to the butter mixture in three batches, alternating with the milk mixture. Begin and end with dry ingredients. Mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 48-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Tent with foil if the top browns too quickly.
- Let the loaf cool in the pan for 10 minutes, then lift onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf. Sprinkle with extra zest if desired.
Notes
- Use fresh lemons for the best bright flavor.
- Room temperature ingredients ensure a smooth batter and even baking.
- For variations, add blueberries or poppy seeds, or use a gluten-free flour blend.
- Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 1 week.
- Freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 49g
- Sodium: N/A
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
