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
Scale
- 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