If you love bright, zesty flavors paired with a tender, buttery crumb, this Lemon Pound Cake with Lemon Glaze Recipe is going to become your new favorite treat. It perfectly balances the rich texture of a classic pound cake with vibrant lemon zest and juice, finishing with a smooth, tangy glaze that adds an irresistible shine and burst of citrus. Whether you’re baking for a special occasion or just craving a sweet pick-me-up, this recipe is straightforward, dependable, and utterly delicious.
Ingredients You’ll Need
For this Lemon Pound Cake with Lemon Glaze Recipe, you’ll only need a handful of simple ingredients that come together to create a stunning flavor and texture. Each one plays a key role, from the creamy butter that gives the cake its moisture to the fresh lemon zest which brightens every bite.
- 1 ½ cups all-purpose flour: Provides structure and tenderness.
- 1 teaspoon baking powder: Helps the cake rise just right.
- ¼ teaspoon kosher salt: Enhances overall flavor and balances sweetness.
- 1 cup unsalted butter, softened: Adds richness and keeps the crumb moist.
- 1 cup granulated sugar: Sweetness that caramelizes slightly for a golden crust.
- 3 large eggs (room temperature): Bind ingredients and contribute to the cake’s lift.
- 3 tablespoons lemon zest: Concentrated lemon flavor that makes the cake sing.
- 3 tablespoons lemon juice: Adds fresh acidity and brightness.
- ¼ cup sour cream: Keeps the cake tender and adds a slight tang.
- 1 cup powdered sugar (for glaze): Sweet and smooth glaze base.
- 2 tablespoons fresh lemon juice (for glaze): Gives the glaze a lively citrus kick.
How to Make Lemon Pound Cake with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) and prepare your 9×5-inch loaf pan by greasing and lightly flouring it. This step ensures that your cake will release beautifully, with no sticky spots – a simple but crucial start.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This mixture will give even lifting and seasoning throughout your cake. Set it aside while you cream your butter and sugar.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy—this usually takes about 3 to 4 minutes. This step traps air, resulting in a lighter texture that melts in your mouth.
Step 4: Add Eggs One at a Time
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This gradual approach emulsifies the batter and ensures a smooth, cohesive cake batter that bakes evenly.
Step 5: Incorporate Lemon Zest, Juice, and Sour Cream
Stir in the fresh lemon zest and lemon juice along with the sour cream. These ingredients not only add bright lemon flavor but also keep the cake moist and tender, with just the right touch of acidity.
Step 6: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing here to maintain a soft crumb rather than a tough cake.
Step 7: Bake Your Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The gentle golden crust that forms is pure perfection waiting to be enjoyed.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice to create your luscious glaze. Once the cake is fully cooled, drizzle the glaze over the top for a final burst of lemony sweetness.
How to Serve Lemon Pound Cake with Lemon Glaze Recipe
Garnishes
For a charming presentation, consider adding thin lemon slices, fresh mint leaves, or a sprinkle of extra lemon zest on top of the glaze. These simple garnishes echo the cake’s vibrant flavors and make each slice feel special.
Side Dishes
This Lemon Pound Cake pairs wonderfully with a few scoops of vanilla bean ice cream or a generous dollop of whipped cream. For a balanced treat, serve alongside fresh berries which complement the citrus and add a refreshing touch.
Creative Ways to Present
Slice the pound cake thick and serve on rustic wooden boards for a cozy tea party vibe. Or turn slices into mini trifle cups layered with lemon curd and whipped cream for an elegant dessert twist. Every presentation option showcases this Lemon Pound Cake with Lemon Glaze Recipe beautifully.
Make Ahead and Storage
Storing Leftovers
After serving, store any leftover cake in an airtight container at room temperature for up to 2 days to maintain its moist texture. If your kitchen is warm, refrigeration will help, just be sure to bring slices back to room temperature before enjoying.
Freezing
You can freeze this pound cake, unglazed, wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then add the glaze freshly for the best taste and texture.
Reheating
If you want to enjoy your Lemon Pound Cake warm, gently reheat individual slices in the microwave for about 15 seconds or in a low oven (around 300°F) for 5–7 minutes. This refreshes the cake’s moistness and revitalizes the glaze’s shine.
FAQs
Can I use a Bundt pan instead of a loaf pan?
Absolutely! A Bundt pan works beautifully for this Lemon Pound Cake with Lemon Glaze Recipe. Just be sure to adjust the baking time slightly and keep an eye on doneness with a toothpick check.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute. It delivers similar moisture and tang without altering the cake’s tender crumb.
How can I make this cake more lemony?
For more pronounced lemon flavor, add an extra tablespoon of lemon zest to the batter, or increase the lemon juice in the glaze slightly. Fresh ingredients make a big difference here!
Is it necessary to use room temperature eggs?
Using room temperature eggs helps the batter to combine more easily and evenly, which results in a better rise and texture. So it’s worth planning ahead if you can.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a good-quality gluten-free blend designed for baking. Just check the blend contains xanthan gum or a similar binder for best results.
Final Thoughts
There’s something irresistibly comforting about a classic Lemon Pound Cake with Lemon Glaze Recipe that feels like a warm, sunny hug from the inside out. It’s simple, delightful, and so versatile for any occasion. I encourage you to give this recipe a try and watch how it becomes a beloved staple in your baking repertoire – lemon lovers, rejoice!
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Lemon Pound Cake with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
Description
This Lemon Pound Cake is a moist and flavorful treat with the perfect balance of tangy lemon zest and juice, rich butter, and a sweet lemon glaze. Ideal for a delightful afternoon snack or dessert, this recipe yields a classic loaf with a tender crumb and refreshing citrus aroma.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan if preferred) to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later use.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation.
- Add lemon and sour cream: Mix in the lemon zest, lemon juice, and sour cream until all ingredients are well combined and the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet batter, stirring gently just until combined to avoid overmixing.
- Transfer to pan: Pour the prepared batter into the greased and floured loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- Prepare glaze: While the cake is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and thick.
- Glaze and serve: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Slice into 10-12 pieces and enjoy your bright, luscious lemon pound cake!
Notes
- For best results, ensure the butter and eggs are at room temperature before starting.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute sour cream with Greek yogurt for a slightly different texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be thickened or thinned by adjusting the amount of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
