Lemon Pound Cake with Glaze (Printable)

Dense butter cake with fresh lemon flavor and tangy glaze topping, perfect for tea time or dessert.

# What You'll Need:

→ Cake Components

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Beat butter and sugar in large bowl until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition.
04 - Whisk together milk, lemon juice, and lemon zest in small bowl.
05 - Whisk flour, baking powder, and salt in separate bowl.
06 - With mixer on low speed, add flour mixture in three additions alternating with milk mixture, beginning and ending with flour. Mix until just combined.
07 - Transfer batter to prepared pan and smooth surface. Bake for 50-55 minutes until toothpick inserted in center comes out clean.
08 - Let cake rest in pan for 10 minutes, then remove to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled cake and allow to set before serving.

# Expert Suggestions:

01 -
  • The texture is incredibly dense and buttery, like something from an old fashioned bakery
  • Fresh lemon juice and zest give it triple the citrus punch of typical lemon cakes
  • That tangy glaze seeps into the warm cake creating pockets of sweet lemon perfection
02 -
  • Room temperature ingredients are nonnegotiable here or your batter will curdle and seize up
  • Overmixing once flour is added will make your cake tough and rubbery instead of tender
  • The toothpick test is crucial because this cake is dense and needs every minute in the oven
03 -
  • Use a microplane grater for the finest zest without any bitter white pith
  • Let the glaze sit for 5 minutes after whisking to check the consistency before pouring
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