Lemon Pound Cake with Glaze

I’ve always had a soft spot for lemon pound cake. There’s something about that tangy, buttery goodness that feels like a warm hug from my kitchen. Growing up, my mom would bake this on lazy Sunday afternoons, and the smell of fresh lemons still takes me back. This recipe for lemon pound cake with glaze is my go-to for brightening any day—it’s simple, classic, and bursting with citrusy charm.

In this article, I’ll walk you through every step to create a moist, flavorful lemon pound cake topped with a glossy, sweet-tart glaze. From the ingredients to pro tips, I’ve got you covered. Whether you’re baking for a family gathering or just craving a cozy treat, this cake will steal the show. Let’s dive in!

Recipe Overview

This lemon pound cake is a timeless dessert that balances rich, buttery texture with bright lemon flavor. The glaze adds a sweet, zesty finish that makes every bite irresistible. It’s perfect for beginners and seasoned bakers alike, requiring simple ingredients and straightforward steps. Below, you’ll find everything you need to make this crowd-pleaser, including prep time, cook time, and serving details.

• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: About 1 hour 20 minutes
• Servings: 10–12 slices
• Difficulty: Easy
• Equipment Needed: 9×5-inch loaf pan, mixing bowls, whisk or electric mixer, zester, cooling rack

Ingredients You’ll Need

For the Lemon Pound Cake

• 1 ½ cups all-purpose flour (spooned and leveled)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tablespoons fresh lemon zest (about 2 lemons)
• ¼ cup fresh lemon juice
• ½ cup sour cream, room temperature
• 1 teaspoon vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)

Note: Use fresh lemons for the best flavor. Bottled juice just doesn’t compare!

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal. Trust me, this makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. Getting these combined evenly now ensures a smooth batter later.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer (or a whisk and some elbow grease) to cream the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. This step adds air to the batter, making your cake tender.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, mixing well after each. Add the lemon zest, lemon juice, and vanilla extract. The batter might look slightly curdled—don’t worry, it’ll come together!

Step 5: Combine Wet and Dry

Add half the dry ingredients to the wet mixture, mixing until just combined. Stir in the sour cream, then add the remaining dry ingredients. Mix gently to avoid overworking the batter, which can make the cake dense.

Step 6: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil after 40 minutes.

Step 7: Cool

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Patience here is key—the glaze sticks better to a cool cake.

Step 8: Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more juice if you want a thinner glaze. Stir in the optional zest for extra flavor. Drizzle the glaze over the cooled cake, letting it drip down the sides.

Helpful Tips for the Perfect Lemon Pound Cake

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Skip the Zest: Lemon zest adds intense flavor without extra liquid, so don’t skimp!
• Check Your Oven: Ovens vary, so start checking for doneness at 50 minutes to avoid overbaking.
• Sift the Powdered Sugar: This prevents lumps in your glaze for a silky finish.
• Double the Glaze: If you love extra zing, make a double batch of glaze and drizzle half over the warm cake, then the rest once cooled.

Variations to Try

• Lemon Blueberry Pound Cake: Fold in 1 cup of fresh blueberries to the batter for a fruity twist.
• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic combo.
• Gluten-Free Option: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Herb-Infused: Mix in 1 teaspoon of finely chopped fresh rosemary or thyme for a subtle, sophisticated flavor.

How to Serve

Slice the cake into thick pieces and serve it with a cup of tea or coffee for a cozy afternoon treat. For a fancier presentation, garnish with fresh lemon slices or edible flowers. It’s perfect for brunches, potlucks, or even as a light dessert after dinner. Want to impress? Pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep it in the fridge for up to 5 days to maintain freshness. Wrap tightly in plastic wrap to prevent drying out.
• Freezer: Freeze unglazed slices, wrapped in plastic wrap and foil, for up to 3 months. Thaw at room temperature and add glaze before serving.

Nutrition Facts (Per Slice, Based on 12 Servings)

• Calories: 280 kcal
• Fat: 12g (7g saturated)
• Carbohydrates: 40g (26g sugar)
• Protein: 4g
• Sodium: 150mg

Note: Nutrition varies based on exact ingredients and portion size.

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled will work in a pinch. Just avoid low-quality brands with additives.

Why did my cake sink in the middle?

Overmixing or opening the oven door too early can cause sinking. Make sure to mix gently and keep the oven closed until near the end.

Can I make this ahead of time?

Absolutely! Bake the cake a day ahead and glaze it just before serving for maximum freshness.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.

Can I use a bundt pan instead?

Yes, but adjust the baking time to 60–70 minutes and check for doneness.

Conclusion

This lemon pound cake with glaze is the perfect mix of buttery richness and zesty brightness, making it a go-to for any occasion. It’s easy to whip up, endlessly customizable, and sure to impress your family or guests. I love how the glaze adds that extra pop of flavor—it’s like sunshine in every bite. So, grab those lemons and give this recipe a try! Share your results in the comments or save it for your next baking adventure.