Lemon Pound Cake with Glaze is a bright, refreshing, and irresistibly moist dessert that brings together the warmth of traditional pound cake and the zesty magic of fresh lemons. With a velvety crumb, buttery richness, and a sweet-tart glaze that melts beautifully into every slice, this timeless treat is pure citrus bliss. Whether served with tea, as a brunch dessert, or as a sweet finish to dinner, this cake never fails to impress.
The aroma while baking is irresistible—fresh lemon zest and vanilla fill the kitchen, making it nearly impossible to wait until it cools. This treat not only satisfies cravings but awakens the senses with every luscious bite.
Why I Love This Recipe
I love this recipe because it’s simple yet elegant—made with everyday baking ingredients but tastes like something from a premium bakery. The texture is rich and dense (like a proper pound cake should be) while the glaze brings a refreshing burst of tangy sweetness. It’s one of those desserts that feels comforting yet sophisticated, perfect for both casual gatherings and special occasions.
Why It’s a Must-Try Dish
This lemon pound cake is a must-try:
- Perfectly balanced flavor — not too sweet, not too tart.
- Moist and tender crumb — thanks to fresh lemon juice, butter, and sour cream.
- Easy to make yet impressive to serve.
- Versatile — great for breakfast, dessert, or gifting.
One slice and you’ll understand why it deserves a permanent place in your recipe collection.
Recipe Details
| Category | Details |
|---|---|
| Preparation Time | 15–20 minutes |
| Cooking Time | 55–70 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 10–12 slices |
| Calories | Approx. 380 calories per serving |
| Course | Dessert |
| Cuisine | American |
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional for extra flavor)
Step-by-Step Directions
Step 1 — Prepare the Batter
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing between each.
- Stir in lemon zest, lemon juice, and vanilla.
- Add dry ingredients in two additions, alternating with sour cream. Mix gently until combined—do not overmix.
Step 2 — Bake
- Pour batter into prepared loaf pan.
- Bake for 55–70 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then transfer to a cooling rack.
Step 3 — Make and Add the Glaze
- Whisk powdered sugar and lemon juice until smooth.
- Pour glaze over cooled cake, allowing it to drip down the sides.
How to Serve
Serve slices:
- At room temperature with tea or coffee
- With berries and whipped cream for an elevated presentation
- Slightly warmed with vanilla ice cream
Recipe Tips
- Use fresh lemons — bottled juice won’t give the same bright flavor.
- Don’t overmix the batter—it keeps the texture soft.
- If the top browns too quickly, cover loosely with foil while baking.
- For an extra lemon kick, poke holes on top and pour glaze while warm.
Variations
| Variation | How to Do It |
|---|---|
| Lemon Blueberry | Add 1 cup fresh or frozen blueberries (coat with flour first). |
| Glazed Lemon Poppyseed | Mix in 2 tablespoons poppy seeds. |
| Lemon Almond | Replace ½ teaspoon vanilla with almond extract. |
| Double Lemon Icing | Add extra zest and replace some powdered sugar with lemon curd. |
Freezing & Storage
- Room Temperature: Store covered up to 3–4 days.
- Refrigerator: Keeps fresh for up to 6 days.
- Freezing: Wrap tightly in plastic + foil and freeze up to 3 months. Thaw overnight in refrigerator before serving.
Special Equipment Needed
- Hand mixer or stand mixer
- Loaf pan (9×5)
- Cooling rack
- Zester or Microplane
- Whisk
Conclusion
This Lemon Pound Cake with Glaze is everything a great dessert should be: bright, buttery, simple, and unforgettable. Its zesty elegance and melt-in-your-mouth texture make it a recipe you’ll want to bake again and again. Whether for a special celebration, afternoon treat, or homemade gift, this cake brings sunshine to every occasion.
Lemon Pound Cake with Glaze
Description
Lemon Pound Cake with Glaze is a bright, refreshing, and irresistibly moist dessert that brings together the warmth of traditional pound cake and the zesty magic of fresh lemons. With a velvety crumb, buttery richness, and a sweet-tart glaze that melts beautifully into every slice, this timeless treat is pure citrus bliss.
Ingredients
For the Cake:
For the Lemon Glaze:
Instructions
-
Step 1 — Prepare the Batter : Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment. In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing between each. Stir in lemon zest, lemon juice, and vanilla. Add dry ingredients in two additions, alternating with sour cream. Mix gently until combined—do not overmix.
-
Step 2 — Bake : Pour batter into prepared loaf pan. Bake for 55–70 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a cooling rack.
-
Step 3 — Make and Add the Glaze : Whisk powdered sugar and lemon juice until smooth. Pour glaze over cooled cake, allowing it to drip down the sides.
