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Lemon Glazed Pound Cake

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Lemon Glazed Pound Cake is a rich, buttery cake infused with bright lemon flavor and finished with a tangy-sweet lemon glaze—perfectly moist and delicious for brunch, teatime, or dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or plain yogurt
  • For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in lemon juice, zest, and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined—do not overmix.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
  8. Prepare glaze by whisking together powdered sugar and lemon juice until smooth. Add zest if using.
  9. Drizzle glaze over cooled cake. Let set before slicing and serving.

Notes

  • Use fresh lemon juice and zest for the best flavor.
  • Don’t overmix the batter—this keeps the cake tender.
  • Store at room temperature for 2–3 days or refrigerate for longer freshness.
  • Try adding a layer of lemon curd in the middle for extra zing.

Nutrition

Keywords: lemon pound cake, glazed cake, citrus dessert, moist pound cake, lemon loaf

Find it online: https://yumcove.com/lemon-glazed-pound-cake/