Easy Yellow Pound Cake with Lemon Glaze
Brighten up your dessert table with this Easy Yellow Pound Cake with Lemon Glaze – a classic treat elevated by a fresh citrus twist! This buttery, moist pound cake features a tender crumb thanks to a rich blend of softened butter, whole milk, and four large eggs, creating a melt-in-your-mouth texture. What sets this recipe apart is the zesty lemon glaze, made with powdered sugar, fresh lemon juice, and fragrant lemon zest, creating the perfect balance of sweetness and tartness. Prepared in just 20 minutes of hands-on time, this crowd-pleasing dessert bakes beautifully in a single loaf pan, making it as simple as it is stunning. Whether you’re hosting a brunch, celebrating a special occasion, or just indulging in a slice with your afternoon tea, this easy yellow pound cake guarantees a burst of sunny flavor in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and lightly dust it with flour. Set it aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Stir in the vanilla extract until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 816.2 g | 297% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 529.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 446 mg | 34% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
