Glazed Lemon Pound Cake
Bright, zesty, and irresistibly moist, this Glazed Lemon Pound Cake is the ultimate citrusy delight for any occasion. Made with rich unsalted butter, fresh lemon zest, and a tangy lemon glaze, this classic loaf bursts with flavor in every bite. The tender crumb is achieved using a combination of creamed butter, fluffy eggs, and a touch of whole milk, balanced perfectly with a hint of vanilla and the natural tartness of lemon. Topped with a glossy, sweet-tart glaze that drips enticingly down the sides, this pound cake is as visually stunning as it is delicious. Ideal for brunches, afternoon tea, or simply as a treat, this easy-to-make recipe is ready in just over an hour and serves up to 10 people. If you're looking to wow your guests with a homemade dessert or satisfy your own cravings for something citrusy and sweet, this lemon-infused masterpiece is the perfect choice.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 120 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a standard 9x5-inch loaf pan and set it aside.
In a large bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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 milk. Begin and end with the dry ingredients. Mix just until combined.
Fold in the lemon zest and lemon juice, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled pound cake, letting it drip down the sides.
Allow the glaze to set for about 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1262 mg | 420% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 528.0 g | 192% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 326.3 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 880 mg | 19% | |
*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.
