Lemon Glazed Pound Cake
Bright, zesty flavors take center stage in this irresistible Lemon Glazed Pound Cake, a moist and buttery classic elevated with a tangy lemon twist. Infused with fresh lemon zest and juice, this dessert boasts a tender crumb that perfectly balances richness and citrusy vibrance. Each slice is topped with a silky glaze made from powdered sugar, melted butter, and yet more fresh lemon juice, adding an extra pop of flavor and an elegant finish. With just 20 minutes of prep time and simple pantry staples, this easy-to-make pound cake is perfect for spring gatherings, afternoon tea, or an everyday treat that feels indulgent. Whether you serve it as-is or pair it with a dollop of whipped cream, this lemon pound cake will soon become a favorite in your dessert repertoire! Keywords: lemon glazed pound cake, moist lemon cake, citrus pound cake recipe, easy lemon dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest (from about 2 lemons)
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 1.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
- 1 tablespoon Unsalted butter, melted (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a standard-size loaf pan, then dust it with flour. Shake out any excess flour and set the pan aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it into an even layer. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Allow the pound cake to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, fresh lemon juice, and melted butter in a small bowl until smooth. Adjust the consistency with more powdered sugar or lemon juice if needed.
Once the cake has completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for 10-15 minutes before slicing and serving.
Serve and enjoy your Lemon Glazed Pound Cake!
Nutrition Facts
Calories |
5522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 831.1 g | 302% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 586.5 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 969 mg | 21% | |
*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.
