Lemon Glazed Pound Cake Loaf Size
Brighten up your baking with this Lemon Glazed Pound Cake Loaf, a delightful fusion of rich, buttery pound cake and tangy citrus flavor. This moist and tender loaf is infused with freshly squeezed lemon juice and zesty lemon zest, creating a perfectly balanced dessert that's both sweet and refreshing. Topped with a glossy lemon glaze that cascades down the sides, every slice is a luscious treat bursting with vibrant lemony goodness. Ready in just over an hour, this easy-to-make loaf is ideal for spring gatherings, afternoon tea, or as a zesty pick-me-up any day of the week. Whether enjoyed on its own or paired with a dollop of whipped cream, this citrusy masterpiece is sure to impress. Perfect for lemon lovers, this recipe hits all the right notes of tang, texture, and sweetness!
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Recipe Information
Ingredients
- 200 grams unsalted butter, at room temperature
- 200 grams granulated sugar
- 4 large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters whole milk
- 60 milliliters freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 120 grams powdered sugar (for glaze)
- 2 tablespoons freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
In a large bowl, use a hand or stand mixer to cream the butter and granulated sugar together until the mixture is light and fluffy (about 3-4 minutes).
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the freshly squeezed lemon juice and lemon zest until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the pound cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of freshly squeezed lemon juice in a small bowl until smooth and pourable.
Once the pound cake is fully cooled, drizzle the lemon glaze over the top, letting it run down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 40.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 92 mg | 2% | |
*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.
