Lemon Pound Cake with Chambord Glaze
Bright, zesty, and irresistibly decadent, this Lemon Pound Cake with Chambord Glaze is a show-stopping dessert that’s perfect for any occasion. The rich, buttery pound cake gets its vibrant citrus flavor from fresh lemon juice and zest, while a hint of vanilla adds warmth. But the star of the show is the luxurious Chambord glaze, made with the iconic raspberry liqueur for a fruity, tangy finish that beautifully complements the citrusy cake. Baked to golden perfection and drizzled with the glossy glaze, this easy-to-make treat is ideal for brunch, celebrations, or an afternoon indulgence. Ready in just 20 minutes of prep time and serving up to 12 slices, this recipe combines classic flavors with a sophisticated twist. Try this lemon pound cake recipe today for a delightful blend of sweet and tart!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 3 tablespoons Chambord liqueur
- 1 tablespoon lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the lemon juice, lemon zest, and 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.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the Chambord glaze, whisk together the powdered sugar, Chambord liqueur, and 1 tablespoon of lemon juice in a small bowl until smooth.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Let the glaze set for 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 895.6 g | 326% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 608.6 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 548 mg | 42% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1206 mg | 26% | |
*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.
