If you’re craving a dessert that’s bursting with bright, zesty flavor and a tender crumb, this Lemon Pound Cake with Lemon Glaze Recipe is going to become your new best friend. Perfectly balanced between rich butteriness and fresh citrus, this cake is moist and dense in all the right ways. The tangy lemon glaze on top adds just the right amount of sweetness, making every bite feel like a sunny celebration. Whether you’re baking for a special occasion or simply want to brighten up your afternoon coffee break, this classic Lemon Pound Cake with Lemon Glaze Recipe will steal the show.
Ingredients You’ll Need
These ingredients might seem basic, but together they work magic to achieve the moist, flavorful, and soft texture this pound cake is known for. Each component plays a crucial role: the butter for richness, the lemon zest and juice for that unmistakable brightness, and the sour cream for moisture and tang.
- 1 ½ cups all-purpose flour: The foundation of the cake, providing structure without weighing it down.
- 1 teaspoon baking powder: This helps the cake rise just enough to keep it tender and light.
- ¼ teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Adds richness and tenderness to every bite.
- 1 cup granulated sugar: Sweetens the cake while contributing to the moist texture.
- 3 large eggs (room temperature): Bind everything together and create a silky crumb.
- 3 tablespoons lemon zest: Delivers intense, fresh lemon flavor in every forkful.
- 3 tablespoons lemon juice: Adds tanginess that balances the richness perfectly.
- ¼ cup sour cream: Keeps the cake moist and adds a subtle tangy note.
- 1 cup powdered sugar: For the glaze that finishes the cake with a sweet, shiny touch.
- 2 tablespoons fresh lemon juice: Mixed into the glaze to give it that signature lemon kick.
How to Make Lemon Pound Cake with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5-inch loaf pan, or if you prefer a more decorative option, use a bundt pan. This step ensures your pound cake won’t stick and will come out of the pan with ease.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Setting these aside ensures that later when you mix wet and dry ingredients, everything blends smoothly without clumps.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened unsalted butter and granulated sugar together. Beat them for about 3 to 4 minutes until the mixture is light and fluffy—this airiness helps create that classic pound cake texture.
Step 4: Add Eggs One at a Time
Beat in the eggs, one at a time. Adding eggs gradually allows the batter to emulsify properly, resulting in a smooth, creamy consistency that binds the cake.
Step 5: Add Lemon Zest, Juice, and Sour Cream
Stir in the fresh lemon zest and lemon juice along with sour cream. These ingredients give your cake that unforgettable lemon punch and keep it incredibly moist.
Step 6: Combine Dry and Wet Ingredients
Slowly mix the dry ingredient mixture into the wet ingredients. Be careful not to overmix—just stir until combined to maintain a tender crumb.
Step 7: Pour and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This rest time helps it set perfectly.
Step 9: Prepare the Lemon Glaze
While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze turns smooth and thick.
Step 10: Add the Finishing Touch
Once your cake is completely cool, drizzle the lemon glaze generously over the top. Let it set for a few minutes before slicing and diving in.
How to Serve Lemon Pound Cake with Lemon Glaze Recipe
Garnishes
For an extra-special presentation, spritz some thin lemon slices or sprinkle a bit of finely chopped fresh mint over the glaze. A few edible flowers or a dusting of powdered sugar add a pretty touch that will impress any guest.
Side Dishes
This cake pairs beautifully with fresh berries or a dollop of whipped cream. A cup of strong black coffee or a chilled glass of sparkling lemonade complements the flavors and creates a refreshing contrast.
Creative Ways to Present
Try serving individual slices with a scoop of lemon sorbet or vanilla ice cream. Or consider layering slices between fresh whipped cream and berries for a deconstructed lemon pound cake parfait—delicious and visually stunning.
Make Ahead and Storage
Storing Leftovers
After cooling and glazing, wrap your lemon pound cake tightly in plastic wrap or keep it in an airtight container. Stored at room temperature, it will stay fresh for up to 3 days, perfect for lingering dessert cravings.
Freezing
If you want to keep it longer, freezing is a great option. Wrap the cake (or individual slices) in plastic wrap, then foil. It will maintain its flavor and texture for up to 2 months. Just thaw overnight in the fridge before serving.
Reheating
To bring back that just-baked warmth, gently reheat slices in the microwave for about 15 seconds or pop them into a preheated oven at 300 degrees Fahrenheit for 5 to 10 minutes. The lemon glaze remains wonderfully bright even when warmed.
FAQs
Can I use a bundt pan for this Lemon Pound Cake with Lemon Glaze Recipe?
Absolutely! A bundt pan will give your pound cake a beautiful ring shape, making it perfect for a more elegant presentation. Just keep an eye on the baking time, as it might need a few extra minutes.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream, you can substitute with plain Greek yogurt or crème fraîche. Both will maintain the moisture and slight tang the cake needs, preserving that perfect balance of flavors.
Is it possible to make this cake dairy-free?
To make a dairy-free version, swap the butter for a plant-based alternative and use dairy-free yogurt instead of sour cream. Make sure your substitutes are softened for better mixing and texture.
How do I make the lemon glaze thicker or thinner?
To thicken the glaze, add more powdered sugar little by little until you reach your desired consistency. For a thinner glaze, add more fresh lemon juice carefully until it’s easy to drizzle but still coats the cake nicely.
Can I add other flavors to this Lemon Pound Cake with Lemon Glaze Recipe?
Definitely! Adding a teaspoon of vanilla extract to the batter or a teaspoon of poppy seeds can enhance the flavors beautifully. You might also try a touch of almond extract for a nutty twist that pairs wonderfully with lemon.
Final Thoughts
There’s something wonderfully comforting and celebratory about making and sharing this Lemon Pound Cake with Lemon Glaze Recipe. It’s the kind of dessert that feels like a big hug on a plate, brightened with sunshine from fresh lemon. I truly hope you give this recipe a try and make it your go-to whenever you want to impress or simply enjoy a slice of pure joy.
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Lemon Pound Cake with Lemon Glaze Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
This classic Lemon Pound Cake features a moist, buttery texture infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for a bright, citrusy dessert that’s easy to make and sure to impress.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time into the butter mixture, beating well after each addition to incorporate air and improve texture.
- Add Lemon and Sour Cream: Stir in the fresh lemon zest, lemon juice, and sour cream until everything is well combined for a tangy and moist batter.
- Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely for the best texture.
- Prepare Lemon Glaze: While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and thick.
- Glaze and Serve: Once completely cooled, drizzle the lemon glaze over the top of the cake. Slice and enjoy your fresh lemon pound cake.
Notes
- Ensure eggs are at room temperature to create a smoother batter and improve rise.
- Do not overmix the batter once you combine dry and wet ingredients to avoid a dense cake.
- If using a bundt pan, increase baking time slightly and check doneness accordingly.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Lemon zest provides the best citrus flavor, use fresh lemons if possible.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
