Lemon Pound Cake with Glaze

The first time I made this lemon pound cake, my tiny apartment smelled like a sunny grove for hours. I had zested three lemons while catching up on the phone with my grandmother, and she laughed when I told her my counters were covered in bright yellow specks. That cake disappeared in a single afternoon between my roommates and their friends, and I have been tweaking this recipe ever since to get that perfect balance of tart and sweet.

I once brought this cake to a book club meeting when it was my turn to host, and everyone spent more time hovering around the kitchen than discussing the actual book. Someone asked if I had bought it from a fancy downtown bakery, which might have been the best compliment I have ever received. Now whenever I need a dessert that feels impressive but actually comes together pretty easily, this is the recipe I reach for.

Ingredients

• Unsalted butter: Softened to room temperature so it creams perfectly with the sugar for that light, fluffy texture
• Granulated sugar: Sweetens the cake while helping create that signature tender crumb structure
• Large eggs: Use them at room temperature to help the batter emulsify properly
• Whole milk: Adds moisture and richness to balance the acidic lemon juice
• Fresh lemon juice: The star ingredient that brings bright, tangy flavor to every bite
• Lemon zest: Finely grated peel packs intense citrus oils and fragrance
• All-purpose flour: The structure builder that gives pound cake its dense, satisfying texture
• Baking powder: Provides just enough lift to prevent the cake from being too heavy
• Salt: Enhances all the flavors and balances the sweetness
• Powdered sugar: Creates a smooth, pourable glaze that sets beautifully on top

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and prepare your 9x5-inch loaf pan by greasing and flouring it or lining with parchment paper so nothing sticks.

Cream the butter and sugar:

Beat them together in a large bowl for 3–4 minutes until the mixture looks pale and fluffy, which creates those lovely air pockets for a tender cake.

Add the eggs:

Drop them in one at a time, beating well after each addition so everything incorporates smoothly and the batter stays emulsified.

Mix your liquids:

Whisk together the milk, lemon juice, and lemon zest in a small bowl until combined.

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a separate bowl so they are evenly distributed.

Combine everything:

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk-lemon mixture, starting and ending with flour, and mix only until just combined.

Bake the cake:

Pour the batter into your prepared pan, smooth the top, and bake for 50–55 minutes until a toothpick inserted in the center comes out clean.

Cool completely:

Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool all the way through.

Make the glaze:

Whisk together the powdered sugar and lemon juice until smooth and pourable, then drizzle generously over the cooled cake and let it set before slicing.

Save

My neighbor once texted me at 10 pm asking for this recipe because her family had devoured the slice I had dropped off earlier that afternoon. There is something so satisfying about a cake that feels fancy enough for company but simple enough to whip up on a Tuesday afternoon.

Getting The Most Lemon Flavor

Roll your lemons firmly on the counter before zesting to release more of those aromatic oils from the skin. The zest actually contains more flavor than the juice itself, so do not be shy about grating a little extra if you really love that bright citrus punch.

Storage Secrets

This cake actually tastes better on day two because the flavors have had time to meld and settle into each other. Wrap it tightly in plastic or store it in an airtight container, and it will stay perfectly moist for up to three days at room temperature.

Serving Suggestions

A slice of this cake alongside a cup of hot tea or coffee makes the most simple afternoon snack feel like an occasion. I love serving it with fresh berries when they are in season, or a dollop of lightly sweetened whipped cream when I want to make it extra special.

• Try toasting leftover slices briefly for a warm, slightly crispy edge
• The glaze firms up beautifully, so you can wrap and transport this cake easily
• A few extra berries on the plate make it look restaurant worthy

Save

There is nothing quite like the smell of lemon and butter filling the kitchen to make a house feel like home. I hope this recipe finds its way into your regular rotation and brings as much brightness to your table as it has to mine.

Recipe Q&A

→ How do I know when the pound cake is done baking?

Insert a wooden toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the edges pulling slightly away from the pan.

→ Can I make this lemon pound cake ahead of time?

Absolutely. This cake actually tastes better on day two as the flavors meld. Wrap it tightly and store at room temperature for up to 3 days. You can also freeze the unglazed cake for up to 3 months.

→ Why is my pound cake dense or heavy?

Overmixing the batter creates a tough, dense texture. Mix just until the flour disappears. Also ensure your butter is properly softened to room temperature—not melted or too cold—for proper creaming.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best bright flavor, but bottled will work in a pinch. However, I highly recommend fresh zest—bottled versions lack the aromatic oils that make this cake shine.

→ How do I get the perfect glaze consistency?

Start with 2 tablespoons of lemon juice and whisk thoroughly. If too thick to pour, add more juice one teaspoon at a time until it reaches a smooth, drizzling consistency that coats the back of a spoon.

→ Can I bake this in a different pan?

You can use two 8×4-inch loaf pans, adjusting baking time to 40-45 minutes. For bundt cakes, increase time to 55-60 minutes. Always test for doneness with a toothpick.