Lemon Pound Cake with Glaze (Printable)

A dense, buttery cake infused with fresh lemon and topped with a sweet tangy glaze.

# Ingredient List:

→ Cake Base

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature

→ Liquid Ingredients

04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest

→ Dry Ingredients

07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully blended.
04 - In a small bowl, whisk together milk, lemon juice, and lemon zest until combined.
05 - In a separate bowl, sift together flour, baking powder, and salt.
06 - With mixer on low speed, add flour mixture in three additions alternating with milk-lemon mixture, beginning and ending with flour. Mix just until combined—avoid overmixing.
07 - Pour batter into prepared loaf pan, smoothing the top. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in pan for 10 minutes, then invert onto wire rack to cool completely.
09 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled cake and allow glaze to set before slicing.

# Expert Hints:

01 -
  • The texture is incredibly dense and buttery, almost like a fancy tea cake from a bakery
  • Fresh lemon juice and zest give it a bright, authentic citrus flavor that never tastes artificial
  • The tangy glaze takes just two minutes and transforms the whole slice into something special
02 -
  • Overmixing once the flour is added will make your cake tough, so stop as soon as you see no dry streaks
  • Room temperature ingredients blend together much better than cold ones, so plan ahead
  • The cake continues to bake slightly as it cools in the pan, so do not worry if it seems a tiny bit underdone when you pull it out
03 -
  • Use a microplane or fine grater for the zest to avoid the bitter white pith underneath
  • If the glaze seems too thick, add juice one teaspoon at a time until it reaches your desired consistency
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