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A golden-yellow Lemon Pound Cake With Tangy Glaze, a slice removed, garnished with lemon zest and fresh lemon slices on a white plate.
Maryam

Luscious Lemon Pound Cake with Tangy Glaze

This classic, dense pound cake is infused with bright lemon zest and fresh lemon juice, resulting in a wonderfully moist and flavorful crumb. It's crowned with an intensely tangy lemon glaze that cuts through the richness, making it an irresistible treat perfect for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Pound Cake
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk room temperature
  • 2 tbsp lemon zest from 2-3 large lemons
  • 1/4 cup fresh lemon juice from 2-3 large lemons
  • 1 tsp vanilla extract
For the Tangy Lemon Glaze
  • 1 1/2 cups powdered sugar sifted
  • 3-4 tbsp fresh lemon juice

Equipment

  • 9x5 inch Loaf Pan
  • Stand Mixer
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Microplane zester
  • Citrus Juicer
  • Wire Rack

Method
 

Prepare the Pound Cake
  1. Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan, or spray with baking spray with flour. Tap out any excess flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled, but will smooth out. Stir in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
  6. Gently fold in the lemon zest and fresh lemon juice using a rubber spatula until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking.
  8. Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely before glazing.
Prepare the Tangy Lemon Glaze
  1. While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice. Start with 3 tablespoons and add more, a teaspoon at a time, until you reach a smooth, pourable consistency. The glaze should be thick enough to coat the back of a spoon but still flow easily.
Assemble and Serve
  1. Once the pound cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a baking sheet (to catch drips). Pour the tangy lemon glaze evenly over the top of the cake, allowing it to drip down the sides. Let the glaze set for at least 15-30 minutes before slicing and serving.

Notes

Storage: Store leftover lemon pound cake, covered tightly, at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze slices of unglazed pound cake for up to 3 months; thaw and glaze just before serving. Ensure all your cold ingredients (butter, eggs, milk) are at room temperature for the best texture and consistency in your pound cake batter.