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Glazed Lemon Pound Cake

Glazed Lemon Pound Cake


Bake this Glazed Lemon Pound Cake when you need a real crowd-pleaser. Buttery firm cake with a tangy lemon glaze will be the hit of any potluck or dessert table. Great for make ahead too!

Bake this Glazed Lemon Pound Cake when you need a real crowd-pleaser. Buttery firm cake with a tangy lemon glaze will be the hit of any potluck or dessert table. Great for make ahead too!

If there is a pound cake for lemon lovers, this is it! The thick cake batter is infused with lemon juice and lemon peel to give it a lemon perfume, then coated with tart lemon glaze icing. It will keep well for days on the counter or in the refrigerator. This recipe makes 2 loaves of pound cake; making it perfect to eat one now and freeze the second for later.

Reasons you will enjoy this Iced Lemon Pound Cake Recipe:

  • Bake once, enjoy twice – recipe makes 2 poundcakes
  • Simple fool-proof instructions
  • versatile, serve alone or with fruit topping

Looking for more delicious cake recipes like this one?  Check these from my collection:

Glazed Lemon Pound Cake

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Tips for making the best Glazed Lemon Pound Cake:

  • Proper measuring is critical for baking, this cannot be stressed enough!  Precise measurements using proper dry and liquid measuring tools is key to a successful baking.
  • When called for, DO USE ROOM TEMPERATURE ingredients! Cold ingredients do not incorporate together easily, or at all!  This can result in dense cakes and cookies, lumpy frostings and chunks throughout your batter. Also, when at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy, well-crumbed baked good.
  • If using butter, make it the unsalted variety. Unsalted butter gives you, the cook, complete control of the overall flavor of your recipe.
  • Lemons are a key ingredient in this recipe! Use fresh squeezed lemon juice for the best flavor and results. If lemon zest is required in the recipe, be sure to zest the lemon BEFORE squeezing it
  • When it comes to using spices, keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years.

TOOLS TO MAKE THIS RECIPE

Click on the links below to see the items used to make this recipe. Visit my Kitchen Essentials Shop to see all our favorites.

  • Loaf Baking Pans – you can use any loaf pan, but I have used this brand for years and love them!
  • Measuring Cups – Feel like a Pro! Use high quality stainless steel measuring cups with a sturdy handle.
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Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

  • Author: [email protected]
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 2 loaves 1x
  • Category: Dessert
  • Method: oven
  • Cuisine: American

Description

Bake this Glazed Lemon Pound Cake when you need a real crowd-pleaser. Buttery firm cake with a tangy lemon glaze will be the hit of any potluck or dessert table. Great for make ahead too!


Scale

Ingredients

FOR THE POUND CAKE:

  • 3 1/4 cups granulated white sugar
  • 3/4 pound (3 sticks) unsalted butter (softened to room temperature)
  • 6 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup milk (I use 1% milk)
  • 1/4 cup fresh lemon juice
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons lemon zest (from 1 whole lemon)

FOR THE ICING:

  • 3 cups powdered sugar
  • 34 tablespoons fresh lemon juice
  • pinch of salt

Instructions

  1. Preheat your oven to 325 F. Grease and flour two  9 x 4 inch loaf pans.
  2. In a large mixing bowl add the butter and sugar. On medium speed using a paddle attachment or hand mixer, cream the butter and sugar for about 5 minutes until light and fluffy.
  3. Add eggs, one at a time into the mixer set to medium speed. Beat for 45 seconds after each egg.
  4. Add the vanilla to the mixture and beat an additional 30 seconds.
  5. Add the lemon juice and beat an additional 30 seconds.
  6. In a medium bowl, measure out the flour, baking powder, salt and nutmeg.
  7. At low speed, add 1/2 of the dry ingredients to the butter and egg mixture, and beat until just blended. Then add half the milk and with the mixer still on low, beat the milk in until just blended. Scrape the sides of the bowl with a spatula between mixing in the dry ingredients and the milk. Repeat the process with the remaining half of the dry ingredients and the milk.
  8. Pour the batter into the prepared baking pans and fill no more than 2/3 full. Smooth the tops with a spoon or spatula.
  9. Place the pans into a 325 F preheated oven and bake for 85 – 90 minutes or until toothpick inserted in the middle of the loaf comes out clean and the cake is just starting to pull away from the sides.
  10. Remove the loaves from the oven and allow to cool about 15 minutes before inverting and removing the from the pans. Allow to cool before icing.
  11. Make the icing: In a small mixing bowl, add all of the ingredients. Stir rapidly with a fork until all of sugar and lemon juice are combined. Use immediately.


Notes

To avoid sticking, remove the loaves from the pans while still warm. Use a 12 cup bundt pan if baking as a bundt cake. Baking time is still 90 minutes.

Keywords: cake,pound cake,lemon,icing,dessert,snack,glaze,frosting

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.


2 Comments

  1. I am so glad you enjoyed it! Thanks for the comment and rating!😀

  2. Awesome tasting pound cake! However, had quite a bit of extra batter using the loaf pans. Will try using bundt pan next time. 🙂

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