A real crowd-pleaser, this Glazed Lemon Pound Cake is 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 – this recipe makes enough batter for 2 pound cake loaves.
- Simple and fool-proof instructions
- Versatile – can be served plain or with fruit topping
Looking for more delicious cake recipes like this one? Check these from my collection:
- Perfect Pound Cake – tastes like shortbread cookies
- Classic Carrot Cake Recipe – pineapple,coconut,raisins – oh my!
- Banana Bread Cream Cheese Bundt Cake – surprise cheesecake filling
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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.
Egg Sizes and Substitutions
Since this pound cake recipe was first posted, there have been questions about different sized eggs being substituted. Here are the basic weight of each common chicken egg size so you can see how to substitute recipe eggs based on the weight of the eggs. For this recipe, substitute up to the next whole egg, it’s not necessary to divide the egg.
EXAMPLE – a recipe calls for 6 extra-large eggs, or about 13.5 ounces of eggs. (6 x 2.25 ounces = 13.5). So to substitute large eggs for the extra-large ones, you would need 7 eggs, which would be about 14.00 ounces. (7 x 2.00 ounces = 14 ounces).
- Jumbo – 2.5 ounces per egg on average
- Extra Large – 2.25 ounces per egg on average
- Large – 2.0 ounces per egg on average
- Medium – 1.75 ounces per egg on average
- Small – 1.5 ounces per egg on average
💡Just FYI – Eggs are classed by the USDA based on the minimum weight per dozen eggs, not on an individual egg’s size.
Tools to Make Lemon Pound Cake
- 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.
Glazed Lemon Pound Cake
FOR THE POUND CAKE:
- 3 1/4 cups granulated sugar
- 3/4 pound unsalted butter 3 sticks (softened to room temperature)
- 6 large eggs at room temperature
- 2 tsp pure vanilla extract
- 3/4 cup milk 1% milk
- 1/4 cup lemon juice fresh
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/2 tsp lemon zest from 1 whole lemon
FOR THE ICING:
- 3 cups powdered sugar
- 3 tablespoons lemon juice fresh
- pinch salt
- Preheat your oven to 325 F. Grease and flour two 9 x 4 inch loaf pans.
- 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.
- Add eggs, one at a time into the mixer set to medium speed. Beat for 45 seconds after each egg.
- Add the vanilla to the mixture and beat an additional 30 seconds.
- Add the lemon juice and beat an additional 30 seconds.
- In a medium bowl, measure out the flour, baking powder, salt and nutmeg.
- 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.
- Pour the batter into the prepared baking pans and fill no more than 2/3 full. Smooth the tops with a spoon or spatula.
- 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.
- 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.
- 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.
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