1. Lemon Pound Cake with Lemon Glaze

Lemon Pound Cake with Lemon Glaze is a delightful dessert that perfectly balances the tangy brightness of fresh lemons with the sweet richness of a buttery pound cake. This classic recipe is a crowd-pleaser, offering a moist, dense crumb infused with lemon zest and juice, topped with a glossy lemon glaze that adds a zesty sweetness in every bite. Whether you’re looking for a refreshing treat to serve at brunch, a picnic, or simply to enjoy with a cup of tea, this Lemon Pound Cake will leave you craving more. Plus, it’s easy to make with simple ingredients, making it a go-to recipe for any occasion.

2. What is Lemon Pound Cake with Lemon Glaze?

Lemon Pound Cake with Lemon Glaze is a traditional cake that merges the moist, dense texture of pound cake with the vibrant flavor of fresh lemons. Originating from the classic pound cake recipe, which calls for a pound of each ingredient (flour, sugar, butter, and eggs), this modern take incorporates a refreshing lemon zest and juice for a delightful tang.

The lemon glaze, drizzled over the top, not only adds a bright, citrusy sweetness but also locks in moisture, giving the cake a tender crumb that practically melts in your mouth.

3. The Ingredients for a Perfect Lemon Pound Cake

Every great Lemon Pound Cake with Lemon Glaze starts with the best ingredients. Here’s a breakdown of what makes this cake so special:

Lemons: Fresh lemons provide both zest and juice for a natural citrus flavor.
Butter: High-quality, unsalted butter is crucial for a rich, tender crumb.
Flour: All-purpose flour works best for this cake, offering the right structure.
Sugar: Granulated sugar adds sweetness and helps achieve the signature pound cake texture.
Eggs: Eggs bind the ingredients and add richness to the cake.
Milk: A splash of milk helps to keep the cake moist.
Vanilla Extract: A small number of vanilla balances out the tartness of the lemon.

Why Use Fresh Lemons?

The freshness of lemons is key in this recipe. Lemon zest contains essential oils that infuse the cake with an intense citrus aroma and flavor that you simply can’t replicate with bottled lemon juice or extracts. Using fresh lemons ensures the glaze has the right balance of tartness and sweetness.

The Role of Butter in Lemon Pound Cake

Butter is the backbone of any pound cake. It not only contributes to the cake’s flavor but also gives it its rich, velvety texture. Using unsalted butter allows for better control over the saltiness of the cake, and creaming the butter properly ensures the cake will have an even rise and a soft crumb.

4. The Baking Process: Step-by-Step Guide

Achieving the perfect Lemon Pound Cake with Lemon Glaze may seem like a daunting task, but with the right techniques, it’s a breeze. Follow these steps for a flawless cake every time:

Preparing the Batter

Start by creaming the butter and sugar together until they’re light and fluffy. This process is crucial for incorporating air into the batter, which helps give the cake its rise. Once the butter and sugar are fully combined, add the eggs one at a time, mixing well after each addition.

Achieving the Perfect Bake

A common mistake when baking pound cakes is overmixing the batter. Be sure to mix only until the ingredients are just combined to prevent a tough cake. Bake the cake in a preheated oven at 350°F (175°C) until a toothpick inserted into the center comes out clean. This typically takes about 55-65 minutes.

5. The Importance of the Lemon Glaze

The lemon glaze is what takes this cake to the next level. Not only does it add an extra layer of citrus flavor, but it also gives the cake a beautiful, shiny finish that is sure to impress.

Crafting the Lemon Glaze

The lemon glaze is made with just a few simple ingredients: powdered sugar, fresh lemon juice, and a bit of zest. The key is to achieve the right consistency – not too thick, not too runny. The glaze should pour smoothly but still cling to the cake.

Applying the Glaze for Maximum Flavor

For the best results, apply the lemon glaze while the cake is still slightly warm. This allows the glaze to seep into the cake, enhancing its moisture and flavor. Be sure to pour slowly and evenly to ensure every inch of the cake is covered.

Variations of Lemon Pound Cake

While the classic recipe is a favorite, there are plenty of ways to customize Lemon Pound Cake with Lemon Glaze. For a berry twist, try folding fresh blueberries into the batter before baking. Or, for a healthier version, swap out the all-purpose flour for a gluten-free alternative like almond flour.

6. Nutritional Breakdown of Lemon Pound Cake

Lemon Pound Cake, while a delicious treat, is also rich in calories due to its butter, sugar, and flour base. A typical slice of Lemon Pound Cake (about 1/12th of the cake) contains approximately 300-400 calories. It provides around 15-20 grams of fat, largely from butter, and about 40-50 grams of carbohydrates, mainly from sugar and flour. Protein content is usually around 4-6 grams per serving. The lemon glaze adds some additional sugar but also provides a refreshing citrus flavor without significantly increasing the fat content. While this cake is indulgent, enjoying it in moderation can be part of a balanced diet.

For those looking to reduce calories, healthier substitutions like low-fat butter alternatives or sugar substitutes can be used to make a lighter version of this classic dessert.

7. Common Mistakes to Avoid

1. Overmixing the Batter
Overmixing the cake batter is a common mistake that can lead to a dense, tough texture. Once you’ve added the dry ingredients, mix just until combined. Overworking the batter develops too much gluten, which affects the cake’s lightness.

2. Using Cold Ingredients
For the best results, make sure all your ingredients, especially butter, eggs, and milk, are at room temperature. Cold ingredients can prevent proper emulsification, leading to a less smooth batter and uneven cake texture.

3. Neglecting to Measure Ingredients Correctly
Accurate measurement is key to baking success. Too much flour can make the cake dry, while too little sugar or butter may affect its moisture and flavor. Always use the proper tools like measuring cups or a kitchen scale for precise measurements.

4. Not Preparing the Pan Properly
Ensure your baking pan is well-greased and floured to prevent the cake from sticking. A stuck cake can ruin its presentation and make serving difficult. Lining the pan with parchment paper is also a good option for easy removal.

5. Skipping the Cooling Time
It’s tempting to glaze the cake right out of the oven, but this can cause the glaze to melt and become too runny. Let the cake cool for at least 15 minutes before applying the lemon glaze for a perfect finish.

6. Overbaking the Cake
Overbaking can lead to a dry, crumbly cake. Use a toothpick to test for doneness—if it comes out clean or with a few moist crumbs, your cake is ready. Keep an eye on the cake during the final 10 minutes of baking to avoid overcooking.

By avoiding these common mistakes, you’ll achieve a beautifully moist and flavorful Lemon Pound Cake with a perfect lemon glaze every time!

8. Serving and Storing Lemon Pound Cake

Lemon Pound Cake with Lemon Glaze is best served slightly warm or at room temperature to fully enjoy its moist texture and vibrant lemon flavor. You can serve it on its own or pair it with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra indulgent dessert. It’s also a delightful option for brunch, afternoon tea, or as a sweet treat with coffee.

To store your Lemon Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. If you’d like to keep it for an extended period, you can freeze the cake. Simply wrap it in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 3 months. Thaw at room temperature and drizzle with fresh lemon glaze before serving for the best flavor and texture.

9. Frequently Asked Questions

Can I use lemon extract instead of fresh lemons? Fresh lemons are preferred for their natural flavor, but lemon extract can be used in a pinch.
How do I know when the cake is done? The cake is ready when a toothpick inserted into the center comes out clean.
Can I freeze Lemon Pound Cake? Yes, Lemon Pound Cake freezes well. Be sure to wrap it tightly in plastic wrap and aluminum foil.
Can I make the glaze ahead of time? The glaze is best made fresh, but it can be stored in the fridge for up to two days.
Can I substitute butter with margarine? Butter is recommended for the best flavor and texture, but margarine can be used if necessary.
What can I add to enhance the flavor of the cake? Try adding poppy seeds or a touch of vanilla extract for a unique twist.

10. Conclusion: The Ultimate Lemon Dessert

Lemon Pound Cake with Lemon Glaze is the perfect combination of rich, buttery indulgence and refreshing citrus flavor. This easy-to-make recipe delivers a moist, tender cake infused with the zest and juice of fresh lemons, topped with a sweet, tangy glaze that enhances every bite. Whether you’re serving it for a special occasion or enjoying it with your morning coffee, this lemon pound cake is a versatile and crowd-pleasing dessert. It’s simple ingredients and straightforward preparation make it a go-to treat for lemon lovers everywhere, offering a delightful balance of sweetness and zest.

Lemon Pound Cake

Author: Ariana Bender
Total Time: 1 hour 20 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Pound Cake is a moist, buttery cake infused with fresh lemon zest and juice, topped with a sweet, tangy lemon glaze. It’s perfect for any occasion, offering a delightful citrus twist on the classic pound cake.

Ingredients

Scale

For the Cake:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches).
Cream butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze by whisking powdered sugar and lemon juice until smooth. If desired, add lemon zest for extra flavor.
Drizzle the glaze over the cooled cake, allowing it to soak in before slicing and serving.

Notes

For extra moisture, poke small holes in the cake with a toothpick before drizzling the glaze.
Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 320
Sugar: 32g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg