Glazed Lemon Pound Cake: A Bright and Buttery Classic

There’s something timeless and comforting about a perfectly baked Glazed Lemon Pound Cake. It’s rich, dense, and buttery like any classic pound cake should be—but with a burst of zesty lemon flavor and a sweet-tart glaze that makes each bite unforgettable. Whether served with tea, at brunch, or as a simple dessert, this cake is a crowd-pleaser.

In today’s baking scene, lemon pound cake stands out for its versatility and bold citrus notes. It can be dressed up for special occasions or served in humble slices at a family table. According to Southern Living, lemon pound cake has become a staple across generations because of its balanced sweetness and refreshing flavor. It’s also frequently featured on lists of the best spring and summer desserts thanks to its seasonal brightness and long shelf life.

Why You’ll Love This Lemon Pound Cake

This isn’t just any cake—it’s a showstopper loaf with a crackly golden crust and a glaze that sinks slightly into the surface, delivering a hit of lemon in every bite. Here’s why this recipe is beloved:

Bright citrus flavor from real lemon zest and juice
Dense yet soft crumb that stays moist for days
Simple glaze that adds a sweet-tangy punch
Perfect for slicing and sharing or freezing for later

Ingredients You’ll Need

For the Cake:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tablespoons fresh lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1/2 cup whole milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract (optional but adds depth)

For the Glaze:

1 cup powdered sugar
2 to 3 tablespoons lemon juice, depending on desired consistency
Optional: Extra lemon zest for garnish

‍ Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Cream Butter and Sugar

In a large mixing bowl, use a stand or hand mixer to cream the butter and sugar until light and fluffy—about 3–5 minutes.

3. Add Eggs and Lemon

Add eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.

4. Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt.

5. Combine Wet and Dry

Add the dry ingredients to the wet in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.

6. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Glaze

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Mix together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake while it’s still warm.

Pro Tips for the Best Pound Cake

Use room temperature ingredients to ensure a smooth batter.
Don’t skip the lemon zest—it packs way more flavor than juice alone.
For extra lemon flavor, poke tiny holes in the top of the loaf before glazing to let it soak in.
Double the glaze if you’re a frosting lover—half for soaking, half for drizzling!

Ways to Customize

Lemon pound cake is a fantastic base for experimentation:

Berry Lemon Pound Cake

Fold in 1 cup of fresh or frozen blueberries, raspberries, or chopped strawberries into the batter before baking.

Lemon Chocolate Swirl

Marble in a small amount of melted white chocolate or a white chocolate glaze for an elegant twist.

Herbal Notes

Add 1 teaspoon of chopped fresh thyme or rosemary to the batter for a unique flavor layer.

Double Lemon Glaze

Add lemon zest to the glaze for an extra punch.

Storage & Freezing Tips

This cake stores beautifully and can even be frozen:

To Store:

Keep at room temperature for up to 3 days in an airtight container.
Refrigerate for up to a week, but bring to room temp before serving for best texture.

To Freeze:

Wrap slices or the full loaf in plastic wrap, then foil.
Store in freezer bags for up to 3 months.
Thaw at room temperature and glaze fresh if desired.

Serving Suggestions

Glazed lemon pound cake is lovely on its own, but here are ways to take it up a notch:

Serve with fresh berries and a dollop of whipped cream.
Add a scoop of vanilla ice cream for dessert.
Pair with iced tea or lemon-infused water for a summer brunch.
Turn into trifle layers with lemon curd and cream.

Why It’s Called Pound Cake

The name “pound cake” comes from the original 1700s recipe that used one pound each of butter, sugar, flour, and eggs. While modern recipes scale this down and balance the ingredients better, the name—and rich texture—remains iconic.

Final Thoughts: A Citrus Lover’s Dream

Glazed Lemon Pound Cake is the kind of recipe you’ll make again and again. It’s easy to prepare, incredibly flavorful, and versatile enough for any occasion. Whether you’re gifting it, serving guests, or saving it all for yourself (we won’t judge!), it always leaves a lasting impression.

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