Lemon Pound Cake with Glaze

My grandmother kept lemons in a bowl on her windowsill, and I always associated their bright yellow cheer with something special being made in the kitchen. This pound cake brings back that same feeling of anticipation, when you know something wonderful is baking but have to wait for the magic to happen.

Last spring I made this cake for a friend who was going through a rough time. She took one bite and said it tasted like sunshine, which might be the best description anyone has ever given something I baked.

Ingredients

• Unsalted butter: Room temperature butter is non negotiable here, it creates the tender crumb that makes pound cake so beloved
• Granulated sugar: Creaming this properly with the butter creates tiny air pockets that help the cake rise beautifully
• Large eggs: Bring these to room temperature too, cold eggs can cause the batter to seize up
• Whole milk and lemon juice: This combination creates a subtle tang throughout the cake while keeping it moist
• Lemon zest: The oils in the zest carry the brightest lemon flavor, so zest those lemons before you juice them
• All purpose flour: Provides the structure, but do not overmix or the cake will become tough
• Baking powder and salt: Just enough lift and balance to let the flavors shine
• Powdered sugar: For the glaze, sift it first to avoid any lumps in your silky smooth topping

Instructions

Prepare your oven and pan:

Preheat to 350°F and thoroughly grease a 9x5 inch loaf pan, getting into all the corners so the cake releases beautifully later

Cream the butter and sugar:

Beat them together for a full 3 to 4 minutes until the mixture looks pale and fluffy, this step is worth every second

Add the eggs:

Drop them in one at a time, letting each one fully incorporate before adding the next, scraping down the bowl as needed

Mix your liquids:

Whisk the milk, lemon juice, and zest together in a small bowl until well combined

Whisk the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt so everything is evenly distributed

Combine everything gently:

Alternate adding the flour mixture and milk mixture in three additions, starting and ending with flour, mixing only until you no longer see dry streaks

Bake to golden perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean

Cool with patience:

Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely

Make the glaze:

Whisk the powdered sugar with just enough lemon juice to reach a pourable consistency, then drizzle it generously over the cooled cake

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My neighbor once said this cake reminds her of the ones her mother used to make for Sunday supper, and I cannot think of a better compliment than that.

Making It Ahead

This cake actually tastes better on day two, once the flavors have had time to meld and settle into each other. Wrap it tightly and it will stay moist for up to three days at room temperature, though in my house it never lasts that long.

Serving Suggestions

A slice of this cake needs nothing more than a cup of hot tea or coffee, but fresh berries and a dollop of whipped cream make it feel like a special occasion dessert. I have also served it for brunch alongside fresh fruit and yogurt to rave reviews.

Getting The Most Lemon Flavor

Roll your lemons firmly on the counter before zesting and juising to release every bit of those aromatic oils. The zest is where all the bright essence lives, so do not skimp on it.

• Grate the zest carefully avoiding the white pith underneath
• Use a microplane if you have one for the finest texture
• Always zest before you juice so you do not lose those precious oils

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There is something deeply comforting about a slice of lemon pound cake, simple and perfect and exactly what you need it to be.

Recipe FAQs

→ How long does lemon pound cake stay fresh?

Wrapped tightly at room temperature, this cake keeps well for up to 3 days. The glaze may soften slightly but remains flavorful.

→ Can I freeze this pound cake?

Yes, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Add the glaze after thawing for best results.

→ Why is my pound cake dense?

Pound cake is naturally dense due to the high butter-to-flour ratio. This texture is intentional and provides a rich, satisfying crumb.

→ How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is finished baking after about 50-55 minutes.

→ Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch. For the zest, fresh lemons are essential as bottled alternatives don't exist.