Lemon Pound Cake with Glaze (Printer-friendly)

Dense butter cake with fresh lemon flavor and tangy glaze topping

# What You Need:

→ Cake Components

01 - 1 cup unsalted butter, softened to room temperature
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Thoroughly grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.
02 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
04 - Whisk together whole milk, fresh lemon juice, and grated lemon zest in a small bowl.
05 - Sift together all-purpose flour, baking powder, and salt in a separate bowl.
06 - With mixer on low speed, add flour mixture in three additions alternating with milk-lemon mixture, beginning and ending with flour. Mix until just combined, avoiding overmixing.
07 - Transfer batter to prepared pan, smoothing top evenly. Bake for 50-55 minutes until toothpick inserted in center emerges clean.
08 - Allow cake to rest in pan for 10 minutes before removing to wire rack for complete cooling.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
10 - Drizzle glaze over completely cooled cake. Let set 15-20 minutes before slicing.

# Cooking Tips:

01 -
  • The combination of butter and fresh lemon creates an incredibly moist crumb that stays tender for days
  • That tangy glaze transforms a simple cake into something that feels like it came from a fancy bakery
02 -
  • Overmixing once the flour is added is the fastest way to ruin a pound cake, so stop as soon as everything is combined
  • The glaze should be thick enough to leave visible trails but thin enough to pour, adjust with more juice or sugar as needed
03 -
  • Room temperature ingredients are the secret to a smooth batter, so take everything out at least an hour before you start baking
  • Let the cake cool completely before glazing or the icing will slide right off instead of setting up beautifully
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