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Homemade Lemon Pound Cake with Lemon Glaze photo

Lemon Pound Cake with Lemon Glaze

This Lemon Pound Cake with Lemon Glaze is a zesty delight! Rich, buttery cake topped with a sweet, tangy glaze that will impress everyone.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon lemon zest freshly grated
  • 1 tablespoon lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1-2 tablespoons milk

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • Loaf pan
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat Your Oven
    Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Step 2: Prepare Your Loaf Pan
    Grease your loaf pan with butter or line it with parchment paper for easy removal later.
  3. Step 3: Cream the Butter and Sugar
    In a large mixing bowl, beat the softened butter and sugar together using your electric mixer on medium speed until the mixture is light and fluffy. This should take about 3 to 5 minutes.
  4. Step 4: Add the Eggs
    Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
  5. Step 5: Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
  6. Step 6: Add Lemon Zest and Juice
    Gently fold in the lemon zest and lemon juice, ensuring they are evenly distributed throughout the batter.
  7. Step 7: Pour into the Pan
    Pour the batter into the prepared loaf pan and level the top with a spatula.
  8. Step 8: Bake
    Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check your cake around the 55-minute mark to prevent overbaking.
  9. Step 9: Cool in the Pan
    Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a cooling rack to cool completely.
  10. Step 10: Make the Lemon Glaze
    In a small bowl, whisk together the powdered sugar, lemon juice, and enough milk to reach your desired consistency. Drizzle the glaze over the cooled cake, allowing it to set before slicing.

Notes

  • For the best flavor, use fresh lemons for zest and juice.
  • If you don't have buttermilk, make a substitute using milk with vinegar or lemon juice.
  • Wrap the cake tightly in plastic wrap for storage; it lasts up to 3 days at room temperature.