Lemon Pound Cake with Lemon Glaze Recipe

If you’ve been searching for a delightfully zesty treat that brightens any day, you have to try this Lemon Pound Cake with Lemon Glaze Recipe. This classic dessert brings together the perfect balance of rich, buttery cake and tangy, sweet lemon glaze, creating a moist and flavorful experience that’s simply irresistible. Whether you’re baking for a casual afternoon gathering or a special occasion, this recipe is your ticket to fresh lemony bliss that everyone will adore.

Ingredients You’ll Need

These ingredients are simple, yet each one plays a vital role in building the luscious texture and vibrant flavor of our lemon pound cake. From the creamy butter that ensures tenderness to the fresh lemon zest and juice that provide that unmistakable citrus punch, every item is essential for creating this showstopper.

• 1 ½ cups all-purpose flour: The base for our cake, providing structure and crumb.
• 1 teaspoon baking powder: Helps the cake rise and become light instead of dense.
• ¼ teaspoon kosher salt: Balances flavors and enhances the lemon notes.
• 1 cup unsalted butter, softened: Adds richness and moisture to the cake’s tender crumb.
• 1 cup granulated sugar: Sweetens the cake while helping to create a fine, soft texture.
• 3 large eggs (room temperature): Bind ingredients together and contribute to the cake’s lift and richness.
• 3 tablespoons lemon zest: Bursts of vibrant citrus aroma and flavor throughout the batter.
• 3 tablespoons lemon juice: Infuses the cake with fresh tartness that brightens every bite.
• ¼ cup sour cream: Adds tanginess and keeps the cake incredibly moist.
• 1 cup powdered sugar: Used for the delicate lemon glaze that finishes the cake beautifully.
• 2 tablespoons fresh lemon juice: Blends into the glaze offering a sweet-tart crown for the cake.

How to Make Lemon Pound Cake with Lemon Glaze Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This ensures even baking from the start. Grease and flour a 9×5-inch loaf pan, or use a bundt pan if you prefer a more decorative shape. Preparing your pan well prevents sticking and helps the cake release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This step helps evenly distribute the rising agent and salt, setting the foundation for a perfectly textured cake.

Step 3: Cream Butter and Sugar

Using a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This process traps air, contributing to the cake’s tender crumb and delicious lightness.

Step 4: Add Eggs One at a Time

Incorporate the eggs gradually, beating well after each one. This ensures they are fully absorbed and helps maintain the emulsification needed for a smooth batter.

Step 5: Stir in Lemon Zest, Juice, and Sour Cream

Gently mix in the fresh lemon zest and juice along with the sour cream. This combination delivers the signature lemon flavor and keeps the cake incredibly moist and rich.

Step 6: Combine Wet and Dry Ingredients

Add the dry flour mixture gradually to the wet ingredients, stirring just until combined. Overmixing can develop gluten and make the cake tough, so a gentle hand ensures a soft texture.

Step 7: Pour Batter and Bake

Transfer your batter into the prepared pan and smooth the top with a spatula for an even surface. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Patience here rewards you with perfectly baked goodness.

Step 8: Cool and Prepare the Lemon Glaze

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. While cooling, whisk powdered sugar with fresh lemon juice until smooth and thick. This glaze is the sweet, tangy finishing touch that makes this cake unforgettable.

Step 9: Glaze and Serve

Once the cake has cooled completely, drizzle the lemon glaze generously over the top. Slice and enjoy your beautifully balanced Lemon Pound Cake with Lemon Glaze Recipe that shines in every bite.

How to Serve Lemon Pound Cake with Lemon Glaze Recipe

Garnishes

Adding a little extra flair to your presentation goes a long way. Consider sprinkling some extra lemon zest or finely chopped candied lemon peel on top of the glaze for a bright and festive look. Fresh mint leaves also add a lovely pop of color and freshness.

Side Dishes

This lemon pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an adult twist, serve alongside a light, aromatic tea such as Earl Grey or a crisp, chilled glass of sparkling wine.

Creative Ways to Present

Why not turn your cake into petite slices served on dessert plates with a fresh berry compote? Creating small trifles by layering cake cubes with lemon curd and whipped cream in glasses also makes a delightful and visually appealing option.

Make Ahead and Storage

Storing Leftovers

Your leftover lemon pound cake will keep beautifully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This method preserves the moisture and keeps your cake tasting fresh.

Freezing

If you want to save some for later, this cake freezes wonderfully. Wrap it well with plastic wrap and aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 2 months without losing flavor or texture.

Reheating

When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator. For a freshly baked feel, warm individual slices gently in a microwave for 10 to 15 seconds, or in a low oven for a few minutes.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can provide lemon flavor, fresh lemon juice and zest offer a brighter, more natural citrus taste that really makes this Lemon Pound Cake with Lemon Glaze Recipe stand out. Fresh ingredients also contribute moisture and aroma you can’t replicate with extract.

Is sour cream necessary for this pound cake?

Sour cream adds tang and moisture, creating a tender crumb and slight depth of flavor. You can substitute with Greek yogurt if needed, but leaving it out may result in a denser, less moist cake.

Can I make this recipe dairy-free?

To make a dairy-free version, use a non-dairy butter substitute and a dairy-free yogurt or sour cream alternative. Keep in mind the flavor and texture may shift slightly, but it will still be delicious.

Why does the cake need to cool before glazing?

Cooling the cake completely ensures the glaze stays on top without melting into the cake. This keeps the glaze thick and shiny, adding that perfect sweet-tart finish to your Lemon Pound Cake with Lemon Glaze Recipe.

What is the best pan to use for this lemon pound cake?

A 9×5-inch loaf pan is classic and yields a lovely shape. Alternatively, a bundt pan creates an elegant presentation with beautiful contours. Just adjust the baking time slightly if using a different pan.

Final Thoughts

This Lemon Pound Cake with Lemon Glaze Recipe holds a special place in my heart, and I’m thrilled to share it with you. It’s the kind of dessert that lifts spirits and invites smiles with every tender, zesty bite. Don’t hesitate to bake one soon—you’ll be rewarded with a homemade treat that feels both comforting and celebratory.

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