Name: Lemon Pound Cake with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup whole milk; Zest of 2 lemons; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 ½ cups powdered sugar; 2–3 tablespoons fresh lemon juice; 1 teaspoon lemon zest (optional)

Jump to Recipe· 3.8 from 82 reviews

If you’re a lemon lover searching for the perfect balance of bright citrus flavor and buttery richness, this Lemon Pound Cake with Lemon Glaze Recipe will quickly become your new favorite indulgence. With its tender crumb and zesty glaze, this classic pound cake shines with fresh lemon zest and juice that bring a sunny freshness to every bite. It’s both a comforting treat and a showstopper dessert that’s surprisingly simple to make, offering a delightful way to brighten up any gathering or quiet afternoon tea.

Ingredients You’ll Need

A clear glass bowl filled with creamy, soft, and fluffy white mixture that has a smooth, whipped texture, with some peaks and swirls showing where a utensil has stirred through it. The bowl sits on a white marbled surface, and some of the mixture is spread lightly on the edges inside the bowl. photo taken with an iphone --ar 4:5 --v 7

This Lemon Pound Cake with Lemon Glaze Recipe uses straightforward, pantry-friendly ingredients that come together to create a cake bursting with rich flavor and a delicate texture. Each component plays a crucial role, from the velvety butter and sugar combo to the refreshing lemon elements that brighten the whole dessert.

Unsalted butter (2 sticks): Softened for easy creaming with sugar, it adds a rich and tender crumb.
Granulated sugar (2 cups): Sweetens the cake while helping create a light and fluffy texture when creamed with butter.
Large eggs (4): Provide structure and moisture, binding everything together perfectly.
All-purpose flour (3 cups): The foundation of the cake’s structure, carefully measured to keep it tender and dense.
Baking powder (1 teaspoon): Gives the cake a gentle lift without overpowering its classic density.
Salt (½ teaspoon): Enhances the other flavors and balances sweetness.
Whole milk (1 cup): Adds creaminess and moisture to keep the cake luscious.
Lemon zest (zest of 2 lemons): Delivers fragrant citrus oils that infuse the cake with fresh brightness.
Fresh lemon juice (¼ cup): Pours vivid tartness into both the cake and the glaze for a refreshing punch.
Vanilla extract (1 teaspoon): Rounds out the lemon notes with a warm, sweet undertone.
Powdered sugar (1 ½ cups): Smooth and fine, it’s the base for the luscious lemon glaze topping.
Extra fresh lemon juice (2–3 tablespoons): Used to thin and flavor the glaze perfectly.
Optional lemon zest (1 teaspoon): For an extra pop of citrus flair in the glaze.

How to Make Lemon Pound Cake with Lemon Glaze Recipe

Step 1: Prep the Oven & Pan

Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot when your batter is ready. Grease a 9×5-inch loaf pan generously to prevent sticking, and consider lining it with parchment paper for easy removal and clean edges.

Step 2: Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light, fluffy, and almost pale. This creaming step traps air in the batter, which is essential for a tender, moist crumb.

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition to incorporate fully. This gradual mixing prevents the batter from curdling and keeps the texture smooth.

Step 4: Combine Dry & Wet Ingredients

In one bowl, whisk the flour, baking powder, and salt to distribute the leavening evenly. In a separate bowl, mix the milk, lemon zest, lemon juice, and vanilla extract to infuse your liquid with citrus aroma.

Step 5: Mix the Batter

Alternately add the dry ingredients and the lemon-milk mixture to the creamed butter and sugar, starting and ending with the dry mix. Gently fold everything together until just combined—overmixing can make the cake tough, so less is more here.

Step 6: Bake

Pour the luscious batter into your prepared loaf pan and bake for 55 to 65 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Step 7: Make the Glaze

While the cake cools, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle the lemon glaze generously over the cooled cake and let it set for at least 15 minutes to form a shiny, tangy topping that adds a perfect finishing touch.

How to Serve Lemon Pound Cake with Lemon Glaze Recipe

A loaf cake with a smooth, golden brown crust sits on a silver cooling rack placed on a white marbled surface. The cake is sliced into three pieces on the right side, showing a soft, light yellow crumb inside. Thick white icing is being poured slowly from a spoon held above the cake, dripping down the top and sides, forming puddles on the rack below. In the blurred background, there are small white bowls containing lemon zest and dark berries, along with a white cloth that has red accents. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Lemon Pound Cake with Lemon Glaze Recipe even more eye-catching and flavorful, try garnishing with thin lemon slices, fresh mint leaves, or a sprinkle of additional lemon zest on top. These add a burst of color and reinforce that bright citrus theme.

Side Dishes

This cake pairs wonderfully with light sides like fresh berries, whipped cream, or a scoop of vanilla ice cream, which complement the tart glaze and richness of the pound cake without overpowering it.

Creative Ways to Present

For a special occasion, slice the cake into mini bundts or loaf bites, then drizzle the glaze and add edible flowers for a stunning presentation. You could also serve it alongside a warm cup of tea or lemonade to enhance the citrus experience.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store the Lemon Pound Cake with Lemon Glaze Recipe in an airtight container at room temperature for up to 3 days. Keeping it covered ensures the cake stays moist and the glaze maintains its lovely shine.

Freezing

You can freeze this pound cake either glazed or unglazed. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and freshness.

Reheating

Reheat slices gently in a microwave for about 15 seconds or warm in a low oven (300°F / 150°C) for 5–7 minutes. This brings back that freshly baked warmth and intensifies the lemon aroma wonderfully.

FAQs

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

While lemon extract can add flavor, using fresh lemon juice and zest in the Lemon Pound Cake with Lemon Glaze Recipe provides a vibrant, natural brightness that’s hard to replicate. Fresh ingredients give the best texture and aroma.

What if I don’t have whole milk?

Whole milk contributes to the moistness of the cake, but you can substitute it with 2% milk or even buttermilk. Just be aware that buttermilk may add a slight tang and alter the cake’s texture subtly.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs clinging, your Lemon Pound Cake with Lemon Glaze Recipe is perfectly baked and ready to cool.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to maintain structure and texture.

How long does the lemon glaze stay fresh on the cake?

The lemon glaze sets after about 15 minutes and can stay fresh for 2 to 3 days when the cake is stored properly in an airtight container. It may soften over time but remains delicious.

Final Thoughts

This Lemon Pound Cake with Lemon Glaze Recipe has such a warm, sunny charm that it’s impossible not to fall in love. Whether for a special celebration or a simple cozy afternoon, baking this cake is worth every minute. Trust me, once you taste that tender crumb combined with tangy, sweet lemon glaze, you’ll be reaching for the recipe again and again to share with friends and family.