Name: Lemon Pound Cake with Lemon Glaze Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup butter (240g), softened; 2 ½ cups (500g) sugar; 6 eggs, room temperature; 1 tbsp (15 ml) lemon zest; 2 ¾ cups (330g) sifted flour; 1 tsp (5 ml) salt; ¼ tsp (1.25 ml) baking soda; 1 cup (240 ml) sour cream, room temperature; 1 cup (100 g) powdered sugar; 2-4 tbsp (30ml-60ml) heavy cream, adjusted based on desired thickness; 1 ½ tbsp fresh lemon juice; Zest of 1 lemon (for garnish); Homemade whipped cream; Fresh strawberries, raspberries, blueberries, or blackberries

Jump to Recipe

If you are looking for a delightful and citrusy treat that will brighten your day, this Lemon Pound Cake with Lemon Glaze Recipe is just the ticket. Moist, tender, and bursting with fresh lemon flavor, this cake perfectly balances sweetness and zest in every bite. It’s a classic dessert that brings sunshine to your table, whether for a casual afternoon snack or a special occasion. The luscious lemon glaze adds an irresistible shine and a tangy finish that makes this pound cake truly unforgettable.

The image shows a bundt cake with a rich brown outer layer and a light yellow inside, sliced into pieces and placed on a black wire rack. The cake has a white icing drizzle on top, unevenly spread, with tiny bits of yellow zest sprinkled over it. The texture of the cake looks soft and moist inside, with a firm brown crust on the outside. The wire rack sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Lemon Pound Cake with Lemon Glaze Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role—from the creamy butter and sugar that create the perfect crumb, to the fresh lemon zest that infuses the cake with vibrant flavor. These essentials blend together to give you a moist texture and a bright, refreshing finish.

1 cup butter (240g), softened: Provides rich moisture and a tender crumb to the cake.
2 ½ cups (500g) sugar: Sweetens the cake evenly, balancing the lemon’s tang.
6 eggs, room temperature: Adds structure and richness, making the cake light yet sturdy.
1 tbsp (15 ml) lemon zest: Packs a punch of fresh citrus flavor right into the batter.
2 ¾ cups (330g) sifted flour: Forms the cake’s foundation for a soft, yet firm texture.
1 tsp (5 ml) salt: Enhances all the flavors, preventing the cake from tasting flat.
¼ tsp (1.25 ml) baking soda: Helps the cake rise just enough for a tender bite.
1 cup (240 ml) sour cream, room temperature: Adds moisture and slight tang for a luscious finish.
1 cup (100 g) powdered sugar: Creates a smooth, sweet base for the glaze.
2-4 tbsp (30ml-60ml) heavy cream: Adjusts the glaze’s thickness to your liking.
1 ½ tbsp fresh lemon juice: Provides that signature zing to the glaze.
Zest of 1 lemon for garnish: Adds a pretty, fresh finish to the glazed cake.

How to Make Lemon Pound Cake with Lemon Glaze Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (176°C) and spraying a Bundt pan with baking spray. This ensures an even bake and easy release, so your lemon pound cake comes out perfectly shaped and ready for its glaze.

Step 2: Sift Dry Ingredients

Sift together the flour, salt, and baking soda in a bowl. Sifting helps to combine these dry ingredients well and aerates them, which will give your cake a lighter texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until the mixture is very light and fluffy. This step is key to incorporating air for a soft, tender crumb.

Step 4: Add Eggs One at a Time

Add the eggs one by one, making sure each egg is well incorporated before adding the next. Scrape down the sides of the bowl as you go to maintain an even mix. For the best results, use room temperature eggs by placing them in warm water for 5 minutes beforehand.

Step 5: Stir in Lemon Zest

Mix in the lemon zest, infusing the batter with a burst of bright citrus flavor that complements the cake’s sweetness perfectly.

Step 6: Fold in Flour and Sour Cream

Remove your electric mixer and gently fold the sifted flour mixture into the batter in thirds. Alternate by adding spoonfuls of sour cream as you fold. Be careful not to over mix to keep your cake tender and avoid toughness.

Step 7: Bake and Cool

Pour the batter into the prepared Bundt pan and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before gently removing it and placing it on a cooling rack set over a sheet pan.

Step 8: Make the Glaze and Finish

Whisk the powdered sugar with heavy cream until smooth and lump-free, then stir in fresh lemon juice. Spoon the glaze generously over the cooled cake, letting it drip down the sides for a beautiful finish. Garnish with lemon zest and fresh lemon thyme for an elegant touch.

How to Serve Lemon Pound Cake with Lemon Glaze Recipe

A single slice of light yellow cake with a soft, crumbly texture sits on a simple white plate. The cake has a golden-brown crust around the edges and a light drizzle of white icing on the top edge. In front of the slice, there is a silver fork with a white handle holding a small piece of the cake. The plate rests on a white marbled surface with some green leaves blurred in the background. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon zest sprinkled over the glaze adds vibrant color and an extra layer of citrus aroma. Consider adding a few sprigs of lemon thyme or even edible flowers for a charming presentation that feels like springtime on a plate.

Side Dishes

This cake pairs wonderfully with a dollop of homemade whipped cream or a mix of fresh berries such as strawberries, raspberries, blueberries, or blackberries. The natural sweetness and slight tartness of the berries highlight the lemon’s lively flavor perfectly.

Creative Ways to Present

For a festive twist, serve slices of the lemon pound cake alongside a scoop of vanilla ice cream or a drizzle of berry coulis. You could also layer the cake with lemon curd for a stunning dessert parfait that’s sure to impress your friends and family.

Make Ahead and Storage

Storing Leftovers

Keep any leftover lemon pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will stay fresh and delicious for up to three days, perfect for enjoying a slice with your afternoon tea.

Freezing

If you want to save some for later, this cake freezes beautifully. Wrap it well in plastic wrap and then in foil or a freezer-safe container. It will keep its flavor and texture for up to two months.

Reheating

To enjoy your leftovers warm, simply place slices in the microwave for about 15 to 20 seconds or warm gently in an oven set to 300°F (150°C) for 10 minutes. Reheating brings out the buttery softness and brings the lemon glaze back to life.

FAQs

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

While you can substitute lemon extract, fresh lemon zest and juice provide a brighter, fresher flavor that is central to the Lemon Pound Cake with Lemon Glaze Recipe. If you must substitute, use extract sparingly to avoid overpowering the cake.

What type of pan works best for this pound cake?

A Bundt pan is ideal for this recipe because it helps the cake bake evenly and adds a beautiful, classic shape that shows off the glaze perfectly. You can also use a loaf pan, but baking times might vary slightly.

Can I make this cake dairy-free?

You can try replacing butter with a dairy-free margarine and sour cream with a dairy-free yogurt alternative. Keep in mind this might slightly alter the texture and flavor, but it can still be delicious!

Why is sour cream used in this cake?

Sour cream adds moisture and a subtle tang that balances the sweetness and enhances the overall flavor. It also helps keep the cake tender and gives it a lovely crumb.

How thick should the lemon glaze be?

The glaze should be pourable but not too runny. Start with 2 tablespoons of heavy cream and add more as needed to achieve a smooth consistency that will drip over the cake without sliding off too quickly.

Final Thoughts

Making this Lemon Pound Cake with Lemon Glaze Recipe is like adding a little sunshine to your baking routine. Its moist, tender crumb and bright lemon notes make it a real crowd-pleaser, perfect for any occasion. Trust me, once you try this recipe, it will become a favorite to share with family and friends time and time again. So, get your oven ready and let the lemon magic begin!