This Perfectly Glazed Lemon Pound Cake is a sunny delight that balances rich, buttery crumb with a zesty lemon kick. Each slice offers a moist, tender texture that melts in your mouth, topped with a glossy, tangy glaze that adds the perfect finish. In just 30 minutes of prep, you’ll create a dessert that feels both indulgent and refreshing, ideal for any occasion.
Baking for 1 hour and 15 minutes fills your kitchen with the irresistible aroma of citrus and vanilla, promising a treat that’s as comforting as it is vibrant. The bright lemon flavor cuts through the cake’s richness, making it a crowd-pleaser that’s equally perfect with coffee or as a sweet afternoon pick-me-up.
Ingredients for Perfectly Glazed Lemon Pound Cake
- Lemon Pound Cake Batter:
- 1½ cups (12oz/340g) butter, room temperature
- 3 cups (1lb 8oz/675g) granulated sugar
- 6 large eggs, room temperature
- 1 cup (8floz/225ml) milk, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Lemon Syrup:
- 6 tablespoons granulated sugar
- 4 tablespoons lemon juice (freshly squeezed)
- Lemon Glaze:
- 1 cup (4oz/115g) powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Generously butter and flour a large, 12-cup bundt pan to prevent sticking.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream together the butter and sugar on medium-high speed for 5 minutes, until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Mix in wet ingredients: On low speed, add the milk, lemon zest, and lemon juice. Mix until just combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing on low speed until fully incorporated. Avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan. Tap the pan firmly on the counter to remove air bubbles. Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Make the lemon syrup: While the cake bakes, combine the sugar and lemon juice in a small saucepan. Stir over low heat until the sugar dissolves. Set aside.
- Glaze the cake: Once baked, leave the cake in the pan and poke holes all over the top with a wooden skewer. Rewarm the syrup if needed and brush 1/3 of it over the cake.
- Cool and invert: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack. Poke holes all over the top and sides of the warm cake and brush with the remaining syrup. Let cool completely.
- Prepare the glaze: In a measuring cup with a pour spout, whisk together the powdered sugar and lemon juice until smooth. Slowly drizzle the glaze over the cooled cake. Let it set before serving.
- Store: Keep the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Storage and Reheating Tips for Maximum Freshness
To keep your lemon pound cake tasting its best, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.
When ready to enjoy, thaw it overnight in the fridge or at room temperature for a few hours. If you’d like to warm it up, pop a slice in the microwave for 10-15 seconds for a cozy, just-baked feel.
Creative Serving Suggestions
Elevate your lemon pound cake by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For a fresh twist, garnish with lemon slices, edible flowers, or a sprinkle of powdered sugar. Pair it with a cup of tea or coffee for a perfect afternoon treat, or serve it as a stunning dessert at your next gathering.
Recipe Variations to Mix It Up
Want to experiment? Try swapping the lemon zest and juice for orange or lime for a citrusy twist. For a nutty flavor, fold in 1 cup of chopped almonds or pecans into the batter. If you’re feeling adventurous, add a teaspoon of poppy seeds for a fun texture. These simple tweaks can give your pound cake a whole new personality!
Equipment Guidance for Baking Success
Using the right tools makes all the difference. A 12-cup bundt pan is essential for this recipe, and don’t forget to butter and flour it generously to prevent sticking.
An electric mixer ensures your butter and sugar cream perfectly, while a wooden skewer is ideal for testing doneness and poking holes for the syrup. A wire rack is also key for cooling the cake evenly and preventing sogginess.
Common Questions Answered
Wondering if you can use bottled lemon juice? Fresh is best for flavor, but bottled works in a pinch. Can you skip the syrup? While it adds moisture and tang, you can omit it for a simpler cake. What if you don’t have a bundt pan? A 9×13-inch baking dish works, though the baking time may vary. These tips ensure your baking experience is stress-free and delicious!
Perfectly Glazed Lemon Pound Cake
Ingredients
Lemon Pound Cake Batter
- 1½ cups butter (room temperature)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 cup milk (room temperature)
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Syrup
- 6 tablespoons granulated sugar
- 4 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 325°F (165°C) and generously butter and flour a large, 12-cup bundt pan.
- With an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy.
- Add the eggs, one at a time, then scrape down the sides and add the milk, lemon zest, and juice. Mix on low until fully combined.
- In a medium mixing bowl, whisk the flour, baking soda, and salt, then gradually add the flour mixture to the butter mixture until fully incorporated, and take care not to overmix.
- Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles, and bake for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking make the lemon syrup: combine the lemon and sugar in a small saucepan and stir until the sugar dissolves.
- When the cake is done, leave it in the pan and poke holes all over the hot cake with a wooden skewer.
- Rewarm the syrup if necessary and brush the surface of the cake with 1/3 of the syrup.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
- Just after inverting the cake, poke holes all over the top and sides of the warm cake and then brush with the remaining syrup. Let cool completely.
- Once cool, make the glaze: in a measuring cup with a pour spout, combine the powdered sugar and lemon juice until smooth. Slowly drizzle over the cake. Let set before serving.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
