Lemon Pound Cake with Lemon Glaze
User Reviews
5
Lemon Pound Cake with Lemon Glaze
Description
This pound cake uses softened butter creamed with sugar and eggs to create a creamy batter. The addition of buttermilk helps keep the texture moist and tender, while the fresh lemon zest and juice impart a bright citrus flavor. The flour is combined with baking powder, baking soda, and salt for leavening and balance. Baking in a greased and floured bundt pan produces an even, golden crust.
Once cooled, the cake is finished with a lemon glaze made from powdered sugar, lemon juice, and milk that adds a delicate layer of sweet and tangy flavor. The glaze soaks slightly into the cake surface, making each bite richer. The texture is dense but soft with a buttery mouthfeel typical of a classic pound cake.
Serve slices plain or with additions such as whipped cream and fresh berries. The cake can be prepared ahead, stored at room temperature, refrigerated, or frozen to maintain freshness. Using room-temperature ingredients, not overmixing, and careful greasing of the pan help achieve a consistent crumb and easy release.
This recipe also adapts well to loaf pans with adjusted baking time. Optional thicker frosting can replace the glaze if desired, offering versatility in presentation and sweetness.
Ingredients
Cake
- 1 cup butter softened
- 2 cups sugar
- 4 egg
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 1 tablespoon lemon freshly grated, zest
- 1 tablespoon lemon juice
Glaze
- 1¼ cups powdered sugar
- 2 teaspoon lemon juice
- 1-2 tablespoons milk
Instructions
- Heat oven to 325°F. Grease and flour a bundt pan; set aside
- In a large bowl, combine sugar and butter at medium speed, scraping the bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- On low speed alternately add the flour mixture and the buttermilk and scrape the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Continue beating until combined.
- Spoon batter into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
- For the glaze, stir powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl. Drizzle over the cooled cake.
Notes
- Use room-temperature ingredients and avoid overmixing to maintain a tender crumb.
- Bake in a bundt or tube pan with proper greasing to prevent sticking.
- Store covered at room temperature for 1-2 days, or freeze wrapped for up to 3 months.
- Glaze with lemon before serving; frosting or whipped cream with berries can be used as alternatives.
- For loaf pans, bake two 9x5-inch pans at 325°F for about 55-65 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 322mg | 13% |
| Potassium | 99mg | 2% |
| Sugar | 46g | 92% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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