Lemon Pound Cake with Icing Glaze

Lemon Pound Cake with Icing Glaze is a bright, buttery, and elegant dessert that perfectly balances sweetness with a refreshing citrus tang. It’s a classic cake that has stood the test of time, known for its dense, moist crumb and the vibrant flavor of fresh lemons.

Topped with a silky, zesty lemon glaze, every bite delivers a beautiful burst of sunshine. This cake is perfect for tea parties, brunches, family gatherings, or even as a make-ahead dessert for holidays.

The secret to its success lies in its simplicity — no complicated techniques, just real ingredients like butter, sugar, eggs, and lemons working together in harmony.

Why I Love This Recipe

I absolutely adore this Lemon Pound Cake because it’s simple yet sophisticated, with a flavor that’s both comforting and refreshing. The texture is wonderfully tender — rich from the butter yet lightened by the zest of lemon.

The aroma of fresh lemon zest and butter that fills the kitchen as it bakes is pure happiness. It’s a dessert that feels bright, cheerful, and satisfying — perfect for any season, especially spring and summer.

I also love how versatile it is: you can serve it plain, with berries and whipped cream, or with a luscious lemon glaze that adds a glossy finish and extra burst of flavor.

Why It’s a Must-Try Dish

This is a must-try dessert because:

• It’s simple to make but tastes bakery-quality.
• The flavor of real lemon makes it fresh, vibrant, and irresistible.
• The texture is perfect — dense enough to feel indulgent but still moist and soft.
• It’s a timeless recipe — loved across generations and perfect for any occasion.

If you love lemon-flavored desserts, this pound cake is a must-have in your baking repertoire.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 55–60 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour 50 minutes

Servings

• Makes 10–12 servings

Calories (Per Serving)

• Approx. 360–400 calories per slice

Cuisine

• American / European-Inspired Dessert

Course

• Dessert / Tea Cake / Snack Cake

Ingredients

For the Lemon Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ cup whole milk
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Icing Glaze:

• 1 cup powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional, for extra flavor)

Simple Cooking Directions

1. Preheat oven and prepare loaf or bundt pan.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla and lemon zest.
4. Alternate adding flour mixture and milk-lemon juice mixture.
5. Bake until golden and a toothpick comes out clean.
6. Cool, drizzle with lemon icing glaze, and serve.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan (or bundt pan) with butter or nonstick spray and lightly dust with flour.

Step 2: Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar together using an electric mixer until light and fluffy (about 3–4 minutes).
• This step adds air and ensures a tender crumb.

Step 3: Add Eggs and Flavorings

• Beat in eggs one at a time, mixing well after each addition.
• Add lemon zest and vanilla extract. Mix until combined.

Step 4: Mix Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients

• In a small bowl, mix milk and fresh lemon juice.
• Alternate adding flour mixture and milk mixture to the butter mixture, beginning and ending with flour.
• Mix just until combined (do not overmix).

Step 6: Bake the Cake

• Pour the batter evenly into the prepared pan and smooth the top.
• Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
• If using a bundt pan, baking time may be closer to 50 minutes.

Step 7: Cool the Cake

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
• Let it cool completely before glazing.

Step 8: Prepare the Icing Glaze

• In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
• Add lemon zest if desired for extra flavor.
• If it’s too thick, add a few drops of lemon juice; if too thin, add more sugar.

Step 9: Glaze the Cake

• Drizzle the glaze generously over the cooled cake.
• Let the glaze set for 15 minutes before slicing.

How to Serve

Serve your Lemon Pound Cake with Icing Glaze:

• At room temperature, sliced thickly.
• With a cup of tea, coffee, or lemonade.
• Garnished with fresh berries or mint leaves for an elegant touch.
• As a dessert or brunch centerpiece, dusted with powdered sugar.
• Slightly warm with a scoop of vanilla or lemon ice cream for extra indulgence.

Additional Recipe Tips

• Use fresh lemons — bottled juice lacks the same brightness.
• Ensure butter and eggs are at room temperature for even mixing.
• Don’t overmix once flour is added — it can make the cake dense.
• If you prefer extra lemon flavor, add ½ teaspoon lemon extract.
• For a richer cake, replace milk with buttermilk or sour cream.
• When making glaze, sift powdered sugar first for smooth texture.

Recipe Variations

1. Lemon Blueberry Pound Cake – Add 1 cup of fresh blueberries tossed in flour before baking.
2. Lemon Poppy Seed Pound Cake – Add 2 tablespoons poppy seeds for a delightful crunch.
3. Lemon Cream Cheese Pound Cake – Replace half the butter with cream cheese for a denser, tangy version.
4. Glazed Orange Pound Cake – Substitute orange juice and zest for the lemon for a sweet citrus twist.
5. Vanilla Icing Option – Replace lemon juice in the glaze with milk and a dash of vanilla extract.

Freezing and Storage

• To Store (Room Temperature):
  • Keep covered in an airtight container for up to 3 days.
  • Store in a cool, dry place.
• To Refrigerate:
  • Store up to 5 days (bring to room temperature before serving).
• To Freeze:
  • Wrap cooled, unglazed cake tightly in plastic wrap and foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the fridge, then glaze before serving.

Special Equipment Needed

• Electric mixer (hand or stand mixer)
• Mixing bowls
• 9×5-inch loaf pan or bundt pan
• Zester or grater (for lemon zest)
• Whisk and spatula
• Wire cooling rack
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I make this cake ahead of time?
Yes! It actually tastes better the next day as the lemon flavor intensifies.

Q2. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for best flavor, but bottled works in a pinch.

Q3. How do I know when the cake is done?
Insert a toothpick in the center — it should come out clean or with a few moist crumbs.

Q4. Can I double the recipe?
Yes! You can double it and bake in two loaf pans or one large bundt pan.

Q5. How do I prevent my cake from sticking?
Grease and flour the pan thoroughly, or line with parchment paper.

Q6. Can I make it gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend.

Conclusion

Lemon Pound Cake with Icing Glaze is a timeless dessert that perfectly captures the balance of rich buttery comfort and bright citrus freshness. Every bite melts in your mouth with a burst of lemon flavor and a touch of sweetness from the glaze.

Whether you serve it for a family gathering, afternoon tea, or simply as a treat for yourself, this cake brings joy and elegance to any table. It’s simple, classic, and utterly delicious — a recipe worth making again and again.