Go Back
lemon cake

Lemon Glazed Pound Cake (Moist & Buttery)

This Lemon Glazed Pound Cake is ultra moist, rich, and buttery with a bright fresh lemon flavor. Made with simple pantry ingredients, this easy homemade pound cake is topped with a sweet citrus glaze that melts into every slice. Perfect for brunch, afternoon tea, or a stunning dessert centerpiece.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 11 minutes
Course: Dessert
Cuisine: Américaine
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Pound Cake:
  • 1 cup 226g unsalted butter, softened
  • 1 ¾ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 2 ½ cups 310g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup 120ml whole milk
  • ¼ cup 60ml fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1 ½ cups 180g powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional for extra flavor

Equipment

  • 9-inch Bundt pan or 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Kitchen scale (recommended for accuracy)
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Zester or fine grater
  • Citrus juicer
  • Toothpick (for doneness test)

Method
 

  1. Step 1: Prepare the Pan
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour a 9-inch bundt pan or loaf pan.
  4. Step 2: Cream Butter and Sugar
  5. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–4 minutes). This step is crucial for a soft, moist pound cake.
  6. Step 3: Add Eggs
  7. Add eggs one at a time, mixing well after each addition.
  8. Step 4: Mix Dry Ingredients
  9. In a separate bowl, whisk together flour, baking powder, and salt.
  10. Step 5: Combine Wet Ingredients
  11. In another bowl, mix milk, lemon juice, lemon zest, and vanilla extract.
  12. Step 6: Combine Everything
  13. Add dry ingredients to the butter mixture alternating with the milk mixture. Mix just until combined — do not overmix.
  14. Step 7: Bake
  15. Pour batter into prepared pan and smooth the top.
  16. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
  17. Step 8: Cool
  18. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  19. Make the Lemon Glaze
  20. Whisk powdered sugar and lemon juice together until smooth.
  21. Drizzle over completely cooled cake.
  22. Let glaze set before slicing.

Notes

• Room Temperature Ingredients Matter – Butter, eggs, and milk should be at room temperature for a smooth batter and even baking.
• Do Not Overmix – Overmixing the batter can make the pound cake dense and tough instead of soft and tender.
• Fresh Lemon Juice is Best – Always use freshly squeezed lemon juice for the brightest flavor. Bottled juice may taste slightly bitter.
• Zest Only the Yellow Part – Avoid the white pith when zesting lemons, as it can add bitterness.
• Check Early – Oven temperatures vary. Start checking at 50 minutes to prevent overbaking.
• Glaze Consistency Tip – If glaze is too thick, add 1 teaspoon lemon juice at a time. If too thin, add more powdered sugar.
• Extra Moisture Option – For an ultra-moist lemon pound cake, brush the warm cake with 2 tablespoons of lemon syrup (equal parts sugar and lemon juice heated until dissolved) before glazing.
• Make It Ahead – This cake tastes even better the next day as the lemon flavor deepens.