Description
This Glazed Lemon Pound Cake is a moist, dense, and flavorful dessert perfect for lemon lovers. Made with a buttery pound cake base infused with fresh lemon zest and juice, it is topped with a tangy lemon glaze that adds a perfect sweet and citrusy finish. Ideal for afternoon tea or a light dessert, this cake is easy to prepare and bakes to a tender crumb with a bright lemon punch.
Ingredients
Cake
- 1 ½ cups all purpose flour (195g / 6.8oz)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (226g / 8oz / 2 sticks)
- 1 cup white granulated sugar (200g / 7oz)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ tablespoons lemon zest
- ¼ cup lemon juice
- ¼ cup buttermilk, room temperature
Glaze
- 1 ¼ cups powdered sugar (163g / 5.7oz)
- 1 teaspoon lemon zest
- 6-8 teaspoons lemon juice
Instructions
- Preheat and Prepare. Preheat your oven to 350°F (180°C) or 160°C fan-forced. Grease and line a 6-cup capacity loaf tin with baking paper, ensuring the paper extends above the sides for easy removal.
- Mix Dry Ingredients. In a small bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar. In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar until the mixture is light and creamy, about 3-5 minutes.
- Add Eggs. Beat in the eggs one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Flavor Base. Add the vanilla extract and lemon zest to the batter, mixing just until combined to distribute the flavors.
- Add Dry Ingredients and Liquids Alternately. Add half of the flour mixture to the wet ingredients, mixing on low speed just until combined. Follow with the lemon juice and buttermilk, mixing to combine. Then add the remaining flour mixture and mix until just incorporated, taking care not to overmix.
- Transfer Batter and Bake. Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Cool the Cake. After baking, remove the cake from the oven and let it rest for 5 minutes in the tin. Use the overhanging baking paper to carefully lift the cake out of the tin, then place it on a wire rack to cool completely before glazing.
- Prepare the Glaze. In a small bowl, combine the powdered sugar, lemon zest, and half of the lemon juice. Gradually add more lemon juice a teaspoon at a time, mixing until you achieve your desired glaze consistency—smooth but pourable.
- Glaze the Cake. Pour the lemon glaze evenly over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Notes
- Make sure all wet ingredients like eggs and buttermilk are at room temperature for better emulsion and texture.
- Do not overmix the batter once you add the flour to avoid a dense cake.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon lemon juice or vinegar to 1/4 cup milk and letting it sit for 5 minutes.
- The glaze consistency can be adjusted with lemon juice; add more for a thinner glaze or less for a thicker, more opaque coating.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
