Craving a bright and tangy treat? This Glazed Lemon Pound Cake is a perfect lemon dessert recipe that delivers a tender crumb and an irresistible citrus glaze. You’ll love how easy it is to make this delightful cake, perfect for any occasion.
Key Ingredients & Substitutions
- All-Purpose Flour: For gluten-free, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can reduce slightly if you prefer less sweetness.
- Eggs: Essential for structure and richness.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
- Lemons: Fresh lemon juice and zest are crucial for vibrant flavor. Bottled juice isn’t recommended.
- Baking Powder: Ensures your cake rises beautifully.
- Powdered Sugar: For the smooth, sweet glaze.
Ingredients
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- ¼ cup fresh lemon juice
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Servings: 12 slices
- Tools Needed: Loaf pan (9×5 inch), mixing bowls, electric mixer, whisk.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, ensuring all sides are coated well. This prevents sticking and helps your cake release cleanly.
2. Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your pound cake tender. You’ll see the mixture lighten in color.
3. Add Eggs Gradually
Beat in the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This creates an emulsion, contributing to the cake’s rich texture.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these dry ingredients are evenly distributed. This ensures consistent rising throughout your lemon dessert recipe.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix, as this can make your cake tough.
6. Stir in Lemon Flavor
Fold in the fresh lemon zest and lemon juice until just incorporated. This is where your pound cake gets its signature bright, citrusy flavor. The fresh zest adds an aromatic punch.
7. Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so keep an eye on it.
8. Cool and Prepare Glaze
Let the pound cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. While it cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. This creates your easy lemon glaze.
9. Glaze and Serve
Once the cake is completely cool, pour the lemon glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving this delightful lemon dessert recipe.
Variation Ideas
- Orange Zest: Swap lemon zest and juice for orange for a creamsicle flavor.
- Berry Swirl: Gently fold in 1 cup of fresh blueberries or raspberries into the batter before baking.
- Coconut Infusion: Add ½ teaspoon of coconut extract to the batter for a tropical twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the glaze for added texture.
Storage Instructions
Store your Glazed Lemon Pound Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly, for up to 2-3 months. Thaw frozen slices at room temperature before enjoying.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
A: While possible, fresh lemon juice provides a much brighter and more authentic flavor for this lemon dessert recipe.
Q: Why is my pound cake dry?
A: Overmixing the batter or baking for too long can result in a dry cake. Ensure you only mix until ingredients are just combined.
Q: Can I make this in a Bundt pan?
A: Yes, you can. Adjust baking time to 50-60 minutes and ensure the pan is thoroughly greased and floured.
Q: How do I know when the cake is done?
A: A wooden skewer or toothpick inserted into the center of the cake should come out clean, with no wet batter attached.
Q: My glaze is too thin/thick. What should I do?
A: If it’s too thin, add more powdered sugar. If it’s too thick, add a tiny bit more lemon juice, a few drops at a time.
Q: Can I make this ahead of time?
A: Absolutely! This pound cake tastes even better the next day. Store it in an airtight container once cooled and glazed.