Zesty Lemon Pound Cake With Lemon Glaze: Easy Recipe!
Bake a moist and buttery zesty lemon pound cake with lemon glaze using basic ingredients and real lemons. A perfect crowd-pleasing dessert!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- ½ cup whole milk
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or line loaf pans with parchment paper for easy release.
- 2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside—it’s the base of your perfect pound cake.
- 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy. This step is key for a tender cake.
- 4
Beat in the eggs, one at a time. Then mix in the lemon juice and zest. Your kitchen will smell amazing by now!
- 5
Then add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, to the butter mixture. Mix just until combined—don’t overmix!
- 6
Well, better pour your batter into prepared pan(s) and smoothen the top. It is now ready for about 50-60 minutes baking or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then transfer to wire rack.
- 7
Combine the powdered sugar, lemon juice, and zest while the cake cools. Adjust the consistency with a splash of water or more sugar as needed.
- 8
Drizzle the glaze generously over the cooled cake. Slice, serve, and enjoy every zesty bite!