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Glazed Lemon Pound Cake

This cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.

  • Prep:
  • Total Time:
  • Servings: 4
Glazed Lemon Pound Cake

Photography: Richard Jung

Source: Martha Stewart Living, April 2005


  • 5 tablespoons unsalted butter, softened, plus more for pan
  • 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
  • 1/4 cup milk
  • 2 large eggs


  1. Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

  2. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

  3. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

Reviews (22)

  • Chief181 9 Mar, 2015

    Finally made the "glazed lemon pound cake" last week. It stuck to the bottom on my glass baking dish. Tried again today, using a metal baking dish and it stuck again!! What am I doing wrong? I did use "convection bake" both times.

  • MSLO Moderator 10 Mar, 2015

    To review, recipe calls for a "loaf pan." This means a metal pan; glass baking dishes & metal pans are not interchangeable. All of our recipes are tested in conventional ovens. Check that pan used was 9 x 5 inches. Also, an oven thermometer indicates whether oven is correctly calibrated. If the actual temp is running lower than the set temp, adjust up to compensate. Make sure that you're using unsalted butter - margarine/blends contribute too much liquid (water).

  • Deanngore 4 Nov, 2014

    I love this cake! A lemon lovers cake for sure

  • HeikeM 149 11 Dec, 2014

    I think I could eat it all by myself , but will share. It's delicious

  • JenCanCook 7 Aug, 2014

    Our family loved the lemony glaze. It crystallized a bit on top, so had a slightly crunchy lemony zing. I do think the cake is a touch dense for my preference as pound cakes go. That could possibly be remedied by whipping the butter and sugar together longer, and by whipping the egg whites separately to stiff peaks then folding into the batter. All in all a winner.

  • Ashley Rose 21 Apr, 2014

    I didn't like this cake. its too lemony, and came out too sticky.

  • MorisotB 18 Feb, 2014

    Love this receipe. Very happy with it and it is not too time consuming. Thanks!

  • nazia30 16 Jul, 2013

    I have made this recipe several times and has become a family favourite. This is a must-try recipe that is light and not too sweet.

  • mrpauliepocket 28 Jun, 2013

    My family devoured this before I could even try a proper piece, but the bit that I did have was delicious and the glaze was a perfect complement to the pound cake.

  • Dellam20 1 Jun, 2012


  • Dellam20 1 Jun, 2012

    This recipe is awesome. The crust is perfect ans the lemon taste is really savory.

  • reginaphalange 9 Apr, 2012

    This was so delicious, especially with the glaze. I might try to make this recipe as muffins next time - it has a similar consistency, almost like corn bread/corn muffins.

  • 120schoolhouse 18 Mar, 2012


  • kate33139 7 Jun, 2011

    Delicious, tender pound cake, with lots of lemon flavor.Especially liked the crunch the sugar dusted on the loaf pan gave to the crust.Used skim milk, cake still very rich tasting, and a hand mixer to cream butter and sugar. Will make again (and again)! Thank you,
    this recipe is a keeper.

  • camp_cook 17 Mar, 2011

    if you are looking for a pound cake texture this recipe is not for you. Although it is a decent quick bread/coffee cake recipe, i was disappointed since i was looking for an actual pound cake.

  • DebfromTexas 7 Mar, 2011

    I loved this recipe! I cut down on the fat by using low fat milk and egg substitute. I lliked the crispiness of the edges with the sugar topping. It was soo yummy and will definitely make it again.

  • Brittlentz 3 Mar, 2011

    Love this! My husband was raving and just about ate the whole thing in half a day.

  • Merleyn 10 Dec, 2010

    Quick, easy and delicious! And I especially liked the crunchy edges acheived by adding the sprinkling of sugar to the sides of the pan. Yum!

  • AlexJ 14 Nov, 2010

    Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.

  • mominNJ 28 Mar, 2010

    Loved this cake. Very quick and easy. Followed the recipe and it came out wonderful. Dusting the pan with sugar added a crunchy edge to the cake. Yes the lemon curdled the milk but the end result was fine. I figured it would be the same as adding buttermilk.

  • atrg322 6 Mar, 2010

    Despite my misgivings, I followed the recipe and added together the lemon juice and milk. As expected, it instantly curdled. I'm not sure why the recipe was written this way, but I did not add this to the ingredients. Rather, I alternated adding in the dry mixture, than milk, than lemon juice, which worked well. The recipe otherwise worked very well and tasted superb.

  • shadyjess 26 Feb, 2008

    I enjoyed the taste and making this cake. I have made this cake with and without the lemon zest (I didn't have lemons the 1st time I made the cake...) I have decided that it is really wonderful if you add the lemon tastes very good!

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