New This Month

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 Add a comment

  • moconnor5satx
    2 OCT, 2016
    Absolutely delicious! Had a piece just a short time after inverting and spreading top glaze. Wow! 5 Star rating!
  • GodzWomyn
    4 APR, 2015
    This was tasty, but not a classically dense pound cake, more like a yellow cake. I was expecting the denseness of a pound cake and what I got was the texture of an almost too dry yellow cake. This could possibly be due to that I made this at a location where I didn't have my stand mixer or even beaters and so I had to cream the butter and sugar by hand. Perhaps I should of done it longer.
  • 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.
  • Deanngore
    4 NOV, 2014
    I love this cake! A lemon lovers cake for sure
  • 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.
  • MS10654663
    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.
  • MS11150451
    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