Glazed Lemon Pound Cake

Name: Glazed Lemon Pound Cake
Prep time: 15 min
Total time: 60 min
Ingredients: 5 tablespoons unsalted butter, softened, plus more for pan; 0.75 cup , plus 3 tablespoons sugar, plus more for dusting; 1 cup all-purpose flour; 0.25 teaspoon salt; 0.25 teaspoon baking soda; 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional); 0.25 cup milk; 2 large eggs

3.5

(302)

23 Reviews

By

Martha Stewart Test Kitchen

Updated on February 19, 2021

glazed lemon pound cake — Photo: Richard Jung

Prep Time:

15 mins

Total Time:

1 hr

Servings:

4

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

Ingredients

5 tablespoons unsalted butter, softened, plus more for pan
¾ cup , plus 3 tablespoons sugar, plus more for dusting
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
¼ cup milk
2 large eggs

Directions

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.
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.
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.