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Glazed Lemon Pound Cake

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Recipe photo courtesy of Richard Jung

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

Source: Martha Stewart Living, April 2005
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
302
  • v.laura67
    25 NOV, 2018
    Didn’t work for me at all. A 1” thick pound cake was a sad presentation. Raw in the middle. I came away from the family dinner totally embarrassed. I will find another lemon pound cake recipe to use. This was not good. I make lots of cakes - I’m no rookie. This recipe is a throw away.
    Reply
  • 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.
    Reply
    • hannahoupe
      10 JUL, 2018
      Didn’t you use confectioners sugar or granulated white sugar?
  • xinewong
    29 OCT, 2017
    This was one of the best cakes I have ever made!
    Reply
  • moconnor5satx
    2 OCT, 2016
    Absolutely delicious! Had a piece just a short time after inverting and spreading top glaze. Wow! 5 Star rating!
    Reply
  • 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.
    Reply
  • 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.
    Reply
    • MSModerator601
      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
    Reply
    • HeikeM 149
      11 DEC, 2014
      I think I could eat it all by myself , but will share. It's delicious
  • Ashley Rose
    21 APR, 2014
    I didn't like this cake. its too lemony, and came out too sticky.
    Reply
  • MS10654663
    18 FEB, 2014
    Love this receipe. Very happy with it and it is not too time consuming. Thanks!
    Reply
  • 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.
    Reply

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