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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (24)

302 Ratings
  • 5 star values: 58
  • 4 star values: 99
  • 3 star values: 81
  • 2 star values: 49
  • 1 star values: 15
Rating: 1 stars
11/25/2018
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.
Rating: 5 stars
10/29/2017
This was one of the best cakes I have ever made!
Rating: 5 stars
10/02/2016
Absolutely delicious! Had a piece just a short time after inverting and spreading top glaze. Wow! 5 Star rating!
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Rating: Unrated
04/04/2015
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.
Rating: Unrated
03/09/2015
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.
Rating: Unrated
11/04/2014
I love this cake! A lemon lovers cake for sure
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Rating: Unrated
08/07/2014
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.
Rating: Unrated
04/21/2014
I didn't like this cake. its too lemony, and came out too sticky.
Rating: Unrated
02/18/2014
Love this receipe. Very happy with it and it is not too time consuming. Thanks!
Rating: Unrated
07/16/2013
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.
Rating: 5 stars
06/28/2013
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.
Rating: Unrated
06/01/2012
Fantastic!!!
Rating: Unrated
06/01/2012
This recipe is awesome. The crust is perfect ans the lemon taste is really savory.
Rating: 5 stars
04/09/2012
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.
Rating: 5 stars
03/18/2012
Delicious.
Rating: 5 stars
06/07/2011
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.
Rating: Unrated
03/17/2011
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.
Rating: Unrated
03/07/2011
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.
Rating: Unrated
03/03/2011
Love this! My husband was raving and just about ate the whole thing in half a day.
Rating: Unrated
12/10/2010
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!
Rating: Unrated
11/14/2010
DELISH! Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.
Rating: Unrated
03/28/2010
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.
Rating: Unrated
03/06/2010
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.
Rating: Unrated
02/26/2008
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 zest...it tastes very good!