Glazed Lemon Pound Cake
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Martha Stewart Living, April 2005
302 Ratings
- 5 star values: 58
- 4 star values: 99
- 3 star values: 81
- 2 star values: 49
- 1 star values: 15
Martha Stewart Member
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.
Martha Stewart Member
Rating: 5 stars
10/29/2017 This was one of the best cakes I have ever made!
Martha Stewart Member
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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Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
Rating: Unrated
11/04/2014 I love this cake! A lemon lovers cake for sure
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Martha Stewart Member
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.
Martha Stewart Member
Rating: Unrated
04/21/2014 I didn't like this cake. its too lemony, and came out too sticky.
Martha Stewart Member
Rating: Unrated
02/18/2014 Love this receipe. Very happy with it and it is not too time consuming. Thanks!
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
Rating: Unrated
06/01/2012 Fantastic!!!
Martha Stewart Member
Rating: Unrated
06/01/2012 This recipe is awesome. The crust is perfect ans the lemon taste is really savory.
Martha Stewart Member
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.
Martha Stewart Member
Rating: 5 stars
03/18/2012 Delicious.
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
Rating: Unrated
03/03/2011 Love this! My husband was raving and just about ate the whole thing in half a day.
Martha Stewart Member
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!
Martha Stewart Member
Rating: Unrated
11/14/2010 DELISH! Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.
Martha Stewart Member
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.
Martha Stewart Member
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.
Martha Stewart Member
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!