Glazed Lemon Pound Cake

909 Ratings
  • 5 226
  • 4 249
  • 3 261
  • 2 131
  • 1 42

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Everyday Food, May 2005

Gallery

Read the full recipe after the video.

Recipe Summary

total:
3 hrs
prep:
30 mins
Yield:
Makes 2 loaves
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Ingredients

Directions

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.

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  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).

  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Cook's Notes

The batter can also be baked in a 12-cup buttered and floured nonstick Bundt pan; the cooking and cooling times are the same.

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Reviews (65)

909 Ratings
  • 5 226
  • 4 249
  • 3 261
  • 2 131
  • 1 42
Martha Stewart Member
06/11/2019
I was so excited to make this but was very disappointed. It was dry and not as flavorful as described.
Martha Stewart Member
04/16/2018
It seems to be delicious!! i'll try it!
Martha Stewart Member
04/11/2018
Came out perfect. Dense, moist, and I found it to be just the right amount of perfect. According to my Millennial son, it was "out of control" (that's a good thing). Will definitely save as a "Favorite" and make again.
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Martha Stewart Member
10/25/2017
Reluctantly I'll have to agree with a few of the comments here regarding it coming out tasting like a "lemon flavored yellow cake". After reviewing the ratio of flour to butter should have told me that. So that's on me more than the recipe. Although, I really wouldn't have called this a pound cake. As for, do I like it? It's lemony, that's a plus plus. But it did came out kind of dry (or drier than I would like). Hence, all in all a 4-star seems appropriate. BTW, next time, I would just add the lemon flavor to Thomas Joseph's recipe for "Best Pound Cake" to get myself a Glazed Lemon Pound Cake. But do thank Sarah for the good and thorough instructions in the video.
Martha Stewart Member
02/12/2017
This cake is so delicious, moist with lots of lemon flavour- especially with the glaze! My sister and I make it pretty often. Make sure to store it in an airtight container as it can dry out otherwise; I store it room temperature. We usually halve the recipe since one loaf is plenty!
Martha Stewart Member
07/29/2016
does anyone know how to store this cake? does it need to be refrigerated?
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Martha Stewart Member
01/24/2016
Seriously turned out so much better than I could have imagined. One item I did alter was instead of grated zest, I used a peeler and then hand minced the lemon. The cake was moist, full of flavor, and a million times better than Starbucks' lemon pound! I will definitely use this recipe again. One of the best desserts I have ever baked. Yum!
Martha Stewart Member
03/24/2015
I've made this cake several times now and it has always come out perfectly- not too sweet just creamy lemon deliciousness. I actually crave this one and I'm not usually a cake lover. Even my husband likes it because it's not over the top sweet.
Martha Stewart Member
03/24/2015
I've made this cake several times now and it has always come out perfectly- not too sweet just creamy lemon deliciousness. I actually crave this one and I'm not usually a cake lover. Even my husband likes it because it's not over the top sweet.
Martha Stewart Member
08/04/2014
I baked this recipe today. It was creamy and delicious. I will add a little lemon extract next time to boost the flavor even more. The glaze was excellent.
Martha Stewart Member
07/24/2014
I followed the directions carefully. It was dry and the lemon taste was almost non-existent. I will try different recipes next time.
Martha Stewart Member
06/30/2014
Moist and delicious... definitely a keeper! I baked them in 4 mini loaf pans for about 40-45 minutes.
Martha Stewart Member
06/20/2014
Excellent. Very moist, plenty of lemon flavor.
Martha Stewart Member
01/17/2014
Just made this cake yesterday and it was delicious. It was light and fluffy with a very nice texture, with the perfect amount of lemon flavor for me. Also it was a huge hit with my mom who is the best baker I know, will definitely make this again.
Martha Stewart Member
04/27/2013
I baked this for the first time today, and it won't be the last time! I used a bundt pan and it was absolutely perfect. For the people who didn't think it had enough lemon taste, try using small lemons...their juice packs more of a punch. The cake is moist and fluffy. Just plain delicious!
Martha Stewart Member
03/15/2013
This made a good cake. It had enough lemon taste and was moist. However, I cake fell slightly and by placing on the rack of the oven the bottom of the cake got a little over done. I will try this one again but I do have better lemon cake recipes.
Martha Stewart Member
02/14/2013
I just baked this today, and it came out perfect. I used a bundt pan, and it looks so beautiful. I agree with the others, I would add a bit more lemon. Thank you for this great recipe
Martha Stewart Member
07/25/2012
HELP! I tried this recipe yesterday but the center didn´t expanded and the texture was not right, can anyone tell me what I did wrong?
Martha Stewart Member
03/17/2012
Very good and fluffy and moist cake! It's tradition to bring cakes at my work for your birthday so I brought 2 of these and there were only crumbles left on the plate not 30 minutes later. Got only compliments on it, that it is very nice and fresh, and especially the glaze. Have to admit that I had a hard time keeping myself from licking off the glaze from the cake before people got a piece =P
Martha Stewart Member
10/18/2011
This is a wonderful recipe. I adapted and used orange instead + lessen the sugar by 2 tsp. The cake was moist, light and flavourful. This is the first time that I felt an 'explosion' of flavour after every bite especially the after taste. The orange flavour came out well and I think the buttermilk added a creaminess in the texture when eating. Lovely, lovely cake even without the icing! Try it!
Martha Stewart Member
04/12/2010
I made this recipe from her book Fresh Flavor Fast which calls for the juice of 5-6 lemons...1 c rather than the 1/3 listed above. It was very moist and flavorful.
Martha Stewart Member
03/13/2009
Men and women alike love this rich, yet light tasting, dessert bread. Perfection!
Martha Stewart Member
03/12/2009
I added 1/4 teaspoon of lemon extract and it came out perfect!!!
Martha Stewart Member
03/10/2009
Does anyone know if this is the recipe that caused the feud between Ina
Martha Stewart Member
03/03/2009
This was not the best lemon pound cake recipes I have tried. Ina Garten has one that has a much more intense lemon flavor and is probably one of the best I have ever tried. Every time I make it people rave about it.
Martha Stewart Member
03/03/2009
The lemon glaze recipe is found by clicking on the blue "lemon glaze" link!
Martha Stewart Member
09/27/2008
There could be one or several reasons why your cake had cornbread texture, over mixing or the 'baking powder'. First of all I would not make a pound cake using baking powder and baking soda. The soda is a leavening agent in itself, which also helps to even out the buttermilk's acidity, the buttermilk also helps to activate the leavening process. JBG
Martha Stewart Member
09/15/2008
Delicious. Needs a little extra lemon flavor as others have suggested.
Martha Stewart Member
08/24/2008
help! i tried baking this and it turned out the texture of cornbread. what did i do wrong?
Martha Stewart Member
07/20/2008
This poundcake is so tasty! If you're not a serious lemon fan, however, the glaze may be too strong. Overall, I think the recipe would be just great as an accompaniment to a light, summer dinner (or, following a meal of BBQ ribs, which is what I did). :)
Martha Stewart Member
07/19/2008
This is so moist and lemony, you don't even need the glaze, but once you have it with the glaze, you MUST have it! I'm thinking of cutting the cake into bite size squares and cover them with glaze like little chocolate candies. But, the cake is perfect, very lemony, moist and sweet, the glaze is my new favorite thing, and together, it's my new favorite recipe, I'm about to make it again.... Oh, and I had no problem baking it, I always set the timer a few minutes earlier and check..
Martha Stewart Member
07/12/2008
I've made this recipe in a bundt pan many times and it turned out great. You just have to be a little more attentive about the baking time. In my experience, it needed to bake little longer and I had to put a tent foil on it to avoid burning the top. The cake bottom got burned the first time I made it, so now I put the over rack one level up from the lowest (but ovens vary).
Martha Stewart Member
06/12/2008
Delicius, simple and easy.
Martha Stewart Member
05/21/2008
runraggedranch, This could be made in a bundt pan as many of the bundt recipes are a little dense like a pound cake.In fact I have a lemon bundt cake recipe that is very very much like this.
Martha Stewart Member
05/20/2008
Has anyone made this in a bundt pan? I'd like to do that as a party dessert - so it looks a little more festive. Thank you!
Martha Stewart Member
04/28/2008
I made this again in the loaf pans for a baby shower this weekend, and it got RAVE reviews. I'm actually snacking on the second loaf which I brought into the office today. Here's a few other notes. 1) I would zest at least 1 more lemon, as the lemon flavor is very light. 2) double the glaze in order to get the kind of coverage you see in the pic. 3) in a 9 inch pan, you'll want to use the whole recipe, but I don't know the timing, just that it was kinda low.
Martha Stewart Member
04/13/2008
I just made this - very good and not too complicated. I also did mini muffins. 15 minutes seems to be the perfect amount of time. They're adorable little bites
Martha Stewart Member
04/13/2008
OReilly~One stick equals 1/4 pound or 1/2 cup of butter. LVaughn~how long did you bake the minimuffins..I like that idea!!!
Martha Stewart Member
04/13/2008
Can somebody let me know how much a stick of butter weighs please? I really love anything with lemon. Currently in Ireland and would like to try to make it here. Patricia
Martha Stewart Member
04/12/2008
I loved this cake. Made my second batch today, but only made one loaf and made mini muffins with the rest of the batter. Taking them with other mini muffins to a cook out tomorrow. The mini muffins make a wonderful presentation and everyone can take one whenever, without anyone having to cut portions or using more paper plates. Thanks so much for the recipe.
Martha Stewart Member
04/11/2008
I like to add lavender flower buds to the cake. It is also fab if you just substitute orange (zest
Martha Stewart Member
04/10/2008
For ToniPete--I don't know if this one will work at 7k feet but the lemon-ginger bundt cake in the most recent Everyday Food will. I just made it at the same elevation last week and yes I've had every problem imaginable with cakes up here.
Martha Stewart Member
04/10/2008
Whatever you make with the powdered buttermilk doesn't taste as good as if you used real buttermilk!
Martha Stewart Member
04/10/2008
The glaze isn't purple, it's just the reflection from the background that the cake is laying on.
Martha Stewart Member
04/09/2008
So how did you make the glaze purple ?
Martha Stewart Member
04/09/2008
I use the vinegar or lemon juice as well often, but another thing to look for in your local grocery store is DRIED BUTTERMILK. It is in a can right over, usually, the canned milk section and all you do is add the recommended amount of liquid and you have buttermilk and it lasts for a very long time since it is dry. I keep a can of it constantly around my kitchen as the taste of buttermilk is a must here in Texas and makes everything so much better.
Martha Stewart Member
04/09/2008
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup or For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream try those I hear they work or my grandma used to use 1 cup milk plus 1 3/4 tablespoons cream of tartar
Martha Stewart Member
04/09/2008
A general substitute for buttermilk is 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup. For 3/4 cup, I would just approximate 3/4 of a tablespoon of lemon juice or vinegar and then add milk to make 3/4 cup. Another substitute is plain yogurt.
Martha Stewart Member
04/09/2008
I live at a 7000 ft. altitude. This sounds good, however, will it work in high altitude, if not what changes should I make? I haven't had much luck in baking cakes here,.
Martha Stewart Member
04/09/2008
Besan - Try this subsitution for buttermilk: 4 1/2 teaspoons white vinegar, or fresh lemon juice 1 cup milk Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle). Use as needed in recipes that call for buttermilk
Martha Stewart Member
04/09/2008
I made this cake for my family and friends. They all loved it very very much!!!
Martha Stewart Member
04/09/2008
BESAN, The buttermilk substitute I have used successfully for years is: 1tablespoon lemon juice or vinegar plus sweet milk to make 1 cup. So you would only need 2-3 teaspons of lemon juice or vinegar with the milk to make 3/4 cup buttermilk for this lemon pound cake. This substitue works for recipes calling for soured milk also!
Martha Stewart Member
04/09/2008
Hey this all sounds great, but I can't read this tiny writing--are there print options here to make the recipe font larger? Thanks!
Martha Stewart Member
04/09/2008
Besan - you can make your own buttermilk by placing 1 tablespoon of lemon juice in 1 cup of whole milk, and allow it ot sit a few minutes. I use this all the time when a receipe asks for buttermilk.
Martha Stewart Member
04/09/2008
I wanna try this cake, but we dont have buttermilk here in palestine,,, so plz tell me what i can substitute for it? does milk do the job?
Martha Stewart Member
04/08/2008
I made this cake last night and took into the office this morning for a coffee break time treat. I can't tell you how wonderful it turned out. Everyone loved it !! It disappeared in minutes with everyone raving about it. The lemon aroma was wonderful. It was a really light cake. I will make this again and again.
Martha Stewart Member
04/08/2008
Love everything lemon so anxious to try this cake. Wondering how many it could serve if I take it to church for a potluck luncheon?
Martha Stewart Member
04/08/2008
The lemon glaze is listed right under 5 large eggs, you just have to click on it.
Martha Stewart Member
04/08/2008
The lemon pound cake sounds very good. It will go well at a church bake sale, or pot luck for desert. However, I hoped to recipe for the glase would have accompanied the cake recipe. Can it?
Martha Stewart Member
04/08/2008
This is the most AMAZING Recipe. It's the BEST Lemon Pound Cake my family has ever had anywhere. Surprise friends and family with this WONDERFUL recipe. . . you can't go wrong with this one!!
Martha Stewart Member
04/08/2008
Can'rt wait to try this cake...we love anything lemom!
Martha Stewart Member
04/08/2008
I just printed out this recipe..i can not wait to make it, my son and husband and i are sucker's for any lemon sweets, i will write when i make this to let you know how it came out
Martha Stewart Member
04/08/2008
I made this lemon pound cake in a lemon loaf pan I found on Kitchen Krafts and it came out beautifully! The pan has lemon and lemon slice impressions that show nicely on top of the cake. I only had one pan so I put the other half of the batter in a regular pan.
Martha Stewart Member
03/23/2008
I didn't have all the ingredients, so I substituted some and made an experiment. I used plain unsweetened yogurt instead of buttermilk, which we don't get commercially in Mexico. I also used unsalted margarine instead of butter. It turned perfectly moist, with an excellent grain. I also used one 10 1/2" round tube mold instead of two loaf pans. It took about 1 hour 15 minutes to cook at 350 degrees. It was a successful experiment. You can use any of these in an emergency.
Martha Stewart Member
12/31/2007
If you like Lemon this has a lovely fresh lemon flavor that you notice especially from the glaze. I Will happilymake this again.
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