Glazed Lemon Pound Cake
Add Preferred SourceThis lemon pound cake is soft, buttery, and packed with bright lemon flavor. It’s topped with a sweet, tangy lemon glaze that melts into every slice. Perfect for breakfast, dessert, or an afternoon treat with a cup of tea!
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I love making this lemon pound cake because it’s one of those recipes that never fails to brighten my day. My kitchen smells incredible while it bakes, and every bite is buttery, soft, and bursting with fresh lemon flavor. The balance of sweetness and citrus is just right—rich but not too heavy. I find myself making it most in spring and summer when I crave something fresh. If you love classic desserts with a bright, zesty kick, this one’s a must-try!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Lemon Pound Cake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love making this lemon pound cake because it’s straightforward and always turns out delicious. Follow these steps for the perfect result.
Prepare the Pan and Oven
Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or grease it well to prevent sticking.
Mix the Sugar and Lemon Zest
In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers. This releases the natural oils from the zest, giving the cake a stronger lemon flavor.
Combine the Wet Ingredients
Stir in the melted butter until fully mixed. Add the vanilla extract and eggs, one at a time, making sure each is well incorporated before adding the next.
Add the Dairy and Lemon Juice
Mix in the sour cream, milk, and fresh lemon juice. The batter may look slightly curdled, but don’t worry—it will come together once you add the dry ingredients.
Fold in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, or the cake could turn out dense instead of tender.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake the Cake
Pour the cake batter into the prepared loaf pan and spread it evenly. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Make the Lemon Glaze
While the cake cools, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. If needed, add a little more milk to reach a pourable consistency.
Glaze and Serve
Once the cake has fully cooled, remove it from the pan and drizzle the glaze over the top,
Recipe Notes and Tips
I always find a few little tricks make this lemon pound cake even better. Here are my top tips:
- Use fresh lemons: Bottled lemon juice won’t give the same bright, fresh flavor. Fresh lemons make all the difference.
- Room temperature ingredients: Let the eggs, sour cream, and milk sit out for about 30 minutes before baking. This helps everything mix smoothly.
- Don’t overmix the batter: Stir just until the flour is incorporated. Overmixing can make the cake dense instead of soft and tender.
- Check for doneness properly: Every oven is different, so start checking around 45 minutes. A toothpick should come out with just a few moist crumbs.
- Let it cool completely before glazing: If the cake is still warm, the glaze will slide right off. Be patient for the best results.
- Adjust the glaze consistency: If the glaze is too thick, add a tiny bit more milk. If it’s too thin, whisk in more powdered sugar until it reaches a pourable consistency.
- Can I use a bundt pan instead of a loaf pan? Yes, but the baking time may be slightly different. A bundt pan may require a few extra minutes, so keep an eye on it and test for doneness with a toothpick.
- Make ahead: This cake actually tastes even better the next day as the flavors settle. Just store it in an airtight container at room temperature or in the fridge.
How to Store Leftover Lemon Loaf Cake
If you plan to eat the cake within a few days, keep it in an airtight container at room temperature. It will stay moist for up to four days. If you want to keep it longer, store it in the fridge for up to a week, but let it come to room temperature before serving for the best texture.
For longer storage, wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. It freezes well for up to three months. When you’re ready to enjoy it, let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
What to Serve With Lemon Pound Cake
Lemon pound cake is delicious on its own, but a few extras can make it even better. A warm cup of tea or coffee brings out the bright citrus flavor, making it the perfect afternoon treat. Fresh berries like strawberries, raspberries, or blueberries add a refreshing contrast to the rich, buttery cake.
If you want something extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. For a fancy touch, a drizzle of raspberry sauce or a dusting of powdered sugar adds both flavor and a beautiful finish.
More Dessert Recipes You Will Love
I love a good homemade dessert, and if you enjoyed this lemon pound cake, here are a few more sweet treats you might like:
- Coffee Cake Recipe
- Chocolate Chip Banana Bread
- Banana Avocado Bread Recipe
- Cinnamon Apple Strudel Slices
- Butternut Squash Dessert Pasta
Ingredients
- 1 cup granulated sugar
- 2 tablespoons zest lemons
- ½ cup unsalted butter melted
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup sour cream
- ¼ cup milk
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk or cream
- 1 tablespoon butter melted
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and prepare a loaf pan by lining it with parchment paper or greasing it well. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing its natural oils and enhancing the lemon flavor.1 cup granulated sugar, 2 tablespoons zest lemons
- Stir in the melted butter until fully incorporated. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition.½ cup unsalted butter, 2 eggs, 1 teaspoon vanilla extract
- Mix in the sour cream, milk, and lemon juice until smooth and well combined.2 tablespoons lemon juice, ¼ cup sour cream, ¼ cup milk
- Gradually add the flour, baking powder, and salt, stirring just until the batter is smooth and no dry streaks remain. Avoid overmixing.1 ⅔ cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder
- Pour the batter into the prepared loaf pan and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out mostly clean.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. If needed, add a little more milk to reach a pourable consistency.1 ½ cups powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk or cream, 1 tablespoon butter, 1 pinch salt, 1 teaspoon vanilla extract
- Once the cake is completely cool, remove it from the pan and drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving. Enjoy!
Video
Notes
- Use fresh lemons: Bottled lemon juice won’t give the same bright, fresh flavor. Fresh lemons make all the difference.
- Room temperature ingredients: Let the eggs, sour cream, and milk sit out for about 30 minutes before baking. This helps everything mix smoothly.
- Don’t overmix the batter: Stir just until the flour is incorporated. Overmixing can make the cake dense instead of soft and tender.
- Check for doneness properly: Every oven is different, so start checking around 45 minutes. A toothpick should come out with just a few moist crumbs.
- Let it cool completely before glazing: If the cake is still warm, the glaze will slide right off. Be patient for the best results.
- Adjust the glaze consistency: If the glaze is too thick, add a tiny bit more milk. If it’s too thin, whisk in more powdered sugar until it reaches a pourable consistency.
- Can I use a bundt pan instead of a loaf pan? Yes, but the baking time may be slightly different. A bundt pan may require a few extra minutes, so keep an eye on it and test for doneness with a toothpick.
- Make ahead: This cake actually tastes even better the next day as the flavors settle. Just store it in an airtight container at room temperature or in the fridge.
Storage Instructions
- Room temperature: If you plan to eat the cake within a few days, keep it in an airtight container at room temperature. It will stay moist for up to four days.
- Fridge: If you want to keep it longer, store it in the fridge for up to a week, but let it come to room temperature before serving for the best texture.
- Freeze: For longer storage, wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. It freezes well for up to three months. When you’re ready to enjoy it, let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
