Lemon Pound Cake Recipe With Homemade Lemon Glaze

This lemon pound cake recipe is simple to follow and gives you a soft, moist cake with a fresh lemon flavor. The homemade glaze adds sweetness and makes the cake extra special.

Ingredients:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 2 tablespoons lemon zest

- 1/4 cup fresh lemon juice

For the glaze:

- 1 cup powdered sugar

- 2–3 tablespoons fresh lemon juice

- 1–2 tablespoons heavy cream

Instructions:

1. First, preheat your oven to 350°F (175°C). Next, grease and flour a loaf pan or bundt pan to prevent sticking.

2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This helps create a soft texture.

3. Add the eggs, one at a time, mixing well after each addition. This ensures the batter stays smooth and even.

4. In a separate bowl, mix the flour, baking powder, and salt. Slowly add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture.

5. Stir in the lemon zest and lemon juice until evenly combined. The zest adds fragrance, and the juice gives a refreshing taste.

6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for about 15 minutes. Then, carefully remove it and place it on a wire rack to cool completely.

8. While the cake cools, prepare the glaze by whisking powdered sugar, fresh lemon juice, and heavy cream together until smooth. Add more cream if you prefer a richer texture, or more sugar for thickness.

9. Drizzle the glaze over the cooled cake, letting it drip down the sides for a pretty finish.

Making a lemon pound cake recipe is simple, but with the right tips, you can make it even better. These suggestions will help you create a cake with the perfect flavor and texture.

1. Use Fresh Lemons – Fresh lemon juice and zest give the cake a brighter, fresher flavor compared to bottled juice. It will make your cake taste more natural and refreshing.

2. Room Temperature Ingredients – Using butter, eggs, and milk at room temperature helps the batter mix smoothly. This makes the cake softer and more evenly baked.

3. Do Not Overmix the Batter – Mix the ingredients just until combined. Overmixing can make the cake dense and heavy instead of light and fluffy.

4. Check for Doneness Early – Every oven is different, so start checking your cake about 10 minutes before the baking time ends. This will prevent overbaking, which can dry out the cake.

5. Cool Before Adding Glaze – Let the cake cool completely before adding the glaze. If it is too warm, the glaze will melt and slide off instead of staying on top.

Lemon pound cake is so delicious that it may not last long. But if you do have some leftover slices, you will want to keep them fresh so you can enjoy them later. Luckily, there are several methods you can use to store the leftovers so they can last longer.

To store leftover lemon pound cake at room temperature, place it in an airtight container. It will stay fresh for two or three days. If you prefer to keep it longer, place the container in the refrigerator. This will help the cake last for up to four days while keeping its flavor.

If you want to store the cake for an even longer time, freezing is a good option. Wrap the cake or slices tightly in plastic wrap and place them in a freezer bag. The cake can be frozen for up to two months. When ready to eat, thaw it at room temperature for a few hours until soft and ready to enjoy.