Lemon Pound Cake with Glaze

Baking is my sanctuary, where I lose myself in the rhythm of mixing and measuring. This lemon pound cake with glaze is my love letter to sunny days and cozy gatherings. I first baked it years ago for a friend’s birthday, nervously watching the oven as the kitchen filled with a citrusy aroma. When we sliced into that moist, golden cake topped with a glossy, tart glaze, it was pure joy—laughter, compliments, and second helpings all around. Now, it’s my go-to for potlucks, holidays, or just a quiet afternoon with coffee. This recipe is beginner-friendly yet impressive, delivering a buttery, zesty cake that steals hearts. The glaze adds a sweet-tangy finish that’s irresistible. Whether you’re a baking pro or just starting, this cake promises smiles and empty plates. Let’s whip up this crowd-pleaser and make your kitchen a citrus haven!

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp lemon zest (about 2 large lemons)
• ¼ cup fresh lemon juice
• ½ cup sour cream, room temperature
• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional, for extra zip)

Step-by-Step Instructions

1. Get Ready: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. This makes popping the cake out a breeze.
2. Whisk Dry Ingredients: In a medium bowl, mix flour, baking powder, baking soda, and salt. Set it aside—this keeps your cake’s texture on point.
3. Cream the Base: In a large bowl, use a hand mixer to beat butter and sugar until fluffy, about 2–3 minutes. This step’s key for a light, tender cake.
4. Add Wet Ingredients: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Don’t panic if it looks curdled—it’ll come together!
5. Mix It Up: Add half the dry ingredients to the butter mix, stir gently, then add sour cream. Finish with the remaining dry ingredients. Mix just until smooth to avoid a tough cake.
6. Bake It: Spread the batter evenly in the loaf pan. Bake for 50–60 minutes, or until a toothpick comes out clean. Cover with foil if the top browns too fast.
7. Cool Down: Let the cake sit in the pan for 10 minutes, then move it to a wire rack to cool completely. Rushing this can lead to crumbs.
8. Whip Up the Glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust with more juice or sugar for your perfect drizzle. Add zest for a bold kick.
9. Glaze and Set: Pour the glaze over the cooled cake, letting it drip down the sides. Wait 15 minutes for it to set, then slice and serve.

Pro Cooking Tips

• Zest Like a Pro: Use a microplane for fine lemon zest—it blends better and boosts flavor.
• Room Temp is Key: Cold ingredients clump up. Let butter, eggs, and sour cream sit out for 30 minutes.
• Test for Doneness: Ovens vary, so check with a toothpick 5 minutes before the timer. No wet batter means it’s ready.
• Glaze Consistency: For a thick glaze, use less juice. For a runny drizzle, add more. Test on a spoon first.

Variations

• Raspberry Lemon Cake: Fold in ¾ cup fresh raspberries for a tart, colorful pop.
• Lemon Lavender: Add 1 tsp dried culinary lavender to the batter for a floral note.
• Coconut Lemon: Mix in ½ cup shredded coconut and swap vanilla extract for coconut extract.
• Mini Cakes: Divide batter into muffin tins for individual lemon pound cakes. Bake for 20–25 minutes.
• Vegan Twist: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and coconut yogurt instead of sour cream.

Storage Suggestions

• Counter: Keep in an airtight container for up to 2 days. The glaze locks in moisture.
• Fridge: Wrap tightly in plastic wrap and store for up to 5 days. Warm to room temp before eating for best flavor.
• Freezer: Wrap unglazed cake in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight and glaze fresh.

How to Serve

Serve thick slices of this lemon pound cake with a dusting of powdered sugar or a side of whipped cream for extra indulgence. Fresh strawberries or blueberries make a vibrant, juicy pairing. It’s a star at brunches, baby showers, or afternoon tea. For a showstopper, stack slices on a cake stand with lemon wedges and mint sprigs as garnish. Pair with iced tea or a latte for a perfect treat.

Pairing Suggestions

• Drinks: A crisp iced tea, chamomile tea, or sparkling lemonade complements the citrusy cake. For adults, try a glass of prosecco or limoncello spritz.
• Sides: Serve with a fruit salad of mango, kiwi, and berries for a refreshing contrast. Vanilla ice cream or lemon sorbet elevates it to dessert heaven.
• Sauces: Drizzle with warm raspberry coulis or a dollop of lemon curd for an extra tangy kick.

Nutrition Facts (Per Slice, Approx. 12 Slices)

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 120mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g

Note: Values are estimates and vary based on ingredients and serving size.

FAQs

Can I use bottled lemon juice?
Fresh is best for bold flavor, but bottled works in a pinch. Avoid concentrates—they can taste artificial.

Why is my cake dense?
Overmixing or too much flour can weigh it down. Spoon flour into your measuring cup and level it off.

Can I make it in a bundt pan?
Yes! Double the recipe for a standard bundt pan and bake for 60–70 minutes. Check with a toothpick.

How do I keep the glaze from soaking in?
Let the cake cool completely before glazing. A warm cake absorbs the glaze too quickly.

Can I skip the glaze?
Sure! Dust with powdered sugar or serve with whipped cream for a simpler finish.

What if I don’t have sour cream?
Plain Greek yogurt or buttermilk works just as well for moisture and tang.

Conclusion

This lemon pound cake with glaze is more than a dessert—it’s a moment of pure happiness. Each buttery, citrus-packed slice brings a burst of flavor that lingers long after the last bite. Whether you’re baking for a festive celebration, a casual brunch, or just because you deserve a treat, this cake delivers every time. Its versatility, from simple slices to dressed-up servings with berries and cream, makes it a recipe you’ll turn to again and again. So channel your inner baker, let the scent of lemons fill your home, and share this zesty masterpiece with those you love. Here’s to sweet moments and empty plates—happy baking!