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Lemon Pound Cake Recipe – Moist & Buttery with Zesty Lemon Glaze

Lemon Pound Cake Recipe

Michael
This Lemon Pound Cake Recipe combines fresh lemon zest, buttery richness, and a sweet glaze for a dessert that’s both refreshing and indulgent. Perfect for any occasion, it’s easy to make and even easier to enjoy!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice
  • 2 tablespoons freshly grated lemon zest about 4-5 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup 2 sticks unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

For the Syrup:

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

For the Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

Preheat and Prep:

  • Preheat the oven to 350°F.
  • Grease two 8½ x 4½-inch loaf pans and line them with parchment paper.

Mix Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Combine Wet Ingredients:

  • In a separate bowl, whisk the buttermilk, lemon zest, and lemon juice. Set aside.

Cream Butter and Sugar:

  • Using an electric mixer, beat the softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.

Alternate Dry and Wet Ingredients:

  • On low speed, add the dry ingredients and buttermilk mixture in batches, starting and ending with the flour. Mix until just combined.

Bake:

  • Divide the batter evenly between the prepared pans.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Add Syrup:

  • Let the cakes cool in the pans for 10 minutes, then remove them using the parchment paper.
  • Brush the warm syrup (made by boiling water, sugar, and lemon juice) over the cakes.

Glaze and Serve:

  • Once the cakes are completely cool, drizzle the glaze (made with confectioners’ sugar and lemon juice) over the top.
  • Let the glaze set for 1 hour before slicing and serving.

Notes

Nutrition Information (Per Serving)

  • Calories: 320 kcal
  • Fat: 12g
  • Saturated Fat: 7g
  • Protein: 5g
  • Carbohydrates: 50g
  • Sugar: 35g
  • Fiber: 1g
  • Sodium: 150mg
 
Disclaimer: Nutritional values are approximate and based on automated calculations. Actual numbers may vary depending on the specific ingredients and brands used. For precise information, please check the nutrition labels of your ingredients or refer to your preferred brand’s data.
Keyword Lemon Pound Cake Recipe