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To end the month of August, I wanted to share another lemon recipe that we really love. Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal.
(Post modified on 2/23/23.)
The tart lemony glaze wraps the cake in a bow (you might say) and is overall a quite delightful taste sensation!
Pound cake batters are thick and heavy, made from lots of butter, sugar, and eggs.
It is said that when pound cakes were first invented, they had a pound each of flour, sugar, butter, and eggs. In short, very large and heavy cakes!Â
They also bake for a long time in the oven, so since we’re still experiencing the hot days of summer, it’s best to bake this cake early before temperatures climb too high outside. The cakes also keep very well, so you can enjoy this one for several days to share with company.
More Pound Cake Recipes
- Lemon-Thyme Pound Cake
- Vanilla Pound Cake
- Cranberry Pound Cake with Almonds
- Blueberry Lemon Pound Cake
Ingredients for Glazed Lemon Pound Cake
(See the full recipe at the bottom of this post.)
- butter (at room temperature)
- granulated sugar
- lemon zest
- large eggs (at room temperature)
- lemon extract
- vanilla extract
- all-purpose flour
- salt
- baking powder
- sour cream
Lemon Glaze
- powdered sugar
- lemon juice
Instructions for Making This Recipe
Preheat oven to 350 degrees. Prepare a 9″x4″ loaf pan with baking spray.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Using a fine-edge grater, zest one lemon. Slice the lemon in half and squeeze out the juice with a citrus juicer.
Mix the Cake Batter
In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
Adding the lemon zest to the sugar at this time helps to bring out the lemony essence in the batter.
Next, add the eggs, one at a time, beating after each addition. Add in the lemon and vanilla extracts. Scrape the bowl as needed.
Always be sure to stop the electric mixer before scraping the bowl for safety purposes. My mom failed to do this one time, and really hurt her hand and fingers. While it’s tempting, please stop the power, before scraping.
In a small bowl, combine the all-purpose flour, salt, and baking powder. Whisk together to incorporate.
Gradually add the flour mixture to the creamed butter, alternating in thirds with the sour cream. Mix together until incorporated.
Spoon the batter into the prepared loaf pan, smoothing the batter to the edges until even. Run a butter knife through the batter once to release any air bubbles.
Bake in preheated oven for 50-60 minutes, until the cake tests done with a toothpick.
To test to see if a cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If it has a little dough on it, bake for another 3-5 minutes and then test again.Â
Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the cake to release any baked on crust from the pan. Carefully turn the cake over to remove the cake from the pan and cool on a wire rack.
Prepare the Lemon Glaze
While the cake is still slightly warm, prepare the glaze.
In a small bowl, combine the powdered sugar and freshly squeezed lemon juice. Whisk together until it pours in a fine stream.
Pour the glaze over the cake top so that it drizzles down the side.
I like to place the cake still on the wire rack over the baking sheet to catch any dribbles from the glaze for easier clean-up.Â
Allow the cake to cool completely. This cake will serve 8-10 people.
Serve with a nice cool glass of lemonade or tea. Or with hot tea, if that is your choice as Lemon Pound Cake is a delightful addition to any tea party!
See more Lemon Recipes Here. View Cake Recipes Here. Browse Tea Party Ideas Here.Â
Glazed Lemon Pound Cake
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1/2 cup butter (at room temperature)
- 1 cup granulated sugar
- 1 tablespoon lemon zest (freshly squeezed)
- 3 large eggs (at room temperature)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup sour cream
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
- Preheat oven to 350 degrees. Prepare a 9"x4" loaf pan with baking spray. Gather your ingredients so that you have everything close at hand.
- Using a fine-edge grater, zest one lemon. Slice the lemon in half and squeeze out the juice with a citrus juicer.
Mix the Cake Batter
- In a large mixing bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
- Next, add the eggs, one at a time, beating after each addition. Add in the lemon and vanilla extracts. Scrape the bowl as needed.
- In a small bowl, combine the all-purpose flour, salt, and baking powder. Whisk together to incorporate.
- Gradually add the flour mixture to the creamed butter, alternating in thirds with the sour cream. Mix together until incorporated.
- Spoon the batter into the prepared loaf pan, smoothing the batter to the edges until even. Run a butter knife through the batter once to release any air pockets.
- Bake in preheated oven for 50-60 minutes, until the cake tests done with a toothpick.
- Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the cake to release any baked on crust from the pan. Carefully turn the cake over to remove the cake from the pan and cool on a wire rack.
Prepare the Lemon Glaze
- While the cake is still slightly warm, prepare the glaze.
- In a small bowl, combine the powdered sugar and freshly squeezed lemon juice. Whisk together until it pours in a fine stream.
- Pour the glaze over the cake top so that it drizzles down the side.
- Allow the cake to cool completely. This cake will serve 8-10 people.
