Glazed Lemon Pound Cake

This pound cake is light and moist, with a fresh taste of lemon in both the cake and the lemon glaze.  The lemon-sugar zest on top will have you singing of Springtime!


Lemon Pound Cake

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Zest of 1 lemon
  • Juice of 1/2 a lemon

Lemon Glaze

  • 1 cup powdered sugar
  • Juice of 1 lemon

Lemon-Sugar Zest

  • Zest of 1 lemon
  • 1 tablespoon sugar


Preheat oven to 350 degrees.   Grease a loaf pan, and set aside.

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

With a mixer on medium speed, beat the butter until it is light and creamy. Gradually add in the sugar, and beat with the butter until light and fluffy.

Add the eggs, one at a time, beating after each egg.

On low speed, add the flour mixture, alternating with the milk, and beat until blended.  Stir in the lemon zest and juice.

Pour batter into the prepared pan.  Bake at 350 degrees for about 1 hour, or until the center is set.  Cool in the loaf pan for 10 minutes, then place the cake on a cooling rack.

Once the cake is out of the oven, make the glaze and zest.  To make the glaze, whisk together the powdered sugar and lemon juice.  Pour over the top of the bread (the glaze will pour down the sides of the cake as well).

To make the lemon-sugar zest, combine the lemon zest and sugar with a fork. Sprinkle the zest on top of the cake.

Let the cake cool completely before enjoying.

Makes 1 pound cake.

Adapted from Classic Southern Desserts

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