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–+ servings
Cake on a white plate with a slice cut.

Glazed Lemon Pound Cake

Rosemary Molloy
Lemon Pound Cake topped with lemon glaze is a great dessert or snack cake that's so easy to make. A moist cake bursting with lemon flavor.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 servings
Calories 302 kcal

Ingredients
 
 

  • 1½ cup all purpose flour
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • zest of 1 lemon
  • ½ cup butter (soft)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla
  • ½ cup sour milk* (room temperature)

*to ½ cup measurement add ½ tablespoon of vinegar or lemon juice and top with milk. Let sit 15-20 minutes stir to combine.

LEMON GLAZE

  • 1 cup powdered/icing sugar (sifted)
  • 1 tablespoon lemon juice
  • 1-2 tablespoons cream (or milk)

Instructions
 

  • Pre-heat oven to 325F (165C). Grease and flour a 8 inch loaf pan.
  • In a large bowl whisk together the flour, baking soda, salt and lemon zest.
  • In the mixing bowl cream the butter and sugar until light and fluffy (approximately 3 minutes), add an egg one at a time beating between each, beat in the vanilla. Alternately add the flour mixture and the sour milk. Beat well.
  • Pour into the greased loaf pan. Bake for approximately 50-60 minutes or until toothpick comes out clean. Let cool 10-15 minutes in the pan then move to a wire rack to cool completely. Drizzle or spread with lemon glaze. Enjoy!

FOR THE GLAZE

  • In a medium bowl mix together the powdered sugar, lemon juice and cream or milk until smooth and at desired thickness. If too thin add more powdered sugar if too thin more cream or milk.

Notes

If you glaze the pound cake then it should be refrigerated. Wrap well or place in an airtight container. It will keep for up to 5-7 days in the fridge.
If it is unglazed then it can be stored at room temperature wrapped well in plastic and stored in an airtight container. It will keep for 2-3 days at room temperature.
To freeze the cake, allow it to completely cool at room temperature. Wrap it tightly in plastic wrap (a few layers are best) and freeze it. You can also slice the cake first into individual slices and wrap them for freezing. When you want to serve it, let it thaw at room temperature and then add the lemon glaze for serving. It will keep for up to 3 months in the freezer.

Nutrition

Calories: 302kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 40mgSodium: 158mgPotassium: 61mgFiber: 1gSugar: 33gVitamin A: 502IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword glazed pound cake, lemon pound cake, pound cake
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