/ / / Moist Lemon Pound Cake with Lemon Glaze

Moist Lemon Pound Cake with Lemon Glaze

This lemon pound cake is an incredibly moist and easy cake topped with a crunchy lemon glaze for a knock your socks off tangy dessert recipe bursting with citrus flavor that everyone will love.

Pouring the lemon glaze over the lemon cake

We love all things lemon in this house and this lemon pound cake is seriously amazing! I love that it only uses pantry ingredients I always have on hand so I can whip it up if someone is coming over last minute.

This bread reminds me of the British lemon drizzle cake with it’s moist lemony cake and the crunchy topping. My family loves the crunchy streusel topping on my pumpkin apple bread so I was sure they would love the crunchy lemon sugar on this lemon cake. I was right!

Lemon Pound Cake Ingredient List

  • butter
  • sugar
  • fresh lemons
  • eggs
  • flour
  • baking powder
  • milk
  • salt

Equipment list:

  • large bowl and hand mixer or stand mixer
  • citrus juicer
  • 9.5″ by 5″ loaf pan
  • cooling rack
  • liquid measuring cup
  • small bowl and spoon
Lemon pound cake batter in a loaf pan

How To Make Lemon Pound Cake

  1. First, preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan and line the bottom with parchment.
  2. Then, in a large bowl, beat lemon juice, butter and sugar together until light and fluffy.
  3. Next, add eggs and beat until mixture is blended.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again. Repeat the process with remaining flour and milk. 
  6. Pour the batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
  7. Remove bread from oven and allow to cool for about 15 minutes.
  8. Meanwhile, combine lemon juice and sugar.
  9. After the bread has cooled for 15 minutes but is still warm, pour the glaze over the whole bread.
  10. Finally, let the bread soak up the glaze for 20-25 minutes before turning the bread out and cooling on a wire rack.
Cooked lemon cake still in the loaf pan

Alternate glazing option:

You can glaze the cake on a cooling rack instead but make sure to put a cookie sheet or something under the cake so it can catch any of the glaze that may seep through. It can be very messy!

Other lemon cake variations to try:

Because this cake is so simple to make I wouldn’t hesitate to swap out any citrus fruit for the lemon juice and zest. These are some flavors that are on our list to try next!

  • orange
  • lime
  • grapefruit

Can I freeze the lemon pound cake?

The cooled cake can be frozen glazed for up to 3 months. For best results, wrap the cake in plastic wrap and then store in a foil wrapping or a freezer Ziploc bag.

Before serving, remove the cake from the freezer, remove wrappings, and allow to come to room temperature before serving.

Two slices of lemon pound cake next to the rest of the cake

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Slices of lemon cake

Full of bright citrus flavor and with a tangy crunchy glaze, this lemon pound cake is the perfect accompaniment to tea or for an afternoon snack.

If you enjoy this recipe, I’d love for you to give it 5 stars!

Slices of lemon cake

Moist Lemon Pound Cake with Lemon Glaze

This lemon pound cake is an incredibly moist and easy cake topped with a crunchy lemon glaze for a knock your socks off tangy cake bursting with citrus flavor that everyone will love.
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling time: 40 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 327kcal
Author: Jade Jones

Ingredients

Lemon glaze

Instructions

  • Preheat oven to 350-degrees Grease a 9 by 5 loaf pan and line the bottom with parchment. Set aside.
  • In a large bowl, beat lemon juice, butter and sugar together until light and fluffy with a hand mixer or use a stand mixer.
  • Next, add eggs and beat until mixture is blended.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Add half of the flour mixture to the egg mixture. Beat just until blended. Add milk and beat again.
  • Then, add the remaining flour and beat just until blended. Add the remaining milk and beat until combined.
  • Pour batter into the greased and lined pan and bake for 55-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove cake from the oven and allow to cool for about 15 minutes still in the pan.
  • Meanwhile, combine the lemon juice and sugar.
  • After the cake has cooled but is still warm, pour the glaze over the whole cake.
  • Let the cake soak up the glaze for 20-25 minutes before carefully turning the cake out and cooling on a wire rack.

Notes

Alternate glazing option:
You can glaze the cake on a cooling rack instead but make sure to put a cookie sheet or something under the cake so it can catch any of the glaze that may seep through.  It can be very messy!
Can you freeze this cake?
This cake can be frozen glazed well wrapped for up to 3 months. Before serving, remove cake from the freezer and allow to come to room temperature before serving.
Substitutions:
You can easily substitute other citrus fruits for the lemon in this recipe. Other variations to try: lime, orange, grapefruit.

Nutrition

Calories: 327kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 382mg | Potassium: 137mg | Fiber: 1g | Sugar: 39g | Vitamin A: 320IU | Vitamin C: 5.1mg | Calcium: 56mg | Iron: 1.3mg
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4 Comments

  1. 5 stars
    That glaze is perfect and you are right, super moist pound cake! Love the tart lemon with just the right amount of sweetness. We have a lemon tree so I was looking for ways to use fresh juice. Thank you for this recipe!

  2. 5 stars
    Oh wow! I love fresh lemon especially in the form of cake like this. This cake looks so moist and each slide is burst with so many flavors.

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