Zesty Lemon Pound Cake with Glaze
A moist lemon pound cake with a tangy glaze, perfect for any occasion and simple to make.
Ingredients
For the cake
- 1.5 cups unsalted butter, room temperature provides rich moisture
- 3 cups granulated sugar adds sweetness and texture
- 6 large eggs, room temperature binds ingredients and adds richness
- 1 tablespoon lemon zest from 2-3 lemons adds fragrant citrus flavor
- 0.25 cups fresh lemon juice from 2-3 lemons contributes moisture and tartness
- 1 teaspoon vanilla extract enhances overall flavor
- 3 cups all-purpose flour, sifted gives structure for texture
- 0.5 teaspoon baking powder helps the cake rise
- 0.5 teaspoon salt balances sweetness
For the glaze
- 2 cups powdered sugar, sifted for a smooth glaze consistency
- 0.25 cups fresh lemon juice for glaze adds tangy brightness
- 1 teaspoon lemon zest (optional) for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F and grease and flour your loaf pan.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, ensuring each egg is well incorporated.
- Mix in the lemon zest, lemon juice, and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry flour mixture to the wet mixture, mixing just until combined.
- Pour the batter into the prepared loaf pan.
Baking & Cooling
- Bake in the preheated oven for about 60-75 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Preparing the Glaze
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is cool, drizzle the glaze on top and sprinkle with additional lemon zest if desired.
Notes
Store leftovers in an airtight container for up to a week. Sift flour and powdered sugar beforehand for the best results. Ensure all ingredients are at room temperature for optimal texture.