Lemon Pound Cake with Lemon Glaze Recipe

Introduction

This Lemon Pound Cake is a delightful treat, bursting with fresh citrus flavor and a moist, tender crumb. It’s perfect for afternoon tea or as a simple dessert that never fails to impress. The tangy lemon glaze adds a refreshing finish to every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 4 tablespoons Greek yogurt (room temperature)
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 3/4 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 1-2 tablespoons lemon juice
• 2 teaspoons milk

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Beat the softened butter and granulated sugar together until creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition.
4. Step 4: Mix in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 45-55 minutes. Tent the loaf with foil during the last half of baking to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few crumbs.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: To make the glaze, mix the powdered sugar with 1 tablespoon of lemon juice and the milk. Add more lemon juice gradually until you reach your desired consistency. Drizzle the glaze over the cooled cake before serving.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon zest to the glaze.
• Swap Greek yogurt with sour cream for a slightly richer texture.
• Make mini loaf cakes by dividing the batter into smaller pans and reduce baking time to about 25-30 minutes.
• To add a nutty crunch, sprinkle chopped toasted almonds over the glaze before it sets.

Storage

Store the Lemon Pound Cake tightly wrapped at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. Reheat slices gently in the microwave for 10-15 seconds before serving to regain softness. The glaze is best applied fresh to maintain its shine and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used as a substitute, but using Greek yogurt provides a thicker texture and contributes to the moistness of the cake.

How do I know when the pound cake is fully baked?

Insert a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs. If there is wet batter on the toothpick, continue baking and check every 5 minutes.

Lemon Pound Cake with Lemon Glaze Recipe

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4.6 from 99 reviews

This Lemon Pound Cake is a moist and tender dessert bursting with fresh lemon flavor. Made with a combination of Greek yogurt, lemon juice, and zest, it offers a perfect balance of tangy and sweet. The cake is finished with a luscious lemon glaze that adds extra brightness and a beautiful sheen, making it an ideal treat for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 8 ounces unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 4 tablespoons Greek yogurt (room temperature)
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 3/4 teaspoon pure vanilla extract

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons lemon juice
• 2 teaspoons milk

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with nonstick spray to ensure the cake doesn’t stick.
2. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
3. Beat butter and sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for about 2 minutes or until the mixture becomes creamy and light.
4. Add eggs and wet ingredients: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the Greek yogurt, fresh lemon juice, lemon zest, and pure vanilla extract until fully incorporated.
5. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing, which can make the cake dense.
6. Bake the cake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 45-55 minutes. During the last half of baking, tent the loaf with aluminum foil to prevent the top from over-browning. Bake until a toothpick inserted in the center comes out mostly clean or with just a few moist crumbs.
7. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Afterward, remove it from the pan and transfer to a wire rack to cool completely.
8. Prepare and apply glaze: In a small bowl, combine powdered sugar, lemon juice (starting with 1 tablespoon and adding more as needed), and milk. Stir to create a smooth glaze with your desired consistency. Drizzle the glaze evenly over the cooled cake to finish.

Notes

• You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Allowing the cake to cool completely before glazing prevents the glaze from melting off.
• For extra lemon flavor, add additional lemon zest to the batter.
• Room temperature ingredients help ensure better mixing and a more tender crumb.
• If you prefer a thicker glaze, reduce the amount of lemon juice and milk slightly.

Keywords: Lemon Pound Cake, Lemon Cake, Pound Cake, Lemon Glaze, Moist Cake, Citrus Cake, Easy Cake Recipe