Lemon Pound Cake with Lemon Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
