Dessert & Snack

Glazed Lemon Pound Cake Recipe – Sweet Mama’s Kitchen

Name: Glazed Lemon Pound Cake Recipe – Sweet Mama’s Kitchen
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 3 large eggs, brought to room temperature; 2 teaspoons pure vanilla extract; 2 tablespoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine table salt; 1 teaspoon finely ground cardamom; 1 tablespoon fresh lemon juice, plus additional as needed for consistency

Susan Roberts August 12, 2025

Servings: 10 Total Time: 1 hr 10 mins Difficulty: Intermediate

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Before diving into the delicious world of glazed lemon pound cake, let’s chat about what pairs well with this treat. Picture this: the sun is shining, you’re lounging on the patio, and a slice of lemony goodness makes its way to your plate. The right accompaniments can elevate your cake experience.

– Herbal Tea: Think peppermint or chamomile. The warmth of the tea complements the zesty bite of the cake. It’s like a hug in a cup.
– Fresh Berries: Strawberries, blueberries, or raspberries—each berry bursts with flavor and acidity. They create a balance that cuts through the sweetness.
– Vanilla Ice Cream: A generous scoop of creamy vanilla ice cream drizzled in a bit of lemon syrup? Now, that’s pure bliss.
– Greek Yogurt with Honey: The tanginess of Greek yogurt alongside a drizzle of honey provides a delicious contrast to the cake.

Ah, glazed lemon pound cake! A dessert that wraps you in warmth and sunshine with every bite. I’ve been baking this cake for years, and I can confidently say it’s a kitchen classic worth mastering. Whether it’s a weekend brunch or a sweet surprise for a loved one, this recipe has a special place in my heart.

There’s something about the way the citrus lifts the dense, buttery pound cake. Every slice tells a story of sun-kissed lemons and a sprinkle of love. Plus, the glaze adds a cheerful finish. Who can resist that glossy shine?

What is Glazed Lemon Pound Cake?

Glazed lemon pound cake is a dense and moist cake made with simple ingredients, primarily lemon, butter, and sugar. The standout feature? The glaze! A mixture of powdered sugar and lemon juice that hardens beautifully over the cake, creating a burst of alive lemon flavor with each bite. This cake has roots in traditional pound cake recipes, with a fresh twist.

Why This Recipe Works?

There are four key reasons why this glazed lemon pound cake recipe stands out.

1. Perfect Balance of Flavors
The balance of sweet and tangy is simply divine. The sugar complements the bright acidity of the lemon, creating a dance of flavors on your palate. This cake captures both sweetness and tartness, making it incredibly satisfying.

2. Moist and Tender Texture
Thanks to the combination of sour cream and carefully measured butter, this pound cake is moist without feeling heavy. Each slice is fluffy yet holds its shape beautifully.

3. Easy to Follow
With straightforward steps, even novice bakers can conquer this recipe. You don’t need to be a professional to whip up something impressive that everyone will love.

4. Versatile
You can adapt this recipe in countless ways. Want to experiment with different citrus fruits, such as oranges or limes? Go for it! The base remains the same, which makes this cake a fantastic launching pad for creativity.

Ingredients You’ll Need to Make This Glazed Lemon Pound Cake Recipe

Now, let’s gather everything we need for our baking adventure:

For the Loaf:

3 large eggs, brought to room temperature
1/2 cup (113 g) unsalted or salted butter, softened to room temperature
1 cup (200 g) granulated white sugar
2 teaspoons pure vanilla extract
2 tablespoons finely grated lemon zest (from about 1 large lemon)
1 tablespoon fresh lemon juice
1 1/2 cups (185 g) all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine table salt
1/3 cup (75 ml) sour cream, taken out of the fridge 15 minutes before use
1 teaspoon finely ground cardamom (optional, but highly recommended)

For the Glaze:

1 tablespoon fresh lemon juice, plus additional as needed for consistency
1/2 cup (65 g) powdered/confectioners’ sugar

How to Make This?

Let’s roll up our sleeves and dive into the steps. Trust me, the process is half the fun when it comes to baking.

Step 1: Preheat Your Oven

Start off by preheating your oven to 350°F (175°C). Grease your loaf pan generously with butter or baking spray. This ensures the cake slides right out when it’s done.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar. I love using a hand mixer for this—it makes the job quick and fluffy. Once the mixture is light and airy, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice. The aromatic lemony goodness starts to fill your kitchen.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using). Make sure these ingredients are well combined; this promotes even leavening.

Step 4: Bring it All Together

Slowly add the dry mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Gently fold everything together until just combined. You don’t want to overmix—this can make your cake dense.

Step 5: Bake the Cake

Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven varies, so keep an eye on it.

Step 6: Cool and Glaze

Once your cake is done baking, remove it from the oven and let it cool in the pan for about 15-20 minutes. Then, transfer it to a wire rack to cool completely. While it cools, prepare your glaze by whisking together the powdered sugar and lemon juice. Adjust the consistency as necessary—aim for a drizzle that doesn’t run off too fast.

Once cooled, drizzle the glaze on top, letting it cascade down the sides. The visual is stunning, and you’re going to want to dig in right away.

How to make Glazed Lemon Pound Cake Recipe

Tips

Here are some handy tips to simplify your baking experience:

– Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps achieve better incorporation, resulting in a lighter cake.
– Proper Measuring: Spoon flour into measuring cups and level it off with a knife. Don’t scoop directly from the bag; it packs down the flour and can lead to a dense cake.
– Check for Doneness: Ovens may vary in temperature. Start checking your cake a few minutes before the suggested baking time.
– Let it Cool: Ensure the cake is completely cool before glazing. A hot cake can cause the glaze to melt and slide off.
– Store Wisely: Store leftover cake in an airtight container at room temperature for up to three days. This keeps it fresh and delicious.

Nutrition Information

For those keeping an eye on nutrition, here’s a general breakdown per slice (based on an 8-slice loaf):

Calories: 280
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 40g
Dietary Fiber: 0g
Sugars: 20g
Protein: 3g

Keep in mind these values can change based on the use of alternative ingredients or adjustments.

How to Store Leftovers?

If you find yourself with leftover cake (which I doubt!), you can store it in an airtight container at room temperature for up to three days. It’ll stay moist and tender, ready to be devoured again. You can also freeze slices in plastic wrap and then place them in a freezer-safe bag for up to two months. When you’re ready to enjoy, just let it thaw at room temperature for a few hours.

Recommended Side Dishes for Glazed Lemon Pound Cake

Elevating your dessert table can be quite the adventure. Here are a few suggestions for side dishes that enhance the experience:

– Light Salad with Citrus Vinaigrette: A fresh salad with mixed greens, avocados, and a lemon vinaigrette can balance the richness of the cake.
– Fruit Compote: An easy fruit compote made with berries or stone fruits drizzled over the cake offers extra sweetness and a pop of color.
– Whipped Cream: Light and fluffy whipped cream can be dolloped on the side of each slice. It adds an airy contrast.
– Cheese Plate: A small assortment of creamy cheeses can add a savory dimension, especially sharp cheddar or goat cheese.

Ingredient Substitutes

Sometimes pantry shortages happen. No worries! Here are a few substitutes if you lack particular items:

– Butter: Use applesauce or Greek yogurt in equal parts for a lower-fat option. It alters the flavor slightly but ensures moisture.
– Sour Cream: Plain yogurt can step in just fine. It has a similar tang and creaminess.
– Granulated Sugar: Coconut sugar or brown sugar can replace granulated sugar for a hint of extra flavor and a deeper color.
– Eggs: Chia seeds or flaxseed meal mixed with water can act as an egg substitute in a pinch. Use one tablespoon of chia or flax with two tablespoons of water for each egg.

Conclusion

Baking a glazed lemon pound cake is more than just a cooking task; it’s a labor of love—a means to share joy with others. Each step invites creativity, and before you know it, you’re presenting a beautiful loaf bursting with bright flavors. This cake resonates with happy gatherings and sweet moments.

So go ahead, gather your ingredients, and embark on this baking journey. Whether it’s for a special occasion or just because you deserve a treat, this glazed lemon pound cake is sure to impress. Just remember, every slice is an opportunity to savor life’s little pleasures, so share it, enjoy it, and most importantly, indulge guilt-free! Happy baking!

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Glazed Lemon Pound Cake Recipe – Sweet Mama’s Kitchen

Author: Susan Roberts Cuisine: American, Canadian Courses: Dessert & Snack

Difficulty: Intermediate Prep Time 15 mins Cook Time 55 mins Total Time 1 hr 10 mins

Servings: 10 Calories: 280

Best Season: Suitable throughout the year

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