Hey y’all! If you’re on the hunt for a moist, zesty treat that’s perfect for everything from afternoon tea to special celebrations, this Glazed Lemon Pound Cake Loaf is about to become your new favorite bake. With its tender crumb, bright lemon flavor, and sweet-tart glaze, it’s a crowd-pleaser—whether you’re serving guests or savoring a slice solo. Let’s get cooking!
Why You’ll Love This Glazed Lemon Pound Cake Loaf
- Bursts with fresh, natural lemon flavor in every bite.
- Moist, buttery texture that stays delicious for days.
- Simple ingredients and easy-to-follow steps make it beginner-friendly.
- Perfect for brunch, dessert, or gifting to friends and family.
- The glossy glaze adds a gorgeous, irresistible finish!
Ingredients for Glazed Lemon Pound Cake Loaf
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs, room temperature
- 1/3 cup (80ml) whole milk, room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Lemon Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra zing)
How to Make Glazed Lemon Pound Cake Loaf
Step 1: Prep Your Pan & Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Allow butter, eggs, and milk to come to room temperature for best texture.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter, Sugar & Lemon Zest
In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer on medium speed for 2-3 minutes until light and fluffy. This step brings out the natural oils in the zest, intensifying the lemony aroma.
Step 4: Add Eggs
Beat in the eggs one at a time, blending well after each addition. Scrape down the sides as needed.
Step 5: Combine Wet & Dry Ingredients
In a small bowl or measuring cup, mix milk, lemon juice, and vanilla extract. With the mixer on low, add the dry ingredients to the butter mixture in three batches, alternating with the milk mixture. Begin and end with dry ingredients. Mix just until combined—don’t overmix!
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 48-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top is browning too quickly, tent with foil during the last 10 minutes.
Step 7: Cool & Glaze
Let the loaf cool in the pan for 10 minutes, then lift out onto a wire rack to cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf, letting it drip down the sides. Sprinkle with extra zest for a burst of color and flavor.
Notes & Tips for the Perfect Glazed Lemon Pound Cake Loaf
- Use fresh lemons for both zest and juice; bottled lemon juice just doesn’t give the same bright flavor. Learn more about the benefits of using fresh citrus from Bon Appétit.
- Room temperature ingredients help the batter blend smoothly and bake evenly.
- For a slightly lighter cake, try substituting half the butter with Greek yogurt—get tips on this swap at King Arthur Baking.
Glazed Lemon Pound Cake Loaf Variations
- Blueberry Lemon Loaf: Gently fold 1 cup of fresh or frozen blueberries into the batter before baking.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the dry ingredients for delightful crunch.
- Gluten-Free Lemon Pound Cake: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Required Equipment for Glazed Lemon Pound Cake Loaf
- 9×5-inch loaf pan
- Electric or stand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Microplane or zester
- Parchment paper
- Wire rack
Storage Instructions & Shelf Life
Wrap the cooled Glazed Lemon Pound Cake Loaf tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to 3 days, and in the refrigerator for up to 1 week. For longer storage, freeze individual slices for up to 2 months—just thaw at room temperature before serving.
Serving Recommendations & Pairings
- Serve slices with hot tea or fresh coffee for a cozy snack.
- Top with whipped cream and berries for an elegant dessert.
- Pair with lemon curd or raspberry sauce for an extra burst of flavor.
Pro Tips for the Best Glazed Lemon Pound Cake Loaf
- Zest lemons before juicing to make the process easier and maximize flavor—see more zesting tips from Epicurious.
- Don’t overmix your batter; mix just until combined to keep your loaf tender.
- Let the loaf cool fully before glazing to prevent the glaze from melting and soaking in.
Glazed Lemon Pound Cake Loaf FAQ
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice provides the brightest, freshest flavor, but bottled can be used in a pinch; just note the flavor won’t be as vibrant.
- Why is my pound cake dense?
- Overmixing or using cold ingredients can cause the loaf to be dense—make sure to use room temperature ingredients and mix just until combined.
- How do I know when the loaf is done baking?
- The top should be golden and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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3In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and sour cream.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared loaf pan and smooth the top.
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5Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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6For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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