Lemon Glaze Pound Cake Tips, FAQ & printable recipe

Tips for success

For the best lemon flavor, use a microplane to zest the lemons, avoiding the bitter white pith. Rub the zest into the sugar thoroughly to release the essential oils.

If you don't have vanilla bean paste, use an equal amount of vanilla extract. The cake can be stored in an airtight container at room temperature for up to 4 days.

To make the glaze extra glossy, sift the powdered sugar before whisking. For a thicker glaze, add more powdered sugar; for a thinner one, add a few drops of milk.

Drizzle the glaze over the cake while it's on a wire rack to catch drips. Let the glaze set completely before slicing to achieve clean cuts.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic lemon poppy seed twist. The poppy seeds add a subtle crunch and nutty flavor.
• Lime Glaze: Replace the lemon zest and juice with lime zest and juice for a tangy lime version. The glaze can be made with lime juice instead of lemon juice.
• Berry Swirl: Swirl 1/2 cup of raspberry or blueberry jam into the batter before baking. This adds a fruity ribbon and a beautiful color contrast.
• Orange Glaze: Substitute orange zest and juice for the lemon to create a sweeter, less tart citrus cake. Use orange juice in the glaze for a vibrant finish.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 1 week in an airtight container. Bring to room temperature before serving.

Freezer

Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing.

Reheat

To reheat slices, microwave for 10-15 seconds or warm in a 300°F oven for 5 minutes. Serve warm if desired.

Store the cake in an airtight container at room temperature for up to 4 days. If the cake is glazed, wait until the glaze has set before covering. The cake can also be refrigerated for up to a week, but bring it to room temperature before serving for the best flavor and texture.

The cake can be baked up to 2 days in advance. Cool completely, wrap tightly in plastic wrap, and store at room temperature.

The glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let the glaze come to room temperature and whisk before using.

Serving ideas

Serve the cake at room temperature, sliced thickly. It pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.

For an extra touch, dust with powdered sugar or add a few lemon zest curls. This cake is perfect for brunch, afternoon tea, or dessert.

The bright lemon flavor makes it a refreshing end to any meal. It also holds up well for picnics and potlucks. If serving to a crowd, slice the cake ahead and arrange on a platter. The glaze adds a beautiful sheen that makes the cake look as good as it tastes.

Frequently asked questions

Recipe card

Lemon Glaze Pound Cake

Prep 20 minCook 1 hRest 15 minTotal 1 h 35 minServes 10

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1 tbsp fresh lemon zest
• 1 1/4 cups granulated sugar
• 3/4 cup unsalted butter, softened (170g)
• 3 tbsp vegetable oil
• 4 large eggs, room temperature
• 1/2 cup whole milk
• 3 tbsp fresh lemon juice
• 1 tbsp vanilla bean paste
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, salt, and baking powder. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and pale yellow. Add the softened butter and vegetable oil to the sugar mixture and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
2. With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until combined after each addition. Add the lemon juice and vanilla bean paste and mix until just incorporated. Do not overmix.
3. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
4. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add more powdered sugar.
5. Place the cooled cake on a serving plate or wire rack. Pour the glaze over the top, letting it cascade down the sides. Use a spatula to spread if needed. Let the glaze set for 10 to 15 minutes before slicing.
6. Using a serrated knife, slice the cake into thick pieces. Serve at room temperature. The crumb should be tender and moist, with the glaze adding a sweet citrus finish.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

50 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.