Sunshine Lemon Pound Cake with Glossy Citrus Glaze Step-by-step instructions

Before you start

Before you start, read through the recipe and gather all your ingredients. Let the butter, eggs, and milk sit at room temperature for about 30 minutes. Preheat the oven to 350°F (175°C) and position a rack in the center.

Grease and flour your loaf pan, or line it with parchment paper for easy removal. Measure out all the dry ingredients and have your lemon zested and juiced.

Instructions

Phase 1: Make the Batter

1. 1Prep the Batter
   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, and salt.
   Look for The dry mixture should be evenly combined with no lumps.
   Tip For easy release, line the bottom of the pan with parchment paper.
2. 2Cream Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
   Look for The mixture should look pale and airy, like a thick paste.
   Tip Make sure the butter is truly softened to room temperature for the best texture.
3. 3Add Eggs and Flavorings
   Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, and lemon juice. Mix until just combined.
   Look for The batter may look slightly curdled at this point—that's normal and will smooth out.
   Tip Use room-temperature eggs to prevent the batter from separating.
4. 4Alternate Dry and Wet
   With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix until just combined—do not overmix.
   Look for The batter should be smooth and thick, with no streaks of flour visible.
   Tip Use a rubber spatula to fold the last bit of flour by hand to avoid overmixing.

Your batter should be smooth, thick, and uniform in color, with no streaks of flour or butter.

It should hold its shape when dropped from a spoon. Take a moment to check the color, texture and aroma before you move on to the next step.

Phase 2: Bake and Cool

5. 5Bake the Cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   Look for The top should be golden brown and spring back when lightly pressed.
   Tip If the top browns too quickly, tent loosely with foil after 30 minutes.
6. 6Cool in Pan
   Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then turn it out onto the rack to cool completely.
   Look for The cake should release easily from the sides of the pan.
   Tip Run a thin knife around the edges if needed to loosen the cake.

The cake should be golden brown, risen evenly, and have a clean toothpick test. It should have pulled away slightly from the sides of the pan. Take a moment to check the color, texture and aroma before you move on to the next step.

Phase 3: Glaze and Serve

7. 7Make the Glaze
   In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Adjust consistency with more juice or sugar if needed.
   Look for The glaze should be thick but pourable, like thin honey.
   Tip For a thicker glaze, add more powdered sugar; for a thinner one, add more lemon juice.
8. 8Glaze and Serve
   Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides. Allow the glaze to set for about 10 minutes before slicing and serving.
   Look for The glaze should form a glossy, opaque layer that sets slightly.
   Tip Place the cake on a wire rack over a baking sheet to catch any drips.

The glaze should be smooth and pourable, and once set, it should be opaque and slightly firm to the touch. Slices should be clean and moist. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overmixing the batter once you add the flour. This develops gluten and can make the cake dense and tough. Mix just until the flour is incorporated, then stop.

Another pitfall is opening the oven door too often during baking, which lets out heat and can cause the cake to sink. Use the oven light and window to check progress instead.

How to tell it’s done

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.

If the cake starts to brown too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking. Every oven is different, so start checking at the 50-minute mark.