Sunshine Lemon Pound Cake with Glossy Citrus Glaze Tips, FAQ & printable recipe

Tips for success

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.

You can also brush the warm cake with a little lemon syrup (made by heating equal parts lemon juice and sugar) before glazing for extra moisture.

To achieve a perfectly even domed top, create a 'well' in the center of the batter with a spatula before baking. This helps the cake rise evenly instead of cracking in the middle.

Variations

• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful crunch and classic flavor combination.
• Lime Glaze: Replace the lemon zest and juice with lime for a vibrant, tangy twist. Use lime juice in the glaze and add a little green zest on top for color.
• Blueberry Lemon: Fold 1 cup of fresh or frozen blueberries into the batter before baking. Toss them in a little flour first to prevent sinking.
• Orange Glaze: Swap the lemon for orange: use orange zest and juice in both the batter and the glaze for a sweeter, milder citrus flavor.

Storage and make-ahead

Fridge

If you refrigerate the cake, it will firm up and the glaze may become slightly sticky.

Freezer

To freeze the unglazed cake, wrap it tightly in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.

Reheat

To refresh leftover slices, microwave them for 10-15 seconds until just warm.

Store the glazed cake in an airtight container at room temperature for up to 3 days. If you prefer a firmer glaze, you can refrigerate it, but bring it to room temperature before serving.

The cake also freezes well: wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.

You can bake the cake up to a day ahead and keep it unglazed at room temperature, wrapped tightly. Glaze it just before serving for the best presentation.

Alternatively, you can make the glaze ahead and store it in an airtight container in the refrigerator for up to a week; whisk well before using.

Serving ideas

This lemon pound cake is delightful on its own, but you can dress it up for special occasions.

Serve it with a dollop of lightly sweetened whipped cream and fresh berries, or alongside a scoop of vanilla ice cream. For brunch, pair it with a cup of hot tea or a cold glass of lemonade.

To serve, slice the cake with a serrated knife using gentle sawing motions to avoid crushing the crumb. Wipe the knife clean between slices for neat pieces. Each slice is perfect for breakfast, dessert, or a midday snack.

Frequently asked questions

Recipe card

Sunshine Lemon Pound Cake with Glossy Citrus Glaze

Prep 15 minCook 55 minRest 10 minTotal 1 h 20 minServes 8

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 /2 tsp salt
• 1 /2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 /2 cup whole milk, at room temperature
• 1 tbsp fresh lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice
• 1 cup powdered sugar, sifted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

48 g

Fat

12 g

Fiber

1 g

Sugar

33 g

Sodium

210 mg

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