Maison de Cinq

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Lemoniest Lemon Pound Cake with Lemon Citrus Glaze

This lemon pound cake is truly the lemoniest! Using both lemon juice and zest, and adding a ridiculously delicious glaze really puts it over the top!

While I absolutely love this lemon pound cake, you know what makes it even better? It’s easy.

You most likely have every ingredient in your pantry. And if you’re like me and have some lemon trees dropping lemons like crazy, it’s a super tasty way of using them up 😉

And if you love lemons, you will love it! It’s truly the lemoniest lemon pound cake I’ve ever made, and I’ve tried quite a few. And don’t get me started on the glaze. So. delicious.

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gorgeous lemon pound cake

 

As far as pound cakes go, this is perfection. It’s super moist with a delicate crumb and is perfect for breakfast, dessert, or my personal favorite, an afternoon snack with tea or coffee.

As the recipe stands, it has you using a food processor which I find to be an easier clean up (and easier than dragging out my stand mixer). But if you don’t have one, you can easily substitute a mixer.

 

eggs and lemons for baking on wood board

finished lemon pound cake delicious spring recipe dessert

 

But I think what makes it truly special is the lemon citrus glaze you drizzle on right after baking. It adds an irresistible tart-sweet element and once it dries, a tiny bit of crunch to the outside crust. It’s seriously so good!

 

lemon pound cake with delicious lemon citrus glaze

lemon pound cake glazed

yummy lemon pound cake delicious dessert or snack
dessert with tea or coffee delicious snack idea

 

 

Yield: One 9 by 5-inch cake

Lemoniest Lemon Pound Cake with Citrus Glaze

Lemoniest Lemon Pound Cake with Citrus Glaze

A perfect lemon pound cake made with both lemon juice AND lemon zest and covered with a lemon citrus glaze for maximum lemony-ness!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • POUND CAKE:
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 cups cake flour (can substitute all-purpose flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 2 TBSP. grated zest plus 1 TBSP. fresh squeezed lemon juice from 2 medium lemons
  • 4 large eggs
  • 1 1/2 tsp. vanilla extract
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup lemon juice from 1 or 2 medium lemons

Instructions

    1. Preheat oven to 350°. Grease 9 x 5-inch loaf pan; dust with 1 TBSP. flour, tapping out excess.

    2. In medium bowl, whisk together flour, baking powder, and salt; set aside.

    3. Melt butter in saucepan over low heat (or in microwave). 

    4. In food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla: process until combined. With machine running, pour melted butter through feed tube in slow steady stream. Transfer mixture to large bowl. 

    5. Sift flour mixture over egg mixture in 3 steps, whisking gently after each addition until just combined.

    6. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325° and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 more minutes.

    7. Cool in pan for 10 minutes, then turn onto wire rack.

    8. While cake is cooling, bring sugar and lemon juice to a boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 

    9. After removing cake from pan, poke entire top and all sides with toothpick.

    10. Brush top and sides of cake with glaze. 

    11. Cool to room temperature. Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 5 days.

Notes

I use a Microplane grater for the lemon zest - if you have never tried one, they're amazing! A definite kitchen must.

© Maison de Cinq
Cuisine: Dessert / Category: Recipes

 

pound cake on pedestal plate with flowers and plates dessert serving ideas

 

I love sharing recipes and hope to do more of that here on the blog. If you decide to make it, be sure to come back here and let me know how you liked it!

 

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Happy Spring!

Sheila
xo

Lemoniest Lemon Pound Cake graphic on Maison de Cinq

 

If you enjoyed this post, be sure to check out more recipes and spring decorating ideas below:

Casual Outdoor Spring Table Featuring Pink Peonies 

Basil Vodka Gimlet: Summer in a Glass

Light & Delicious Lemon Cheesecake Recipe 

9 Easy Spring Decorating Ideas 

Chocolatiest Chocolate Banana Bread

 

And visit some of my blogging friends yummy spring recipes below, too!

 

Keto Raspberry Lemon Bars at The Happy Housie
Gorgeous Springtime Desserts at Craftberry Bush
Blueberry Gooey Butter Cake at Two Twenty One
Lightened Up Lemon Poundcake at My Sweet Savannah

 

Gluten Free Lemon Glazed Blueberry Donuts at Cassie Bustamante
Easy Food Processor Scones at Life is a Party
Lemoniest Lemon Pound Cake at Maison de Cinq
Easy Fruit Salad with Fruit Dip at She Gave it a Go

 

Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Deviled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss

 

Classic Belgian Waffles at Nick & Alicia
How to Make Homemade Lemon Curd at Jenna Kate at Home
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home

 

Comments

  2. Beth Pozzini Putz says

    Sheila,
    I made the lemon pound cake last night for dessert using lemons from my Meyer Lemon Tree. At first I was worried that the flavor was not going to be right, but after the cake was cooled and glazed, I could have eaten the whole thing! My kids and husband loved it too. My youngest is VERY picky, and if he likes it, it is a total win! SO GOOD!!! We are on “Spring Break” so one child is home from college…we needed a little pick me up, because yesterday we had blizzard like conditions. No real accumulation of snow…maybe an inch. But how depressing! We are so ready for Spring!!! Thanks for sharing!!

    Reply

    • Sheila says

      Oh gosh I love hearing this Beth! We love it (me especially, haha!) and it’s hard to stop eating it!! And I’m with you on the spring – bring it on!

      Thanks for your kind words and I’m so glad you all loved it too! 🙂

      Sheila

      Reply

  3. Tara says

    This was an incredible dessert! I did tweak it to add a thick icing sugar lemony white frosting once it had completely cooled (icing sugar, lemon juice and some of the zest made in a very thick consistency) to mimic the Starbucks lemon loaf. Honestly- this one was BETTER!!! Thanks- you always have simple, chic and elegant recipes that never disappoint!

    Reply

    • Sheila says

      I think you absolutely can! I would just check it earlier with a cake tester of knife as it may cook much faster as it won’t be as dense. Good luck!

      Reply

  5. Tricia says

    This looked so good, I just had to try it. I shared it with friends and it got good reviews all around. Today I decided to make it again because after sharing, there was only a small amount left for me. That’s what reminded me to comment and thank you for a great recipe.

    Reply

    • Sheila says

      Haha I LOVE that!! What better review is there than when there isn’t much left, right?!

      Thanks so much for sharing – I’m so glad you like it 🙂

      Sheila

      Reply

  6. Rachelle Rubio says

    I love me some lemon.

    Still trying to make that Create plug in work for me:(
    I have more trouble with plug ins!!!!

    Enough complaining, your cake looks delish 🙂

    Reply

    • Sheila says

      Really? I just added that plugin and it’s my first time using it – it was super easy! Hope you get it working!

      And thanks for your kind words about the cake 🙂

      Sheila

      Reply

  7. Danielle says

    This looks amazing! I remember my aunt always bringing this amazing pound cake to our home but we never had the recipe. I can’t wait to try this. Thank you xx

    Reply

  9. Vicki Bray says

    You had me at lemon – but your pictures are truly drool worthy! I will certainly save the recipe, and can’t wait to try it!!

    Reply

    • Sheila says

      Aww I’m so very sorry to hear that Vicki! We were short here one week but since limiting quantities they seem to be back in stock mostly now. I also go first thing in the morning when they open – that certainly helps!

      Thanks so much for visiting and for your kind words! I hope you get to make it soon 🙂

      Sheila

      Reply

  11. joanne says

    This recipe sounds delicious, and I would love to try it, however I do have one question. In the recipe above it says to use 1/2 cup of butter or 2 sticks, but 2 sticks equals 1 cup. If you could please clarify the correct amount of butter to use, it would be appreciated. Thank you so much, I can’t wait to make it!

    Reply

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