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, it seems especially appropriate for where we are right now.
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 😉
I easily could have shared an entree or veggie recipe in our spring recipe series, but a baked good just seemed more appropriate. From what I’ve been hearing lately, baking seems to be on everyone’s mind and who am I to go against that?!
I have a feeling that baking itself conjures up feelings of mom, and home, and coziness. It makes us all feel a little better, at least for a little while. I know it does me. And my daughter and I have been doing quite a bit of it! (I keep joking I’ll need to go on a diet once the world gets back to normal, haha!)
In the meantime, you need to make this pound cake. 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.
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.
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!
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!
Ingredients
- 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. juice from 2 medium lemons
- 4 large eggs
- 1 1/2 tsp. vanilla extract
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.
I love sharing recipes and hope to do more of that here on the blog (especially now that I have all this time!)
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
Please be sure to check out 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
Enyzee says
Can I make in a bundt pan
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!
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.
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
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 🙂
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
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
Sheila says
You’re so sweet – thank you Danielle! Hope you like it as much as we do 🙂
sheila
xo
Krista says
I love lemons and you can bet I will be adding that to my list to make. And it’s so picture perfect! Thanks for sharing Sheila!
Sheila says
Aww thanks so much Krista! and thanks for putting this together – love finding new recipes!
Sheila
xo
Vicki Bray says
You had me at lemon – but your pictures are truly drool worthy! I will certainly save the recipe, but unfortunately I am unable to find flour or eggs in the stores right now. Hopefully that will change soon.
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
Jennifer Hadfield says
This looks amazing Sheila! Thanks for the recipe. I pinned it to my brunch board and can’t wait to make it!
Sheila says
Aww thanks so much Jen! Hope you try it!!
Sheila
xo
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!
Sheila says
Yes, sorry Joanne! I corrected that earlier. It’s 2 sticks (1 cup). Hope you enjoy it!
Sheila
Tricia Heliker says
Is the first ingredient 1 cup of butter (2 sticks) or 1/2 cup butter (1 stick)?
Sheila says
So sorry – it’s 1 cup (2 sticks). Thanks for bringing that to my attention!
Kay says
Thanks! Sounds so good! Love reading your blog! Easy to print, too!
Sheila says
I’m so glad!! Enjoy!
Sheila
xo
Cassie Bustamante says
yum! i love anything lemon- looks so good!
Sheila says
Me too Cassie!! Happy spring to you!
Sheila
xo