Lemon Pound Cake with Glaze

The smell of lemons being zested always pulls me back to my grandmother's kitchen, where she'd teach me that the yellow part holds all the magic while the white pith brings bitterness. I stood on a step stool just to reach the counter, watching her transform simple ingredients into something that felt like sunshine on a plate. This pound cake recipe carries that same bright spirit, the one that makes any ordinary afternoon feel like a celebration.

Last spring my neighbor Sarah was having one of those weeks where everything felt heavy, so I brought over a warm slice of this cake. She took one bite and actually closed her eyes, declaring it better than anything she'd tasted in Paris. We sat on her porch for two hours talking about nothing and everything, with the cake slowly disappearing between us. Sometimes food is just the excuse we need to slow down and connect.

Ingredients

• Unsalted butter: Room temperature butter creates the tender crumb that makes pound cake irresistible, so set it out early
• Granulated sugar: Creaming this with the butter creates tiny air pockets that give the cake its signature density
• Large eggs: Using room temperature eggs prevents the batter from seizing and helps everything incorporate smoothly
• Whole milk: This adds richness without making the cake too heavy
• Fresh lemon juice: The acid tenderizes the gluten while brightening all the buttery flavors
• Lemon zest: This is where all the aromatic lemon oils live, so grate gently and only the yellow part
• All purpose flour: The structure that holds everything together without becoming tough when handled properly
• Baking powder: Just enough lift to keep the cake from feeling like a brick
• Salt: Enhances all the flavors and balances the sweetness
• Powdered sugar: Creates the silky smooth glaze that drips beautifully down the sides

Instructions

Getting ready:

Preheat your oven to 350°F and generously grease a 9x5 inch loaf pan, then dust it with flour for extra insurance against sticking

Creaming the base:

Beat the softened butter and sugar together until they look pale and fluffy, which takes about 3 to 4 minutes of patience

Adding the eggs:

Drop in each egg one at a time, letting the mixer fully incorporate each one before reaching for the next

Mixing the liquids:

Whisk together the milk, fresh lemon juice, and that precious grated zest in a small bowl

Combining dry ingredients:

In a separate bowl, whisk the flour, baking powder, and salt so they're evenly distributed

Bringing it together:

Add the flour mixture in three parts, alternating with the milk mixture and starting with flour, mixing only until you no longer see dry streaks

Baking time:

Smooth the top and bake for 50 to 55 minutes until a toothpick comes out clean

Cooling down:

Let the cake rest in the pan for 10 minutes before turning it onto a wire rack to cool completely

Making the glaze:

Whisk powdered sugar with enough lemon juice to reach a pourable consistency, then drizzle it over the cooled cake

Save

My daughter now asks for this cake every time she has a friend sleep over, and I've learned that watching teenagers giggle over slices with lemon glaze on their chins is its own kind of perfect. The recipe has become part of our family story, requested at birthdays and shared during tough weeks when someone needs a little extra sunshine.

Making It Ahead

This cake actually tastes better on day two, which makes it perfect for planning ahead. Wrap it tightly once cooled, and the flavors will deepen overnight. I often bake it the evening before a brunch, feeling secretly prepared while everyone thinks I woke up early baking.

Serving Ideas

A slice stands beautifully on its own, but I've learned that a handful of fresh berries or a dollop of whipped cream makes it feel positively indulgent. In summer, I serve it with vanilla ice cream and let the melting creaminess mingle with that tangy glaze. Sometimes simple additions feel like revelations.

Storage Secrets

This cake keeps remarkably well at room temperature for three days when wrapped in plastic, though it rarely lasts that long in my house. For longer storage, slice and freeze individual portions, then thaw them at room temperature for an instant treat.

• Never refrigerate the cake unless it's very hot in your kitchen
• Freeze the unglazed cake if you plan to store it longer than a week
• Add the glaze after thawing for the freshest presentation

Save

There's something deeply satisfying about a cake that doesn't need fancy techniques or obscure ingredients to taste extraordinary. This lemon pound cake has become my go to for bringing comfort and brightness to ordinary days.

Recipe Questions & Answers

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The edges should be lightly golden and the cake should start pulling away from the pan sides slightly.

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt in the recipe to about 1/4 teaspoon to prevent the final cake from becoming too salty.

→ Why did my cake turn out dense or heavy?

A properly dense pound cake is expected, but if it seems too heavy, you may have overmixed the batter, which develops gluten and creates toughness. Mix just until ingredients are combined. Also ensure your butter is properly softened for adequate aeration during creaming.

→ Can I make this cake ahead of time?

Absolutely. This cake keeps exceptionally well for up to 3 days at room temperature when wrapped tightly. You can bake it a day before serving, and the flavors often develop and improve overnight. Add the glaze before serving for best appearance.

→ How should I store the glazed cake?

Once the glaze has completely set, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature. Avoid refrigeration as it can cause the cake to dry out more quickly.

→ Can I freeze lemon pound cake?

Yes, freeze the unglazed cake by wrapping it tightly in plastic wrap, then foil, for up to 3 months. Thaw at room temperature before glazing. Already glazed pieces can also be frozen individually with wax paper between layers.