Glazed Lemon Pound Cake Recipe

Name: Glazed Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, unsalted, softened (plus more for pan; 3 cups all-purpose flour (plus more for pan); 3/4 cup low-fat buttermilk; zest of 2 lemons, finely grated; 1/3 cup fresh lemon juice, plus 3-4 tbsp for glaze; 1.5 tsp salt; 1/2 tsp baking powder; 1/2 tsp baking soda; 2 cups sugar; 5 large eggs; 2 cups confectioners sugar (for glaze)

Servings: persons

1 cup (2 sticks) butter, unsalted, softened (plus more for pan
3 cups all-purpose flour (plus more for pan)
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice, plus 3-4 tbsp for glaze
1.5 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 cups sugar
5 large eggs
2 cups confectioners sugar (for glaze)

1
["Preheat oven to 350 F.", "Butter and flour two 4.5x8"" loaf pans.", "In a small bowl, combine buttermilk with lemon zest and 1/3 cup juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.", "With an electric mixer, cream butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating after each addition.", "With mixer on low, add flour mixture in 3 parts, alternating with buttermilk mixture in 2 parts and starting and ending with flour mixture. Beat just until smooth; do not overmix.", "Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in center comes out clean, about 50-60 min. Cool 15 min in pan, then turn out onto a rack to cool completely before glazing.", "", "For glaze:", "Place confectioners sugar in a medium bowl and stir in lemon juice. Glaze should be thick yet pourable. Add more sugar or lemon juice if needed to reach desired consistency. Pour over cooled cakes and let run down the sides; let the glaze solidify for 30 min before serving."]

1999

kcal

Calories

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (2 sticks) butter, unsalted, softened (plus more for pan, 3 cups all-purpose flour (plus more for pan), 3/4 cup low-fat buttermilk, zest of 2 lemons, finely grated, and more.

Yes, Glazed Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Glazed Lemon Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions