Learn how to make a moist, tangy, and sweet glazed lemon pound cake loaf with this easy, foolproof recipe. Perfect for tea time, brunch, or a delightful dessert.
There’s nothing quite like a homemade glazed lemon pound cake loaf—moist, buttery, and bursting with fresh citrus flavor. Whether you’re a seasoned baker or just starting out, this easy recipe will help you bake a perfect lemon loaf every time.
If you love a balance of sweet and tangy flavors with a soft, tender crumb, this lemon pound cake is for you. Plus, the zesty lemon glaze adds an extra punch of flavor that makes it irresistible!
Ready to make the best lemon pound cake loaf? Let’s get started!
Why You’ll Love This Lemon Pound Cake
✔️ Easy to make – Simple ingredients and steps
✔️ Moist and buttery – The perfect soft texture
✔️ Bursting with lemon flavor – A refreshing citrusy taste
✔️ Perfect for any occasion – Breakfast, snack, or dessert
✔️ Stores well – Stays fresh and delicious for days
Ingredients You’ll Need
For the Pound Cake:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ⅓ cup sour cream or Greek yogurt
• ¼ cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest (optional)
Step-By-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy. This takes about 2-3 minutes.
Step 4: Add Eggs & Flavoring
Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, vanilla extract, and sour cream.
Step 5: Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Prepare the Lemon Glaze
While the cake cools, whisk together powdered sugar and lemon juice until smooth.
Step 8: Glaze & Serve
Once the cake has cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing and serving.
Expert Tips for the Best Lemon Pound Cake
✅ Use fresh lemons – Fresh juice and zest give the best flavor.
✅ Room temperature ingredients – Ensures a smooth batter and even baking.
✅ Don’t overmix – Overmixing leads to a dense cake. Mix until just combined.
✅ Let it cool before glazing – A hot cake will melt the glaze too much.
✅ Store it properly – Wrap in plastic wrap or store in an airtight container for up to 5 days.
Variations to Try
✨ Lemon Blueberry Pound Cake – Fold in 1 cup of fresh blueberries.
✨ Lemon Poppy Seed Loaf – Add 1 tablespoon of poppy seeds for extra texture.
✨ Dairy-Free Version – Use coconut yogurt and dairy-free butter.
Serving Suggestions
This lemon pound cake loaf pairs perfectly with:
☕ A hot cup of coffee or tea
Fresh berries for a refreshing twist
A scoop of vanilla ice cream
FAQ: Common Questions
Q: Can I freeze lemon pound cake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 3 months.
Q: Why is my lemon cake dry?
Overbaking or too much flour can cause dryness. Be sure to measure ingredients accurately and check for doneness early.
Q: Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Final Thoughts
Making your own glazed lemon pound cake loaf is easier than you think! With its rich, buttery texture and zesty lemon glaze, this cake is sure to become a favorite in your home.
Give it a try and let me know how it turns out in the comments!