Classic Glazed Lemon Pound Cake Recipe

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Gallery Glazed Lemon Pound Cake Credit: Richard Jung Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Ingredients Ingredient Checklist 5 tablespoons unsalted butter, softened, plus more for pan 3/4 cup, plus 3 tablespoons sugar, plus more for dusting 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional) 1/4 cup milk 2 large eggs

Gallery Glazed Lemon Pound Cake Credit: Richard Jung

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Gallery

Glazed Lemon Pound Cake      Credit: Richard Jung  

Glazed Lemon Pound Cake

Credit: Richard Jung

Glazed Lemon Pound Cake

Recipe Summary prep: 15 mins total: 1 hr Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 4

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 4

4

Ingredients

Ingredients

• 5 tablespoons unsalted butter, softened, plus more for pan 3/4 cup, plus 3 tablespoons sugar, plus more for dusting 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional) 1/4 cup milk 2 large eggs

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.

Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.

Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.

Reviews (24)

 Add Rating & Review     302 Ratings   5 star values:        58    4 star values:        99    3 star values:        81    2 star values:        49    1 star values:        15        

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Reviews (24)

Add Rating & Review     302 Ratings   5 star values:        58    4 star values:        99    3 star values:        81    2 star values:        49    1 star values:        15       

Add Rating & Review

302 Ratings 5 star values: 58 4 star values: 99 3 star values: 81 2 star values: 49 1 star values: 15

302 Ratings 5 star values: 58 4 star values: 99 3 star values: 81 2 star values: 49 1 star values: 15

302 Ratings 5 star values: 58 4 star values: 99 3 star values: 81 2 star values: 49 1 star values: 15

• 5 star values: 58 4 star values: 99 3 star values: 81 2 star values: 49 1 star values: 15

  Martha Stewart Member     Rating: 1 stars       11/25/2018   Didn’t work for me at all. A 1” thick pound cake was a sad presentation. Raw in the middle. I came away from the family dinner totally embarrassed. I will find another lemon pound cake recipe to use. This was not good. I make lots of cakes - I’m no rookie. This recipe is a throw away.  
  
  Martha Stewart Member     Rating: 5 stars       10/29/2017   This was one of the best cakes I have ever made!  
  
  Martha Stewart Member     Rating: 5 stars       10/02/2016   Absolutely delicious! Had a piece just a short time after inverting and spreading top glaze. Wow! 5 Star rating!  
  
  Martha Stewart Member     Rating: Unrated       04/04/2015   This was tasty, but not a classically dense pound cake, more like a yellow cake. I was expecting the denseness of a pound cake and what I got was the texture of an almost too dry yellow cake. This could possibly be due to that I made this at a location where I didn't have my stand mixer or even beaters and so I had to cream the butter and sugar by hand. Perhaps I should of done it longer.  
  
  Martha Stewart Member     Rating: Unrated       03/09/2015   Finally made the "glazed lemon pound cake" last week. It stuck to the bottom on my glass baking dish. Tried again today, using a metal baking dish and it stuck again!! What am I doing wrong? I did use "convection bake" both times.  
  
  Martha Stewart Member     Rating: Unrated       11/04/2014   I love this cake! A lemon lovers cake for sure  
  
  Martha Stewart Member     Rating: Unrated       08/07/2014   Our family loved the lemony glaze. It crystallized a bit on top, so had a slightly crunchy lemony zing. I do think the cake is a touch dense for my preference as pound cakes go. That could possibly be remedied by whipping the butter and sugar together longer, and by whipping the egg whites separately to stiff peaks then folding into the batter. All in all a winner.  
  
  Martha Stewart Member     Rating: Unrated       04/21/2014   I didn't like this cake. its too lemony, and came out too sticky.  
  
  Martha Stewart Member     Rating: Unrated       02/18/2014   Love this receipe. Very happy with it and it is not too time consuming. Thanks!  
  
  Martha Stewart Member     Rating: Unrated       07/16/2013   I have made this recipe several times and has become a family favourite. This is a must-try recipe that is light and not too sweet.  
  
  Martha Stewart Member     Rating: 5 stars       06/28/2013   My family devoured this before I could even try a proper piece, but the bit that I did have was delicious and the glaze was a perfect complement to the pound cake.  
  
  Martha Stewart Member     Rating: Unrated       06/01/2012   Fantastic!!!  
  
  Martha Stewart Member     Rating: Unrated       06/01/2012   This recipe is awesome. The crust is perfect ans the lemon taste is really savory.  
  
  Martha Stewart Member     Rating: 5 stars       04/09/2012   This was so delicious, especially with the glaze. I might try to make this recipe as muffins next time - it has a similar consistency, almost like corn bread/corn muffins.  
  
  Martha Stewart Member     Rating: 5 stars       03/18/2012   Delicious.  
  
  Martha Stewart Member     Rating: 5 stars       06/07/2011   Delicious, tender pound cake, with lots of lemon flavor.Especially liked the crunch the sugar dusted on the loaf pan gave to the crust.Used skim milk, cake still very rich tasting, and a hand mixer to cream butter and sugar. Will make again (and again)! Thank you, this recipe is a keeper.  
  
  Martha Stewart Member     Rating: Unrated       03/17/2011   if you are looking for a pound cake texture this recipe is not for you. Although it is a decent quick bread/coffee cake recipe, i was disappointed since i was looking for an actual pound cake.  
  
  Martha Stewart Member     Rating: Unrated       03/07/2011   I loved this recipe! I cut down on the fat by using low fat milk and egg substitute. I lliked the crispiness of the edges with the sugar topping. It was soo yummy and will definitely make it again.  
  
  Martha Stewart Member     Rating: Unrated       03/03/2011   Love this! My husband was raving and just about ate the whole thing in half a day.  
  
  Martha Stewart Member     Rating: Unrated       12/10/2010   Quick, easy and delicious! And I especially liked the crunchy edges acheived by adding the sprinkling of sugar to the sides of the pan. Yum!  
  
  Martha Stewart Member     Rating: Unrated       11/14/2010   DELISH! Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.  
  
  Martha Stewart Member     Rating: Unrated       03/28/2010   Loved this cake. Very quick and easy. Followed the recipe and it came out wonderful. Dusting the pan with sugar added a crunchy edge to the cake. Yes the lemon curdled the milk but the end result was fine. I figured it would be the same as adding buttermilk.  
  
  Martha Stewart Member     Rating: Unrated       03/06/2010   Despite my misgivings, I followed the recipe and added together the lemon juice and milk. As expected, it instantly curdled. I'm not sure why the recipe was written this way, but I did not add this to the ingredients. Rather, I alternated adding in the dry mixture, than milk, than lemon juice, which worked well. The recipe otherwise worked very well and tasted superb.  
  
  Martha Stewart Member     Rating: Unrated       02/26/2008   I enjoyed the taste and making this cake. I have made this cake with and without the lemon zest (I didn't have lemons the 1st time I made the cake...) I have decided that it is really wonderful if you add the lemon zest...it tastes very good!  
  

  Martha Stewart Member

  Rating: 1 stars 11/25/2018

Didn’t work for me at all. A 1” thick pound cake was a sad presentation. Raw in the middle. I came away from the family dinner totally embarrassed. I will find another lemon pound cake recipe to use. This was not good. I make lots of cakes - I’m no rookie. This recipe is a throw away.

Rating: 1 stars

Rating: 5 stars 10/29/2017

This was one of the best cakes I have ever made!

Rating: 5 stars

Rating: 5 stars 10/02/2016

Absolutely delicious! Had a piece just a short time after inverting and spreading top glaze. Wow! 5 Star rating!

Rating: Unrated 04/04/2015

This was tasty, but not a classically dense pound cake, more like a yellow cake. I was expecting the denseness of a pound cake and what I got was the texture of an almost too dry yellow cake. This could possibly be due to that I made this at a location where I didn’t have my stand mixer or even beaters and so I had to cream the butter and sugar by hand. Perhaps I should of done it longer.

Rating: Unrated

Rating: Unrated 03/09/2015

Finally made the “glazed lemon pound cake” last week. It stuck to the bottom on my glass baking dish. Tried again today, using a metal baking dish and it stuck again!! What am I doing wrong? I did use “convection bake” both times.

Rating: Unrated 11/04/2014

I love this cake! A lemon lovers cake for sure

Rating: Unrated 08/07/2014

Our family loved the lemony glaze. It crystallized a bit on top, so had a slightly crunchy lemony zing. I do think the cake is a touch dense for my preference as pound cakes go. That could possibly be remedied by whipping the butter and sugar together longer, and by whipping the egg whites separately to stiff peaks then folding into the batter. All in all a winner.

Rating: Unrated 04/21/2014

I didn’t like this cake. its too lemony, and came out too sticky.

Rating: Unrated 02/18/2014

Love this receipe. Very happy with it and it is not too time consuming. Thanks!

Rating: Unrated 07/16/2013

I have made this recipe several times and has become a family favourite. This is a must-try recipe that is light and not too sweet.

Rating: 5 stars 06/28/2013

My family devoured this before I could even try a proper piece, but the bit that I did have was delicious and the glaze was a perfect complement to the pound cake.

Rating: Unrated 06/01/2012

Fantastic!!!

This recipe is awesome. The crust is perfect ans the lemon taste is really savory.

Rating: 5 stars 04/09/2012

This was so delicious, especially with the glaze. I might try to make this recipe as muffins next time - it has a similar consistency, almost like corn bread/corn muffins.

Rating: 5 stars 03/18/2012

Delicious.

Rating: 5 stars 06/07/2011

Delicious, tender pound cake, with lots of lemon flavor.Especially liked the crunch the sugar dusted on the loaf pan gave to the crust.Used skim milk, cake still very rich tasting, and a hand mixer to cream butter and sugar. Will make again (and again)! Thank you, this recipe is a keeper.

Rating: Unrated 03/17/2011

if you are looking for a pound cake texture this recipe is not for you. Although it is a decent quick bread/coffee cake recipe, i was disappointed since i was looking for an actual pound cake.

Rating: Unrated 03/07/2011

I loved this recipe! I cut down on the fat by using low fat milk and egg substitute. I lliked the crispiness of the edges with the sugar topping. It was soo yummy and will definitely make it again.

Rating: Unrated 03/03/2011

Love this! My husband was raving and just about ate the whole thing in half a day.

Rating: Unrated 12/10/2010

Quick, easy and delicious! And I especially liked the crunchy edges acheived by adding the sprinkling of sugar to the sides of the pan. Yum!

Rating: Unrated 11/14/2010

DELISH! Quick and easy to make, with a lemony tartness that sets it apart from the average pound cake.

Rating: Unrated 03/28/2010

Loved this cake. Very quick and easy. Followed the recipe and it came out wonderful. Dusting the pan with sugar added a crunchy edge to the cake. Yes the lemon curdled the milk but the end result was fine. I figured it would be the same as adding buttermilk.

Rating: Unrated 03/06/2010

Despite my misgivings, I followed the recipe and added together the lemon juice and milk. As expected, it instantly curdled. I’m not sure why the recipe was written this way, but I did not add this to the ingredients. Rather, I alternated adding in the dry mixture, than milk, than lemon juice, which worked well. The recipe otherwise worked very well and tasted superb.

Rating: Unrated 02/26/2008

I enjoyed the taste and making this cake. I have made this cake with and without the lemon zest (I didn’t have lemons the 1st time I made the cake…) I have decided that it is really wonderful if you add the lemon zest…it tastes very good!

All Reviews for Glazed Lemon Pound Cake

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Glazed Lemon Pound Cake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest