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Homemade Lemon Pound Cake with Glaze

June 15, 2020 by Missy Rakes 21 Comments

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Finished pound cake slices sitting on a cake stand with lemon slices laying on top.

Try this incredibly dense, moist and delicious Homemade Lemon Pound Cake topped with a simple powdered sugar glaze for a fun sweet treat!

Finished pound cake slices sitting on a cake stand with lemon slices laying on top.

Homemade Lemon Pound Cake

Lemon is one of my all time favorite dessert flavors and pound cakes are in my opinion, one of the best types of cakes, so this recipe for Homemade Lemon Pound Cake makes me extremely happy.

I love how pound cake is so dense, moist and rich and with the addition of the lemon flavor it really makes this cake something special.

Did you know that pound cakes have been around since the 18th century and that they get their name because traditionally you used a pound of flour, a pound of butter, a pound of sugar and a pound of eggs?? Talk about a recipe for deliciousness.

For this recipe you will use either TWO regular sized loaf pans or one bundt pan. Enjoy this wonderful dessert friends!

How to make Lemon Pound Cake:

Preheat the oven to 350 F and grease TWO regular sized loaf pans or one bundt pan with nonstick cooking spray.

In medium bowl, beat butter and sugar until light and fluffy.

Add the lemon zest, lemon extract, and eggs. Beat until well combined.

Add the lemon juice and sour cream. Mix until combined.

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

Add half the dry ingredients to the butter mixture and mix until combined.

Pour the milk into the bowl and mix.

Add the remaining flour and mix until combined.

Raw pound cake batter in cake pan sitting a tea towel.

Pour the batter into the prepared pan(s) and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake(s) to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.

While the cake(s) are cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.

When the cake(s) have cooled, drizzle the glaze over the top. Allow the cake to rest for 10 minutes to allow the glaze to set before serving.

Finished pound cake drizzled with glaze on a cooling rack.

Want more dessert recipes? Here are some of our favorites:

Lemon Blueberry Cream Cheese Danish
Homemade Amish Lemon Bars
Peanut Butter Chocolate Flourless Brownies
Cherry Cheesecake Bars

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Finished pound cake slices sitting on a cake stand with lemon slices laying on top.

Finished pound cake slices sitting on a cake stand with lemon slices laying on top.
Print Recipe

Homemade Lemon Pound Cake

A dense and moist lemon pound cake drizzled with a sweet sugar glaze.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Lemon Pound Cake
Servings: 16
Calories: 241kcal

Ingredients

  • 2 sticks (one cup) butter room temperature
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 4 eggs
  • ¼ cup lemon juice
  • ¼ cup sour cream
  • 2 ¾ cup flour
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup milk

Ingredients for the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon lemon extract
  • 3 to 4 tablespoons milk

Instructions

  • Preheat the oven to 350 F and grease TWO regular sized loaf pans OR a bundt pan with nonstick cooking spray.
  • In medium bowl, beat butter and sugar until light and fluffy.
  • Add the lemon zest, lemon extract, and eggs. Beat until well combined.
  • Add the lemon juice and sour cream. Mix until combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Add half the dry ingredients to the butter mixture and mix until combined.
  • Pour the milk into the bowl and mix.
  • Add the remaining flour and mix until combined.
  • Pour the batter into the prepared pan(s) and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake(s) to cool in the pan(s) for 10 to 15 minutes, then remove it from the pan(s) and place them on a wire cooling rack to cool completely.
  • While the cake(s) are cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
  • When the cake(s) have cooled, drizzle the glaze over the top. Allow the cake(s) to rest for 10 minutes to allow the glaze to set before serving.

Notes

This recipe makes either two regular sized loaves or one bundt cake.

Nutrition

Calories: 241kcal | Carbohydrates: 52g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 113mg | Fiber: 1g | Sugar: 33g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

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Filed Under: Desserts, Easy Recipes, Recipes

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  1. Aleida says

    January 24, 2021 at 12:08 pm

    Are those calories for one slice?
    Reply
  2. Melissa says

    February 7, 2021 at 5:37 pm

    Recipe seems to taste delicious but my only criticism is when she says LARGE loaf pan, she means it! I used a large loaf pan and it rose so much it spilled out everywhere in my oven. I am sure it will be delicious...but now I gotta clean my oven.

    3 stars

    Reply
  3. Katrina says

    February 15, 2021 at 10:36 pm

    The favor is spot on, but the outside cooked too fast and the inside was still liquid at the end of 55 minutes. I had to cook it for an extra 20 minutes and the outside was overdone.
    Reply
    • Lauren says

      February 28, 2021 at 3:51 pm

      The same thing happened to me. 🥴😞
      Reply
  4. Carol says

    March 12, 2021 at 10:49 am

    I just put the cake in the oven and the pan is so full I am afraid it will spill over. I used what I consider a large loaf pan (in comparison to the small/mini loaf pans) but now am wondering if there is an extra large loaf pan. Will see how it turns out.
    Reply
    • Missy Rakes says

      May 4, 2021 at 11:00 am

      I'm sorry for the confusion. I have updated the recipe to specify using two regular sized loaf pans or one bundt cake pan.
      Reply
    • Susie says

      June 19, 2022 at 12:21 pm

      Decrease your amount of baking powder by half and see if that will help.
      Reply
  5. Jamie says

    April 4, 2021 at 9:39 pm

    I baked for 60 minutes and it was still not done. I had to end up wrapping the sides up because they were burning because the baking was taking longer than noted. I am not sure if there was too much in the pan, but recipe doesn’t say to stop at a certain pan level it just says to put in the pan which I did-think the recipe makes more than it needs.
    Reply
  6. Lisa says

    April 30, 2021 at 9:23 pm

    Wish I had read the comments before putting the loaf in the oven! It overflowed, A LOT. Now I have a mess to clean up. This recipe makes enough for TWO loaves.

    4 stars

    Reply
    • Missy Rakes says

      May 4, 2021 at 10:58 am

      I'm so sorry for the confusion and frustrated that this recipe has caused. I have updated it to specify two regular sized loaf pans or one bundt pan.
      Reply
  7. Dorothy Jones says

    May 9, 2021 at 3:50 pm

    This recipe came out perfect. I used a bundt pan and baked it for 48 minutes. Toothpick test came out clean. Topped with the glaze it was fabulous. Will definitely use this again.

    5 stars

    Reply
  8. Donna says

    September 9, 2021 at 7:27 pm

    Loved it. I used two regular loaf pans and baked for 55 minutes. Came out perfect. Beautiful color and nice crumb. I will say that I did not like the lemon extract in the glaze. It had an alcohol smell and tasted a little too strong. Perhaps my lemon extract was a little old, but I think I will look for a glaze that uses lemon juice instead. But overall, will definitely make this loaf again.

    4 stars

    Reply
    • Susie says

      June 19, 2022 at 12:19 pm

      Try lemon essential oils
      Reply
  9. Sonji says

    September 28, 2021 at 1:46 am

    Can I use cake flour (Soft as Silk) instead of regular flour?
    Reply
    • Missy Rakes says

      October 1, 2021 at 8:31 am

      I bet that would be fine.
      Reply
  10. Mona says

    October 10, 2021 at 4:44 pm

    Made this receipe yesterday. Absolutely a fantastic recipe. Love the lemon flavor. My go to lemon pound cake from now on!!!!

    5 stars

    Reply
  11. Tori says

    February 7, 2022 at 12:44 am

    I have made this recipe twice now and it is delicious. Perfect for two bunts from 50-60 minutes. Husband loved it!

    5 stars

    Reply
  12. MJ says

    February 20, 2022 at 8:56 am

    Although this cake has 2 cups of sugar in it, it is not sweet. Also my cake came out dry. I baked it for 45 minutes.

    1 star

    Reply
  13. Marian says

    June 16, 2022 at 8:35 pm

    I have baked this cake twice. Once in a bundt pan with the lemon glaze and then two in loaf.pans. they turned out beautiful and they were so delicious. Texture was smooth and moist. I love the icing on the cool cakes. The cake seemed to taste better the next day.? Wish i could send you a picture of them. I love the icing. Its perfect for this cake.
    Reply
  14. Denise Brotnitsky says

    September 11, 2022 at 3:21 pm

    Can this recipe be used to make cupcakes or round cakes?
    Reply
  15. Andrea says

    December 24, 2022 at 5:50 pm

    Thanks for the recipe! It’s delicious, moist, perfect texture!

    5 stars

    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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