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Homemade Lemon Pound Cake with Glaze

June 15, 2020 by Missy Rakes 4 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 can use a large loaf pan or a round bundt pan. Enjoy this wonderful dessert friends!

How to make Lemon Pound Cake:

Preheat the oven to 350 F and grease a large loaf or 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 and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake 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 is 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 has cooled, drizzle the glaze over the top of the loaf. 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: 8
Calories: 682kcal

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 a large loaf or 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 and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake 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 is 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 has cooled, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes to allow the glaze to set before serving.

Nutrition

Calories: 682kcal | Carbohydrates: 103g | Protein: 8g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 604mg | Potassium: 235mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1199IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg

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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

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