Homemade Lemon Pound Cake with Glaze

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 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
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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30 Comments

  1. 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

  2. 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.
  3. 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.
  4. 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.
  5. 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

    1. 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.
  6. 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

  7. 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

      1. I used cake flour and followed the recipe and cake came out delicious and pillowy soft. I baked mine in a Bundt pan. This will be my go to recipe for pound cakes I’ll just switch up the flavors.

        5 stars

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

    5 stars

  9. 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.
    1. Thank you for sharing this wonderful recipe. I’ve made this recipe twice, once using loaf pans & once using a Bundt pan. They both turned out delicious & beautiful. I did bake the cakes at 300 degrees for 75 minutes. They came out beautifully golden. This is how a cook my cream cheese Bundt cake, low & slow. I did add 2 teas. of King Arthur’s lemon juice powder which gave it a rich & deep lemony taste. I also added the 2 teas. of lemon juice powder to the glaze. GREAT RECIPE

      5 stars

  10. I always bake my Bundt pan pound cakes on 325 for 1 hr and 25 mins. Perfect every time. BTW the flavor of this was delicious!

    4 stars

  11. I’ve made this recipe twice. Once as 2 loaves & once as a Bundt cake. Both came out delicious & beautiful. I did cook this recipe as I do my cream cheese Bundt cake at 300 degree oven for 75 minutes. It comes out perfectly golden. The only ingredient that I added was 2 teas. King Arthur’s lemon juice powder which gives the cake a rich lemony flavor.

    5 stars

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