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Glazed Lemon Pound Cake slice plated with berries and cream

Glazed Lemon Pound Cake

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This Glazed Lemon Pound Cake definitely brightened the day. There’s something about a lemon dessert that provides a little sunshine and a lot of deliciousness.

Plus a group of my favorite bloggers is sharing some incredible citrus recipes, like this moist lemon cake recipe, that you’ll want to add to your menu. Scroll down to see some scrumptious lemon, orange, and lime-flavored dishes.

Glazed Lemon Pound Cake slice plated with berries and cream

Glazed Lemon Pound Cake

March came in like a lion and stayed like a lion. And April hasn’t been a piece of cake either. Currently, I’m sitting at my computer donned in a jacket with furry Uggs warming my feet.

With humdrum berries in the market, I turned to citrus for our next dessert and made a lemon cake recipe, which was also perfect for snacking. Warming the kitchen with the oven on wasn’t such a bad idea, either.

If you prefer you can serve the cake with ice cream, a dollop of lightly sweetened whipped cream and a topping of vibrant, fresh berries or fruit of your choice. You could also try warming a slice of cake in the microwave, as when it’s warm it gets all extra buttery and gooey. But don’t forget that a lemon glaze for cake is a simple way to keep the cake moist and gives a beautiful finishing touch!

Citrus recipes are the perfect holdover until summer arrives with its abundance of fresh produce. It’s only fitting that I recommend this lovely, dense and fine crumbed lemon pound cake!

Why Do They Call It a Pound Cake?

You may think the dense pound cake got its name because it is heavier than the ordinary cake. But the first pound cakes were made with a pound of eggs, a pound of butter, a pound of sugar and a pound of flour. The name “pound cake” now makes sense, doesn’t it??

Tips for Making Pound Cakes

Pound cakes are dense with a fine crumb and there are a few things you should note before baking one.

  • Start with room temperature eggs and butter to ensure the ingredients incorporate as well as possible.
  • PRO-Tip: If you forget to set out your eggs ahead of time, place them in a bowl of warm (not boiling!) water for 15-20 minutes to get the chill off.
  • Make sure the butter and sugar are creamed together well, so your pound cake will have a velvety texture.
  • Add eggs one at a time and don’t over-mix as this will add air into the batter and alter the desired texture.
  • Make sure to prep your pan well. If it’s a non-stick pan, just a coating of an oil and flour baking spray, like Baker’s Joy, works well. If not, I like to grease my pan with shortening, then dust with flour.
  • Allow your cake to cool about 15-20 minutes before removing from the pan. Then cool to room temperature on a wire rack.
Glazed Lemon Cake Recipe overhead loaf view on a white tray

If you love lemon desserts, along with this moist lemon pound cake recipe, my Best Lemon Bars are also incredible.  Glazed Lemon Tea Scones, this Strawberry Lemon Tart, and this Lemon Bar Cheesecake are winners, too!!! Check out all my Best Cake Recipes, too.

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features citrus in some form: oranges, orange marmalade, lemons, preserved lemons, and limes are all represented with a terrific recipe! Our host this month is Laura from Mother Would Know.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Glazed Lemon Pound Cake slices garnished with berries

A Citrus Feast

Cocktails & Other Beverages


Main Courses

Side Dishes


You Might Like:

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Glazed Lemon Pound Cake - served with whipped cream and berries for a delightful dessert

The Recipe: Glazed Lemon Pound Cake

A dense, delicious lemon loaf with a simple lemon glaze.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Yield 10 servings



  • 1 cup butter (2 sticks), at room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons lemon zest
  • 4 eggs
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1/2 cup sugar
  • 1/4 cup lemon juice


Preheat oven to 350°. Line the bottom of a large loaf pan (1 pound loaf pan or approximately 9 x 5 x 2 1/2-inches) with parchment paper and set aside.

Add the sugar and lemon zest into a large mixing bowl. Using your fingertips rub the sugar and zest together for a minute or two until the oils are released sugar smells fragrant (a trick I learned from Dorie Greenspan).

Add the softened butter and beat until creamy and smooth.

Add the eggs one at a time and mix well in between each addition. Add the lemon juice and vanilla extract and mix through. Note that mixture may appear curdled.
Sift the dry ingredients on top of the egg/butter mixture and then gently fold  until you have a smooth batter. Do not overmix.
Spread the cake batter evenly into the prepared lpan. Bake for 15 minutes. Reduce the oven temperature 325°. Continue baking for 35-60 more minutes (mine took another hour!).
Remove from oven to a cooling rack. After 10 minutes, release from pan place upright on the cooling rack.

Make the lemon glaze by combining the sugar and lemon juice in a small saucepan. Bring this mixture up to the boil and then decrease the heat to low and allow it to simmer for about 2-3 minutes until thick and syrupy.
Using a toothpick poke holes all over the top and sides of the cake and brush the cake with the glaze.

Cool to room temperature before serving. Wrap leftovers well in plastic wrap and store at room temperature.


Adapted from Cook's Illustrated.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 399Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 123mgSodium: 331mgCarbohydrates: 50gFiber: 1gSugar: 35gProtein: 5g


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51 comments on “Glazed Lemon Pound Cake”

  1. That’s a beautiful looking lemon cake Liz!!

  2. Oh, I love lemon cake and would take it any day over chocolate. Sounds and looks awesome, Liz!

  3. The sound of lemon cake makes me think summer is here! Delicious looking cake, Liz.

  4. Lemon is really the best all-year fruit but seems to be really refreshing in the warmer months. Our weather is jumping from cool to hot and this cake would be perfect no matter the weather. I love glazed lemon cakes and I’m happy you shared the recipe for a loaf cake (perfect size for just husband and me!).

  5. It doesn’t get much better than Lemon Pound Cake! This looks perfect Liz – and welcome on our table anytime 🙂

  6. My mother in law usually prepares the sweets… thanks for sharing this!

  7. Lovely, simple cake I always like to have with a cup of tea

  8. Classic and classy

  9. While I don’t think I’ve ever turned down a piece of ~any~ cake… Pound Cake is my favorite, love lemon too:@)

  10. Last week we had some really beautiful sunny days..and today again cold and cloudy..typical April weather. Hope Spring arrive by your side soon!
    The cake looks perfect!

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