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Glazed Lemon Pound Cake

posted by Liz Berg on April 24, 2018 (updated 11/2/22)

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.

Table of Contents hide

1 Why You Must Make

2 Expert Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Glazed Lemon Pound Cake

Why You Must Make

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!
A Lemon Loaf Cake recipe is smaller than a full-sized Bundt cake, so it will satisfy your cravings without increasing your pants size! But check out this Lemon Bundt Cake if you need a bigger version.
It’s a lovely dessert with just its lemon glaze, but can be jazzed up with sliced, macerated strawberries, plump fresh raspberries or blueberries, and either a dollop of whipped cream or a scoop of vanilla ice cream.
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!

Expert Tips

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 very warm (not boiling!) tap 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 to 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 for about 10-15 minutes before removing it from the pan. This gives the crust time to cool and firm up, but not too long so that the cake sticks.
Then cool to room temperature on a wire rack.

Glazed Lemon Cake Recipe overhead loaf view on a white tray.

Frequently Asked Questions

Why Is This Called 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??

What’s the Best Way to Infuse Lemon Flavor into a Cake?

Adding lemon juice, zest, and/or lemon extract are great ways to add lemon flavor to cakes, cupcakes, and muffins. Dorie Greenspan’s method of rubbing lemon zest and sugar together with your fingers helps release the lemon oil from the zest.
In the process, the sugar absorbs the lemon oil. Use this lemon-infused sugar in your recipe.