This Lemon Glazed Pound Cake is a rich, buttery, and incredibly moist cake with a delightful hint of bright lemon flavor in both the cake itself and the luscious glaze. True to its name, this cake traditionally features a pound each of butter, sugar, eggs, and flour, resulting in its signature dense and tender crumb. The addition of lemon zest and juice infuses the cake with a refreshing citrus note that perfectly complements the richness of the batter. After baking to a beautiful golden brown, the cake is drizzled with a smooth and tangy lemon glaze, adding another layer of vibrant flavor and a touch of sweetness. Often finished with a delicate dusting of powdered sugar, this Lemon Glazed Pound Cake is a classic for a reason – its simple elegance and irresistible taste make it perfect for any occasion, from a casual afternoon treat to a more formal dessert. Each slice offers a satisfyingly dense yet melt-in-your-mouth texture and a harmonious balance of buttery richness and zesty lemon. The aroma while baking is simply divine, filling your kitchen with the inviting scent of citrus and warm vanilla. This cake is best enjoyed slightly warm or at room temperature and pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. Its understated beauty and exceptional flavor make it a timeless favorite.
Ingredients:
For the Lemon Pound Cake:
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk, at room temperature
- 2 tablespoons fresh lemon zest (from about 2-3 lemons)
- 1 teaspoon pure vanilla extract
For the Lemon Glaze:
- 1 1/2 cups (approximately 180g) powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
For Optional Decoration:
- Powdered sugar, for dusting
Equipment:
- 10-inch Bundt pan
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Fine-mesh sieve (for sifting powdered sugar)
- Small mixing bowl for glaze
- Whisk
- Wire cooling rack
- Small bowl for lemon zest
Instructions:
1. Preheat Oven and Prepare Bundt Pan:
Preheat your oven to 325°F (160°C). Grease a 10-inch Bundt pan thoroughly with cooking spray that contains flour, or grease well with butter and dust with flour, tapping out any excess. This step is crucial to prevent the cake from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures that all ingredients are evenly incorporated and helps create a light and airy texture in the cake.
3. Add Eggs Gradually:
Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next. Mixing one egg at a time helps to emulsify the batter and contribute to the cake’s structure.
4. Whisk Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is essential for proper rising and flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients (butter-sugar-egg mixture) in the large mixing bowl, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
6. Add Lemon Zest and Vanilla:
Stir in the fresh lemon zest and pure vanilla extract until evenly distributed throughout the batter. The lemon zest adds a bright, aromatic flavor to the cake.
7. Pour Batter into Prepared Pan:
Pour the cake batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake the Cake:
Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean with a few moist crumbs attached. The baking time can vary depending on your oven.
9. Cool the Cake in the Pan:
Once the cake is baked, remove it from the oven and let it cool in the Bundt pan for 15-20 minutes before inverting it onto a wire cooling rack. This allows the cake to set slightly and makes it easier to remove from the pan without breaking.
10. Prepare the Lemon Glaze:
While the cake is cooling, prepare the lemon glaze. In a small mixing bowl, whisk together the sifted powdered sugar and fresh lemon juice until smooth. Start with 3 tablespoons of lemon juice and add more, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Sifting the powdered sugar helps to ensure a smooth, lump-free glaze.
11. Glaze the Cooled Cake:
Once the cake has cooled completely on the wire rack, drizzle the lemon glaze evenly over the top of the cake, allowing it to drip down the sides.
12. Dust with Powdered Sugar (Optional):
If desired, once the glaze has set slightly, lightly dust the cake with additional powdered sugar for an extra touch of elegance.
13. Serve and Enjoy:
Allow the glaze to fully set before slicing and serving. This Lemon Glazed Pound Cake is delicious on its own or paired with fresh berries, whipped cream, or a scoop of vanilla ice cream. Store any leftover cake in an airtight container at room temperature for up to 3-4 days.
This recipe provides a detailed guide to creating a moist and flavorful Lemon Glazed Pound Cake that will surely impress with its classic taste and elegant appearance. Enjoy the process and the delightful results!