How to Make a Classic Lemon Pound Cake with a Tangy Glaze

How to Make a Classic Lemon Pound Cake with a Tangy Glaze

A classic lemon pound cake is the perfect balance of rich, buttery goodness and bright citrus flavor. This timeless dessert is moist, dense, and infused with fresh lemon zest and juice, making it a favorite for any occasion. To top it off, a tangy lemon glaze adds the perfect touch of sweetness and acidity, enhancing the cake’s vibrant lemony taste.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Tangy Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed. Continue beating for 3–5 minutes until the mixture is light and fluffy. This step is crucial for achieving a soft and airy cake.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This helps create a smooth and creamy batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

Step 5: Mix the Wet Ingredients

In another bowl, combine the buttermilk, lemon juice, lemon zest, and vanilla extract. The buttermilk adds moisture, while the lemon juice enhances the tangy flavor.

Step 6: Combine Everything

Gradually add the dry ingredients and buttermilk mixture to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake dense.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If using a bundt pan, baking time may vary slightly.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

Making the Tangy Lemon Glaze

Step 9: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed. The glaze should be pourable but not too thin.

Step 10: Glaze the Cake

Drizzle the glaze over the cooled cake, allowing it to run down the sides. For extra flavor, let the glaze soak in for a few minutes before serving.

Serving Suggestions

• Serve slices with fresh berries