Sweet, buttery, and perfectly packed with lemon, this glazed lemon pound cake will be a citrus staple for years to come.
Ok, cake isn’t my personal favorite. Generally a light fluffy cake is not my go-to dessert, but give me a dense, rich cake and we’re talking. I love a soft, dense cake that is filled with buttery flavor, plenty of vanilla plus lemon, and is the ideal level of sweetness (not too much, not too little!). This glazed lemon pound cake will satisfy craving for a cake, lemon, and little bit of frosting as well. So without further ado, let’s make it.
What you’ll need to make this glazed lemon pound cake:
Salted Butter
Granulated Sugar
Pure Vanilla Extract
Pure Lemon Extract
Large Eggs
Whole Milk
All Purpose Flour
Baking Powder
Powdered Sugar
The Cake
This glazed lemon pound cake is super simple. It takes about five minutes to mix up the ingredients, and about an hour to bake. Cool for fifteen and you’ve got a fresh + delicious pound cake made and in your belly in under ninety minutes. That’s quality meets convenience if I’ve ever seen it.
To begin, cream the butter and sugar until light and fluffy for one minute. To this add the eggs and egg yolks plus the vanilla and lemon extracts. Continue to mix until fluffy, another thirty seconds. To a small bowl, add the flour and baking powder. Whisk to combine. Add half of the flour mixture to the butter mixture, and mix on low to medium until combined, about 15 seconds. Add half of the milk, and mix until it in incorporated. Repeat with the remaining flour mixture and then the milk. Mix until no flour remains and the batter is fully combined. Do not over-mix.
Prepare an 8×4-inch baking dish by spraying it with nonstick spray and / or lining it with parchment paper. Pour the batter into the prepared pan, and use a spatula to ensure that the batter is evenly distributed. Bake at 350° for 55-65 minutes, or until golden on the outside and an inserted toothpick comes out clean. Allow the cake to cool in the pan for fifteen minutes, and then transfer to a wire rack to cool completely.
The Topping Ideas
I’ve included an impossibly easy and incredible browned butter vanilla drizzle, but the topping ideas are as vast and wide as your imagination. Berries, whipped cream, lemon curd (my tried and true favorite recipe!), a scoop of your favorite ice cream, or a simple spoonful of honey would all be lovely on this lemon pound cake.
To make the browned butter vanilla glaze, begin by heating the butter in a small saucepan on medium heat. Keep a close eye on it as the butter will melt and brown quickly due to the small amount we are browning. Once the butter melts and begins to bubble, it will become fragrant and that is your indicator that it is almost ready. Whisk to keep the butter browning evenly, and once it is brown to your liking, immediately remove it from the heat and pour it into a small heat-safe bowl. To this add the remainder of the glaze ingredients, and whisk well until smooth and lump free. Pour this over the cooled pound cake and serve immediately. Store any leftovers in an airtight container at room temperature for up to four days. Cake is most fresh on day one and two.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
If you loved this glazed lemon pound cake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy. Happy Citrus Month!
XO,
Heather
Glazed Lemon Pound Cake
Ingredients
FOR THE LEMON POUND CAKE:
- 1 Cup Salted Butter, softened to room temperature
- 1 ¼ Cups Granulated Sugar
- 1 Tablespoon Pure Vanilla Extract
- 1 Tablespoon Pure Lemon Extract
- 2 Large Eggs + 2 Large Egg Yolks
- ½ Cup Whole Milk
- 2 Cups All Purpose Flour
- 1 ½ Teaspoons Baking Powder
FOR THE BROWNED BUTTER VANILLA GLAZE:
- 2 Tablespoons Salted Butter, browned
- 1 ½ Cups Powdered Sugar
- 3 Tablespoons Half and Half
- 1 Teaspoon Pure Vanilla Extract
Instructions
- To make the lemon pound cake: Preheat the oven to 350 degrees. Spray and line an 8×4 inch loaf pan with parchment paper. Mix the butter and sugar on high speed and beat until light, about 1 minute.
- Add the vanilla, lemon, and eggs + egg yolks, and mix until fully combined. To a small bowl, add the flour and baking powder. Whisk to combine. Add half of the flour, and mix. Add half of the milk and mix. Repeat and mix until no powder or milk remains separated.
- Pour into the prepared pan and bake for 55-65 minutes. Top should be golden and an inserted toothpick should come out clean. All the cake to cool in the pan for 15 minutes. Remove to a wire rack to cool completely.
- To make the browned butter vanilla glaze:Begin by heating the butter in a small saucepan over medium heat. Keep a close eye on it as the butter will melt and brown quickly due to the small amount we are browning.
- Once the butter melts and begins to bubble, it will become fragrant and that is your indicator that it is almost ready. Whisk to keep the butter browning evenly, and once it is brown to your liking, immediately remove it from the heat and pour it into a small heat-safe bowl. To this add the remainder of the glaze ingredients, and whisk well until smooth and lump free.
- Pour the glaze over the cooled pound cake and serve immediately. Store any leftovers in an airtight container at room temperature for up to four days. Cake is best on days one and two. Enjoy!
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