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Glazed Lemon Pound Cake

Sweet, buttery, and perfectly packed with lemon, this glazed lemon pound cake will be a citrus staple for years to come. 
Course: Cake, citrus, lemon, pastry, pound cake
Cuisine: breakfast, cake, Dessert, lemon, pastry
Keyword: breakfast, cake, dessert, lemon, pastry
Servings: 8

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!

Notes

See blog for dietary substitutions on dairy and gluten.