Glazed Lemon Pound Cake
Buttery, dense, lemon-scented loaf cake soaked in lemon syrup and glazed. the cake that tastes like a vacation in three bites.
- Total time:
- 1 hr 20 min
- Servings:
- 10
- Per serving:
- 420 kcal
- Cost per serving:
- $0.95
- Difficulty:
- easy
Step-by-step
Heat oven to 350°F. Grease and flour a 9x5 loaf pan.
Whisk flour, baking powder, salt.
Beat butter and sugar 4 minutes until pale and fluffy. Add eggs one at a time.
Stir in zest, 3 tbsp lemon juice, vanilla.
Alternate adding flour and sour cream in three additions, ending with flour.
Pour into pan. Bake 50–55 minutes until a toothpick comes out clean.
52 min timer
While cake bakes, dissolve syrup sugar in 2 tbsp lemon juice over low heat.
Poke warm cake all over. Pour syrup slowly over the top. Cool completely in pan.
Whisk powdered sugar with 2 tbsp lemon juice. Drizzle over cooled cake.
Cook's tip
Sour cream is the secret to the dense-yet-tender pound cake crumb. Don't substitute.
Storage
Cover at room temperature 4 days.
Freezer: Freezes 2 months.
Nutrition per serving
- Calories
- 420
- Protein
- 5g
- Carbs
- 62g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 44g
- Sat Fat
- 11g
- Sodium
- 250mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Make it sugar-free?
Use erythritol or allulose 1:1. Texture is slightly different but works.
Can I add poppy seeds?
Yes. add 1 tbsp poppy seeds for lemon poppy seed loaf.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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