Glazed Lemon Pound Cake

by Amy on 24 April 2013

Glazed Lemon Pound CakeSpring is definitely showing up in Nashville, with beautiful, warm sunny days alternating with stormy, rainy days – a combination that’s waking the flowers up from their winter nap, + making everything lush + green. Every year, when the warmer spring weather kicks in, my taste preferences seem to change – no longer do I crave hearty soups/stews + rich, decadent desserts – instead, I’m thinking about light, fresh meals + sweets. And one of my favorite warm weather flavors? Lemon!

Anytime I’m at a bakery + spy lemon cake, I’m powerless to resist it. So, when I came across a recipe for glazed lemon pound cake, I knew I had to give it a try. And it turned out exactly how I hoped it would – the tart, buttery, lemony cake is balanced perfectly by the sweet, bright lemon glaze, + the result is a pound cake that is rich without being heavy, a perfect springtime treat. I’ve been loving a slice as my afternoon snack with a tall glass of iced tea, preferably consumed while sitting outside on our deck. Gotta love springtime!

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

makes two 4.5″x8″ loaves, or one bundt cake, adapted from martha stewart


1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned + leveled), plus more for pan
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

for the Lemon Glaze:
2 cups confectioners’ sugar
3 to 4 tablespoons fresh lemon juice


preheat oven to 350 degrees, with rack in lowest position. butter + flour two 4 1/2-by-8-inch (6-cup) loaf pans, or one Bundt pan (see Cook’s Note below).

in a small bowl (or liquid measuring cup), combine buttermilk with lemon zest + juice. in a medium bowl, whisk together flour, salt, baking powder, + baking soda.

with an electric mixer, cream butter + sugar until light + fluffy. add eggs, one at a time, beating well after each addition.

with mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning + ending with flour; beat just until smooth (do not overmix).

divide batter evenly between loaf pans; smooth tops. bake until a toothpick inserted in centers comes out clean, 50-60 minutes (tent with foil if browning too quickly). cool 15 minutes in pan. turn out cakes onto a rack; cool completely before glazing.

while cake(s) are cooling, make the glaze: place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). add more sugar or lemon juice, as necessary, to achieve desired consistency.

when cakes are completely cooled, set rack with cakes over a baking sheet lined with waxed paper. pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Cook’s Note: the batter can also be baked in a 12-cup buttered + floured nonstick Bundt pan; the cooking + cooling times are the same.

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{ 50 comments… read them below or add one }

1 Kathryn April 24, 2013 at 6:36 am

I can’t resist lemon cake either – I love how light and bright and tart it is. This cake looks so wonderful.

2 Tracey April 24, 2013 at 6:56 am

You can never go wrong with classic pound cake, especially when lemon is involved too! Send some of that springy Nashville weather this way – we’re still in some weird winter/spring combo :)

3 amy April 24, 2013 at 7:01 am

I’m sending my best “warm up already, New England” vibes your way. =)

4 Leah | So, How's It Taste? April 24, 2013 at 7:28 am

Anything lemon always catches my eye. This sounds fabulous with the lemony glaze and I love pound cake!

5 alexandra @ sweet betweens [blog] April 24, 2013 at 8:48 am

oh, my favorite! tastes like spring. :)

6 Katrina @ Warm Vanilla Sugar April 24, 2013 at 8:56 am

I love a good lemon cake! This looks awesome!

7 danielle April 24, 2013 at 9:09 am

Sounds great! It looks like spring on a plate.

8 sarah k @ the pajama chef April 24, 2013 at 9:09 am

i was hoping this recipe would be on your blog soon. when i saw it on instagram i was totally craving lemon asap. yum!

9 amy April 24, 2013 at 9:41 am

YAY, I’m glad I put it right up, then! Hope you try it soon + love it. =)

10 Natalie April 24, 2013 at 10:20 am

Such a fresh spring recipe! I love pound cake and I like that this one has citrus in it, I bet its so delicious!

11 Georgia @ The Comfort of Cooking April 24, 2013 at 10:30 am

I tell ya, there is nothing better for a spring dessert than a lemony pound cake topped with berries and whipped cream! Yours looks like perfection, Amy!

12 amy April 24, 2013 at 11:41 am

Lemon + berries = a perfect match made in heaven, in my mind. Next time I need to remember to get some berries to serve this with!

13 Nik@ABrownTable April 24, 2013 at 12:08 pm

Gorgeous! I am a sucker for lemon pound cake, that glaze looks pretty delicious too.

14 adri April 24, 2013 at 12:22 pm

I’m with you. If lemon is on the dessert menu, that’s what I choose. Your pound cake looks perfect, and I love your photographs. I must try this! Thanks.

15 Joanna@DrizzleofSunshine April 24, 2013 at 12:51 pm

YUM! Looks so good. When I was pregnant, I craved anything lemon! How’s mama- to- be doing? I haven’t had a chance to ask you how it’s going. Praying that you’re having a healthy and happy pregnancy.

16 amy April 24, 2013 at 2:40 pm

I actually have a lot of friends who told me they craved lemon while pregnant – I think it’s fairly common! I looooved lemon before, so I can’t tell if my love for it now is just from before, or if it’s amped up. Either way, lemon rocks. And my pregnancy is going great! Only about 6 weeks left – eek! I’m planning to post a pregnancy update (with pics!) either next week or the following week. Thanks for checking in!

17 Nicole @ Young, Broke and Hungry April 24, 2013 at 2:58 pm

This pound cake reminds me of Starbucks lemon cake! But I have a feeling your version is a thousand and one times better.

18 amy April 24, 2013 at 3:03 pm

I’ve totally seen the Starbucks version, but i don’t think I’ve ever tried it. I do so appreciate your confidence that mine is better! =)

19 Choc Chip Uru April 24, 2013 at 3:33 pm

Your pound cake looks utterly gorgeous my friend and definitely is all about spring :)

Choc Chip Uru

20 Jessica@AKitchenAddiction April 24, 2013 at 3:43 pm

Lemon pound cake is one of my husband’s favorites! I’ll have to make this for him soon!

21 Kiran @ April 24, 2013 at 3:49 pm

Lemony goodness! So nice to see you posting again my friend! Hope you are feeling good :)

22 Amy (Savory Moments) April 24, 2013 at 6:09 pm

I absolutely LOVE lemon baked goods – they are my second favorite right after chocolate :-) Your cake looks very delightful!

23 Julie @ Table for Two April 24, 2013 at 6:18 pm

this looks SO GOOD. it reminds me of the starbucks one…i can’t ever resist that. i want to make this in a bundt pan now!!

24 amy April 24, 2013 at 6:21 pm

I love that the recipe includes directions for making it into either two loaves, or one bundt. I bet it would make an awesome-looking (+ good for a crowd) bundt cake!

25 Monet April 24, 2013 at 6:22 pm

This looks just beautiful, Amy! I love how the glaze is falling off the sides. So elegant! Thank you for sharing. This would be such a fun recipe to bake for my new neighbors!

26 Regina @ SpecialtyCakeCreations April 24, 2013 at 10:54 pm

Mmm…this looks so yummy! I am a lemon/tart flavor fan all year round and I could soo use a slice of this cake right now!

27 Mommyof2Girlz/StephD April 25, 2013 at 5:31 am

One of my favorite sweet treats! Think I could substitute the flour with coconut or spelt flour?

28 amy April 25, 2013 at 8:07 am

Honestly, I’ve never worked with coconut flour or spelt flour, but a quick google search seems to imply that you could easily substitute at least part of the a.p. flour with either of those flours. Good luck!

29 claire @ the realistic nutritionist April 25, 2013 at 8:32 am

This looks so moist and decadent Amy!

30 Ashley Bee (Quarter Life Crisis Cuisine) April 25, 2013 at 9:26 am

Lemon is just the best spring welcomer. I looove lemon cake!

31 Chandra@The Plaid and Paisley Kitchen April 25, 2013 at 9:47 am

Oh Amy! This cake is just what I need! I miss those big booming rainstorms and I love the lush green and the pink and white of the dogwoods and azaleas!

32 natalie@thesweetslife April 25, 2013 at 11:46 am

i also love lemon cake—something about it just screams spring!

33 Annie @ Annie's Noms April 25, 2013 at 11:51 am

Spring is finally here too! I’m so excited to finally put the ugg boots and thermal leggings away haha!! This cake is so pretty, I just love lemon cakes. I think a glazed cake is the only one I haven’t done and I have no idea why! I’ve made a drizzle cake and a proper frosted one, but I’m going to have to make this one as well now so I can try the glaze! :)

34 amy April 25, 2013 at 12:05 pm

Well, sounds like it’s time for you to give this one a try! =)

35 Lesley Eats April 25, 2013 at 12:26 pm

Next time, save me some. πŸ˜€ Love, love, LOVE lemon.

36 Meredith In Sock Monkey Slippers April 25, 2013 at 3:38 pm

Wow! I need this like yesterday!

37 Beth April 25, 2013 at 7:13 pm

I love, love, love lemon cake! And your glazed cake is absolutely beautiful.

38 Bernadette @ Now Stir It Up April 26, 2013 at 12:43 am

I love lemon flavors, especially on pound cake! I hope you are feeling well!

39 amy April 26, 2013 at 4:58 am

I’m feeling great, Bernadette – thank you! Look for a pregnancy update on my blog either next week or the following week. I’m down to the final 6 weeks now! =)

40 kirsten@FarmFreshFeasts April 26, 2013 at 5:45 am

What perfect photos to accompany such a fresh and pretty cake. Nicely done!
I appreciate the Bundt directions, as I am such a Bundt fan–it’s always nice to take a sliver to “even off the bumps” then I get to eat more cake.
Thanks for a well-written Springy recipe!

41 Meghan April 26, 2013 at 8:38 am

I love lemon desserts! This look beautiful & perfect for Spring!

42 kristen @ notsodomesticated April 26, 2013 at 1:24 pm

Yummm! It’s funny because I don’t consider myself a “lemon dessert” person, but then when I have something like this, I always end up loving it! I think I just always assume that I prefer chocolate haha.

Hope you and baby-to-be are doing well! πŸ˜‰

43 Jed Gray (sportsglutton) April 28, 2013 at 7:12 am

One of my weaknesses is a good lemon pound cake and these slices look perfect Amy. :-)

44 Erin @ Texanerin Baking April 28, 2013 at 1:08 pm

We have that knife! It’s a good one. πŸ˜€

And lemon cake! Yay. I love all things lemony. It’s just such a bright and happy flavor. *The* happiest flavor, I think. And yes… flavors have emotions. It’s true. πŸ˜‰

45 Rosie @ Blueberry Kitchen April 28, 2013 at 5:31 pm

I love a good lemon cake, yours looks so delicious! I really love the look of the texture – and the glaze!

46 Savannah April 29, 2013 at 11:34 am

Lemon is such an under used flavor. I love it and I bet this cake is divine. I am new to your site…followed Lesa of Edesia’s Notebook to your site through Pinterest.

47 amy April 29, 2013 at 11:46 am

Welcome, Savannah! So glad you found your way to my site + hope you try some recipes + love ’em!

48 ashley - baker by nature April 30, 2013 at 8:00 pm

This pound cake looks so lemony and luscious!!! I want a sliiiiiiiiiiice!

49 Simone Cotton May 3, 2013 at 3:28 am

Who doesn’t love pound cakes? Not only is it delicious but it’s also fairly easy to make! I personally love my cake soft and moist. This Super Moist Lemon Pound Cake is already soft and moist on its own.

50 Martina S. Rowland May 13, 2013 at 6:59 pm

There’s nothing better than sharing baked good with friends. A care package containing peanut butter pound cake with peanut butter frosting and lemon coconut bars went to Boston.

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