Glazed Lemon Pound Cake Loaf Recipe

I perfected a Lemon Pound Cake loaf finished with a sweet glaze that hides an unexpected twist I can’t resist sharing.

I love how a simple loaf can make your kitchen smell like someone peeled a whole bowl of sunshine. This Glazed Lemon Pound Cake Loaf looks ordinary but has a sneaky tang, and a crackled top that hides a dense, buttery crumb.

I use unsalted butter and a generous handful of lemon zest so every bite snaps awake. The sweet glaze pools in the creases and makes the edges sing, yet it never steals the show.

If you like a dessert that feels classic but then surprises you, this Lemon Pound Cake is exactly that.

Ingredients

• Butter adds richness and fat, little protein, mostly calories, makes cake tender and moist.
• Granulated sugar gives sweetness and bulk, pure carbs, no fiber, lots of calories.
• Eggs bring protein, structure and moisture, help rise, they also add richness.
• All purpose flour provides carbs and gluten for chew, minimal fiber or nutrients.
• Sour cream adds tang and fat, a bit of protein, keeps crumb soft.
• Lemon zest and juice give bright sour citrus notes, vitamin C, low calories.
• Powdered sugar makes a shiny glaze, lots of sweetness, pure carbs, optional milk.

Ingredient Quantities

• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temp
• 2 cups (240g) all purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1/2 cup (120g) sour cream or plain yogurt, room temp
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice, plus 2 to 3 tbsp more for the glaze
• 1 tsp pure vanilla extract
• 1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted (for glaze)
• 1 tbsp milk or heavy cream, optional for thinning the glaze

How to Make this

1. Preheat oven to 325 F (163 C). Grease a 9×5 inch loaf pan and line it with parchment paper leaving an overhang so you can lift the cake out later.

2. Let the 1 cup butter, 4 eggs and 1/2 cup sour cream (or yogurt) come to room temp while you measure everything else. Spoon and level the 2 cups flour. Sift the powdered sugar for the glaze now so it’s ready.

3. In a large bowl cream the softened butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 5 minutes with a hand mixer. Scrape the bowl, you want it well aerated.

4. Add the eggs one at a time, mixing each until just incorporated. Stir in 1 tsp vanilla extract.

5. Whisk together the 2 cups flour, 1 tsp baking powder and 1/2 tsp fine salt. Add the dry mix to the butter mixture in three parts, alternating with the 1/2 cup sour cream (start and end with the flour). Mix until just combined, don’t overmix or you’ll get a tough cake.

6. Fold in the 2 tbsp lemon zest and 1/4 cup fresh lemon juice until evenly distributed. Scrape the bowl and give one last gentle stir.

7. Pour batter into the prepared pan, smooth the top, then tap the pan a few times on the counter to release big air bubbles. If the top starts browning too fast in your oven, tent loosely with foil partway through baking.

8. Bake 55 to 70 minutes, start checking at 50 minutes; a toothpick inserted in the center should come out with a few moist crumbs not wet batter. Let the loaf cool in the pan 10 to 15 minutes.

9. Make the glaze: in a bowl whisk 1 to 1 1/2 cups sifted powdered sugar with 2 to 3 tbsp fresh lemon juice, add up to 1 tbsp milk or cream if you need to thin it to a pourable consistency. Poke the warm cake with a skewer or fork and spoon or brush some glaze on so it soaks in, then pour the rest over the top.

10. Lift the cake out using the parchment overhang, cool on a wire rack until the glaze sets, slice and serve. Enjoy, and don’t forget, a little extra zest on top makes it look fancy.

Equipment Needed

1. 9×5 inch loaf pan
2. Parchment paper plus butter or baking spray to grease the pan
3. Large mixing bowl and a medium bowl for the glaze
4. Measuring cups and measuring spoons (and a kitchen scale if you like exacts)
5. Electric hand mixer or stand mixer with paddle attachment
6. Rubber spatula and a wooden spoon for folding and scraping
7. Whisk for the glaze and dry ingredients
8. Microplane zester and a citrus juicer or reamer for the lemons
9. Wire cooling rack and a toothpick or skewer to test doneness

FAQ

Glazed Lemon Pound Cake Loaf Recipe Substitutions and Variations

• Unsalted butter: swap with equal amount salted butter, omit about 1/4 tsp salt in the batter, it’ll be fine. If you need dairy-free use solid coconut oil 1:1 but expect a slightly denser, coconut‑forward loaf.
• Granulated sugar: use 1:1 light brown sugar for a moister cake and a hint of caramel flavor, the crumb will be a bit darker but still great.
• 1/2 cup sour cream or plain yogurt: replace with equal parts full‑fat Greek yogurt for same tang and richness, or use 1/2 cup buttermilk (batters will be thinner so watch bake time).
• Powdered sugar for the glaze: no powdered sugar handy? Pulse granulated sugar in a blender/food processor until superfine, stir in about 1/8 tsp cornstarch per cup to stop clumping, then use by weight (match 120 to 180g) for the glaze.

Pro Tips

1) Get everything truly room temp — butter, eggs, sour cream. It’ll mix smoother and trap air better. If you’re rushed, put eggs in a bowl of warm water for 8 to 10 minutes, and rub the butter with your fingers for a few seconds to loosen it up, but don’t melt it or your cake will be heavy.

2) Weigh your flour if you can, otherwise spoon and level into the cup, dont ever pack it down. A packed cup = dense loaf. Also sift the powdered sugar for the glaze so it doesnt get lumpy, and if the glaze looks too thin add a little more sugar instead of more liquid.

3) Cream the butter and sugar until light and fluffy, scrape the bowl often. Add eggs one at a time so the batter stays emulsified, and once the flour goes in stop mixing as soon as you cant see streaks, overworking will make it tough.

4) Watch your oven more than the clock, ovens are all different. Use an oven thermometer, and if the top is browning too fast tent loosely with foil or move the pan down a rack. Check doneness with a toothpick for moist crumbs, not wet batter.

5) Use a skewer to poke the warm loaf and spoon some glaze into the holes so it soaks in, that keeps it moist. For cleaner slices heat a serrated knife under hot water, dry it, then slice — the cuts will look way better.