The Art of Perfect Glazed Lemon Pound Cake with Sweet Citrus Drizzle

Perfect Butter Creaming Mastery

Master the technique of beating butter and sugar to light, fluffy consistency for tender crumb.

Ingredient Temperature Excellence

Learn the skill of bringing all ingredients to room temperature for smooth batter emulsion.

Alternating Mixing Method

Perfect the method of alternating dry and wet ingredients for ideal cake texture and structure.

Baking Temperature Control

Master the art of low-temperature baking for evenly cooked, moist pound cake without over-browning.

Glaze Application Technique

Learn optimal timing and method for applying lemon glaze for beautiful glossy finish.

Classic Pound Cake Mastery Secrets for Perfect Lemon Citrus Dessert Every Time

Room Temperature: All ingredients should be at room temperature for smooth batter and even baking.

Butter Creaming: Beat butter and sugar for full 5 minutes for light, fluffy texture in finished cake.

Zest First: Zest lemons before juicing them - it's much easier with whole fruit.

Don't Overmix: Mix batter just until combined to prevent tough, dense cake texture.

Test Doneness: Use toothpick test and check that cake springs back when lightly pressed.

Glaze Timing: Apply glaze only after cake is completely cool to prevent it from soaking in too much.

Glazed Lemon Pound Cake with Sweet Citrus Drizzle: Moist, Buttery, Classic Perfection

Name: Glazed Lemon Pound Cake with Sweet Citrus Drizzle: Moist, Buttery, Classic Perfection
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients: For the Cake Base:; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; For the Butter Foundation:; 1 cup unsalted butter, softened; 3 cups granulated sugar; For the Egg Component:; 6 large eggs, room temperature; For the Lemon Flavor:; Zest of 3 large lemons; 1/4 cup fresh lemon juice; 2 teaspoons lemon extract; 1 teaspoon vanilla extract; For the Wet Ingredients:; 1 cup sour cream, room temperature; 1/4 cup whole milk; For the Sweet Glaze:; 2 cups powdered sugar; 1/4 cup fresh lemon juice; 2 tablespoons melted butter; 1 tablespoon lemon zest; For the Pan Preparation:; 2 tablespoons butter for greasing; 2 tablespoons flour for dusting; For the Finishing Touch:; Extra lemon zest for garnish; Powdered sugar for dusting (optional); For Special Equipment:

The ultimate lemon pound cake featuring perfectly moist buttery crumb, bright citrus flavor, and sweet glossy glaze drizzled over golden slices. This classic dessert masterpiece combines the rich density of traditional pound cake with the refreshing zing of fresh lemon, creating an unforgettable bakery experience that elevates the beloved pound cake to new heights perfect for afternoon tea, celebrations, or any time you crave the perfect balance of buttery richness and bright citrus flavor.

Prep Time

20 Minutes

Cook Time

60 Minutes

Total Time

80 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Cake Base:

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Butter Foundation:

1 cup unsalted butter, softened

3 cups granulated sugar

For the Egg Component:

6 large eggs, room temperature

For the Lemon Flavor:

Zest of 3 large lemons

1/4 cup fresh lemon juice

2 teaspoons lemon extract

1 teaspoon vanilla extract

For the Wet Ingredients:

1 cup sour cream, room temperature

1/4 cup whole milk

For the Sweet Glaze:

2 cups powdered sugar

1/4 cup fresh lemon juice

2 tablespoons melted butter

1 tablespoon lemon zest

For the Pan Preparation:

2 tablespoons butter for greasing

2 tablespoons flour for dusting

For the Finishing Touch:

Extra lemon zest for garnish

Powdered sugar for dusting (optional)

For Special Equipment:

9x5 inch loaf pan

Electric mixer or stand mixer

Microplane zester

Wire cooling rack

Parchment paper

Instructions

Preheat oven to 325°F and position rack in center of oven.

Grease 9x5 inch loaf pan thoroughly with butter on all surfaces.

Dust greased pan with flour, tapping out excess for clean finish.

Line bottom of pan with parchment paper for easy cake removal.

Whisk together flour, baking powder, baking soda, and salt in bowl.

Set aside dry ingredients until ready to combine with wet mixture.

Beat softened butter in large bowl with electric mixer until creamy.

Gradually add sugar to butter, beating on high for 5 minutes until fluffy.

Add eggs one at a time, beating well after each addition.

Mix in lemon zest, lemon juice, lemon extract, and vanilla extract.

Combine sour cream and milk in small bowl, whisking until smooth.

Add one-third of flour mixture to butter mixture, mixing on low speed.

Add half of sour cream mixture, mixing just until incorporated.

Repeat alternating flour and sour cream, ending with flour mixture.

Mix batter just until combined - do not overmix or cake will be tough.

Pour batter into prepared loaf pan, smoothing top with spatula.

Tap pan gently on counter several times to release air bubbles.

Bake for 60-75 minutes until golden brown and toothpick comes out clean.

Check cake at 50 minutes and tent with foil if browning too quickly.

Remove from oven when inserted toothpick comes out with just a few crumbs.

Let cake cool in pan on wire rack for 15 minutes.

Run knife around edges of pan to loosen cake from sides.

Invert cake onto wire rack and remove parchment paper from bottom.

Let cake cool completely before applying glaze, about 1 hour.

Whisk together powdered sugar, lemon juice, melted butter, and lemon zest.

Adjust glaze consistency by adding more sugar or juice as needed.

Place cooled cake on serving platter or cutting board.

Drizzle lemon glaze generously over top of cake, letting it drip down sides.

Sprinkle extra lemon zest over wet glaze for decorative finish.

Let glaze set for 15-20 minutes before slicing and serving.

Cut cake into 1-inch thick slices with sharp serrated knife.

Dust individual slices with powdered sugar if desired for extra sweetness.

Store leftover cake wrapped tightly at room temperature for up to 5 days.

Refrigerate cake if storing longer than 3 days to maintain freshness.

Bring refrigerated slices to room temperature before serving for best texture.

Glazed Lemon Pound Cake with Sweet Citrus Drizzle: Moist, Buttery, Classic Perfection

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Glazed Lemon Pound Cake with Sweet Citrus Drizzle

Glazed Lemon Pound Cake with Sweet Citrus Drizzle: Moist, Buttery, Classic Perfection

Ingredients

Instructions