Glazed Lemon Pound Cake Recipe

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Shelly Mckinney Modified: March 23, 2022
Glazed Lemon Pound Cake Recipe

How To Make Glazed Lemon Pound Cake

This rich and decadent pound cake is given a fresh and zesty flair with the addition of lemon in the cake and glaze itself.

Preparation: 2 hours
Cooking: 1 hour
Total: 3 hours



For Cake:

  • 1cupunsalted butter
  • 3cupsall-purpose flour,spooned and leveled
  • ¾cuplow-fat buttermilk
  • 2lemons,zested and juiced
  • tspsalt
  • ½tspbaking powder
  • ½tspbaking soda
  • 2cupssugar
  • 5large eggs

For Glaze:

  • 2cupsconfectioners’ sugar
  • 3tbspfresh lemon juice


  1. Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4½x8-inch (6-cup) loaf pans.

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

  3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

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

  5. Divide batter evenly between pans, then smooth the tops. Bake for 50 to 60 minutes until a toothpick inserted in centers comes out clean. Tent it with a foil if it’s browning too quickly.

  6. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

  7. Serve and enjoy!


  • Calories: 247.92kcal
  • Fat: 8.90g
  • Saturated Fat: 5.25g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.40g
  • Polyunsaturated Fat: 0.56g
  • Carbohydrates: 39.62g
  • Fiber: 0.56g
  • Sugar: 27.04g
  • Protein: 3.32g
  • Cholesterol: 59.39mg
  • Sodium: 178.49mg
  • Calcium: 28.09mg
  • Potassium: 54.12mg
  • Iron: 0.97mg
  • Vitamin A: 82.48µg
  • Vitamin C: 3.38mg
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