Sunshine Lemon Pound Cake with Zesty Lemon Glaze

Sunshine lemon pound cake with lemon A Classic Recipe

By Sally Thompson July 19, 2025

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4.64 (11 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Fancy a bit of sunshine? Seriously, who doesn’t? This lemon pound cake with lemon is like a little ray of sunshine in every bite! It's got that perfect balance of sweet and tangy.

Brief Overview

Lemon Drizzle Cake , as some may call it, this Classic Lemon Pound Cake Recipe is a simple bake but with a posh twist.

Originating as a teatime treat, its a family favorite. Ready in about an hour, plus cooling. Makes 10-12 slices of pure joy.

Main Benefits

Honestly, the smell alone is therapy! Beyond being utterly delicious, the Tangy Lemon Glaze Recipe brings a vitamin C boost and brightens the day.

Serve it at brunch, tea, or any time you want to feel special. This isn't just any cake; it's a Buttery Lemon Cake hug in baked form.

What's the Buzz About Lemon Pound Cake Recipe Moist ?

So, you're probably thinking, "Another lemon pound cake recipe ?" But trust me, this one's different. It's all about that zingy lemon glaze .

I’ve been baking since I was a kid, remember the days? This recipe makes the Best Lemon Pound Cake .

Ingredients That Sing Lemon Pound Cake With Glaze

Let's talk ingredients.

225g Unsalted Butter
300g Granulated Sugar
3 Large Eggs
1 tsp Vanilla Extract
1 tbsp Lemon Zest
2 tbsp Lemon Juice
225g All-Purpose Flour
½ tsp Baking Powder
¼ tsp Salt
120ml Milk

Then for the glaze:

150g Powdered Sugar
3-4 tbsp Lemon Juice
1 tsp Lemon Zest (optional)

These measurements will surely make the Easy Lemon Pound Cake With Glaze .

Baking Your Homemade Lemon Pound Cake With Glaze

Let's bake!

First, preheat your oven to 175° C and get your loaf pan ready. Cream together the butter and sugar until fluffy.

Add the eggs, vanilla, zest, and juice. Mix the dry ingredients, then alternate adding them with the milk. Bake for 50- 60 minutes. You want golden brown.

Cool it down and get ready for that gorgeous glaze! Drizzle it over the top and let it set. This Glazed Lemon Pound Cake Loaf will be the star of the show.

Ingredients & Equipment for Your Sunshine Lemon Pound Cake With Lemon

Sunshine Lemon Pound Cake with Zesty Lemon Glaze presentation

Right, let's talk ingredients! You can't whip up a showstopper lemon pound cake recipe moist without the good stuff, can you? Here's what you'll need for my easy lemon pound cake with glaze .

Main Ingredients: The Lemon Lowdown

Softened Butter: 225g (1 cup) . Honestly, room temp butter is key . It creams so much easier. Get that?
Granulated Sugar: 300g (1 ½ cups) . Regular white sugar does the trick.
Large Eggs: 3 . Make sure they're large. It makes a difference.
Vanilla Extract: 1 tsp . A little goes a long way.
Lemon Zest: 1 tbsp , finely grated. This is where the magic happens! Quality indicators are a bright, fragrant zest.
Lemon Juice: 2 tbsp , freshly squeezed. None of that bottled stuff, yeah?
All-Purpose Flour: 225g (1 ¾ cups) . Plain flour, that's what we need.
Baking Powder: ½ tsp . Don't skip this, or your cake will be flat.
Salt: ¼ tsp . Just a pinch.
Milk: 120ml (½ cup) . Full fat is best.

For the Tangy Lemon Glaze Recipe :

Powdered Sugar: 150g (1 ½ cups) , sifted. Trust me, sift it. Lumps are annoying.
Fresh Lemon Juice: 3-4 tbsp (or more). You control the thickness.
Optional Lemon Zest: 1 tsp , finely grated. For extra zing.

Seasoning Notes: Zesty Bangers

Lemon is the star, obviously. However, vanilla just helps bring everything together beautifully and complements the lemon. I once tried a buttery lemon cake without vanilla and it just wasn't the same, you know? For a classic lemon pound cake recipe , this combo is a must.

I was baking homemade lemon pound cake with glaze once, and realized I was out of vanilla and used almond instead! It actually turned out delicious!

Equipment Needed: Keep it Simple

9x5 inch Loaf Pan. The glazed lemon pound cake loaf pan.
Parchment Paper. For easy removal. Thank me later.
Electric Mixer. Stand or handheld, your choice.
Mixing Bowls. Obvious, right?
Zester. Microplane is your best friend.
Juicer. To get all that lemon juice.
Wire Rack. For cooling the best lemon pound cake .

You could use a fork to whisk if you don't have an electric mixer, but your arm might get tired! The key is, you don't need fancy equipment to bake this Sunshine Lemon Pound Cake with Zesty Lemon Glaze .

Most of these are kitchen staples, right? Get everything ready, and let's get baking! I bet you'll create an easy lemon pound cake with glaze in no time.

Sunshine Lemon Pound Cake: Baking Bliss

Craving something lemony? Honestly, who isn't? A lemon pound cake with lemon is a guaranteed crowd pleaser. It is just perfect for a comforting cup of tea and a chat.

This isn't just any lemon pound cake recipe moist ; it's my go-to. After countless attempts, this Sunshine lemon pound cake recipe finally hits the spot, it is worth all the effort.

We're talking sunshine on a plate with a zing.

Prep Like a Pro: Your Mise en Place

Essential mise en place? You betcha! Get your 225g of butter softened. Measure out 300g of sugar. Grab three eggs, 1 tsp of vanilla, zest and juice those lemons.

Weigh 225g of flour, ½ tsp baking powder, and ¼ tsp of salt. Time saving tip : Use pre-sifted flour, and do not forget 120ml of milk.

Also, remember to preheat your oven to 350° F ( 175° C) . A smooth operation is key. Honestly, prepping everything beforehand makes life so much easier.

And don't forget to grease and flour that 9x5 inch loaf pan! It saves the day.

From Batter to Baked: step-by-step to Lemon Cake

Cream 225g butter and 300g sugar. Beat until light and fluffy. This might take a minute, but be patient.
Beat in 3 large eggs, one at a time. Then, stir in 1 tsp vanilla, the lemon zest, and lemon juice.
Whisk 225g flour, ½ tsp baking powder, and ¼ tsp salt separately. This prevents clumps.
Alternate adding the dry ingredients with 120ml milk. Start and end with dry ingredients.
Pour into the prepared pan. Bake for 50- 60 minutes . The oven is preheated to 350° F ( 175° C) .
Cool in the pan for 10 minutes before moving to a wire rack.

Pro Tips for a Perfect Lemon Drizzle Cake

Don't overmix! Overmixing equals a tough cake. Also, for an easy lemon pound cake with glaze , ensure that your butter is softened.

Avoid cold butter at all costs! make-ahead option? Bake the cake the day before. Then, add the tangy lemon glaze recipe just before serving.

When it comes to the classic lemon pound cake recipe , folks often overlook room temperature ingredients. It truly matters.

Homemade lemon pound cake with glaze should be heavenly. Enjoy your best lemon pound cake !

Recipe Notes for Your Best Lemon Pound Cake Yet!

Alright, so you're about to bake this Sunshine Lemon Pound Cake With Glaze . Awesome! Before you dive in, let's chat about some things I've learned along the way.

Honestly, even the best lemon pound cake can be better with a few tweaks! Consider these as friendly advice rather than rules.

Trust me, I've had my share of baking fails, and now, hopefully, you won't.

Serving Suggestions: Make It a Showstopper

Presentation is key, right? For this lemon pound cake with lemon , I love slicing it and fanning it out on a plate.

A dollop of whipped cream or a scoop of vanilla ice cream takes it up a notch. Fresh berries alongside add a pop of color and a burst of freshness.

And drinks? A classic Glazed Lemon Pound Cake Loaf pairs perfectly with Earl Grey or sparkling lemonade. Elevate this easy lemon pound cake with glaze a bit with some beautiful plating.

Storage Tips: Keeping It Fresh

Got leftovers? Lucky you! Wrap your buttery lemon cake tightly in cling film or pop it in an airtight container.

It'll keep in the fridge for up to 3 days. Want to freeze it? Slice it first, wrap each slice individually, and freeze for up to 2 months.

To reheat, just let a slice thaw at room temperature, and it will taste like you've just baked this lemon drizzle cake .

Variations: Make It Your Own!

Fancy a twist? Try swapping lemon zest and juice for orange zest and juice for an orange pound cake. Or, add 2 tablespoons of poppy seeds for a Classic Lemon Pound Cake Recipe with a nutty crunch.

If you need a gluten-free version, use a 1:1 gluten-free flour blend. I have tested it, and it works well, add a bit more liquid to make sure its combined, I did this once and it came out fabulous.

Nutrition Basics: A Little Slice of Sunshine

Okay, let's be real, this is a treat, not a health food. But hey, everything in moderation, yeah? A slice of this lemon pound cake recipe moist clocks in around 350-400 calories, with about 4g of protein, 20g of fat, 45g of carbs, and 30g of sugar.

And that incredible tangy lemon glaze recipe ? It does add a bit more sugar, but honestly it is so so good.

I swear!

Bottom line? Baking this homemade lemon pound cake with glaze should be fun! Don't stress too much about perfection. Just follow the recipe, trust your instincts, and enjoy the process.

You got this! You will love this Lemon Pound Cake with Lemon ! Happy Baking!

Moist Lemon Pound Cake with Glaze Secret Recipe

Frequently Asked Questions

How do I keep my lemon pound cake with lemon from being dry?

Nobody wants a dry cake, do they? The key is to avoid overbaking it. Start checking for doneness about 5 minutes before the recipe suggests. Also, make sure not to overmix the batter, as this can develop the gluten too much, resulting in a tougher, drier cake.

A little tip: adding a tablespoon or two of sour cream to the batter can also help keep it moist.

Can I make this lemon pound cake with lemon ahead of time? How should I store it?

Absolutely! This Sunshine Lemon Pound Cake actually tastes even better the next day. To store, wrap the cooled, unglazed cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days.

If you've already glazed it, store it in the fridge to keep the glaze from melting, but bring it to room temperature before serving for the best flavor and texture. You can even freeze it for longer storage, well wrapped, for up to 2 months.

My lemon pound cake didn't rise properly. What went wrong?

Ah, the dreaded flat cake! This is usually down to a few culprits. Firstly, make sure your baking powder is fresh old baking powder loses its oomph. Secondly, creaming the butter and sugar properly is crucial for incorporating air, which helps the cake rise.

Lastly, don't overmix the batter after adding the flour, as this can deflate the air you've worked so hard to incorporate. Ensure your oven temperature is accurate too!

Can I use bottled lemon juice for this lemon pound cake with lemon, or is fresh better?

While bottled lemon juice will work in a pinch (we've all been there!), fresh lemon juice is always the best option for that bright, vibrant lemon flavour. The difference is noticeable. Plus, you'll need the lemon zest for the recipe anyway, so you might as well squeeze the juice while you're at it!

Consider it a bit of arm exercise while baking, eh?

I don't have a loaf pan. Can I bake this lemon pound cake with lemon in a different pan?

You can indeed! While a 9x5 inch loaf pan is ideal, you could use a bundt pan or even make muffins. Keep in mind baking times will need to be adjusted. For a bundt pan, start checking for doneness around 40 minutes. For muffins, they'll likely be done in 18-22 minutes.

Make sure to grease and flour whatever pan you use properly to prevent sticking.

What can I substitute for milk in this recipe?

If you're out of milk or looking for a richer flavor, you have a few options! Buttermilk adds a lovely tang and helps create a tender crumb. You could also use full fat yogurt or even sour cream, thinned with a little water if needed.

For a dairy-free option, try almond milk or another non-dairy milk, though the flavor will be slightly different.