Glazed Lemon Pound Cake

Phil’s birthday is at the end of January, a perfect time for lemon desserts. He loves lemon stuff, and by the end of January we’re all looking for a little zing and a little hint of the spring to come.

This pound cake recipe is from America’s Test Kitchen Family Baking Book. I used my own recipe for the lemon glaze on top (glaze recipe at bottom). I like a zest and tart-sweet glaze to complement and lighten the buttery pound cake. This is delicious, especially with some strawberries on the side!


  • 1 1/2 cups (6 oz) cake flour [I didn’t have cake flour so I substituted all purpose flour by removing 2 tbsp of the flour and adding 2 tbsp corn starch – that’s the formula for converting each cup of cake flour]
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (8.75 oz) sugar
  • 4 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 16 tbsp (2 sticks) unsalted butter, melted and hot
  • Lemon Glaze (recipe below)


Set oven rack to middle and preheat to 350 F. Grease and flour an 8.5″ x 4.25″ loaf pan (I used a glass pyrex loaf pan). Whisk flour, baking powder and salt in a medium bowl.

Use food processor to process the sugar, eggs, vanilla, zest, and lemon juice until combined, about 10 seconds. With machine running, pour hot melted butter through feed tube steadily until combined, about 30 seconds. Pour mixture into a large bowl.

Sift 1/3 of flour mixture over egg mixture and whisk to combine until just a few streaks of flour remain. Repeat twice more, then whisk until most lumps are gone. Do not over mix.

Scrape the batter unto the prepared pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.

Bake until a toothpick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan half-way through baking.

Let cake cool in pan for 10 minutes, then remove from pan and set on wire rack and let cool completely, about 2 hours, before glazing.

Cat’s Lemon Glaze:

  • 2 cups confectioner’s sugar
  • 1/4 cup lemon juice (fresh)
  • 1 tbsp lemon zest

Whisk all together, glaze should be very thick. Add more confectioner’s sugar if needed. Drizzle over loaf, leave it especially thick on top, and allow to set until hard, about 15-20 minutes.

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