Lemon Pound Cake with Lemon Glaze

This pound cake is the perfect amount of citrus and sweet – with that traditional crumb and dense texture you love about pound cakes!

  • Easy
  • 90 mins
  • 8 servings
Finished product of the lemon pound cake
Ingredients

For the Pound Cake

  • Butter and flour to prepare your loaf pan
  • 1 1/4 cups plus 2 tablespoons butter, sliced, at cool room temperature
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 5 eggs
  • 1/4 cup plus 2 tablespoons milk
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 teaspoon Lemon Extract
  • 2 teaspoons grated lemon zest
  • 1 1/2 cups all-purpose flour

For the Lemon Glaze

  • 1 1/3 cups powdered sugar
  • 1/4 teaspoons Lemon Extract
  • 3 tablespoons heavy cream
  • 1/4 + teaspoon lemon zest
Uses
Directions
  1. Butter a 9x5" loaf pan and line the bottom with a rectangle of parchment paper.
  2. Flour the sides of the pan.
  3. Preheat oven to 350 degrees.
  4. In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar and salt on high speed for about 8 minutes or until fluffy. Don't be tempted to shorten the mixing time or the cake will be heavy!
  5. Scrape the sides of the bole with a rubber spatula every minute or so.
  6. In a separate bowl, whisk the eggs, milk, vanilla and lemon extract.
  7. With the mixer on medium-speed, add in the egg milk mixture to the butter mixture, one third at a time, waiting to add until each addition is thoroughly incorporated before adding more.
  8. The mixture should have the consistency of sour cream or small curd cream cheese, depending on temperature.
  9. Add the lemon zest and mix for 30 seconds more.
  10. Turn off the mixer and add the flour all at once.
  11. Beat on low speed for about 5 seconds, or just long enough to mix the flour with no leftover lumps.
  12. Scrape the sides of the bowl and mix for 5 minutes more.
  13. Scoop the batter into the loaf pan, but do not smooth the top surface of the cake batter as that will cause the cake to lose some of its airyness.
  14. Bake for about 1 hour and 15 minutes, or until a toothpick or knife inserted in the center comes out clean.
  15. Let cool for 15 minutes before turning out of the pan.
  16. Glaze the top of the loaf, individual slices or serve with powdered sugar for garnish!

To Make the Glaze

  1. Combine the sugar and lemon extract in a small bowl and whisk until smooth.
  2. Whisk in the cream, one tablespoon at a time, until the glaze is smooth and falls in a thin stream when you lift the whisk.
  3. Drizzle the glaze over the room temperature loaf placed on a cooling rack or sheet pan.
  4. Let the icing drip down the sides for a rustic, homespun effect.