Lemon Pound Cake with Lemon Glaze
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This Lemon Pound Cake is one of those easy, reliable bakes that delivers every time. It’s packed with fresh lemon zest and juice, giving it that punchy citrus flavor without being too sweet. The glaze is just powdered sugar and lemon juice, but it soaks into the cake and makes each slice extra moist and tangy. It comes together fast with simple ingredients, no mixer needed, and bakes in about an hour. Perfect for a weekend treat, a brunch table, or just because you have a couple of lemons to use up!
Why You’ll Love Lemon Pound Cake
- Bright Lemon Flavor: Uses both lemon zest and juice for a bold citrus taste in every bite.
- Simple Ingredients: Made with basics like flour, sugar, oil, and eggs!
- No Mixer Needed: Everything comes together with a whisk and a couple of bowls.
- Moist Texture: Olive oil and lemon glaze keep the cake soft and tender, even days later.
- Perfect for Any Occasion: Works for brunch, dessert, gifting, or just a slice with coffee.
Ingredients Needed To Make Lemon Pound Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour or GF flour
- Kosher salt
- Baking soda
- Baking powder
- Sugar
- Lemon zest
- Lemon juice
- Eggs
- Milk
- Olive oil
- Powdered sugar
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Lemon Pound Cake
- Preheat your oven and prepare a loaf pan with butter and flour.
- Rub the lemon zest into the sugar in a bowl to release the oils.
- Add the eggs, lemon juice, milk, and olive oil to the sugar and whisk everything together.
- In another bowl, mix the dry ingredients.
- Add the dry ingredients to the wet and stir until just combined.
- Pour the batter into the loaf pan and spread it out evenly.
- Bake until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Whisk the glaze ingredients together in a bowl.
- Pour the glaze over the cooled cake and let it set before slicing.
Commonly Asked Questions
How do I know when the lemon pound cake is done baking?
The top should be golden and a toothpick inserted in the center should come out clean or with just a few crumbs. Start checking toward the end of the suggested baking window and keep an eye on it so it doesn’t overbake.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the cake a brighter, more natural flavor, especially since the zest is such a big part of the recipe. Bottled lemon juice will work in a pinch, but the taste won’t be quite as vibrant.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How should I store leftovers?
Once fully cooled and glazed, store the cake tightly wrapped or in an airtight container at room temperature for a couple of days. For longer storage, keep it in the fridge and bring to room temperature before serving.
Can I freeze the cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then pop in the freezer for up to 3 months. You can also cut individual slices and freeze them instead of the whole loaf. Let it thaw at room temperature and glaze after thawing for the best texture.
What kind of olive oil should I use?
A light or mild-tasting olive oil works best so it doesn’t overpower the lemon. Avoid extra virgin if you want a more neutral flavor.
Can I make this in a bundt pan?
Yes, you can. Just make sure to grease the pan well and adjust the baking time slightly as bundt cakes may take a bit longer to bake through.
Why do I rub the zest into the sugar?
Rubbing the zest into the sugar helps release the natural oils in the lemon peel, which boosts the flavor throughout the cake. It’s a small step that makes a big difference.
Want a Shortcut?
Short on time but still craving that bright, lemony pound cake? You can totally simplify it.
Ingredients:
- 1 package XO Baking Pound Cake Mix (prepare according to box instructions)
- Zest of 2 lemons
Instructions:
Make the pound cake just as directed on the box, but stir in the zest of two lemons before baking. Bake as instructed, then let the cake cool in the pan for 30 minutes. Flip it onto a plate and let it cool completely.
Lemon Glaze:
- 2 cups powdered sugar
- Juice of 2 lemons
Mix the glaze ingredients in a bowl until smooth. Pour it over the cooled cake, let it set for 10–15 minutes, then slice and enjoy!
Lemon Pound Cake with Lemon Glaze
Equipment
- Loaf pan (9×5 inches recommended)
- Measuring cups and spoons
- Microplane or zester
Ingredients
Pound Cake
- 2 cups 1.1 GF flour or all-purpose flour
- ¼ tsp kosher salt
- ¼ tsp baking soda
- 2 ½ tsp baking powder
- 1 ¼ cups sugar
- 1 ½ tbsp lemon zest from about 2 lemons
- ⅓ cup lemon juice
- 3 eggs
- ½ cup milk
- ¾ cup olive oil
Lemon Glaze
- 2 cups powdered sugar
- 2 lemons juiced (about 3-4 tbsp lemon juice)
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a standard loaf pan.
- In a bowl, combine sugar and lemon zest. Rub zest into sugar with your fingers to release oils.
- Add eggs, lemon juice, milk, and olive oil to the sugar mixture; whisk to combine.
- In a separate bowl, whisk together gluten-free flour, kosher salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and mix until just combined — do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cake to cool completely in the pan on a wire rack.
- While cake cools, whisk together powdered sugar and lemon juice in a bowl until smooth.
- Pour glaze evenly over the cooled cake. Let glaze set for 10-15 minutes before slicing.
- Slice and enjoy!
Nutrition
This lemon pound cake always hits the spot when I want something fresh and homemade without a ton of effort. The glaze sinks in just enough to keep it super moist, and that citrusy flavor stays strong for days. I like keeping a loaf around for snacking, or slicing it up to share with friends over coffee. It’s simple, reliable, and just really good.