Glazed Lemon Pound Cake. An old fashioned favourite, just like grandma used to bake. Complete with a thick layer of sweet, tangy lemon glaze. Perfect with an afternoon cup of tea.
Old Fashioned Glazed Lemon Pound Cake
Sometimes the simple things are the best for us lemon lovers. This beautiful, uncomplicated buttery glazed lemon pound cake covered in sweet, tart lemon glaze epitomizes that very idea.
A quiet cup of tea with a thick slice of this gorgeous cake makes a great afternoon break.
Try limes instead!
Try switching the lemon to lime. I love that one too.
To find a slice of this in a brown bag lunch or school lunchbox would be sure to make anyone’s day. Save the end slice with the most glaze for me though. 😉
Old Fashioned Glazed Lemon Pound Cake
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Glazed Lemon Pound Cake
Glazed Lemon Pound Cake - an old fashioned favourite, just like grandma used to bake, complete with a thick layer of sweet, tangy lemon glaze. Perfect with an afternoon cup of tea.
Ingredients
For the Pound Cake.
- 1 ½ cups butter
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp lemon extract
- zest of 3 lemons, finely grated and chopped
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1 cup undiluted evaporated milk.
For the Lemon Glaze
- 2 cups powdered sugar, icing sugar
- zest of one lemon, finely grated and chopped
- juice of one lemon
Instructions
To prepare the pound cake
- Makes 2 small (8x4 incloaf cakes or 1 bundt cake
- Preheat oven to 325 degrees F.
- Grese and flour the pan/s well. Line loaf pans with parchment paper of using those
- Add, one at a time, beating well after each addition until light and fluffy:
- Cream together the butter and sugar.
- Add the eggs, one at a time, beating well after each addition until light and fluffy.
- Blend in the vanilla and lemon extracts plus the lemon zest.
- Sift together the flour, cake flour & baking powder.
- Fold dry ingredients into the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Generally, I fold in the dry ingredients in 3 portions and the milk in 2 portions.
- Bake at 325 degrees F for about 45 minutes or until a wooden toothpick inserted in the center comes out clean. A bundt pan will likely take longer.
- Let rest in pan/s for 10 minutes before cooling completely on a wire rack. Cover with lemon glaze.
To prepare the Lemon Glaze
- Blend together all ingredients until smooth. If the glaze seems too thick or thin, just add a little more juice or powdered sugar to get it to a thick but pourable consistency.
- Drizzle very slowly over the cooled cakes.
- I like glaze it in two or more stages, letting the glaze dry a little for 15 to 20 minutes between glazings. That's the perfect way to get a nice thick glaze.
Nutrition Information
Yield
20Serving Size
20 servingsAmount Per Serving Calories 338Saturated Fat 9gCholesterol 63mgSodium 147mgCarbohydrates 48gFiber 1gSugar 33gProtein 4g
Linda
Sunday 26th of September 2021
I just finished making this cake; this morning. Whenever one of my coworkers, ask me to make them a cake for their birthdays. I always come to rock recipes; for good cake recipe. And the cakes are always a big hit!! Thanks for all of the recipes!🙂
Judy
Monday 10th of February 2020
Are you no longer allowing your recipes to be put on the Pinterest site?
Barry C. Parsons
Monday 10th of February 2020
I don't make any such restriction. Nobody else has reported an issue.
Barry C. Parsons
Thursday 1st of November 2012
Are you writing from the UK, Karen? Our butter comes in 1 pound blocks which are equivalent to 2 cups here in Canada, so your 250 g black would be about a cup.
Karen
Wednesday 31st of October 2012
I wish you guys would learn to use scales, do you know how easy they make life. I have cups but first I have to soften the butter to get it into the cup and it is a pain. Now our butter comes in 250g blocks. So please tell me how much 1.5 cups of butter weighs.
Mary
Tuesday 26th of March 2019
Google should tell you that. I like using scales for baking but most of my recipes are in cups and teaspoons etc.
Lisa
Friday 5th of October 2012
Made these moist, lemony loaves this afternoon! Divine! Barry, you have become my go-to-recipe-guy! Have tried loads of your recipes and can honestly say, I haven't been disappointed once! Six of the twelve varieties of cookies I made for Christmas last year were your creations, and can safely say that I will be adding Chocolate Crackle and Snickerdoodles to this years list! Waiting with spatula in hand for another new favorite!