If you’re a Lemon Lover or looking for a delicious spring or summer dessert that is easy to make, look no further. This Delicious Lemon Pound Cake with Lemon Glaze has bright citrus flavor in every bite that is the perfect balance between rich and refreshing. Each slice cuts like butter and is incredibly moist with a soft crumb with a sweet lemon glaze.
Why You’ll Love this Recipe
This Delicious Lemon Pound Cake with Lemon Glaze is the type of dessert that can pass for a morning treat or a midnight snack. Each bite is soft and buttery with a subtle lemon flavor that isn’t overwhelming. Rising Star Vanilla Bean Paste and Lemon Syrup are made with natural ingredients only and help bring a little warmth and extra citrus flavor. Topped with a smooth lemon glaze that gives the perfect finishing touch on this delicious treat. Whether you’re bringing it over for a brunch or or keeping it for a simple snack, this dessert is hard to say no too.
Ingredients You’ll Need
- Unsalted butter
- White granulated sugar
- Eggs
- Sour cream: Gives an extra tender texture.
- Lemon juice
- Lemon zest: With every bite you get a surprise twist of lemon zest to give an authentic taste.
- Rising Star Vanilla Bean Paste: Real Madagascar vanilla bean paste adds a touch of warmth with specs of vanilla bean throughout each bite.
- Rising Star Lemon Syrup: Brings a smooth taste with natural lemon flavor to enhance the brightness of this delicious dessert.
- All purpose flour
- Baking powder, baking soda, and salt: The ratio between baking powder and baking soda allows it to give a nice nice fluffy rise while slightly spreading to give the perfect loaf.
- Powdered sugar
- Milk
How to Store Lemon Pound Cake
Room Temperature: Store the glazed cake in an airtight container at room temperature for up to 3 days max due to ingredients in the loaf.
Refrigerator: Store for up to 1 week in the refrigerator. You can either use an airtight container or place in a ziplock bag.
Freezer: If you plan on freezing the cake, skip the glaze (for now). Wrap tightly in plastic wrap then place in a ziplock bag for up to 3 months. When ready to serve, remove from freezer overnight, prep the glaze and spread on top when loaf is no longer frozen.
Let’s Start Baking!
Delicious Lemon Pound Cake with Lemon Glaze – Bright and Full of Citrus Flavor
Ingredients
Lemon Pound Cake:
- 1 ½ sticks unsalted butter, softened (170g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- ½ cup sour cream (120g)
- 2 tsp lemon zest (4g)
- 2 tbsp fresh lemon juice (30g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- 2 tsp Rising Star Lemon Syrup (10g)
- 2 cups all purpose flour (240g)
- 1 tsp baking powder (4g)
- ¼ tsp baking soda (1g)
- ½ tsp salt (3g)
Lemon Glaze:
- 1 cup powdered sugar (120g)
- 2 tbsp milk (30g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- 1 tsp Rising Star Lemon Syrup (5g)
Instructions
Lemon Pound Cake:
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and set aside.
- In a small bowl, blend the white granulated sugar and lemon zest together by rubbing it together in between your fingers, set aside.
- In a large bowl using a hand held mixer or a stand mixer with the paddle attachment, cream the butter and sugar with lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, vanilla bean paste, and lemon syrup until combined on low speed.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spread the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze:
- In a medium size bowl, whisk together the powdered sugar, milk, vanilla bean paste, and lemon syrup until smooth.
- Pour over the cooled cake and allow the glaze to set before slicing.