Sunshine Lemon Pound Cake with Zesty Glaze

Zesty Lemon Pound Cake with Glaze My Sunshine Recipe

By Emily CollinsSeptember 13, 2025

Table of Contents

Sunshine Lemon Pound Cake: A Slice of Zesty Heaven

Ever had one of those days? I have, and let me tell you, nothing fixes it quite like a slice of sunshine.

And that's exactly what this Zesty Lemon Pound Cake with Sweet Lemon Glaze brings to the table pure, unadulterated sunshine in cake form! Its main flavor profile is the citrusy, making it an ideal choice for anyone looking for a refreshing treat.

This Lemon pound cake recipe is the antidote to boring desserts! We're talking a moist, buttery cake, infused with the zing of fresh lemons, topped with a glaze that'll make your taste buds sing.

Think a Classic pound cake recipe but with a serious citrusy upgrade.

Why This Lemon Pound Cake Rocks

Inspired by British baking (think Bake Off!), this Super Moist Lemon Pound Cake is a classic for a reason. It's comforting, elegant, and surprisingly easy to make.

This Easy lemon pound cake falls into medium difficulty. Prep time is about 25 minutes, baking takes around 55- 65 minutes, so you're looking at about 1 hour 30 minutes total.

One cake yields 10-12 slices, perfect for sharing or keeping all to yourself I wouldn't judge!.

The Perks? Loads!

Besides tasting amazing, this cake has some hidden benefits. Lemons are packed with Vitamin C, giving your immune system a little boost.

It's the perfect treat for afternoon tea, a picnic, or any occasion where you want to spread a little joy.

Seriously, though, you will surely enjoy Lemon cake with glaze .

What makes this cake special? Honestly, it's the Lemon glaze for pound cake . It transforms a simple cake into something truly extraordinary.

Plus, the aroma while baking is divine! This is the Best lemon pound cake recipe , I am sure it is going to be your personal favorite.

Ready to get baking? Let's gather those ingredients and get this show on the road!

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, let's dive into what you'll need for this oh-so-delicious Zesty Lemon Pound Cake with a glaze that'll make your tastebuds sing.

This ain't rocket science, but quality ingredients make all the difference. Trust me on this one.

Main Ingredients: The Stars of the Show

Here's the shopping list, folks. Don’t skimp!

Softened unsalted butter: 1 ½ cups (3 sticks/ 340g ) Good quality butter is the secret!
Granulated sugar: 3 cups ( 600g )
Large eggs: 6 at room temperature. Honestly, room temperature is key!
Lemon zest: 1 tablespoon . From around 2 large lemons. Use a microplane.
Fresh lemon juice: 1/4 cup ( 60ml ). Again, about 2 lemons.
Pure vanilla extract: 1 teaspoon
All-purpose flour: 3 cups ( 375g ). Plus extra for dusting.
Baking powder: ½ teaspoon
Baking soda: ½ teaspoon
Salt: ¾ teaspoon
Whole milk: 1 cup ( 240ml ) at room temperature
Powdered sugar: 2 cups ( 240g ), sifted. For the glaze.
Lemon juice (for glaze): 3-4 tablespoons . Adjust for thickness!
Lemon zest (optional): 1 teaspoon . For extra zing.

For the Best lemon pound cake recipe , ensure your lemons are ripe and fragrant. You want that zing !

Seasoning Notes: Amp Up the Flavour

This Super Moist Lemon Pound Cake is all about that bright lemon flavour, so we don't need tons of fancy spices. But here's how to make it pop:

Lemon + Vanilla: A match made in heaven.
A Pinch of Salt: Balances the sweetness.
Extra Lemon Zest: Never hurts!

If you are feeling adventurous and want to make an Orange Pound Cake With Glaze , you can substitute the lemon for orange; or if you are looking for that special touch you can try a Lemon cake with glaze using cardamon to make the cake more aromatic!

Equipment Needed: Keep It Simple

No need for fancy gadgets. Just the basics:

9x5 inch loaf pan. Grease it well!
Electric mixer. Stand or hand mixer.
Zester. Microplane is your best friend.
Juicer. Those little hand held ones are perfect.
Measuring cups and spoons. Gotta be precise!
Wire rack. For cooling.
Sifter. For the powdered sugar.

If you don't have a fancy mixer, a good old whisk and some elbow grease will do just fine. Honestly, my Nan used to make the Classic pound cake recipe using only a fork! So, don't sweat it if you're missing something.

Now, let’s bake this Zesty Lemon Pound Cake with a smile!

Let's Bake! Sunshine Zesty Lemon Pound Cake with Zesty Glaze

Oh my gosh, are you ready for this? We're diving headfirst into baking a Zesty Lemon Pound Cake with a killer glaze.

This isn't just any pound cake. This Sunshine Lemon Pound Cake with Zesty Glaze is the kind of cake that makes you feel all warm and fuzzy inside.

Think Best lemon pound cake recipe .

I remember the first time I tried making a lemon cake, it was drier than the Sahara! So, trust me, I've learned a few tricks along the way.

This recipe is totally foolproof.

Prep Steps: Get Your Ducks in a Row

First things first: mise en place . Basically, get all your ingredients measured out and ready to go. It's like having your paintbrushes ready before you start painting.

You'll need your 1 ½ cups softened butter, 3 cups granulated sugar, 6 large eggs, 1 tablespoon lemon zest, ¼ cup lemon juice, 1 teaspoon vanilla extract, 3 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and 1 cup whole milk .

For the glaze, you will need 2 cups powdered sugar, and 3-4 tablespoons lemon juice .

For a time saving tip, zest and juice your lemons beforehand. Honestly, it's a lifesaver. No one wants to be zesting lemons when the oven is preheating.

Safety wise, just watch those fingers when zesting! We want lemon zest , not finger zest .

step-by-step: Let's Get Baking!

Preheat your oven to 350° F ( 175° C) . Grease and flour your 9x5 inch loaf pan. No one wants a cake stuck to the pan!
Cream together your softened butter and granulated sugar until light and fluffy. This should take 5- 7 minutes . Don't skimp on this step! It's crucial.
Beat in eggs, one at a time, then stir in the lemon zest, juice, and vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution.
Gradually add the dry ingredients to the wet, alternating with milk. Start and end with dry. Mix until just combined. Overmixing is a no-no.
Pour the batter into the prepared pan and bake for 55- 65 minutes . A toothpick inserted into the center should come out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Whisk together sifted powdered sugar and lemon juice for the glaze. Drizzle over cooled cake.

Pro Tips: Level Up Your Bake

Don't have fresh lemons? Honestly, try your best to find it because a key ingredient to getting a Super Moist Lemon Pound Cake, is using all-natural ingredients, but bottled lemon juice is fine, but zest is a must.

Another common mistake? Overbaking! Keep an eye on that cake.

Want to make this ahead? Bake the cake a day in advance and glaze it right before serving. Lemon cake with glaze ready to be served.

This Sunshine Zesty Lemon Pound Cake with Zesty Glaze is so incredibly delicious. I can already imagine the smiles and delightful sighs that will come from tasting this Citrus pound cake .

Enjoy!

Recipe Notes

So, you're about to embark on baking this Zesty Lemon Pound Cake with Glaze, eh? Brilliant! Here are a few nuggets of wisdom I've picked up along the way.

Honestly, baking is all about learning and adapting. I'm here to tell you what I've found, so you don't have to make the same mistakes.

Serving Sunshine

How you present your cake matters! A simple dusting of powdered sugar is classic. But, for a bit of fancy, try a few lemon slices.

Or, you can serve it with fresh raspberries. A scoop of vanilla ice cream makes it even better, honestly. A glass of lemonade or iced tea completes the experience.

Trust me; it's like sunshine on a plate.

Storing Your Masterpiece

If you don't devour the Super Moist Lemon Pound Cake immediately (which, let's be real, is a challenge), proper storage is key.

Wrap it tightly in cling film or place it in an airtight container. It'll keep in the fridge for up to 5 days.

You can also freeze it! Wrap tightly and it will keep for up to 2 months. To reheat, thaw it overnight in the fridge.

Or pop a slice in the microwave, but don’t say I told you to!

Remixing the Classic

Fancy a little twist? How about Orange Pound Cake With Glaze ? Swap the lemon for orange zest and juice.

You could also add poppy seeds for a lovely texture. Got gluten issues? Use a 1:1 gluten-free flour blend. Just make sure everything else is gluten-free too.

For you health nuts, a few blueberries inside are always welcome.

Nutritional Nitty Gritty

Okay, let's get real for a sec. This Lemon cake with glaze is delicious, but it is cake. Each slice has roughly 450 calories.

You also get about 5g of protein, 25g of fat and 55g of carbs with 35g of sugar. It is still good for you? It’s all about balance, innit? Enjoy a slice, but maybe not the whole thing in one go.

Lemon is good for you though, loads of Vitamin C, right?

So, there you have it! This Easy lemon pound cake isn't just a recipe; it's a baking adventure. Don't be afraid to get stuck in and make it your own.

You got this! Now, off you go and bake some sunshine.

Frequently Asked Questions

My pound cake is always dry! What's the secret to a moist Zesty Lemon Pound Cake with a perfect crumb?

A dry pound cake is a common baking woe! The key to moistness is often in the creaming process ensure you cream the butter and sugar together for a full 5-7 minutes until light and fluffy. Room temperature ingredients (butter, eggs, and milk) are also crucial for proper emulsification.

Don't overbake, and consider using a kitchen scale for precise ingredient measurements.

Can I make this Zesty Lemon Pound Cake with oranges instead of lemons?

Absolutely! Swapping lemons for oranges will create a delicious orange pound cake. Just substitute the lemon zest and juice with an equal amount of orange zest and juice. You could even add a splash of orange extract for an extra boost of citrus flavour think of it as a "sunny" twist on the classic!

How do I store my Zesty Lemon Pound Cake with Sweet Lemon Glaze to keep it fresh?

To keep your pound cake fresh, store it in an airtight container at room temperature. It will stay moist for up to 3-4 days. For longer storage, you can freeze the cake (unglazed is best) tightly wrapped in plastic wrap and then in a freezer bag for up to 2-3 months. Thaw it completely before glazing and serving.

My glaze is either too thick or too thin! How do I get the perfect consistency for my Zesty Lemon Pound Cake glaze?

Glaze consistency can be a bit tricky! Start with the recommended amount of lemon juice and add more, one teaspoon at a time, until you reach your desired consistency. If it's too thick, add a tiny bit more lemon juice. If it's too thin, add a little more sifted powdered sugar.

Think of it like Goldilocks you want it just right!

Can I make this recipe gluten-free? What flour do you recommend for a gluten-free Zesty Lemon Pound Cake?

Yes, you can definitely make this recipe gluten-free! Use a 1:1 gluten-free all-purpose flour blend. Ensure all your other ingredients, like baking powder, are also certified gluten-free.

gluten-free cakes can sometimes be a little drier, so consider adding an extra tablespoon of oil or applesauce to the batter for added moisture.

Is this Zesty Lemon Pound Cake healthy? What are the nutritional considerations?

While this Sunshine Lemon Pound Cake is absolutely delicious, it's a treat, so moderation is key. It contains a good amount of butter and sugar, so it's not a low-calorie option. You can reduce the sugar slightly if you prefer a less sweet cake, but remember that sugar also contributes to the cake's texture and moisture.

Check the nutritional information for estimated values per serving.