Lemon-Glazed Pound Cake

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Lemon-Glazed Pound Cake

star rating (49) rate this recipe »
Published prior to 2008

The sunny taste of citrus highlights this buttery pound cake. Brush on the lemon-sugar glaze over the warm cake, and you have a moist, lemony treat.

3/4 cup plus 2 tablespoons (1 3/4 sticks, 7 ounces) unsalted butter
1 (3-ounce) package cream cheese
1/2 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia Flavor
5 large eggs

1/4 cup (2 ounces) fresh lemon juice
1/2 cup (3 1/2 ounces) Baker's Special sugar or granulated sugar

Cake: Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one tube or bundt-style pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat for 5 minutes; the batter will be stiff.

Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).

Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.

Glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.

Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink in. Allow the cake to cool for several hours before slicing. Yield: about 16 servings.

Bakers' tip: For six mini loaves, use our mini loaf pans, using 3/4 cup (5 3/4 ounces) batter in each. Bake for 25 to 30 minutes. Since you’ll just be brushing the tops of the cakes, you’ll need only a half batch of glaze — 2 tablespoons lemon juice + 1/4 cup sugar.

This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.


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  • star rating 04/28/2015
  • Jennifer from Raleigh, NC
  • This cake is moist and delicious! I've made it several times for people at work - they say it's the best cake ever.
  • star rating 03/27/2015
  • shannon from NYC
  • Excellent recipe!! Lemon flavor is well pronounced!!
  • 03/18/2015
  • from
  • My daughter made it today . Raves about it .So I'll make it also . Let you know !!!
  • star rating 02/02/2015
  • Delly from Naples, Fl
  • I have made this recipe 3 times in 2 weeks. It is absolutely delicious. It is moist but not heavy for a pound cake. It will be my go to cake now for any occasion.
  • star rating 11/25/2014
  • Tam from Portsmouth VA
  • star rating 11/25/2014
  • Tam from Portsmouth VA
  • star rating 11/21/2014
  • from
  • We'd love to know what happened to your cake! Please call us at the Baker's Hotline at 1-855-371-2253 so we can make it work. Laurie@KAF
  • star rating 09/06/2014
  • Shani from PA
  • Wow! I've been in the kitchen for decades, & this is one of the best desserts I've made, or eaten. The cake is moist but sturdy, without being too dense or grainy. The recipe's pretty easy, too. Awesome. Awesome. Awesome.
  • star rating 08/26/2014
  • terry from Albany ny
  • Easy prep
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