Italian Lemon Pound Cake with Lemon Glaze
This lemon pound cake has a fine, tender crumb and a bright citrus flavor from both fresh juice and plenty of zest. A simple lemon glaze adds a sweet-tart finish that sets on top. Serve slices with coffee or tea, for brunch, or as a light dessert after dinner.
Preparation Steps
Heat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.
Whisk the flour, baking powder and salt together in a bowl.
In a large bowl, beat the butter and sugar on medium-high speed for 3 to 4 minutes, until pale and fluffy.
Beat in the eggs one at a time, mixing well after each. Add the milk, lemon juice, lemon zest and vanilla and mix until combined; the batter may look a little curdled at this point.
Add the dry ingredients on low speed and mix just until smooth.
Spread the batter in the pan and bake for 55 to 60 minutes, until golden and a toothpick in the center comes out clean. If the top browns too fast, cover it loosely with foil.
Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
Whisk the powdered sugar, lemon juice and zest into a thick but pourable glaze. Drizzle it over the cooled cake and let it set for 15 minutes before slicing.
Tips & Variations
- Have the butter and eggs at room temperature so the batter stays smooth and the cake rises evenly.
- Use orange juice and zest instead of lemon for a sweeter citrus version.
- Wrap the cake and keep it at room temperature for up to 3 days, or freeze unglazed slices for up to 2 months.
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