Glazed Lemon Pound Cake Loaf

My go-to lemon loaf recipe for years! This delicious Glazed Lemon Pound Cake Loaf is always perfectly moist and lemony!

I have been making this same lemon loaf for years. It’s my “go to” when only lemon loaf will do. The fact that I’ve never posted it to this point is simply my belief that maybe the internet didn’t really need another lemon loaf recipe. But what the heck. It’s good, it’s tried and tested (many, many times!) and for anyone who has yet to find their “go to” lemon loaf, it’s definitely worthy of consideration.

I suppose lemon loaf is somewhat subjective. What makes this loaf a winner for me is the lovely texture (not too light, not too dense), the perfect level of moistness (not too oily, never dry) and just the right amount of lemon. With this one, the hit of lemon actually comes more from the glaze than the cake, though there is obviously some lemon in the cake. But it’s in the lemon glaze that the the perfect balance is struck, so definitely don’t skip that.

The final point I love about this loaf, is that it needs only 1 large lemon and pretty much typical pantry and fridge items to make it. That means I’m always stocked to make this one, which has come in handy many times when I needed a little something special to share or gift.

Featured Review: I made this lemon pound loaf today and it tastes incredible! I was worried that it wouldn’t have much lemon taste because of the small amount of lemon juice that goes into the batter. There was no need to worry though, the lemon taste is the star of this loaf. This recipe is pure perfection! – Krista

Glazed Lemon Pound Cake Loaf

Cook’s Notes for Glazed Lemon Pound Cake Loaf

When it comes to baking loaves like this one, there is really just one secret to success. Follow the instructions :) Take it from someone who has (in the past :) skipped certain instructions like “at room temperature”, “whisk together well in a separate bowl” and “add alternately” … yet had what I considered (at the time) to be a reasonably fine result.

It was only when I started following those instructions that I discovered the reason they were there. There’s fine and then there’s great. I learned I prefer the great, so I am willing to be a bit more organized and patient. It’s a small price to pay for great lemon loaf :)

So the moral of that story … be sure to take your eggs, butter and sour cream out of the fridge 30 minutes before you start baking. Be sure to combine the flour, salt, baking soda and baking powder in a separate large bowl and whisk it together well. You will be rewarded!

This lemon loaf freezes beautifully. Freeze it whole in a freezer bag, or slice it first and freeze it. Slicing first means you can grab a slice when you feel the need, instead of trying to cut/thaw a slice from a frozen whole loaf. To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes. To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed.

Glazed Lemon Pound Cake Loaf

Glazed Lemon Pound Cake Loaf

Course: Dessert, Snack
Cuisine: American, Canadian
Keyword: best lemon loaf recipe, glazed lemon loaf, lemon pound cake loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Energy: 290 kcal
Author: Jennifer

Perfectly lemony and moist loaf, with a tart sweet lemon glaze. Freezes beautifully!

Print

Ingredients

Loaf:

  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream removed from fridge 15 minutes before using

Glaze:

  • 1/2 cup icing/confectioners' sugar
  • 1 Tbsp lemon juice plus more, as needed

Instructions

  1. Preheat oven to 325 F. Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).

  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don't skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

  4. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
 
Glazed Lemon Pound Cake Loaf
 

183 Comments



  • Hi Jennifer, saw this on Pinterest and can’t wait to try it, pound cake +lemon is definitely something I would love! This probably a dumb question but is this more of a morning cake or a dessert? It sounds more sophisticated than a coffee cake but maybe too brunch- like for a dinner dessert…. I know it really doesn’t matter as it’s a treat anytime but I wanted your opinion, I’m having out of town company this weekend and wasn’t sure if it might be too heavy for breakfast. Would not stop me from eating it ANYtime , that I know!!

    • Hi Dee and not a dumb question :) For me, this is more of an afternoon/evening cake. It’s not so much it’s heaviness, as it’s sweetness, for me. It’s like eating cake. And not that I haven’t eaten cake for breakfast once or several times, you might find this better served later in the day. Now if you were to throw some blueberries in it, it moves more towards breakfast, at least for me.

  • The first time I made this recipe, I found it to be a bit lackluster as far as lemon taste. This time however, I used an additional tablespoon of zest, and added in when creaming the sugar and butter to bring out more of the flavor. I also substituted the vanilla for an additional teaspoon of lemon juice. For the glaze, I thinned it down a bit, and poked holes through the tops of the loaves and poured the thinned glaze all over as soon as it came out of the oven rather than waiting. Soaking in to the cake really boosted the lemony flavor. Nice recipe overall.

    • Hi, I was just wondering, if I don’t have sour cream at hand, would the ingredient measurements change drastically? And would it change the taste too much?

      Thanks so much!

      • Hi Amber, the sour cream contributes both moistness and additional fat to this loaf, both of which contribute to the tender, moist crumb. I assume you’d like to omit the sour cream? I’d first look for something to replace it with. Do you have some yogurt or ricotta cheese or similar on hand? Cream would also work, maybe using about 1/4 cup. If all else fails, maybe add 3 Tbsp milk and 1 Tbsp vegetable oil. Hope that helps :)

  • Hi! This recipe looks so good and has great feedback. I’d like to make this for a babyshower im hosting, but as mini muffins. Do you think it would work? I’m sure I would have to reduce baking time.

    • I think it would and yes, you would need to reduce the baking time considerably. If I had to guess, I’d say 15 minutes, but that’s just a guess. Just watch them like a hawk :) Enjoy!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.