This Lemon Pound Cake with Vanilla Bean Glaze recipe is so moist, fluffy and flavorful!
I’ve always been a huge fan of pound cake, but this recipe makes a pound cake that was moist and fluffy. That sounds a little weird for pound cake, right? But really, who wants to bite in to a dense, dry cake? This cake is extra moist and the lemon flavor really pops.
Instead of doing a lemon glaze for the top, I opted for a light and simple vanilla bean glaze. That was a great decision!
The cake turned out to be everything that I had hoped for- moist, fluffy and flavorful. My family was circling the cake as it sat on the counter and kept asking me when it would be ready to eat.
As soon as I had photographed it we cut ourselves a few slices and dug in.
If you want, you can also add some poppyseeds or a handful of fresh blueberries!
I hope that you’ll give this recipe a try, you won’t be disappointed! Enjoy this lovely treat!
Iced Lemon Pound Cake Recipe
The perfect combination of citrus and vanilla, this Iced Lemon Pound Cake is moist and full of flavor, with just the right balance of sweetness and tang.
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Servings: 16 slices
Calories: 276kcal
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 16 Tbsp (2 sticks) butter - room temperature
- 5 large eggs
- 1/3 cup sour cream
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 lemons zested
- 3 tablespoons fresh lemon juice
- 1/2 tsp lemon extract - optional
- 1/2 tsp vanilla
- 3/4 cup blueberries * OR 3 Tbsp poppyseeds
Lemon Simple Syrup
- 1/4 cup sugar
- 1/4 cup lemon juice
Vanilla Bean Glaze
- 1/2 cup powdered sugar
- 1 Tbsp milk
- 1/4 Tsp vanilla bean paste
- pinch of salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Place the rack in the middle of the oven (mine was the second “shelf” from the bottom). Lightly grease a 9×5 loaf pan with butter, then lightly dust with flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, lemon zest, lemon juice, lemon oil, and vanilla for 3 minutes (on medium-high) or until light and fluffy. Add the sour cream and beat until incorporated. Add the eggs one at a time, mixing to incorporate after each addition.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients. Mix for an additional 45 seconds after all the dry ingredients have been added. Remove the bowl from the stand and fold in any “mix-ins” (blueberries* or poppyseeds), if desired.
- Pour the batter into the prepared pan and spread evenly. Place in the oven and bake for 1 hour or until the top becomes golden brown. Remove from the oven and allow to cool in the pan for 20 minutes.
- Meanwhile, in a small saucepan over medium heat, combine the sugar and lemon juice to create a syrup. Once the sugar has dissolved, allow it to gently simmer for 2 minutes. Remove from heat.
- Remove the loaf from the pan after 20 minutes of cooling. Using a toothpick or cake tester, poke as many holes as possible into the top of the cake. Brush the syrup over the top (and the sides too) so it seeps into the cake. Allow the loaf to cool for another 1½ hours before frosting with glaze.
- To prepare the glaze, in a small mixing bowl, whisk together the powdered sugar, milk, vanilla bean paste, and salt. Spread over the loaf and allow it to drip over the edges and sides. Allow it to sit for 20 minutes to harden before serving.
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NOTES
*If folding in blueberries, toss them in flour first. This keeps them from sinking to the bottom of the loaf.
-Find vanilla bean paste (Nielsen-Massey) at Williams-Sonoma, Sur La Table, King Arthur Flour, and other baking stores.
-This recipe makes one 9×5 loaf.
To STORE Glazed Lemon Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, wrap it in plastic wrap, then foil, and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 201mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 470IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
Adapted from Best Summer Desserts, Lemon Pound Cake
Does this recipe work as cupcakes?
Hi Sali! I’ve never tried using this recipe for cupcakes, I think they’d be rather dense (unless you’re still serving them as pound cupcakes). You could always make mini loaves out of them.
Your recipe was delightful…thanks for sharing!
Thank you!
I made this yesterday & it came out like a brick. I know pound cake is more dense than regular cake but this was no good. While it was in the oven it had simmering butter floating on the top that I drained a couple of times. The flavor was good but consistency….not so much.
I’m sorry to hear that. I’ve made this cake several times and have never had issues with butter floating on top!
I think instead of making a lemon glaze, I’m going to do raspberry.
Sounds incredible!
can you make smaller size loafs? I would like to make some for the holidays and a little on is better for a basket. How would you check for doness?
Hi Joyce! You can definitely make smaller loaves. I’ve done it with other recipes before but never with this one. I’d check for doneness with cake tester (just inserted into the center of the loaves) or by gently touching the top for firmness. They should be pretty firm before pulling them out. Hope that helps! Please come back and let me know how they turned out 🙂