Lemon Pound Cake with Vanilla Bean Glaze Recipe

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4.84 from 6 votes

Lemon Pound Cake with Vanilla Bean Glaze Recipe

This Lemon Pound Cake with Vanilla Bean Glaze recipe is so moist, fluffy and flavorful!

Prep Time15

Cook Time1

Cool2 10

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Servings: slices

Calories: 274kcal

Author: Andrea

Ingredients

cake

1 3/4 cups all-purpose flour
1 1/4 cups sugar
16 Tbsp (2 sticks) butter room temperature
5 eggs
1/3 cup sour cream
1/2 tsp baking powder
1/2 tsp salt
3 lemons zested
3 Tbsp 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 oven to 325 degrees. Place your rack in the middle of the oven (mine was the second “shelf” from the bottom). Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside.
In the bowl of a stand mixer, beat together butter, sugar, lemon zest, lemon juice, lemon oil, and vanilla for 3 minutes (on medium-high) or until light and fluffy. Add sour cream, beat until incorporated. Add eggs one at a time, mixing to incorporate after each addition.
In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing for an additional 45 seconds after all of the dry ingredients have been added. Remove bowl from stand and fold in any “mix-ins” (blueberries* or poppyseeds), if desired.
Pour batter into prepared pan and spread evenly. Place in oven and bake for 1 hour or until the top becomes golden brown in color. Remove from oven and allow to cool in pan for 20 minutes.
Meanwhile in a small saucepan over medium heat, combine sugar and lemon juice to create a syrup. Once sugar has dissolved allow to gently simmer for 2 minutes. Remove from heat.
Remove loaf from pan after 20 minutes of cooling. Using a toothpick or cake tester, poke holes into the top of the cake- lots of ’em! Brush the syrup over top (and the sides too) so that it seeps into the cake. Allow the loaf to cool for another 1½ hours before frosting with glaze.
To prepare the glaze, in small mixing bowl, whisk together the powdered sugar, milk, vanilla bean paste, and salt. It may not look like a lot, but a little goes a long way, trust me! Spread over the loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.

Video

Notes

- If you are planning on folding in blueberries, toss them in flour before adding, this will help prevent them from sinking to the bottom of the loaf.
- You can find vanilla bean paste (Nielsen-Massey brand) at Williams-Sonoma, Sur La Table, King Arthur Flour and many other baking stores.

-This recipe makes one 9x5 loaf.

Nutrition