Best 10 Glazed Lemon Pound Cake Recipes

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Indulge in the tantalizing world of zesty citrus flavors with our delectable Glazed Lemon Pound Cake. This classic dessert is elevated with a burst of tangy lemon, resulting in a symphony of flavors that will tantalize your taste buds. As you dive into this culinary delight, you'll encounter a moist and tender crumb, perfectly complemented by a luscious lemon glaze that seeps into every nook and cranny. Each bite offers a harmonious balance of sweetness and acidity, leaving you with a refreshing and unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, our Glazed Lemon Pound Cake is sure to become a beloved addition to your baking repertoire.

This article presents a comprehensive guide to mastering this delectable treat, featuring a collection of recipes tailored to diverse dietary preferences. Along with the traditional Glazed Lemon Pound Cake recipe, we have curated a gluten-free variation that caters to those with gluten sensitivities. For those seeking a vegan alternative, we offer a delightful recipe that uses plant-based ingredients without compromising on flavor. Additionally, we provide a step-by-step video tutorial to guide you through the baking process, ensuring perfect results every time. Elevate your baking skills and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GLAZE FOR GLAZED LEMON POUND CAKE



Lemon Glaze for Glazed Lemon Pound Cake image

Use this lemon glaze with our Glazed Lemon Pound Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice

Steps:

  • Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy.

Provided by pamc

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 teaspoon lemon extract
¾ cup apricot nectar
4 eggs
½ cup vegetable oil
¼ cup lemon juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes. Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 277.9 mg, Sugar 31.4 g

LEMON GLAZED POUND CAKE -- LOAF SIZE!



Lemon Glazed Pound Cake -- Loaf Size! image

Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
  • Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a mixer cream the butter, sugar, and lemon zest.
  • With the mixer running at low speed, add the eggs one at a time; add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
  • Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
  • Lemon Glaze:.
  • Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
  • Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
  • Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
  • Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • Serve at room temperature, in thin slices.

LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE



LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE image

This cake is one of many derived from my Cream Cheese/Sour Cream Pound cake. Which is why I lovc the recipe so much. No matter what spin I put on this cake, it is always well accepted. I frequently interchange sour cream with cream cheese, or make it an almond, rum, orange or lemon glazed, they are all very good, and this version...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 15

1 c sour cream
6 large eggs, room temperature
3 stick butter, softened room temperature
3 c sugar
3 c all purpose flour
1 box 3 oz. size lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest, grated
2 1/2 Tbsp poppy seeds
1/2 tsp yellow food color(optional)
LEMON GLAZE
1 c sugar
1/3 c lemon juice
1 stick butter
1 Tbsp lemon zest (optional)

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. Spray bundt pan with non stick cooking spray or butter a 12 cup bundt pan and flour well, then set aside till needed. In a large bowl cream together the softened butter, with the sour cream, until pale yellow. Gradually add the sugar a little at a time, and continue to beat until well blended, and mixture is no longer grainy.About 5 minutes.
  • 2. Then slowly add the eggs, one at a time, beating well after each addition. Then add the lemon extract, lemon zest, and yellow food color if desired. Beat to mix.
  • 3. In a medium bowl add the 3 cups flour, poppy seed,& gelatin stir to mix.Then alternately add the flour mixture to the creamed butter mixture a little at a time. Beating well after each addition for a total of about 8 to 10 minutes.
  • 4. Pour into prepared pan, and smooth top of cake with back of spatula or spoon. Then place in preheated 325 degree oven and bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
  • 5. TO PREPARE GLAZE: In a medium size sauce pan add the sugar lemon juice, stick of butter, and cook on low heat, stirring until butter is melted, and mixture begins to boil around edges. Stir until sugar is no longer grainy and mixture becomes thick and syrupy about 1 1/2 to 2 minutes. Remove from heat and add lemon zest if using.
  • 6. With long tined fork or wooden skewer poke holes in cake, and slowly add half of glaze over top of cake with a spoon, allowing glaze to slowly soak into cake. Allow to rest for about 5 minutes or so, and then invert cake onto a large platter or plate. Poke holes in other side and repeat with remaining glaze. Allow cake to cool completely before slicing to serve.

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Relish this delicious pound cake glazed with lemon - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 12

2 cups sugar
1 cup butter, softened
4 eggs
1 tablespoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/3 cup sugar
1/4 cup lemon juice
2 tablespoons butter

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
  • On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
  • Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 30 g, TransFat 1 g

GLAZED LEMON BUTTERMILK POUND CAKE



Glazed Lemon Buttermilk Pound Cake image

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

Provided by YungB

Categories     Dessert

Time 1h45m

Yield 1 bundt pan, 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 tablespoons grated lemon zest
4 large eggs, at room temperature
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 cups confectioners' sugar
1 tablespoon milk
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
  • Add the eggs, one at a time, until just blended after each addition.
  • With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
  • Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
  • Run a knife around the edges of the pan to loosen the cake.
  • Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
  • GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
  • Drizzle over the cake.

Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1

LEMON GLAZED POUND CAKE



Lemon Glazed Pound Cake image

This is not my lemon glazed pound cake recipe...it is from a co worker of mine who would make a pound cake to slap your mother about! She FINALLY gave me her recipe and I am sharing this lovely gem here. Beware dangerously delicious cake. I have to freeze half of it and eat in small increments lol.

Provided by July Babie

Categories     Cakes

Time 1h50m

Number Of Ingredients 13

CAKE RECIPE
1 c butter (room temperature)
1/4 c vegetable oil
3 c sugar
5 eggs (also should be room temp)
3 c flour
1 c milk
1 tsp lemon extract
FOR LEMON GLAZE
1/2 c sugar
1/2 c water
1/4 c pure lemon juice
1 tsp grated lemon rind (you should get this from making the lemon juice)

Steps:

  • 1. Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended.
  • 2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour.
  • 3. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan.
  • 4. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
  • 5. Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

GLAZED LEMON SUPREME POUND CAKE



Glazed Lemon Supreme Pound Cake image

I have not tried this recipe. I got it from Copy Kat Chat. Pam Chamberlin submitted this recipe. "The use of lemon cake mix, lemon gelatin, lemon extract and fresh lemon juice make this cake a lemon-lover's dream. It's also amazingly easy." This was made for an employees birthday and she requested a Lemon Pound cake like Publix makes. I found this recipe and we were all very greatful I did. It was extremely moist and flavorful. Changes made, I used pudding instead of jello and I didn't use the lemon extract. I also reduced the cooking time to 40-45 min. The glaze was perfect by adding a little zing to the bite. After I glazed it I dusted it with powdered sugar.

Provided by internetnut

Categories     Dessert

Time 1h30m

Yield 1 10-inch tube pan, 6-8 serving(s)

Number Of Ingredients 8

18 ounces lemon cake mix
3 ounces lemon gelatin
1 teaspoon lemon extract
3/4 cup apricot nectar
4 eggs
1/2 cup vegetable oil
1/4 cup lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 10 inch tube pan.
  • In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
  • Pour batter into a 10 inch tube pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  • While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
  • Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
  • Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 768.4, Fat 31.3, SaturatedFat 4.9, Cholesterol 125.7, Sodium 674.7, Carbohydrate 114.8, Fiber 1.2, Sugar 83.1, Protein 9.2

LEMON GLAZED POUND CAKE BY LADY ROSE



Lemon Glazed Pound Cake by Lady Rose image

If you like lemon you are sure to love this Lemon Glazed Pound Cake, that can be made by using either cream cheese, or Sour Cream to keep it moist. The 3 boosts of flavor added by the lemon gelatin, lemon zest, and lemon extract, add a lot of depth & flavor to the taste. This is one of my favorite cakes. I am sure it will become...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h

Number Of Ingredients 16

1 c sour cream or cream cheese (8 oz) room temperature
6 large eggs room temperature
3 c all purpose flour
3 c sugar
3 stick butter, room temperature
1 box 3 oz. lemon flavored gelatin
1 Tbsp pure lemon extract
1 Tbsp lemon zest
4-6 drops yellow food coloring (optional)
GLAZE INGREDIENTS:
1 1/2 c powdered sugar
2 tsp lemon extract
2 Tbsp evaporated milk (use more to make thinner)
1/2 stick butter
2-3 drops yellow food color
zest of 1 lemon if desired

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. In a bowl cream together the softened butter with cream cheese OR sour cream which ever you prefer to use, until it is pale yellow, gradually add sugar a little at a time, and continue to beat until well blended and mixture is no longer grainey. About 6-7 minutes.
  • 2. Then slowly add eggs, one at a time, beating well after each addition. Then add lemon extract, lemon zest, & yellow food color if using. Beat to mix well.
  • 3. In a medium bowl add 3 cups of flour, lemon gelatin, & stir to mix. Then gradually add flour mixture to creamed mixture A LITTLE AT A TIME. Beating well after each addition for a total of about 10 minutes.
  • 4. Spray bundt pan with Bakers Joy. Then pour cake batter into bundt pan. Smooth top of cake with spatula or back of spoon, and place in preheated 325 degree F oven, and bake for approximately 1 and a half hours, or until tooth pick comes out clean when inserted into center of cake.
  • 5. TO MAKE THE GLAZE: Mix all ingredients together in a small microwaveable bowl, except lemon zest & food color, then microwave 1 minute till butter melts. Remove, add lemon zest& food color and stir till thourgly mixed. DRIZZLE glaze over cake, and along edge of cake and allow it to drizzle down the sides.Add additional milk if you want a thinner glaze. You can also use this glaze for cinnamon rolls or another cake, and for added crunch add chopped nuts on top.
  • 6. ALTERNATE GLAZE: 1 cup sugar, 1/3 cup lemon juice, 1 stick butter,1 Tablespoon lemon zest. Add sugar, lemon juice, butter in a medium sauce pan, & cook over low heat, stirring till butter melts, and mixture begins to boil around edges. Stir until sugar is no longer grainy, & mixture becomes thick & syrupy, about 1-2 minutes. Remove from heat & add lemon zest. Then poke holes in top of cake with skewer or long tined fork and gradually pour glaze over cake with a spoon,and allow glaze to soak in. Allow to rest for about 5 minutes then invert cake and repeat step if there is glaze left. Allow cake to cool completely before slicing.

Tips for Making the Best Glazed Lemon Pound Cake

- **Use good quality ingredients.** This will make a big difference in the flavor and texture of your cake. Use fresh lemons, unsalted butter, and all-purpose flour. - **Cream the butter and sugar together until light and fluffy.** This will help to incorporate air into the batter, which will make the cake rise and give it a tender crumb. - **Add the eggs one at a time, beating well after each addition.** This will help to prevent the batter from curdling. - **Stir in the dry ingredients gradually.** Overmixing can toughen the cake. - **Bake the cake in a preheated oven.** This will help to ensure that the cake bakes evenly. - **Let the cake cool completely before glazing it.** This will help to prevent the glaze from melting.

Conclusion

This glazed lemon pound cake is a delicious and classic dessert that is perfect for any occasion. With its moist and tender crumb, sweet and tangy glaze, and beautiful presentation, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this glazed lemon pound cake a try. You won't be disappointed!

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