Glazed Lemon Pound Cake
April 29, 2020 | By Jeremy Scheck | 11 Comments
I crave lemon desserts, and this one is incredibly easy to make, and it’s always a crowd-pleaser. The cake itself is tender and moist inside, with a thick, crispy crust. The glaze is tart and lemony, tying it all together.
This recipe is adapted from Once Upon a Chef, although my method is a bit simplified and I use Greek yogurt (which I always have on hand) instead of buttermilk.
Video Tutorial
Glazed Lemon Pound Cake
Ingredients
- 3 cups (375g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (226g) unsalted butter, at room temperature
- 2 and 1/4 cup (450g) granulated sugar
- Zest of 3 lemons
- 3 large eggs
- 1 cup (240 ml) full fat Greek yogurt
- 3 tablespoons fresh lemon juice
- ~2 cups (240g) powdered sugar
- Freshly squeezed lemon juice, to taste
Instructions
- Preheat the oven to 325° F. Prepare a non-stick bundt pan or two loaf pans with butter (or non-stick spray) AND flour. For an extra crispy crust, you can use finely granulated sugar (such as Domino's) instead of flour.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with electric beaters), cream the butter, sugar, and lemon zest. Don't rush this; I usually set a timer for 3-4 minutes. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl as necessary.
- Mix together the lemon juice with the Greek yogurt before adding to the butter-sugar-egg mix. Beat well.
- Add in the flour mix and beat on low until just combined. Use a rubber spatula to ensure everything is properly mixed at the bottom and around the sides.
- Transfer to your prepared pan and bake, about 60 minutes, or until the center springs back when lightly pressed.
- Let the cake cool 15 minutes in the mold before inverting on a wire rack to cool completely.
- To prepare the glaze, simply squeeze lemon juice LITTLE BY LITTLE into the powdered sugar, while mixing with a fork. When the icing becomes thin enough to easily drizzle with the fork, it's done. Drizzle the icing over the cooled cake to your liking. It takes about 10-15 minutes to set, if you can wait that long. Enjoy!
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This cake was delicious and so easy to make! I have made it many times after everyone loved it the first time!
This cake was the perfect combination of tart and sweet. Highly recommend. It wasn’t difficult to make either!
Absolutely loved it. I made it for a little get together and it was definitely a crowd pleaser!
This cake tasted so good and was easy to make! Highly recommend!!
I cooked it at 160 for 75min but the middle was raw :(. Picked off the cooked bits out of frustration and put it back in at 165. The cooked bits are delicious!
what type of pan did you use?
This cake exceeded my expectations. I noticed that on even the second and third day it was still extremely moist. Definitely will become a family staple.
This cake is my new go to! I ended up putting it in two loaf pans, we were able to give one loaf away because we wanted to share the love.
Amazing! I used only half of said amount of sugar still tastes delish!
Could I use this for cupcakes?
I made this cake and it was delicious! The Greek yogurt made it fluffy and moist. I ended up having to bake it for about 80 minutes before it was cooked all the way through, but it still tasted great!