I love pound cake!  I have a recipe for plain pound cake that I’ve often made, but I had never made a lemon pound cake.  I’m not sure why because I love lemon baked goods, but I guess it just never occurred to me to give it a try.  Well, last night….it finally occurred to me….why not try my hand at a lemon pound cake?  I should be able to do that.  So that’s what I did!

This cake is good all on its own, but it would also be delicious topped with strawberries or lemon curd to make it even more lemony.  The recipe makes two loaf size cakes, so you can have one now and freeze one for later.  Which is great this time of year.  If you find yourself needing a dessert, you’ll have something on hand.

Lemon Glazed Lemon Pound Cake



  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup half and half
  • 1 tsp vanilla
  • zest and juice of one lemon
Glaze
  • 1 cup powdered sugar
  • 6 tbsp lemon juice
Cream butter and sugar together until fluffy.
Add the eggs one at a time, beating each one in well.
Sift flour, baking powder and salt together.  Add flour mixture and half and half alternately to butter mixture making sure to start and finish with the flour.
Mix in vanilla, lemon juice and zest.
Divide batter between two loaf pans that have been greased and floured.
Place pans in a cold oven and set temperature to 325 degrees.  Bake for one hour without opening the door.
Remove from oven and cool in the pans for 15 minutes.  Remove cakes from pan and finish cooling on a rack.
While cakes are cooling, make glaze.  Put powdered sugar in a small bowl and stir in lemon juice one tablespoon at a time until a thin glaze has formed.  Drizzle over both cakes.
Slice and serve.
ENJOY!

Shared at Mandy’s Recipe Box on 12/13/11.
Shared at Newlyweds Blog on 12/13/11.
Shared at Food Corner on 12/14/11.

Shared at Gooseberry Patch on 12/14/11.
Shared at It’s a Keeper on 12/15/11.
Shared at Miz Helen’s Country Cottage on 12/15/11.
Shared at Family Fresh Meals on 2/12/12.
Shared at Crazy for Crust on 2/21/12.
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