Thanks for being here! I’m so excited to share this delightful recipe for **From-Scratch Lemon Pound Cake with Citrus Glaze Recipe** with you all. There’s something uniquely comforting about a homemade cake that fills your kitchen with the bright, zesty aroma of fresh lemons. With its tender crumb and the sunny sweetness of the glaze, this pound cake isn’t just a dessert; it’s a little beam of sunshine, perfect for brightening up your day.
Whether it’s a cozy afternoon tea with friends or a festive gathering, this cakes fits any occasion beautifully. It quickly became one of my family’s favorites, a recipe that even the kids ask for time and time again. So, let’s dive in!
Overview of Recipe Content
This **From-Scratch Lemon Pound Cake with Citrus Glaze Recipe** is a perfect balance of sweet and tangy flavors. It pairs wonderfully with a cup of coffee in the morning or as a refreshing treat for afternoon tea. Imagine sipping your favorite beverage while enjoying a slice of this moist cake, the zesty citrus flavor dancing on your palate.
You’ll love how easy it is to make this pound cake. It’s quick to whip up, and most of the ingredients are staples you likely already have in your kitchen. Plus, lemons are in season during the spring and summer months, giving this cake a vibrant freshness that’s hard to resist.
Nutritionally, this cake can be a delightful treat in moderation, and it uses fresh ingredients that provide a burst of flavor without all of the artificial stuff.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Citrus Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Tools Needed
Suggested Substitutions and Additions
- Substitute half of the all-purpose flour with almond flour for a slightly nutty flavor and texture.
- Use Greek yogurt instead of buttermilk for added protein and creaminess.
- Add poppy seeds for a classic lemon-poppyseed variant.
- Replace lemon with other citrus fruits like lime or orange for a different flavor profile.
How to Make From-Scratch Lemon Pound Cake with Citrus Glaze Recipe
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease your 9×5 inch loaf pan thoroughly with butter or cooking spray to prevent sticking. I like to line the bottom with parchment paper for extra security and easier release.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. You’ll want this to take about 3-5 minutes.
The smell of the creamed butter and sugar filling the room is heavenly, a sweet promise of the treat to come!
Step 3: Add the Eggs and Citrus
Add the eggs one by one, ensuring each one is fully incorporated before adding the next. Then mix in the lemon juice and zest. The fragrant citrus aroma will make your heart flutter!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Start and finish with flour – this helps in better mixing. You’ll know it’s ready when the batter is smooth and glossy, with that bright yellow hue reflecting all that lemon goodness.
Step 5: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The cake will rise beautifully, and your kitchen will smell divine.
You can check on it occasionally, but resist the urge to open the oven door too early – it might sink if it’s jostled!
Step 6: Cool It Down
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it onto a cooling rack to cool completely.
Step 7: Make the Citrus Glaze
As the cake cools, whisk together the powdered sugar, lemon juice, and zest in a small bowl until smooth. It should be pourable, but still thick enough to coat the cake.
Step 8: Glaze the Cake
Once your cake is completely cooled, drizzle the citrus glaze over the top. Let it set for a few minutes. You can use the back of a spoon to spread the glaze evenly for that perfect finish.
What to Serve with From-Scratch Lemon Pound Cake with Citrus Glaze Recipe
This lemon pound cake is fantastic on its own, but it pairs incredibly well with a variety of accompaniments:
- Serve it with an afternoon tea or coffee.
- Enjoy it with fresh whipped cream and berries for a delightful dessert.
- Pair with an herbal tea, or a citrus-infused drink to complement the lemon flavor.
For more delicious treats, check out these recipes:
Gooey chocolate chip cookie pie, 2 ingredient brownies, No bake peanut butter cup cookies, Fudgy homemade chocolate olive oil brownies.
Tips for Making It Perfect
Ensure your butter is softened to room temperature for easy creaming.
Use fresh, high-quality lemons for the best flavor.
If you’re baking at a higher altitude, you might need to adjust the flour and baking time.
Let your eggs sit at room temperature for a bit; they mix in better.
Don’t overmix the batter once you combine the dry and wet ingredients; it should be just combined.
Storage Instructions
Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil and freeze for up to 3 months. To thaw, simply leave it out at room temperature for a few hours or overnight.
General Information
Lemon pound cake has a charming history, originating from European recipes that combine equal parts butter, sugar, and flour. But what sets this one apart, aside from the zesty glaze, is the love and attention you put into making it. It has become a favorite in my family, reminding me of summer picnics and backyard barbecues.
Frequently Asked Questions
Can I use a different type of citrus?
Absolutely! Try using limes or oranges for a different twist.
How long can I store the cake?
You can keep it at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months.
What if my cake is too dense?
This may happen if you overmix the batter or use cold ingredients. Always ensure everything is at room temperature, and mix until just combined.
How can I make this gluten-free?
You can substitute a 1:1 gluten-free flour blend in place of regular flour.
Is there a way to make it dairy-free?
Yes! You can use a dairy-free butter substitute and almond or coconut milk instead of buttermilk.
Conclusion
This **From-Scratch Lemon Pound Cake with Citrus Glaze Recipe** is more than just a dessert; it’s an experience. From its freshly zesty flavor to the warm, comforting atmosphere it creates, this cake is sure to brighten any day. Here are some recipes related to From-Scratch Lemon Pound Cake with Citrus Glaze Recipe ideas:
Gooey chocolate chip cookie pie, 2 ingredient brownies, No bake peanut butter cup cookies, Fudgy homemade chocolate olive oil brownies.
I hope you enjoy making this delightful cake as much as I do! If you love cozy recipes like this, subscribe to my email list!
Interactive Elements
I would love to hear from you! Leave a review or comment below, and don’t forget to share a photo of your delicious creation on Pinterest.
Nutritional Information
Here’s a simple breakdown of the approximate nutrition per slice:
Calories: 250
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 200mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g
Enjoy your baking, and may your kitchen be filled with love and laughter!
Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
