Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Large slices of lemon pound cake

Moist Lemon Glazed Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Eric Jones
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x

Description

This Moist Lemon Glazed Pound Cake is made from scratch with homemade lemon syrup and is finished off with a light drizzle of lemon glaze.

Ingredients

Units Scale
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Sugar
  • 1/4 cup Creme Fraiche
  • 1/2 cup Butter
  • 2 tbsp. Lemon Zest
  • 2 tbsp. Lemon Juice
  • 2 tsp. Vanilla Extract
  • 1/2 tsp. Baking Powder
  • 3 Large Organic Eggs

For the Lemon Syrup:

  • 1/4 cup Water
  • 1/4 cup Sugar
  • 1/4 cup Lemon Juice

For the Lemon Glaze:

  • 1 cup Powder Sugar
  • 2 tbsp. Lemon Juice

Instructions

  1. Using a hand mixer (paid link), add softened butter to a large bowl and blend until smooth. Add sugar and continue blending for a few minutes. Add eggs one at a time. Continue to blend.
  2. Zest your lemons before cutting them. Cut your lemons in half and squeeze the juice from them. Add measured amounts of zest and juice into the bowl along with the vanilla extract and crème fraîche.
  3. In a separate bowl, add flour and baking powder and lightly whisk (paid link). Slowly add to the bowl of wet ingredients incorporating it on a low setting.
  4. Pour cake mixture into a buttered non-stick loaf baking pan and bake at 325 degrees for 55 to 60 minutes.
  5. While the cake is baking, add water and sugar into a small cooking pan and bring to boil. Once it begins to boil and the sugar dissolves remove from heat and pour in lemon juice. Set to the side.
  6. Remove the cake from the oven and allow the cake to cool for 10 minutes. Remove from loaf pan and place on a cooling rack. Completely coat the cake with the lemon syrup using a brush and allow it to sit for an additional 30 minutes.
  7. Add powder sugar and lemon juice into a small bowl and whisk (paid link) until smooth. Pour lemon glaze on top of lemon cake.

Equipment

(paid link)

Notes

You can substitute sour cream for the crème fraîche.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Calories: 383
  • Sugar: 37.2g
  • Sodium: 110mg
  • Fat: 15.8g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 3.5g
  • Cholesterol: 41mg

Find it online: https://dudethatcookz.com/moist-lemon-glazed-pound-cake/