Glazed Lemon Pound Cake Loaf

Lemon Pound Cake LoafThis lemon pound cake recipe is my new go-to whenever I need something lemony and simple.  I love that, aside from the lemon, all of the other ingredients are pantry staples for me, so I can throw it together on a whim.  I love to bring this over to a friend who is having a hard time, for them to enjoy with a cup of tea.  It is the ultimate comfort food.

Lemon Pound Cake Loaf

This loaf is soft and moist, and the lemon glaze really kicks it over the edge.  It doesn’t have a ridiculous amount of butter, yet it’s perfectly moist and light.

Lemon Pound Cake Loaf

Make sure you follow the directions on this one.  Cream things for the amount of time stated, alternate ingredients, all of that.  It’s what makes this loaf great instead of just good.  This loaf freezes beautifully, too!

Lemon Pound Cake Loaf


Recipe from Seasons and Suppers|



  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs at room temperature
  • 2 Tbsp lemon zest from about 1 large lemon
  • 1 Tbsp lemon juice
  • 2 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream at room temp


  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice plus more, as needed


  1. Preheat oven to 325 F. Spray an 8 inch loaf pan with baking spray and line with a piece of parchment paper sling.

  2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light coloured and fluffy. (Don’t skimp on this process. It should beat about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.

  4. Scrape into prepared loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  6. While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.



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