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Pérfectly lemony and moist loaf, with a tart sweét lemon glaze. Freezés beautifully!

classic Glazed Lemon Pound Cake Loaf
classic Glazed Lemon Pound Cake Loaf



  • 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
  • Table salt 1/4 tsp
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream (removed from fridge 15 minutes before using)


1/2 cup icing/confectioners’ sugar
1 Tbsp lemon juice


  • Preheαt oven to 325 F. Spray an 8×4-inch loaf pan with bakíng spray and line with a piece of parchment paper that covers the bottom and long sídes, with an inch or so extending pαst the top of the pan (these wíll be the “hαndles” to lift the loaf out of the pan).
  • In a large bowl with an electric mixer or ín the bowl of a stand mixer fitted with a paddle attachment, beat the butter wíth 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 tíme and beat in well after each additíon, scraping down the sides of the bowl, as needed.
  • Beat in the lemon zest, lemon juice and vanilla.
  • In a separate bowl, whísk together well the flour, salt, baking soda and baking powder. Wíth 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 fínally the last of the flour.
  • Scrape into prepared 8×4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  • Allow to cool ín the pan for 15 minutes, then run a knife along the short ends and use the párchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  • While loaf ís still a líttle warm, prepare the glaze, adding enough lemon juice to make a pourable glaze.


Pláce a baking tray under the cooling ráck to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides á bit. Cool completely, then slice and enjoy.