Glazed Lemon Poundcake Recipe

A Tangy glazed lemon pound cake that is delicious enjoyed with a hot tea.


1 cup unsalted butter, at room temperature
3 cups all purpose flour
3/4 cup buttermilk
2 lemons, zest of
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
5 large eggs, at room temperature

2 cups confectioners' sugar
3-4 Tablespoons lemon juice


Preheat oven to 350 degrees F.

Butter and flour a loaf pan.

In a small bowl, combine buttermilk with lemon zest and juice.

In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth.

Pour batter evenly in the pan and smooth top.

Bake 50-60 minutes. or until a toothpick inserted in centers comes out clean.

Cool 15 minutes in pan.

Turn out cakes onto a rack; cool completely before glazing.

Set rack with cakes over a baking sheet lined with waxed paper.

To make the glaze, Place confectioners' sugar in a medium bowl, stir in lemon juice until desired consistency is reached.

Pour glaze over cakes, let dry, about 30 minutes before serving.