Easy Lemon Pound Cake with Lemon Glaze


1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
4 large eggs, room temperature
1 1/2 tsp vanilla extract
16 tablespoons (2 sticks) unsalted butter, melted and hot
2 tablespoons fresh grated lemon zest
2 tsp fresh lemon juice


Pound Cake:

Preheat oven to 350 degrees. Grease and flour an 8 1/2 by 4 1/2 inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl.

Mix the sugar, eggs, lemon zest, lemon juice and vanilla together using a blender until combined. Next, pour the melted butter until combined. Pour the mixture into a large bowl.

Sift one-third of the flour mixture over the egg mixture and whisk gently to combine until just a few streaks of flour remain. Repeat twice more with the remaining flour mixture, then continue to whisk the batter gently until most lumps are gone (do not overmix).

Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then remove from pan and place on a wire rack to cool. Glaze cake after it is fully cooled.

Lemon Glaze:


1/4 cup fresh squeezed lemon juice
1 1/2 cups powdered sugar


Whisk ingredients together and drizzle over cooled cake.