Lemon Pound Cake with Lemon Glaze

Lemon Pound Cake with Lemon Glaze

This pound cake is the perfect amount of citrus and sweet - with that traditional crumb and dense texture you love about pound cakes!



90 minutes




8 servings


For the Pound Cake

  • Butter and flour to prepare your loaf pan
  • 1 1/4 cups plus 2 tablespoons butter, sliced, at cool room temperature
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 5 eggs
  • 1/4 cup plus 2 tablespoons milk
  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 teaspoon Rodelle Lemon Extract
  • 2 teaspoons grated lemon zest
  • 1 1/2 cups all-purpose flour

For the Lemon Glaze

  • 1 1/3 cups powdered sugar
  • 1/4 teaspoons Rodelle Lemon Extract
  • 3 tablespoons heavy cream
  • 1/4 + teaspoon lemon zest


  • Butter a 9x5" loaf pan and line the bottom with a rectangle of parchment paper.
  • Flour the sides of the pan.
  • Preheat oven to 350 degrees.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar and salt on high speed for about 8 minutes or until fluffy. Don't be tempted to shorten the mixing time or the cake will be heavy!
  • Scrape the sides of the bole with a rubber spatula every minute or so.
  • In a separate bowl, whisk the eggs, milk, vanilla and lemon extract.
  • With the mixer on medium-speed, add in the egg milk mixture to the butter mixture, one third at a time, waiting to add until each addition is thoroughly incorporated before adding more.
  • The mixture should have the consistency of sour cream or small curd cream cheese, depending on temperature.
  • Add the lemon zest and mix for 30 seconds more.
  • Turn off the mixer and add the flour all at once.
  • Beat on low speed for about 5 seconds, or just long enough to mix the flour with no leftover lumps.
  • Scrape the sides of the bowl and mix for 5 minutes more.
  • Scoop the batter into the loaf pan, but do not smooth the top surface of the cake batter as that will cause the cake to lose some of its airyness.
  • Bake for about 1 hour and 15 minutes, or until a toothpick or knife inserted in the center comes out clean.
  • Let cool for 15 minutes before turning out of the pan.
  • Glaze the top of the loaf, individual slices or serve with powdered sugar for garnish!

To Make the Glaze

  • Combine the sugar and lemon extract in a small bowl and whisk until smooth.
  • Whisk in the cream, one tablespoon at a time, until the glaze is smooth and falls in a thin stream when you lift the whisk.
  • Drizzle the glaze over the room temperature loaf placed on a cooling rack or sheet pan.
  • Let the icing drip down the sides for a rustic, homespun effect.

Inspired By Rodelle

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