• Katherine Arthurs

Glazed Lemon Pound Cake

Lemon on lemon on cake. Sounds about perfect to me. Little pieces of zest, fresh lemon juice + buttery cake...works so well + is the best treat or afternoon snack.


This is a simple recipe that my 8 year old helped me put together. It's a great way to get kids in the kitchen. Have them juice the lemons, crack the eggs + scrap the sides of the bowl...and then reward everyone with a slice or two!


We love wrapping these up + gifting them to our neighbors, babysitters + everyone in between.


Glazed Lemon Pound Cake


3/4 cup whole milk

zest from 2 lemons

1 cup + 2 tablespoons fresh lemon juice (about 5-6 lemons)

1 cup butter, room temperature

3 cups all- purpose flour

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sugar

5 large eggs, room temperature


Preheat your oven to 350F. Butter two loaf pans or 4 mini pans. Dust the pans with flour + tap out any of the excess flour. Set aside.


Combine the milk, lemon zest + juice in a bowl. Set aside. In another small bowl, combine the flour, salt, baking powder + baking soda. Set aside.


In the bowl of a stand mixer, beat the butter + sugar together until light + fluffy. Add eggs, one at a time. Scrap down the sides of the bowl, as needed.


Reduce the speed to low + add in the flour mixture in three parts - alternating with the milk. End with the flour + just mix until combine. Do not overmix.


Divide the batter evenly into the pans. Bake until the centers of the cakes are cooked, about 35-50 minutes. Less for mini pans + more for larger pans. Remove from the oven + let cool for at least 15 minutes in the pans. Remove from the pans + let cool on a wire rack.


Set the rack over a baking sheet tray or plate. Drizzle and pour the lemon glaze over the cakes. Let set for 10-15 minutes, before slicing.


Enjoy!


Lemon Glaze

2 cups confectioners sugar

4 tablespoons fresh lemon juice

zest from 1/2 lemon


Stir using a fork 2 cups confectioners sugar, 3 tablespoons fresh lemon juice + zest in a small bowl. Stir until everything is combine + it runs off the fork - if you feel like it needs to be more smooth or runny, add the remaining lemon juice.