\n<\/p>\n
<\/p>\nHomemade lemon pound cake<\/strong> makes a bright, lemony twist on classic sour cream pound cake<\/a>! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/figure>\n <\/p>\nLemon cakes are one of my all-time favorite desserts, and this moist lemon pound cake is no exception! Filled with bright lemon flavor, the cake is flavored with plenty of fresh lemon zest and a touch of pure almond extract \u2013 it makes a really nice counterpart to the citrus.<\/p>\nFor an extra burst of lemon, I add a drizzle of sweet lemon glaze. This cake is also fantastic served with homemade whipped cream<\/a> and fresh berries!<\/p>\nLove baking with lemons?<\/strong> You may also like my full collection of sweet and tangy lemon dessert recipes<\/a>!<\/p>\n<\/figure>\nIf you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Homemade lemon pound cake<\/strong> makes a bright, lemony twist on classic sour cream pound cake<\/a>! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/figure>\n <\/p>\nLemon cakes are one of my all-time favorite desserts, and this moist lemon pound cake is no exception! Filled with bright lemon flavor, the cake is flavored with plenty of fresh lemon zest and a touch of pure almond extract \u2013 it makes a really nice counterpart to the citrus.<\/p>\nFor an extra burst of lemon, I add a drizzle of sweet lemon glaze. This cake is also fantastic served with homemade whipped cream<\/a> and fresh berries!<\/p>\nLove baking with lemons?<\/strong> You may also like my full collection of sweet and tangy lemon dessert recipes<\/a>!<\/p>\n<\/figure>\nIf you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - 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<\/p>\nLemon cakes are one of my all-time favorite desserts, and this moist lemon pound cake is no exception! Filled with bright lemon flavor, the cake is flavored with plenty of fresh lemon zest and a touch of pure almond extract \u2013 it makes a really nice counterpart to the citrus.<\/p>\nFor an extra burst of lemon, I add a drizzle of sweet lemon glaze. This cake is also fantastic served with homemade whipped cream<\/a> and fresh berries!<\/p>\nLove baking with lemons?<\/strong> You may also like my full collection of sweet and tangy lemon dessert recipes<\/a>!<\/p>\n<\/figure>\nIf you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! 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Lemon cakes are one of my all-time favorite desserts, and this moist lemon pound cake is no exception! Filled with bright lemon flavor, the cake is flavored with plenty of fresh lemon zest and a touch of pure almond extract \u2013 it makes a really nice counterpart to the citrus.<\/p>\n
For an extra burst of lemon, I add a drizzle of sweet lemon glaze. This cake is also fantastic served with homemade whipped cream<\/a> and fresh berries!<\/p>\nLove baking with lemons?<\/strong> You may also like my full collection of sweet and tangy lemon dessert recipes<\/a>!<\/p>\n<\/figure>\nIf you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - 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Love baking with lemons?<\/strong> You may also like my full collection of sweet and tangy lemon dessert recipes<\/a>!<\/p>\n<\/figure>\nIf you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! 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If you\u2019re new to making pound cake, I suggest starting with a review of my classic pound cake recipe<\/a> first. It\u2019s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:<\/p>\n\nBright lemon flavor<\/strong>. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You\u2019ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons<\/a>. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.<\/li>\nUse a scale<\/strong>. I developed this recipe by weight and I highly recommend measuring with a\u00a0kitchen scale<\/a>\u00a0for best results!<\/li>\nBake in a bundt pan<\/strong>. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.<\/li>\nPrepare the pan to prevent sticking<\/strong>. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won\u2019t rise as much.<\/li>\nUse a mixer<\/strong>. Make this cake in a\u00a0stand mixer<\/a>\u00a0fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.<\/li>\n<\/ul>\n<\/figure>\nHow to Make Lemon Pound Cake<\/h2>\nStart by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\nBeat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","datePublished":"2025-02-14T07:03:46+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=87197"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=87197#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","width":800,"height":1200},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87197"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/87198"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87197"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=87197"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=87197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Start by bringing the butter, eggs, and egg yolks to cool room temperature (60\u00b0F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.<\/p>\n
Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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With the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nScrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","datePublished":"2025-02-14T07:03:46+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=87197"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=87197#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","width":800,"height":1200},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87197"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/87198"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87197"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=87197"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=87197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Scrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nWith mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! 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With mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nSpray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","datePublished":"2025-02-14T07:03:46+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=87197"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=87197#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","width":800,"height":1200},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87197"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/87198"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87197"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=87197"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=87197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Spray a\u00a012-cup bundt pan<\/a>\u00a0evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula<\/a>. Tap pan sharply once or twice to settle the batter.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nBake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! 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Bake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210\u00b0F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.<\/p>\n\n<\/figure>\n<\/figure>\n<\/figure>\nTips to Make Ahead and Freeze<\/h2>\nPound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\nIf you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\nTo freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Pound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.<\/p>\n
If you\u2019re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.<\/p>\n
To freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for\u00a0up to 3 months<\/strong>.<\/p>\nWhen you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]","og_url":"https:\/\/fivemor.com\/?p=87197","og_site_name":"Som2ny Network","article_published_time":"2025-02-14T07:03:46+00:00","og_image":[{"width":800,"height":1200,"url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","type":"image\/jpeg"}],"author":"admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"admin","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/fivemor.com\/?p=87197#article","isPartOf":{"@id":"https:\/\/fivemor.com\/?p=87197"},"author":{"name":"admin","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371"},"headline":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes","datePublished":"2025-02-14T07:03:46+00:00","mainEntityOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197"},"wordCount":1260,"commentCount":0,"publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","keywords":["Baking","Cake","Dolci","Easter","Glazed","Lemon","Mothers Day","Pound","Recipes","sour cream","Spring","Tutti"],"articleSection":["Baking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/fivemor.com\/?p=87197#respond"]}]},{"@type":"WebPage","@id":"https:\/\/fivemor.com\/?p=87197","url":"https:\/\/fivemor.com\/?p=87197","name":"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network","isPartOf":{"@id":"https:\/\/fivemor.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"image":{"@id":"https:\/\/fivemor.com\/?p=87197#primaryimage"},"thumbnailUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","datePublished":"2025-02-14T07:03:46+00:00","breadcrumb":{"@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/fivemor.com\/?p=87197"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/?p=87197#primaryimage","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg","width":800,"height":1200},{"@type":"BreadcrumbList","@id":"https:\/\/fivemor.com\/?p=87197#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/fivemor.com\/?bp_activities=1"},{"@type":"ListItem","position":2,"name":"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes"}]},{"@type":"WebSite","@id":"https:\/\/fivemor.com\/#website","url":"https:\/\/fivemor.com\/","name":"Som2ny Network","description":"Daily Deals","publisher":{"@id":"https:\/\/fivemor.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/fivemor.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/fivemor.com\/#organization","name":"Som2ny Network","url":"https:\/\/fivemor.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/","url":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","contentUrl":"https:\/\/fivemor.com\/wp-content\/uploads\/2026\/07\/4a0953c4-logo-300x86-1.png","width":300,"height":86,"caption":"Som2ny Network"},"image":{"@id":"https:\/\/fivemor.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371","name":"admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/fivemor.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/729ae85bf62b9917e93538db2f2688ca?s=96&r=g&default=https%3A%2F%2Ffivemor.com%2Fwp-content%2Fplugins%2Fbuddypress-first-letter-avatar%2Fimages%2Fdefault%2F96%2Flatin_a.png","caption":"admin"},"sameAs":["https:\/\/fivemor.com"],"url":"https:\/\/fivemor.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=87197"}],"version-history":[{"count":0,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/posts\/87197\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=\/wp\/v2\/media\/87198"}],"wp:attachment":[{"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=87197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=87197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=87197"},{"taxonomy":"dealstore","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fdealstore&post=87197"},{"taxonomy":"offerexpiration","embeddable":true,"href":"https:\/\/fivemor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fofferexpiration&post=87197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
When you\u2019re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.<\/p>\n<\/figure>\nMore favorite lemon cakes:<\/h3>\nDid you try this Lemon Pound Cake Recipe<\/strong>? Let me know by leaving a comment and rating below!<\/p>\n <\/symbol> <\/defs> <\/svg> Print<\/a><\/p>\n clock<\/title> <desc>clock icon<\/desc><path d=\"M22 5.72l-4.6-3.86-1.29 1.53 4.6 3.86L22 5.72zM7.88 3.39L6.6 1.86 2 5.71l1.29 1.53 4.59-3.85zM12.5 8H11v6l4.75 2.85.75-1.23-4-2.37V8zM12 4c-4.97 0-9 4.03-9 9s4.02 9 9 9c4.97 0 9-4.03 9-9s-4.03-9-9-9zm0 16c-3.87 0-7-3.13-7-7s3.13-7 7-7 7 3.13 7 7-3.13 7-7 7z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-cutlery\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>cutlery<\/title> <desc>cutlery icon<\/desc><path d=\"M11 9H9V2H7v7H5V2H3v7c0 2.12 1.66 3.84 3.75 3.97V22h2.5v-9.03C11.34 12.84 13 11.12 13 9V2h-2v7zm5-3v8h2.5v8H21V2c-2.76 0-5 2.24-5 4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-flag\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>flag<\/title> <desc>flag icon<\/desc><path d=\"M14.4 6L14 4H5v17h2v-7h5.6l.4 2h7V6z\" fill=\"currentColor\"\/><\/symbol><symbol 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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Did you try this Lemon Pound Cake Recipe<\/strong>? 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<desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg> <\/p>\n<div class=\"tasty-recipes-entry-content\">\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-description\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Bring ingredients to cool room temperature:<\/strong> Place butter in the bowl of a <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/2OwyJ7Y\">stand mixer<\/a> and let stand at room temperature for 20 to 30 minutes, until butter reaches\u00a060\u00b0F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to\u00a0325\u00b0F.<\/li>\n<li id=\"instruction-step-2\"><strong>Make pound cake:<\/strong>\u00a0Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream <em>(begin and end with flour mixture)<\/em>, just until combined.<\/li>\n<li id=\"instruction-step-3\">Spray a <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/49a1UEJ\">12-cup bundt pan<\/a> with <strong>baking spray with flour<\/strong>.\u00a0Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.<\/li>\n<li id=\"instruction-step-4\"><strong>Bake pound cake<\/strong> for\u00a065 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210\u00b0F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.<\/li>\n<li id=\"instruction-step-5\"><strong>Make glaze<\/strong>: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.<\/li>\n<li id=\"instruction-step-6\">Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-notes\">\n<h3 style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" style=\"color:#171518 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><strong>Optional lemon syrup:<\/strong> In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.<\/p>\n<p>Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes;\u00a0carefully remove cake from pan and cool completely.<\/p>\n<p>Adapted from <a class=\"tasty-link\" rel=\"nofollow sponsored noopener\" target=\"_blank\" data-tasty-links-append-disclosure=\"\" href=\"https:\/\/amzn.to\/4a87R6s\">The Cook\u2019s Illustrated Cookbook<\/a>.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p> <template data-nitro-marker-id=\"8842991dc8693ba0f164bb6d0fda5bdb-1\"\/><\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]<\/p>\n","protected":false},"author":1,"featured_media":87198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2884,2954,18506,9282,13696,9773,34078,24273,13339,15969,1448,1052],"dealstore":[],"offerexpiration":[],"class_list":["post-87197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baking","tag-cake","tag-dolci","tag-easter","tag-glazed","tag-lemon","tag-mothers-day","tag-pound","tag-recipes","tag-sour-cream","tag-spring","tag-tutti"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glazed Lemon Pound Cake - Tutti Dolci Baking Recipes - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers! Lemon cakes are one of my all-time favorite desserts, […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=87197\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-14T07:03:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=87197#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Glazed Lemon Pound Cake – Tutti Dolci Baking Recipes\",\"datePublished\":\"2025-02-14T07:03:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197\"},\"wordCount\":1260,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=87197#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/02\/Lemon-Pound-Cake-1.jpg\",\"keywords\":[\"Baking\",\"Cake\",\"Dolci\",\"Easter\",\"Glazed\",\"Lemon\",\"Mothers Day\",\"Pound\",\"Recipes\",\"sour cream\",\"Spring\",\"Tutti\"],\"articleSection\":[\"Baking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=87197#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=87197\",\"url\":\"https:\/\/fivemor.com\/?p=87197\",\"name\":\"Glazed Lemon Pound Cake - 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