Cakes
Lemon-glazed pound cake
A dense, buttery loaf with a bright glaze and very simple mixing technique.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 1 hour 20 minutes
- Makes
- One loaf
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 23 × 13 cm loaf tin
- Electric beater
- Zester
- Wire rack
Pound cake batter benefits from room-temperature ingredients; cold butter and eggs can curdle the mixture.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 175°C (350°F). Grease and line the loaf tin.
- 2
Beat butter, sugar, lemon zest and salt until fluffy. Add eggs one at a time.
- 3
Fold in flour and baking powder alternately with milk. Spread into the tin.
- 4
Bake 55–65 minutes, until a skewer comes out clean. Cool fully and brush with lemon glaze.
Your baking notes
Notes stay on this device.