Lemon Pound Cake with Glaze: A Delightful Indulgence

This lemon pound cake with glaze is a moist, fluffy treat that bursts with zesty flavor. It’s incredibly easy to make, perfect for family gatherings or a cozy afternoon snack. Everyone will adore its sweet-tart glaze, making it a must-try recipe this season!

The Best Lemon Pound Cake with Glaze

Ingredients for Lemon Pound Cake

• 15.25 oz Lemon Cake Mix
• 3.9 oz Instant Lemon Pudding Mix
• 1 Cup Sour Cream
• 1 Cup Olive Oil
• 4 Large Eggs
• ½ Cup Water

Ingredients for Lemon Glaze

• 1 Cup Powdered Sugar
• 2 Tbs. Fresh Lemon Juice

Ingredients for Lemon Cream Cheese Icing

• 2 oz Cream Cheese (softened)
• 1 Tbs. Butter (softened)
• 2 Cups Powdered Sugar
• 1 Tbs. Milk
• 2 Tbs. Fresh Lemon Juice
• Yellow Food Coloring

Ingredients for White Chocolate Drizzle

• 6 oz White Chocolate Chips or White Chocolate Wafers

How to Make Lemon Pound Cake

Preparing the Bundt Pan and Oven

Start by preheating your oven to 350°F. Grease and flour a 10-12 cup Bundt pan, or use a cake release for easy removal.

Mixing the Lemon Pound Cake Batter

In a large bowl, combine the lemon cake mix, pudding mix, sour cream, olive oil, eggs, and water. Mix at medium speed for about 30-45 seconds until everything is well blended. Don’t forget to scrape down the sides of the bowl to ensure a smooth batter.

Baking and Cooling the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 40-45 minutes, or until the top is a golden brown and a skewer inserted in the center comes out clean. Once baked, cool the cake on a wire rack for around 20 minutes before inverting it to cool completely.

Making and Applying the Lemon Glaze

Once the cake is completely cool, whisk together the powdered sugar and fresh lemon juice to create a sweet glaze. Drizzle this over your lemon pound cake for a perfect balance of sweetness and tartness.

Crafting the Lemon Cream Cheese Icing

For the icing, beat the softened cream cheese and butter together until blended. Gradually mix in the powdered sugar and milk, then stir in the lemon juice and a touch of yellow food coloring for a vibrant finish. Pipe the icing over the cake in a lovely back-and-forth motion.

Adding the White Chocolate Drizzle

Melt white chocolate chips or wafers until smooth, then drizzle over the icing for an extra touch of sweetness. Refrigerate the cake briefly to allow the chocolate to harden.

Tips for the Perfect Lemon Pound Cake

Ingredient Substitutions and Recommendations

If you don’t have sour cream, you can substitute it with plain full-fat Greek yogurt. For the oil, olive oil is preferred, but vegetable or coconut oil can also work. Feel free to add zest from the lemon for an even more intense flavor!

Baking Pan Alternatives

In a pinch, you can use a tube pan or two regular-size bread loaf pans. Just remember to reduce the baking time to 35-40 minutes for loaf pans to ensure they bake evenly.

Storage Instructions

To keep your lemon pound cake fresh, refrigerate it due to the cream cheese icing. It will stay delicious for several days, making it a great option for meal prep or gatherings.

FAQs

Related Recipes to try

• Lemon Bars
• Lemon Ricotta Pancakes
• Lemon Crinkle Cookies
• Lemon Asparagus
• Lemon Garlic Asparagus
• Lemon Asparagus Pasta Salad

Conclusion

This lemon pound cake with glaze is not just a dessert; it’s an experience that brightens any occasion. For more delightful recipes, check out ideas on Pinterest to enhance your menu. Enjoy your baking adventure and savor every delicious slice!

Lemon Pound Cake with Glaze: A Delightful Indulgence

A moist and flavorful lemon pound cake topped with a sweet lemon glaze, creamy lemon cream cheese icing, and a white chocolate drizzle. This cake is a delightful indulgence perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Equipment

• bundt pan
• large bowl
• wire rack
• whisk
• Electric mixer (stand or hand)
• Piping bag (optional)
• Saucepan or microwave for melting chocolate

Ingredients

  

Lemon Bundt Cake

• 15.25 oz Lemon Cake Mix None
• 3.9 oz Instant Lemon Pudding Mix None
• 1 Cup Sour Cream Regular-fat preferred. Plain full-fat Greek yogurt may be substituted.
• 1 Cup Olive Oil Vegetable, canola, or coconut oil may be substituted.
• 4 Large Eggs None
• ½ Cup Water None

Lemon Glaze

• 1 Cup Powdered Sugar None
• 2 Tbs. Fresh Lemon Juice Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended.

Lemon Cream Cheese Icing

• 2 oz Cream Cheese softened
• 1 Tbs. Butter softened
• 2 Cups Powdered Sugar None
• 1 Tbs. Milk None
• 2 Tbs. Fresh Lemon Juice Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended.
• Yellow Food Coloring None

White Chocolate Drizzle

• 6 oz White Chocolate Chips or White Chocolate Wafers Wafers may be used instead of chips.

Optional Additions

• Lemon Zest From the lemon used for juicing.

Instructions

 

None

• Preheat your oven to 350°F and prepare a 10-12 cup Bundt pan by greasing and flouring it or coating with cake release.
• In a large bowl, combine the cake mix, pudding mix, sour cream, oil, eggs, and water. Mix at medium speed for 30-45 seconds until fully incorporated, scraping down the sides of the bowl.
• Pour the batter into the prepared pan and spread it evenly.
• Bake for 40-45 minutes, or until the top is browned and a skewer inserted into the center comes out clean.
• Cool the cake in the pan on a wire rack for 20 minutes, then invert it onto the rack to finish cooling completely.

Glaze and Icing

• For the glaze, whisk together powdered sugar and fresh lemon juice until smooth. Drizzle this over the cooled cake.
• For the icing, beat softened cream cheese and butter until combined. Add powdered sugar and milk, then beat in fresh lemon juice and food coloring until smooth. Pipe the icing over the cake in a back-and-forth motion.

Chocolate Drizzle and Finishing

• Melt the white chocolate chips or wafers. Drizzle the melted white chocolate over the icing in a back-and-forth motion.
• Refrigerate the cake to allow the chocolate to harden.

Notes

• Do not use ingredients or instructions from the back of the cake mix box; use only the dry pouch contents. Ensure pudding mix is instant and use fresh lemon juice or crystalized lemon powder for best results. Regular-fat sour cream and olive oil are preferred, but substitutions are noted. Optional lemon zest can be added. If using loaf pans, reduce baking time to 35-40 minutes. Store the cake in t

Notes

Do not use ingredients or instructions listed on the back of the cake mix box; use only the dry pouch contents. Pudding mix must be instant. Use fresh lemon juice or True Lemon Crystalized Lemon powder; bottled juice is not recommended. Sour cream: Regular-fat preferred. Plain full-fat Greek yogurt may be substituted. Oil: Olive oil preferred. Vegetable, canola, or coconut oil may be substituted. White chocolate: Wafers may be used instead of chips. Optional: Add zest from the lemon used for juicing. Pan alternatives: A tube pan or two regular-size bread loaf pans may be used. If using loaf pans, reduce baking time to 35-40 minutes. Cake release: Mix equal parts vegetable oil, shortening, and flour. Brush into the pan. Storage: Refrigerate due to cream cheese icing.

Keyword easy cake recipe, lemon glaze, lemon pound cake, pound cake recipe