If you’re a fan of the beloved lemon loaf at Starbucks, then get ready to meet your newest obsession. Our homemade lemon pound cake couldn’t be easier to make, and delivers on all the same bright, citrusy flavors. Topped with a 2-ingredient lemon glaze, this
pound cake is the ultimate spring dessert (or brunch treat!) that we’ll serve any chance we can get. Keep reading on to learn how to make it the best it can be:
How to make the best lemon pound cake:
Pound cakes can tend to be dry—we want to avoid that. To keep your pound cake from getting dry, measure your flour properly by spooning it into your measuring cup and leveling the top off with a knife. The alternative, just scooping your measuring cup into the flour, often leads to using too much, which can lead to dryness. Overbaking can also cause it to dry out. Test the center with a toothpick; it shouldn’t look like batter, but you don’t want the toothpick to come out dry either, since that means it’s likely overbaked; instead, look for it to come out with a few moist crumbs.
The glaze:
Our 2-ingredient glaze couldn’t be similar to make, but truly takes this cake to a new level. Whisk together lemon juice and powdered sugar, then drizzle onto the cake once cooled. If you’d prefer a less-sweet cake, you can leave off the glaze, but we highly recommend using it.
Storage:
If you have any leftovers, wrap and store at room temperature for up to 3 days. If you’d like to eat it throughout the week, store in an airtight container in the fridge for up to 1 week.
Made this recipe? Let us know how it went in the comments below!