Introduction:

There’s something timeless and comforting about a Classic Southern Pound Cake. Rich, dense, and buttery, this cake is a beloved dessert in Southern kitchens, known for its simplicity and versatility. Traditionally made with just a pound each of butter, sugar, eggs, and flour, this cake delivers a satisfying, melt-in-your-mouth texture that’s perfect on its own or with added flavors.

In this recipe, we elevate the traditional pound cake by drizzling it with a bright and zesty lemon glaze, adding a refreshing citrusy kick to each bite. The combination of the rich, buttery cake and the tangy-sweet glaze makes this dessert ideal for any occasion, from afternoon tea to holiday gatherings. Whether served plain, with fresh berries, or alongside a scoop of ice cream, this cake will quickly become a favorite.

Ingredients:

For the Pound Cake:

• 2 cups (450g) unsalted butter, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional for added lemon flavor)

For the Lemon Glaze:

• 1½ cups (180g) powdered sugar
• 3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1-2 tablespoons milk (optional, to adjust consistency)

Preparation:

Step 1: Preheat the Oven

1. Preheat your oven – Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all the nooks and crannies are covered to prevent sticking.

Step 2: Prepare the Batter

1. Cream the Butter and Sugar – In a large mixing bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed for 4-5 minutes, until light, pale, and fluffy. This step is crucial for achieving a tender, airy crumb in the cake.
2. Add the Eggs – Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
3. Mix the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
4. Alternate Adding Dry Ingredients and Milk – On low speed, alternate adding the dry ingredients and milk to the butter-sugar-egg mixture. Start with 1/3 of the flour mixture, then add half of the milk. Repeat, finishing with the last portion of the dry ingredients. Mix just until combined, being careful not to overmix, which can lead to a dense cake.
5. Add Vanilla and Lemon Zest – Stir in the vanilla extract and, if desired, the zest of one lemon for an extra hint of citrus in the cake itself.

Step 3: Bake the Pound Cake

1. Transfer to Pan – Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula to ensure even baking.
2. Bake – Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top of the cake should be golden brown and slightly cracked.
3. Cool the Cake – Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 4: Prepare the Lemon Glaze

1. Make the Glaze – While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl. If the glaze is too thick, add a little milk (1 tablespoon at a time) until you reach your desired consistency. The glaze should be pourable but thick enough to stick to the cake.

Step 5: Glaze the Cake

1. Drizzle the Lemon Glaze – Once the cake is completely cooled, drizzle the lemon glaze over the top of the cake, allowing it to flow naturally down the sides. You can use a spoon or a piping bag for more control.
2. Let the Glaze Set – Allow the glaze to set for 10-15 minutes before slicing and serving.

Step 6: Serve and Enjoy

1. Slice and Serve – Slice the cake into generous portions and serve with your favorite accompaniments. This cake is delicious on its own, but for a special treat, serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream.

Cooking Notes:

• Make sure all ingredients are at room temperature for the best results. This ensures that the batter comes together smoothly and bakes evenly.
• If you prefer a stronger lemon flavor, you can add a tablespoon of lemon juice to the cake batter or increase the amount of lemon zest.
• Be careful not to overmix the batter after adding the flour, as this can lead to a tough cake.

Serving Suggestions:

• Serve slices of this cake with a dollop of freshly whipped cream and a side of mixed berries for a light, refreshing dessert.
• Pair this cake with a cup of hot tea or coffee for an elegant afternoon snack.
• For a more decadent presentation, top the cake with lemon curd or vanilla ice cream.

Tips:

• Storage: The pound cake can be stored in an airtight container at room temperature for up to 3 days. If refrigerated, it will last up to 5 days. To freeze, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter before serving.
• Make-Ahead: The cake can be made a day ahead of serving. In fact, the flavors of the cake often improve after resting for a day. Simply glaze it before serving.
• Presentation Tip: For an extra-pretty presentation, garnish the cake with thin slices of fresh lemon or edible flowers before serving.

Prep Time:

• 20 minutes

Cooking Time:

• 75-85 minutes

Total Time:

• 1 hour 45 minutes

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 6g
• Sodium: 180mg

Conclusion:

This Classic Southern Pound Cake with Lemon Glaze is a delightful dessert that combines the richness of traditional pound cake with the fresh, vibrant flavor of lemon. The buttery texture and sweet-tangy glaze make it an ideal treat for any gathering, whether it’s a casual family dinner or a more formal celebration. Easy to make, yet elegant in presentation, this pound cake will leave a lasting impression on your guests. Enjoy it plain, or dress it up with fresh fruit and whipped cream for a crowd-pleasing dessert that never goes out of style!

Classic Southern Pound Cake with Lemon Glaze

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• Author: Imili Johnson
• Total Time: 1 hour 45 minutes

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Ingredients

Scale 1x2x3x

For the Pound Cake:

• 2 cups (450g) unsalted butter, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional for added lemon flavor)

For the Lemon Glaze:

• 1½ cups (180g) powdered sugar
• 3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1–2 tablespoons milk (optional, to adjust consistency)

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven – Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all the nooks and crannies are covered to prevent sticking.

Step 2: Prepare the Batter

1. Cream the Butter and Sugar – In a large mixing bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed for 4-5 minutes, until light, pale, and fluffy. This step is crucial for achieving a tender, airy crumb in the cake.
2. Add the Eggs – Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
3. Mix the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
4. Alternate Adding Dry Ingredients and Milk – On low speed, alternate adding the dry ingredients and milk to the butter-sugar-egg mixture. Start with 1/3 of the flour mixture, then add half of the milk. Repeat, finishing with the last portion of the dry ingredients. Mix just until combined, being careful not to overmix, which can lead to a dense cake.
5. Add Vanilla and Lemon Zest – Stir in the vanilla extract and, if desired, the zest of one lemon for an extra hint of citrus in the cake itself.

Step 3: Bake the Pound Cake

1. Transfer to Pan – Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula to ensure even baking.
2. Bake – Bake for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top of the cake should be golden brown and slightly cracked.
3. Cool the Cake – Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 4: Prepare the Lemon Glaze

1. Make the Glaze – While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl. If the glaze is too thick, add a little milk (1 tablespoon at a time) until you reach your desired consistency. The glaze should be pourable but thick enough to stick to the cake.

Step 5: Glaze the Cake

1. Drizzle the Lemon Glaze – Once the cake is completely cooled, drizzle the lemon glaze over the top of the cake, allowing it to flow naturally down the sides. You can use a spoon or a piping bag for more control.
2. Let the Glaze Set – Allow the glaze to set for 10-15 minutes before slicing and serving.

Step 6: Serve and Enjoy

1. Slice and Serve – Slice the cake into generous portions and serve with your favorite accompaniments. This cake is delicious on its own, but for a special treat, serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 75-85 minutes

Nutrition

• Calories: 450
• Sodium: 180mg
• Protein: 6g