Vanilla Lemon Pound Cake

5 from 6 votes

Vanilla Lemon Pound Cake

This vanilla lemon pound cake is the perfect dessert or sweet breakfast option. It’s packed with fresh lemon zest and vanilla beans and topped with a thick and creamy pound cake glaze.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: lemon pound cake, pound cake, vanilla pound cake

Servings: slices

Author: Brandy O'Neill

Equipment

Ingredients

For pound cake:

1-1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon baking powder
1-1/2 cups granulated sugar
3/4 cup unsalted butter room temperature
3 large eggs
1 tablespoon vanilla bean paste
1 lemon zested
3 tablespoons lemon juice fresh
1/2 cup whole milk

For glaze:

1-1/2 cup powdered sugar
1 tablespoon lemon juice
1 tablespoon vanilla bean paste
1 tablespoon half and half possibly more

Instructions

For pound cake:

Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
In a medium sized mixing bowl add flour, kosher salt, and baking powder, Whisk to combine and set aside.
In the bowl of an electric mixer add sugar and butter. Mix on medium-high speed for about 3 minutes or until the butter and sugar are fluffy.
On low speed add in the eggs one at a time. Scrape down the sides of the bowl after each the addition of each egg.
After the eggs are incorporated mix in the vanilla bean paste, lemon zest, and lemon juice.
Mix in 1/3 of the flour mixture, followed by 1/2 of the milk, and repeat until all the ingredients are incorporated.
Add the batter to the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Let the cake cool and cover with glaze.

For glaze:

Add powdered sugar, lemon juice, vanilla bean paste and half and half to a bowl. Stir to combine until there are no more lumps.
The glaze should be thick but pourable. If it’s too thick add a little more half and half. If it’s too thin add more powdered sugar.

Nutrition