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Lemon Pound Cake with Thin Lemon Glaze

Recipe by Claire Saffitz x Dessert Person

A tender, buttery lemon pound cake baked in a loaf pan and finished with a thin, soak‑in lemon glaze. The cake is light despite its rich ingredients, thanks to a long creaming of butter and sugar and a small amount of chemical leaveners. Perfect for a winter pick‑me‑up or any time you want a not‑too‑sweet slice of cake.

MediumAmericanServes 10

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Source Video
1h 26m
Prep
1h 3m
Cook
18m
Cleanup
2h 47m
Total

Cost Breakdown

$65.22
Total cost
$6.52
Per serving

Critical Success Points

  • Cream butter and sugar until pale and fluffy (≈10 min).
  • Add room‑temperature eggs one at a time while mixing.
  • Alternate dry and wet ingredients, ending with dry, and stop mixing as soon as flour is incorporated.
  • Bake until a deep golden crust forms and a tester comes out clean.
  • Poke holes and pour thin glaze while cake is still warm.

Safety Warnings

  • Handle hot oven and hot glaze with oven mitts.
  • Use caution when zesting lemon to avoid slipping.
  • Skewer is sharp; keep fingers clear.
Editor's Note
Week of February 9, 2026

Lemon Pound Cake Shines Bright in Winter's Cozy Valentine Comfort

Claire Saffitz teams up with Dessert Person to deliver a lemon‑kissed pound cake that balances dense richness with a zingy glaze. Its bright citrus notes make it the perfect antidote to chilly winter days and a sweet centerpiece for Valentine's gatherings.

Key Highlights

  • Zesty lemon zest massaged into sugar creates a fragrant, caramelized base.
  • Creamed butter and sugar yield a tender crumb that melts on the palate.
  • Thin lemon glaze adds a glossy finish and a burst of bright acidity.

Pairs Well With

Serve warm with a cup of spiced chai or a glass of chilled Prosecco for a romantic contrast.

This Week

In the heart of winter’s comfort food season, this lemon cake offers a sunny lift, perfect for Valentine’s Day celebrations.

YT Recipe Editorial Desk#2 Trending Daily · 72 views

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Lemon Pound Cake with Thin Lemon Glaze in American cuisine?

A

Lemon Pound Cake with Thin Lemon Glaze reflects the American tradition of pound cakes that date back to the 18th century, when recipes called for a pound each of butter, sugar, eggs, and flour. The addition of bright lemon flavor and a light glaze shows the evolution toward brighter, seasonal desserts popular in the 20th‑century home kitchen. It embodies the American love for comforting, buttery cakes that are simple enough for everyday baking yet elegant enough for special occasions.

cultural
Q

What are the traditional regional variations of Lemon Pound Cake with Thin Lemon Glaze in American baking?

A

In the Southern United States, pound cakes often include sour cream or buttermilk for extra moisture, while a New England version might incorporate orange zest instead of lemon for a citrus twist. West Coast bakers sometimes add a drizzle of honey to the glaze, and Midwestern cooks may fold in poppy seeds for texture. Each regional tweak still respects the core buttery crumb of the classic American pound cake.

cultural
Q

How is Lemon Pound Cake with Thin Lemon Glaze authentically served in American households or celebrations?

A

Traditionally, Lemon Pound Cake with Thin Lemon Glaze is sliced thick and served at room temperature, often accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. It appears on brunch tables, holiday dessert spreads, and casual afternoon tea. In many families, a dusting of powdered sugar is added just before serving for a festive finish.

cultural
Q

What occasions or celebrations is Lemon Pound Cake with Thin Lemon Glaze traditionally associated with in American culture?

A

The light lemon flavor makes this cake a popular choice for spring gatherings, Easter brunches, and Fourth of July picnics. It is also frequently baked for winter pick‑me‑ups, birthday celebrations, and pot‑luck dessert tables because it is not overly sweet. Its modest elegance fits both casual family meals and more formal holiday dinners.

cultural
Q

How does Lemon Pound Cake with Thin Lemon Glaze fit into the broader American dessert tradition?

A

American desserts often celebrate rich, buttery bases balanced with bright flavors; Lemon Pound Cake with Thin Lemon Glaze exemplifies this by pairing a dense, tender crumb with a citrusy glaze. It continues the legacy of the classic pound cake while showcasing the American penchant for seasonal, flavor‑forward twists. The cake’s simplicity also aligns with the home‑baking ethos that defines much of American dessert culture.

cultural
Q

What are the authentic traditional ingredients for Lemon Pound Cake with Thin Lemon Glaze versus acceptable substitutes in American recipes?

A

The authentic recipe calls for unsalted butter, granulated sugar, all‑purpose flour, baking powder, baking soda, eggs, lemon zest, and fresh lemon juice for the glaze. Acceptable substitutes include using melted coconut oil for a dairy‑free version, substituting honey or maple syrup for part of the sugar, and using a gluten‑free flour blend in place of all‑purpose flour while maintaining the same volume. The core ratios of butter to sugar to flour should remain unchanged to preserve the classic texture.

cultural
Q

What other American dishes pair well with Lemon Pound Cake with Thin Lemon Glaze?

A

Lemon Pound Cake with Thin Lemon Glaze pairs beautifully with fresh berries and a drizzle of berry coulis, echoing the summer fruit tradition in American desserts. It also complements a scoop of salted caramel ice cream for a sweet‑and‑salty contrast. For a brunch setting, serve it alongside a citrus‑infused mimosa or a cup of strong, black coffee.

cultural
Q

What are the most common mistakes to avoid when making Lemon Pound Cake with Thin Lemon Glaze at home?

A

Over‑mixing the batter after adding flour can develop gluten, resulting in a tough crumb; mix only until just combined. Baking at too high a temperature may cause the edges to brown before the center sets, so follow the recipe’s 325°F (165°C) recommendation. Finally, applying the glaze before the cake has fully cooled can make it soggy rather than a thin, soak‑in finish.

technical
Q

Why does this Lemon Pound Cake with Thin Lemon Glaze recipe use a long creaming of butter and sugar instead of the muffin‑mix method?

A

Long creaming incorporates air into the butter, creating a light, tender crumb that counters the dense nature of a traditional pound cake. This technique also helps dissolve the sugar, giving the cake a smoother texture and a more uniform rise. The muffin‑mix method would produce a coarser, cake‑like crumb that lacks the classic pound‑cake richness.

technical
Q

How do I know when Lemon Pound Cake with Thin Lemon Glaze is done baking and the thin lemon glaze is properly set?

A

Insert a thin toothpick into the center of the cake; it should come out with a few moist crumbs but no wet batter. The top will be lightly golden and spring back when gently pressed. After removing the cake, let the glaze drizzle over the warm loaf; it should spread thinly and set within a few minutes, forming a glossy, slightly tacky surface.

technical
Q

What does the YouTube channel Claire Saffitz x Dessert Person specialize in, and how does its cooking philosophy influence the Lemon Pound Cake with Thin Lemon Glaze recipe?

A

The YouTube channel Claire Saffitz x Dessert Person specializes in approachable, technique‑focused baking that blends classic pastry foundations with modern twists. Their philosophy emphasizes precise measurements, clear step‑by‑step instruction, and a respect for ingredient quality, which is evident in the careful creaming method and the balanced lemon glaze of the Lemon Pound Cake with Thin Lemon Glaze. This approach makes the recipe both reliable for beginners and satisfying for experienced bakers.

channel

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