How to make Lemon Pound Cake w/ Lemon Glaze Recipe
How to make 🍋 Lemon Pound Cake w/ Lemon Glaze Recipe is a medium American recipe that serves 12. 340 calories per serving. Recipe by Faiths Oven on YouTube.
Prep: 35 min | Cook: 1 hr 5 min | Total: 1 hr 55 min
Cost: $24.46 total, $2.04 per serving
Ingredients
- 2 sticks Salted Butter (softened to room temperature)
- 0.5 cup Crisco Shortening (butter‑flavored, vegetable shortening)
- 2.5 cups Granulated Sugar (divided, 2 cups for batter, 0.5 cup for glaze)
- 4 large Eggs (room temperature)
- 1 tablespoon Lemon Extract (provides bright lemon flavor)
- 3 cups All‑Purpose Flour (unenriched; can substitute cake flour for a finer crumb)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup Almond Milk (use any milk of choice; almond milk works well)
- 1 tablespoon White Vinegar (combined with almond milk to create a buttermilk substitute)
- 2 tablespoons Unsalted Butter (for lemon glaze, melted)
- 1 lemon Fresh Lemon Juice (juice of one medium lemon)
- 0.5 cup Granulated Sugar (for glaze)
Instructions
Preheat Oven
Set the oven to 325°F (165°C) and let it preheat while you prepare the batter.
Time: PT10M
Temperature: 325°F
Prepare the Pan
Grease the loaf pan with vegetable shortening, then dust lightly with flour, tapping out excess.
Time: PT5M
Cream Butter, Shortening, and Sugar
In the stand mixer bowl, combine the softened salted butter, butter‑flavored Crisco, and 2 cups of granulated sugar. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed.
Time: PT5M
Add Eggs
Add the eggs one at a time, mixing on low after each addition until fully incorporated.
Time: PT3M
Add Lemon Extract
Stir in 1 tablespoon of lemon extract until evenly distributed.
Time: PT1M
Combine Dry Ingredients
In a separate bowl whisk together 3 cups of flour, 1 teaspoon baking powder, and 1 teaspoon salt.
Time: PT2M
Alternate Adding Dry and Milk Mixture
In a measuring cup combine 1 cup almond milk with 1 tablespoon white vinegar; let sit 1 minute to curdle (creates a buttermilk substitute). Add the dry ingredients to the batter in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low until just combined; do not over‑mix.
Time: PT5M
Transfer Batter to Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Time: PT2M
Bake the Cake
Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes if using a convection oven.
Time: PT1H
Temperature: 325°F
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Time: PT10M
Prepare Lemon Glaze
In a small saucepan melt 2 tablespoons of butter over low heat. Stir in the juice of one lemon and 0.5 cup granulated sugar. Cook, stirring constantly, until the mixture becomes thick and glossy and coats the back of a spoon, about 5 minutes.
Time: PT5M
Glaze the Cake
While the glaze is still warm, drizzle it over the cooled cake, allowing it to seep into the sides. Let the glaze set for a few minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 340
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten, Citrus
Ingredient Substitutions
- Instead of Salted Butter: Unsalted butter (add 1/2 tsp salt per stick), Margarine
- Instead of Crisco Shortening: Regular Crisco shortening, Vegetable oil (use less, may affect texture)
- Instead of Granulated Sugar: Caster sugar, Coconut sugar (will change flavor)
- Instead of Eggs: Egg replacer (for vegans, but texture changes), Applesauce (1/4 cup per egg, not recommended for this cake)
- Instead of Lemon Extract: Fresh lemon zest (1 tablespoon), Lemon oil (use half the amount)
- Instead of All‑Purpose Flour: Cake flour (use 2 3/4 cups), Gluten‑free flour blend (adjust with xanthan gum)
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/4 tsp)
- Instead of Salt: Kosher salt (use same amount), Sea salt
- Instead of Almond Milk: Regular cow's milk, Oat milk, Buttermilk (skip vinegar step)
- Instead of White Vinegar: Lemon juice (1 tablespoon), Apple cider vinegar
- Instead of Unsalted Butter: Margarine, Coconut oil (will add coconut flavor)
- Instead of Fresh Lemon Juice: Lemon concentrate (1 tablespoon), Lime juice (different flavor)
- Instead of Granulated Sugar (for glaze): Powdered sugar (will give smoother glaze), Honey (use less, adjust consistency)
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Spatula
- Measuring Cups
- Measuring Spoons
- Loaf Pan (9×5 inch)
- Oven
- Saucepan
- Cooling Rack
Critical Steps — Do Not Skip
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time to avoid curdling.
- Alternate dry ingredients with the milk‑vinegar mixture without over‑mixing.
- Bake at the correct temperature and check for doneness with a toothpick.
- Achieve the right glaze consistency – thick enough to coat a spoon.
Chef Tips from the Video
- Use room‑temperature butter and eggs for a smoother batter.
- If you want extra lemon zing, add a teaspoon of finely grated lemon zest to the batter.
- For a glossy finish, brush a thin layer of melted butter over the cake before adding the glaze.
Troubleshooting
Cake is dense and heavy.
Make sure the butter and sugar are fully creamed and avoid over‑mixing after adding the flour.
Glaze is grainy.
Stir continuously over low heat and ensure the sugar fully dissolves before the mixture thickens.
Cake sticks to the pan.
Grease the pan with shortening and dust with flour, tapping out excess, or line with parchment paper.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature, covered, for up to 2 days.
Make-Ahead Tips
- Bake the cake a day ahead and store it wrapped; add the glaze just before serving.
- The lemon glaze can be prepared up to 2 hours in advance and kept warm on the stovetop.
Frequently Asked Questions
What is the cultural significance and history of Lemon Pound Cake in American baking?
Lemon pound cake is a classic American dessert that evolved from the traditional British pound cake, which originally used a pound each of butter, sugar, eggs, and flour. The addition of lemon became popular in the United States during the early 20th century as a way to brighten the dense cake with fresh citrus flavor.
What are the traditional regional variations of lemon pound cake in the United States?
In the Southern United States, lemon pound cake is often baked with a buttery glaze and served with fresh berries. In the Midwest, some bakers add a sour cream or buttermilk component for extra moisture. Coastal regions sometimes incorporate a light lemon‑orange zest blend for a brighter taste.
How is lemon pound cake traditionally served in American cuisine?
It is typically sliced and served plain, dusted with powdered sugar, or drizzled with a lemon glaze. It pairs well with a cup of coffee, tea, or a glass of milk, and is a popular dessert for holidays, brunches, and family gatherings.
During what occasions is lemon pound cake traditionally enjoyed in American culture?
Lemon pound cake is a staple at birthday celebrations, Easter brunches, and summer picnics. Its bright flavor also makes it a favorite for holiday dessert tables during Thanksgiving and Christmas when a lighter cake option is desired.
What authentic ingredients are essential for a traditional lemon pound cake versus acceptable substitutes?
Authentic ingredients include salted butter, a butter‑flavored vegetable shortening, all‑purpose flour, fresh lemon extract or zest, and a simple lemon glaze made with butter, lemon juice, and sugar. Substitutes like unsalted butter, regular shortening, cake flour, or almond milk work, but they may slightly alter texture or flavor.
What other American desserts pair well with lemon pound cake?
Lemon pound cake pairs nicely with fresh berries, whipped cream, or a dollop of vanilla ice cream. It also complements other citrus desserts like lemon bars or orange shortbread for a cohesive flavor theme.
What makes lemon pound cake special or unique in American cake traditions?
Its combination of a dense, buttery crumb with a bright lemon flavor and a sweet glaze sets it apart from richer chocolate or fruit cakes. The use of both butter and shortening gives it a tender texture that stays moist for days.
What are the most common mistakes to avoid when making lemon pound cake at home?
Common errors include over‑mixing the batter, which creates a tough cake, not creaming the butter and sugar long enough, and baking at too high a temperature, which can dry the edges. Also, adding the glaze while the cake is still hot can cause it to run off instead of setting.
Why does this lemon pound cake recipe use both butter and vegetable shortening instead of just butter?
The combination gives the cake a tender crumb and helps it release cleanly from the pan. Butter adds flavor, while shortening contributes to a softer texture and prevents the cake from becoming overly dense.
Can I make the lemon pound cake ahead of time and how should I store it?
Yes, bake the cake up to two days ahead. Store it in an airtight container at room temperature or in the refrigerator for up to three days. Add the lemon glaze just before serving to keep the glaze from soaking in too much.
What does the YouTube channel Faiths Oven specialize in?
The YouTube channel Faiths Oven, hosted by Faith, focuses on home‑style baked goods and comfort desserts, offering step‑by‑step tutorials that blend personal stories with clear cooking instructions.
How does the YouTube channel Faiths Oven's approach to American baking differ from other cooking channels?
Faiths Oven emphasizes heartfelt storytelling, faith‑based encouragement, and practical tips like using vegetable shortening for easy cake release, which sets it apart from channels that focus solely on technique or high‑end pastry artistry.
Last updated: August 20, 2026
