Glazed Honey Lemon Pound Cake Recipe

Glazed Honey Lemon Pound Cake Recipe | 31Daily.com

Glazed Honey Lemon Pound Cake is a new favorite this spring. Slightly sweet, with a smooth, rich texture, this lemon loaf confection is perfect for brunch, afternoon tea or simply a Sunday treat with coffee. Truly, a mouth-watering delight you won’t want to miss.

It’s everything I love about pound cake with an added, subtle yet distinctive lemon flavor that permeates every bite. The honey blends so smoothly and gives the pound cake a unique and lovely texture and sweetness. 

Spring fresh flavors in every bite. And regardless of the season, this decadent yet simple Honey Lemon Pound Cake, it will transport you to sunny days. 

Honey Lemon Pound Cake Ingredients

This is an incredibly easy cake to make, which makes it all the sweeter to eat and serve. Gather these ingredients…

• 2 bright yellow medium to large lemons
• All-purpose flour
• Baking soda and baking powder
• Butter, Sugar, and Honey — (try lavender honey if you’re a fan of lavender)
• Eggs
• Buttermilk or Heavy Cream

Glazed Honey Lemon Pound Cake Recipe | 31Daily.com

How to Make the Honey Lemon Pound Cake

Preheat your oven to 350°F and prepare a 4 x 8 inch loaf pan with butter or cooking spray. Then coat that pan with a liberal dusting of flour so the lemon cake will easily release from the pan after baking.

First, whisk together your dry ingredients; flour, baking powder, baking soda, and salt. Then, using a mixer, cream together the butter and sugar; add the honey and blend until smooth. To the butter mixture, add the eggs one at a time before stirring in the lemon juice and zest. With the mixer on low speed, add half of the dry ingredients and half of the buttermilk or cream. When mixed, fold in any remaining flour mixture and buttermilk or cream. Don’t overmix, but be sure there are no dry flour pockets in the batter.

Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the comes out clean. Cool the cake in the pan for 10 minutes before inverting onto a cooling rack.

Once cool, drizzle the glaze over the lemon pound cake before slicing and serving.

Glazed Honey Lemon Pound Cake Recipe | 31Daily.com

Garnishing the Cake

Drizzling the lemon pound cake with a powdered sugar glaze enhances the lemon sweetness and adds a pretty white topping. Other ideas include:

• Slices of lemon
Edible flowers
• Mint leaves
• Almond slices

Print

Glazed Honey Lemon Pound Cake

Glazed Honey Lemon Pound Cake Recipe | 31Daily.com

Glazed Honey Lemon Pound Cake is a new favorite this spring. Slightly sweet, with a smooth, rich texture, this lemon loaf confection is perfect for brunch, afternoon tea or simply a Sunday treat with coffee. Truly, a mouth-watering delight you won’t want to miss.

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 1 loaf 1x
  • Category: Dessert
  • Method: Bake
Scale

Ingredients

11/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/4 cup honey
2 eggs
1/3 cup lemon juice (1 lemon)
zest of 1 lemon
1/2 cup heavy cream or buttermilk

For the glaze:

1 cup confectioners’ sugar
21/2 tablespoons fresh lemon juice
1 tablespoon butter, melted

Instructions

Preheat the oven to 350°F and prepare a 4 x 8 inch loaf pan with butter or cooking spray. Then add a couple of tablespoons of flour to the pan. Tap the baking pan so the flour dusts every crevice of the pan so the lemon cake will easily release from the pan after cooking.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a mixer, cream together the butter and sugar on medium speed. Then add the honey and blend until smooth. Add the eggs one at a time, and mix after each addition. Stir in the lemon juice and lemon zest. With the mixer on low speed, add half of the dry ingredients and half of the buttermilk or cream. When mixed, fold in any remaining flour mixture and buttermilk or cream. Don’t overmix, but be sure there are no dry flour pockets in the batter.

Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before inverting onto a cooling rack.

Once cool, drizzle the glaze over the lemon pound cake before slicing and serving.

To make the glaze:  Combine the lemon juice, melted butter and confectioners’ sugar. Add additional water or confectioners’ sugar to achieve desired glazing consistency.

Notes

If using a 5 x 9 inch loaf pan, reduce cooking time and bake 40 to 50 minutes.

Keywords: Lemon Pound Cake, Honey Lemon Pound Cake, Lemon Bread, Lemon Loaf

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One thought on “Glazed Honey Lemon Pound Cake Recipe

  1. Stephanie

    It looks like there are sliced almonds on the cake but I don’t see that in the recipe. Am I seeing things?

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