Glazed Honey Lemon Pound Cake is a favorite treat, sweet and moist 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 will transport you to sunny days, blue skies, and warm weather.
Honey Lemon Pound Cake Ingredients
This is an incredibly easy cake to make, which makes it all the sweeter to eat and serve. The exact ingredient measurements are in the recipe card at the bottom of this post.
- Lemon (juice and zest)
- All-purpose flour
- Baking powder and baking soda
- Butter, Sugar, and Honey — (try lavender honey if you’re a fan of lavender)
- Buttermilk, heavy cream or half and half
- Greek yogurt (or sour cream)
- Vanilla extract
How to Make the Honey Lemon Pound Cake
Preheat your oven to 350°F and lower the oven rack to the lower third. Prepare a 9 x 5-inch loaf pan with butter or cooking spray.
Step 1: Whisk the Dry Ingredients
First, whisk together the dry ingredients; flour, baking powder, and salt.
Step 2: Cream the Butter
Then, using a handheld mixer or stand mixer, cream together the butter, sugar, honey, and lemon zest until light and fluffy. To the butter mixture, beat in the eggs, one at a time, until combined. Stir in the lemon juice, vanilla, yogurt, and buttermilk.
Step 3: Combine the Ingredients
With the mixer on low speed, gradually add the dry flour mixture to the butter and egg mixture. Don’t overmix but be sure there are no dry flour pockets in the batter. I often finish this with a whisk or spatula to fold in any remaining flour.
Step 4: Bake
Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 45 minutes, or until the center is just set and a toothpick inserted into the center of the comes out mostly clean. Cool the cake in the pan for 10 minutes before inverting and transferring to a rack to cool completely; about an hour.
Once cool, drizzle the glaze over the lemon pound cake before slicing and serving.
GARNISHING THE LEMON POUND 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
- Sliced Almonds
If you love the pairing of almonds and lemons, you may love my Almond Lemon Biscotti. So wonderful with a cup of coffee!
More Recipes You May Also Enjoy
SAVE THIS AND PIN IT FOR LATER!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram, and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 cup honey
- 3 eggs, room temperature
- 1/3 cup lemon juice
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 cup Greek yogurt or sour cream
- 1/2 cup buttermilk, milk, or cream
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 1 tablespoon butter, melted
- Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Then, using a handheld mixer or stand mixer, cream together the butter, sugar, honey, and lemon zest until light and fluffy. To the butter mixture, beat in the eggs, one at a time, until combined. Stir in the lemon juice, vanilla, yogurt, and buttermilk.
- With the mixer running at low speed, gradually add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing.
- Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 45, or until the center is just set and a toothpick inserted into the center of the cake comes out mostly clean. Cool the cake in the pan for 10 minutes before inverting it onto a rack to cool completely; about 1 hour.
- Once cool, drizzle the glaze over the lemon pound cake and add toppings. Let harden slightly 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 197mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g