Martha Stewart Glazed Lemon Pound Cake

This Martha Stewart glazed lemon pound cake is a bright and moist dessert recipe, which includes fresh lemon juice and buttermilk. It’s a classic, foolproof recipe, ready in about 2 hours.

Martha Stewart Glazed Lemon Pound Cake Ingredients

Cake:

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• 3/4 cup low-fat buttermilk
• Zest of 2 lemons, finely grated
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups sugar
• 5 large eggs

Lemon Glaze:

• 2 cups confectioners’ sugar
• 4 tablespoons fresh lemon juice

How To Make Martha Stewart Glazed Lemon Pound Cake

1. Prep the oven and pans: Preheat oven to 350°F with rack in the lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
2. Combine buttermilk and lemon: In a small bowl or measuring cup, mix the buttermilk with lemon zest and lemon juice.
3. Whisk dry ingredients: In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
4. Cream butter and sugar: With an electric mixer, beat the butter and sugar until light and fluffy.
5. Add eggs: Beat in eggs one at a time, mixing well after each addition.
6. Mix batter: With mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts. Begin and end with flour. Mix just until smooth—do not overmix.
7. Bake the loaves: Divide batter evenly between the prepared pans and smooth the tops. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
8. Cool the cakes: Let cakes cool in pans for 15 minutes. Turn out onto a wire rack and cool completely.
9. Make the lemon glaze: In a medium bowl, stir together confectioners’ sugar and 3 tablespoons lemon juice. Add more juice if needed to make a thick but pourable glaze.
10. Glaze the cakes: Place cooled cakes on a rack over waxed paper. Pour glaze over the tops, allowing it to run down the sides. Let set for about 30 minutes before serving.

Recipe Tips

• Can I use whole milk instead of buttermilk? Add 1 tablespoon of lemon juice to whole milk to mimic buttermilk.
• Why is my cake dry? Don’t overbake and make sure to measure flour properly by spooning and leveling.
• How to keep the glaze from soaking in: Let the cakes cool completely before glazing.
• Can I use bottled lemon juice? Fresh juice gives the best flavor, but bottled can be used in a pinch.
• Can I make this in a bundt pan? Yes, use a 10-12 cup bundt pan and adjust baking time.

What To Serve With Lemon Pound Cake

This citrusy loaf pairs beautifully with:

• Fresh berries or berry compote
• Whipped cream or lemon curd
• Iced tea or sparkling water
• Vanilla or blueberry ice cream

How To Store Lemon Pound Cake

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Keeps for up to 5 days in the fridge. Bring to room temperature before serving.

Freeze: Wrap tightly and freeze unglazed or glazed loaves for up to 2 months. Thaw overnight in the fridge.

Lemon Pound Cake Nutrition Facts

• Calories: ~370
• Fat: 18g
• Carbohydrates: 50g
• Sugar: 32g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I halve this recipe?
Yes, simply divide all ingredients by two and bake in one loaf pan.

Does the glaze harden?
Yes, it sets after about 30 minutes at room temperature.

Can I add poppy seeds or blueberries?
Yes, fold in 1 tablespoon poppy seeds or 1 cup fresh blueberries before baking.

What’s the best way to zest lemons?
Use a microplane zester and only zest the bright yellow skin.

Try More Recipes:

• Martha Stewart Gingerbread Cake
• Martha Stewart Ginger Cake
• Martha Stewart German Chocolate Cake