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Not only do I love Glazed Lemon Pound Cake on a normal occasion, but this recipe holds a dear place in my heart. I was testing this recipe the week that I was admitted into law school, so I consider it my congratulatory cake!

The first time I made it, it was a horrific mess. The cake rose too much and collapsed and it was soapy and coarse. It was also as hard as a rock. But I redeemed it, and I think this is one of my best recipes yet.

Dare I say it, I think this is a pretty good copy cat to the Starbucks Lemon Pound Cake.

It’s really important for this cake that all of your ingredients are room temperature. This will ensure that the cake rises and sets properly.

In your main mixing bowl, mix together all the dry ingredients and stir thoroughly, for at least 30 seconds. This step is very important!

In a separate bowl, whisk together the eggs, vanilla extract, and buttermilk. Don’t whisk too hard, only until the yolks are properly incorporated. If you whisk too hard, you’ll incorporate too much air into the mixture which will affect how the cake rises.

In a smaller bowl, set aside the fresh lemon juice and lemon zest. Take the time to squeeze the lemons by hand and zest your lemons. Don’t zest past the pale yellow color of the lemons, the white part is very bitter! You’ll need about 6 – 8 lemons for this recipe!

Cut the butter into smaller, tablespoon size pieces and place it in your main mixing bowl with the dry ingredients. On a low speed, incorporate the butter into the dry ingredients. It’ll end up looking like a lightly damp sand mixture.

Add half of the liquid mixture and mix lightly. It will be a thick batter. Add the final half of the mixture and mix on medium speed for 1 minute. Don’t mix it too high, it’ll also add too much air into the cake. Add in the lemon mixture and stir slowly until fully incorporated.

At this stage, the cake will take on a pale yellow color, it will be more yellow once it bakes and on camera, but there i1s the optional choice to add a touch of lemon coloring.

If you do this, use gel coloring and only a small toothpicks worth. Mix this in with a spatula.

Lightly grease with butter and tap sugar into the bundt pan. This recipe serves 1 bundt pan or two standard loaf pans. The baking time will be around the same. Between 55 – 70 minutes. The large time variation tends to occur in large batches and varies oven to oven.

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At the 55 minute mark and every few minutes after that, begin to check your cake with a cake tester. A toothpick or tester should come out clean when it is done.

Let the cake cool in the pan for 15 minutes before turning out onto a wire rack and letting cool fully. This can take up to an hour. Mine needed about 45 minutes.

No Lemon Pound Cake is complete without a Lemon Glaze!

The glaze is very simple! All you need is about 3.5 cups of powdered sugar and definitely 1/3 cup of lemon juice.

Start with the full amount of lemon juice and then add .5 cup of powdered sugar at a time. Mix thoroughly before adding more. Depending on your preferred consistency, you may want less or more than 3.5 cups powdered sugar.

This mixed berry compote is totally optional for the Glazed Lemon Pound Cake. The cake with its glaze is perfect on its own.

All you have to do is throw everything into a saucepan and let it cook.

Once the cake is fully cooled you can drizzle and spread the lemon glaze over it. Be patient with this and do it increments.

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