After the cold, wet winter I am ready for the warming days of spring and I’m craving light and flavorful desserts. Today’s Lemon Pound Cake with White Chocolate Glaze fits the bill perfectly. The bright kiss of lemon in every bite is like eating sunshine. You can’t help but smile with this lovely cake!
I love lemon, I mean I really love lemon, especially in desserts. This cake has a triple dose – juice and zest in the cake itself and also juice in the glaze – that satisfies my cravings completely!
Pound cakes were traditionally made with a pound each of flour, butter, sugar, and eggs. As you can imagine, that makes a couple big cakes, that are totally delicious. Many of today’s recipes have been adjusted for more modern tastes and techniques.
Pound cakes are the perfect foil for fresh berries and with the lemon in today’s version, blueberries would be a beautiful accompaniment. You can make a coulis or blueberry sauce with just fresh blueberries (or frozen), sugar, a little vanilla and fresh lemon juice. Here is a recipe from Ina Garten that is easy and delicious!
This recipe makes a large loaf, filling my pan about 3/4 full. I use a slightly smaller loaf pan than normal for my gluten-free breads, so your regular 9-inch loaf pan will fit it perfectly. If you bake gluten-free breads, you should get one or two of these pans from King Arthur Flour – they are designed to give the extra support that gluten-free doughs need.
This lemon pound cake is the perfect dessert for luncheons, brunches, or dessert after dinner. Pound cake often improves when left unsliced but covered overnight. The cake gets more full-flavored with the rest. This gives you the freedom to bake this a day ahead of your event, saving time on the day of the party.
The white chocolate glaze is really fun as a topping for the cake, adding a touch more sweetness and another kiss of lemon. If you don’t have white chocolate in your pantry, you can use a powdered sugar/lemon juice glaze in its place.
I hope you love this cake, it is a favorite of The Artist and me. It is easy to put together, most of the time is hands-off, and totally delicious. Happy Chocolate Monday and have a wonderful week!
Key Ingredients for Lemon Pound Cake with White Chocolate Glaze:
- All-purpose flour or gluten-free flour blend
- Baking soda, kosher salt
- Milk
- Lemon zest and freshly squeezed juice
- Butter
- Granulated sugar
- Eggs
- White chocolate chips
- Powdered sugar
How do I butter and flour a baking pan?
First, spread soft butter over the entire inside of the baking pan – I use a piece of paper towel but you can use your fingers if you prefer. Then sprinkle about 2 tbsp of flour (or gluten-free flour) in the pan. Shake the pan, distributing the flour over all the buttered surfaces. I find if I collect the flour in one corner, then tip and gently tap the pan, the flour will slide along the inside side, coating it one side at a time. If there is excess flour at the end, tap it out. Your pan is now ready for baking!
PRO Tip:
If you have a nonstick loaf pan, you can probably skip flouring the pan, but be sure to butter it for extra insurance.
How to make Lemon Pound Cake with White Chocolate Glaze:
- Whisk together the dry ingredients
- Whisk together the milk, lemon zest, and lemon juice
- Beat the butter until fluffy, then add the sugar and beat until light, then add the eggs one at a time
- Add the dry ingredients alternating with the liquids
- Bake the cake for 45 to 65 minutes or until a toothpick comes out clean; set on a rack to cool
- Make the glaze and drizzle it over the top of the cake; slice and enjoy
Kitchen Tools I Use to Make This Recipe (affiliate links):
Gluten-Free Tips:
Be sure to use a cup-for-cup style of gluten-free flour blend, something with a combination of flours and starches. Be sure to use a gluten-free flour when preparing the baking pan!
Lemon Pound Cake with White Chocolate Glaze (GF)
Today's Lemon Pound Cake with White Chocolate Glaze fit the bill perfectly. The bright kiss of lemon in every bite is like eating sunshine. You can't help but smile with this lovely cake!
Ingredients
Cake
- 3 cups (360 g) all-purpose flour or gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp xanthan gum, only if using a gluten-free flour blend
- 1 cup half and half or milk
- Grated zest from 2 large lemons
- Freshly squeezed juice from 1 large lemon
- 1 cup (2 sticks) butter, at room temperature
- 1-1/2 cups (300 g) granulated sugar
- 3 large eggs
Glaze
- 1/2 cup white chocolate chips
- 3 tbsp milk
- 2 tbsp powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- Prepare the Cakes: Preheat the oven to 350°F. Butter and flour a loaf pan. If you are baking gluten-free, be sure to use a gluten-free flour in the pan! Set a cooling rack over a sheet of foil or parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Whisk in the xanthan gum if using. Set aside.
- In another mixing bowl, whisk together the milk, lemon zest, and lemon juice. It will curdle as it stands; mix it lightly before using. Set aside.
- In the bowl of your stand mixer, beat the butter for about a minute to soften it. Then slowly add the sugar and beat another couple of minutes until light and fluffy. Add the eggs, one at a time, mixing just until combined before adding the next one.
- Add 1/3 of the flour mixture, mixing until incorporated. Add half the liquid, again mixing just until incorporated. Mix in another 1/3 of the dry ingredients, then the remaining liquids. And finally mix in the last of the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent the pan with foil toward the end of the baking time.
- Remove the cake from the oven and place on the wire rack, setting aside to cool. After about 20 minutes, carefully turn the cake out and let it finish cooling on the rack, top side up.
- Make the Glaze: Combine the white chocolate chips and milk in a small saucepan. Warm over low heat, stirring often, until the chips are mostly melted. Remove from the heat and whisk in the powdered sugar and lemon juice, whisking until all the milk chocolate is melted and the mixture is smooth. Add a little more sugar if you want a thicker glaze. Drizzle over the cake and enjoy.
Notes
Inspired by Sandi of Fearless Dining
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 462Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 397mgCarbohydrates: 79gFiber: 3gSugar: 15gProtein: 14g
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