Lemon Glazed Pound Cake Loaves

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Lemon Glazed Pound Cake Loaves

Moist. Buttery. Bright. Melt-in-your-mouth.
Whether it’s spring tea time, a brunch centerpiece, or a “just because” dessert, these mini loaves of lemony joy will have your guests swooning.

A Slice of History

The pound cake dates back to the 1700s in Europe, where the original recipe called for a pound each of flour, butter, eggs, and sugar—hence the name. Over time, regional versions evolved. In America, the Southern version of pound cake became especially beloved. Add lemon glaze to the mix, and you get a bright twist that became popular during the 20th century, especially in the warmer months. Today, mini loaves are a modern twist — perfect for sharing (or not).

Ingredients (Makes 4 mini loaves)

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream (or plain Greek yogurt)
  • ¼ cup whole milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1½ cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: ½ teaspoon vanilla or almond extract for extra flavor

Instructions & Method

1. Prep the Oven & Pans

  • Preheat your oven to 325°F (160°C).
  • Grease and flour 4 mini loaf pans or use baking spray with flour.

2. Cream the Butter & Sugar

  • In a large bowl, beat the softened butter and sugar together for about 3–4 minutes until light and fluffy.

3. Add the Eggs

  • Beat in the eggs, one at a time, mixing well after each addition.

4. Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix the Wet Ingredients

  • In a small bowl, mix the sour cream, milk, lemon juice, lemon zest, and vanilla.

6. Alternate Mixing

  • Add the dry ingredients to the butter mixture in 3 additions, alternating with the wet mixture. Start and end with the dry ingredients. Mix just until combined.

7. Bake

  • Divide batter evenly into prepared pans.
  • Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

8. Glaze Time!

  • Mix powdered sugar, lemon juice, zest, and optional extract until smooth.
  • Pour or spoon glaze over cooled loaves, letting it drip down the sides.
  • Let set for 20 minutes before slicing or wrapping.

Health Benefits (in moderation!)

  • Lemon: Packed with vitamin C and antioxidants.
  • Greek yogurt or sour cream: Adds protein and probiotics.
  • Homemade goodness: No preservatives, artificial flavors, or excess sodium.

Nutritional Info (Per Mini Loaf, approx.)

  • Calories: ~550–600
  • Carbs: ~75g
  • Sugars: ~45g
  • Protein: ~7g
  • Fat: ~25g
  • Fiber: ~1g
    (Values may vary depending on exact ingredients.)

Lovers of This Recipe Say…

  • “It’s like sunshine in a loaf.”
  • “The texture is so tender, and the glaze is out of this world!”
  • “I make these every holiday season and gift them in cute bags — always a hit!”
  • “Freezes like a dream — I always stash a few for those sweet-tooth emergencies.”

Formation & Storage Tips

  • Store loaves in an airtight container at room temperature for up to 4 days.
  • Freeze unglazed loaves for up to 2 months — wrap in plastic, then foil.
  • To glaze after freezing, let thaw fully, then drizzle fresh glaze.

Conclusion: A Sweet Finale

Lemon Glazed Pound Cake mini loaves are the perfect example of simple ingredients turning into something spectacular. They carry the charm of tradition, the brightness of citrus, and the comfort of a home-baked treat. Whether you’re baking for your family, friends, or just for your soul — this recipe brings joy in every golden bite.

Want a chocolate twist next time? Or maybe an orange-almond version? Let’s play with flavors whenever you’re ready

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