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Lemon Pound Cake Loaf with Lemon Glaze and Sugar Sprinkles

Prep Time 30 minutes
Cook Time 1 hour
Servings 1 loaf

Ingredients

Lemon Pound Cake Loaf

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 large lemon, zest only
  • 1/2 large lemon, juice only
  • 1/4 cup plain yogurt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 cup flour

Lemon Glaze

  • 1/2 Tbsp lemon juice
  • 3/4 cup icing sugar
  • 1/4 cup sprinkles and granulated sugar as topping (optional)

Instructions

Lemon Pound Cake Loaf

  • In a large mixing bowl, cream sugar and butter until blended. Add one egg at a time, mixing between each addition.
  • Add yogurt, vanilla extract, lemon zest and juice. Blend until incorporated.
  • Add all dry ingredients, mix until fully combined and the batter is smooth.
  • In a greased loaf pan, pour batter into the pan.
  • Bake at 350 F for 50-60 minutes until toothpick insert comes out clean from the centre of the loaf.
  • Make lemon glaze while waiting for the loaf to cool down to a slightly warm temperature before applying glaze and sugar sprinkles of your choice.

Lemon Glaze

  • In a small bowl, combine and add more icing sugar if needed until icing is thick and drips slowly.
  • Use the back of a spoon to drop and smear over loaf and quickly sprinkle with sprinkles and sugar before icing hardens.
  • Note: make sure the loaf is cooled down to a slightly warm temperature or icing will be runny and not stay on top of the loaf as a white glaze and the loaf will absorb the icing. Sugar sprinkles will not stick as well either.
  • Wait for glaze and sugar sprinkles to set and for the loaf to cool almost completely before slicing into the loaf. Enjoy at room temperature or slightly warmed up.