Glazed Honey Lemon Pound Cake Recipe

🧂 Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter

  softened
• 1/4 cup sugar
• 1/2 cup honey
• 3 eggs

  room temperature
• 1/3 cup lemon juice
• zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup Greek yogurt or sour cream
• 1/2 cup buttermilk

  milk, or cream
• 1 cup powdered sugar
• 1 ½ tablespoons lemon juice
• 1 tablespoon butter

  melted

Instructions

• 1 Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
• 2 Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set
  aside.
• 3 Then, using a handheld mixer or stand mixer, cream together the butter, sugar,
  honey, and lemon zest until light and fluffy. To the butter mixture, beat in the
  eggs, one at a time, until combined. Stir in the lemon juice, vanilla, yogurt,
  and buttermilk.
• 4 With the mixer running at low speed, gradually add the dry ingredients just
  until combined. If needed, run a whisk through the batter a few times to rid any
  large lumps. Avoid over-mixing.
• 5 Pour the batter into the prepared pan. Gently tap the pan on a countertop to
  remove any air bubbles. Bake for 45, or until the center is just set and a
  toothpick inserted into the center of the cake comes out mostly clean. Cool the
  cake in the pan for 10 minutes before inverting it onto a rack to cool
  completely; about 1 hour.
• 6 Once cool, drizzle the glaze over the lemon pound cake and add toppings. Let
  harden slightly before slicing and serving.
• 7 To make the glaze:  Combine the lemon juice, melted butter, and confectioners’
  sugar. Add additional water or confectioners’ sugar to achieve desired glazing
  consistency.

Nutrition Info