Quick Description
Bright, zesty, and melt-in-your-mouth soft — this Lemon Glazed Pound Cake is the perfect mix of refreshing citrus flavor and buttery richness. The tangy lemon glaze drizzled on top adds a sweet, glossy finish. It’s light, energizing, and can easily be made protein-packed for a guilt-free treat.
Servings & Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Bake Time: 45–50 minutes
- Cool & Glaze: 30 minutes
- Total Time: ~1 hour 30 minutes
Ingredients List
For the Cake Batter:
- 1½ cups (190 g) all-purpose flour
- ½ cup (60 g) vanilla or unflavored protein powder (optional for high-protein version)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 ml) Greek yogurt or sour cream
- ¾ cup (150 g) sugar or erythritol
- 3 large eggs
- 1 tbsp lemon zest (about 2 lemons)
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120 g) powdered sugar or sugar-free sweetener
- 2–3 tbsp lemon juice (adjust for thickness)
- Optional: extra lemon zest for topping
Instructions
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, beat butter and sugar until creamy and light. Add eggs one at a time, mixing well after each addition. Then stir in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together flour, protein powder, baking powder, and salt.
Step 4: Combine & Fold
Gradually mix dry ingredients into the wet mixture until just combined. Don’t overmix — the batter should be smooth and thick.
Step 5: Bake
Pour into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Glaze
Allow cake to cool completely before glazing. Whisk glaze ingredients until smooth and pour over the top. Let it set for 10 minutes before slicing.
Additional Notes
- Use unflavored whey isolate for a seamless protein boost.
- For a softer crumb, use cake flour instead of all-purpose.
- Add chia seeds or poppy seeds for a fun texture twist.
Dietary Info
- High-Protein (with whey & Greek yogurt)
- Low-Sugar Option (with erythritol)
- Vegetarian-Friendly
Flavor Tips & Variations
- Lemon-Blueberry Loaf: Fold in ½ cup fresh blueberries before baking.
- Coconut Lemon Cake: Replace 2 tbsp flour with shredded coconut.
- Gluten-Free Version: Use almond flour (1½ cups) instead of regular flour.
Ingredient Substitutions
- Greek yogurt → cottage cheese or protein yogurt
- Butter → coconut oil for dairy-free version
- Sugar → monk fruit or allulose
Recipe Variations & Serving Suggestions
- Serve with a dollop of whipped Greek yogurt for extra protein.
- Enjoy it chilled with a cup of green tea or coffee.
- Slice and freeze individually for a grab-and-go breakfast.
Storage & Make-Ahead
- Store in an airtight container for 4–5 days at room temperature.
- Refrigerate for up to 1 week.
- Freeze slices (wrapped) for up to 2 months.
