Small Lemon Pound Cake Recipe With Bright Citrus Glaze
Italian Lemon Plumcake is a soft, citrusy pound cake baked in loaf form. Lightly sweet and tender, it’s perfect for breakfast, brunch, or afternoon coffee.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
Ingredients
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar
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3 large eggs, room temperature
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½ cup plain whole milk yogurt
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
Optional Lemon Glaze:
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½ cup powdered sugar
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2–3 tsp lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Cream butter and sugar until light and fluffy (3–4 mins).
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Beat in eggs one at a time. Mix in yogurt, lemon zest, juice, and vanilla.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add dry ingredients to wet, mixing just until combined.
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Pour into pan, smooth top, and bake 45–55 mins or until toothpick comes out clean.
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Cool 10 mins in pan, then transfer to rack to cool fully.
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For glaze, whisk powdered sugar and lemon juice. Drizzle over cooled cake.
Notes
Use orange zest for variation. Add berries or poppy seeds for a twist. Keeps well for 3 days at room temp or freezes beautifully.