Amish Lemon Bliss Pound Cake with Sweet Citrus Glaze
Moist, buttery, and bursting with fresh lemon flavor, this classic Amish-inspired pound cake is the perfect combination of rich texture and bright citrus goodness. Each slice is infused with zesty lemon and finished with a silky homemade glaze that adds just the right touch of sweetness. Whether you’re serving it for dessert, brunch, or alongside your favorite cup of coffee, this timeless cake is sure to become a family favorite.
Ingredients
For the Cake
1 cup (225g) unsalted butter, softened
2½ cups (500g) granulated sugar
6 large eggs, room temperature
3 cups (375g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) sour cream
2 tablespoons fresh lemon zest
¼ cup (60ml) fresh lemon juice
1 teaspoon vanilla extract
For the Lemon Glaze
2 cups (240g) powdered sugar
3–4 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix just until combined.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
Drizzle the glaze generously over the cooled cake and allow it to set before slicing.
Serving Suggestions
Serve with fresh berries, whipped cream, or a hot cup of tea for a truly delightful treat. This cake also tastes even better the next day as the lemon flavor continues to develop.
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: 1 hour 30 minutes
Servings: 12–14 slices
A bright, buttery, bakery-worthy lemon pound cake with a luscious citrus glaze that makes every bite irresistible!
