Glazed Vanilla Pound Cake with Citrus Recipe

Forget complicated desserts. This is the cake you bake when you want results now—moist crumb, big vanilla, and a citrus glow that tastes like sunshine.

It’s the kind of loaf that makes people ask for “just a small slice” and then return with a bigger plate. No stand mixer flex required.

Just a few pantry staples, a bright glaze, and boom: your kitchen smells like a boutique bakery.

Why Everyone Loves This Recipe

This pound cake nails the sweet spot between classic and fresh. The vanilla keeps it cozy, while lemon and orange lift the flavor without going full tart.

The texture is tight yet tender—sliceable, toastable, and perfect with coffee. It’s also forgiving, so you won’t need pastry-chef precision to make it sing.

And the citrus glaze? That glossy finish makes it look like you tried harder than you did.

Servings, Prep time, Cooking time, Calories

Servings: 10–12 slices
Prep Time: 15 minutes
Cooking Time: 55–65 minutes
Calories: ~360 per slice (with glaze)

Gather Your Ingredients

For the cake:

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract (or 1 tsp vanilla + 1 tsp vanilla bean paste)
1/2 teaspoon almond extract (optional, but amazing)
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 ml) sour cream or Greek yogurt
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Zest of 1 lemon
Zest of 1 small orange (or 1/2 large)

For the citrus glaze:

1 1/2 cups (180 g) powdered sugar, sifted
2–3 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
Pinch of salt

Easy-to-Follow Instructions

Prep the pan and oven: Preheat to 350°F (175°C).
Grease a 9×5-inch loaf pan, then line with a parchment sling for easy lift-out. Lightly flour the sides.
Combine the dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Set aside.
Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugar for 2–3 minutes until light and fluffy. Don’t skip this—air equals lift.
Add eggs and flavor: Beat in eggs one at a time, scraping the bowl.
Mix in vanilla, almond extract (if using), lemon zest, and orange zest.
Add dairy and dry: Stir sour cream into the milk. Add dry ingredients in two additions, alternating with the milk mixture.
Mix just until smooth. Overmixing is the enemy.
Fill and bake: Scrape batter into the pan and smooth the top.
Bake 55–65 minutes until a toothpick comes out with a few moist crumbs. If the top browns too fast, tent with foil at the 40-minute mark.
Cool it right: Let the cake cool in the pan 10 minutes, then lift out and cool on a rack until barely warm.
Warm cake + glaze = perfection.
Make the glaze: Whisk powdered sugar, lemon juice, orange juice, vanilla, and a pinch of salt until pourable. Add more juice for thinner, or more sugar for thicker.
Glaze and set: Drizzle over the slightly warm cake and let it set 20–30 minutes before slicing.
Cue the oohs and aahs.

Best Ways to Store

Room temp: Wrap tightly or store in an airtight container for up to 3 days. The glaze helps lock in moisture.
Fridge: Up to 6 days, but bring slices to room temp before serving for peak texture.
Freeze: Wrap slices individually, then place in a freezer bag for up to 2 months.
Thaw at room temp; toast for a bakery-style crisp edge.

What’s Great About This

Two-in-one flavor: Classic vanilla comfort with a citrus spark. Not boring.
Not sour. Just right.
Foolproof crumb: Sour cream and butter keep it plush without being heavy.
Weekday-friendly: One bowl for wet, one for dry, zero stress.
FYI, you don’t need a mixer if you’ve got a whisk and some grit.
All-season: Bright in winter, brunch-ready in spring, cookout-approved in summer. It’s the Swiss Army loaf.

Nutrition Stats

Per slice (1/12 of loaf, approximate): Calories: ~360, Total Fat: 17 g, Saturated Fat: 10 g, Carbs: 48 g, Sugar: 31 g, Protein: 5 g, Fiber: 1 g, Sodium: 190 mg.

These values are estimates and will vary with brands and slice size—aka, your “just a sliver” doesn’t count as a sliver.

Recipe Mistakes to Avoid

Cold ingredients: Butter, eggs, and milk should be at room temp for a smooth batter and even crumb.
Overmixing: Once flour goes in, mix just until combined. Overmixing equals tunnels and toughness.
No thanks.
Underbaking: A gummy center ruins the party. Test in the middle; look for moist crumbs, not wet batter.
Skipping the zest: Citrus juice alone can’t replace zest.
The oils in the zest are the flavor bomb.
Pouring glaze on hot cake: It will slide off like a waterslide. Slightly warm is the sweet spot.

Creative Alternatives

Swap the citrus: Try lime and grapefruit for a tropical-meets-bitter twist.
Brown butter: Replace regular butter with browned butter (cooled) for nutty depth.
IMO, elite move.
Vanilla bean upgrade: Use 1 vanilla bean, scraped, plus extract for bakery-level aroma.
Berry fold-ins: Gently fold 1 cup blueberries or raspberries tossed in flour into the batter. Bake an extra 5–10 minutes.
Almond crunch: Sprinkle sliced almonds on top before baking for a toasty finish.
Tea infusion: Steep milk with Earl Grey or chamomile, cool, then use for a subtle, aromatic vibe.

FAQ

Can I make this gluten-free?

Yes.

Use a 1:1 gluten-free all-purpose blend with xanthan gum. Expect a slightly more delicate crumb; let it cool fully before slicing.

What if I don’t have sour cream?

Use full-fat Greek yogurt or crème fraîche.

In a pinch, mix whole milk with a teaspoon of lemon juice and let it sit 5 minutes—then reduce the milk in the recipe by 2 tablespoons.

Can I bake this in a bundt pan?

Absolutely. Double the recipe for a standard 10–12 cup bundt and bake 60–75 minutes.

Grease and flour thoroughly to avoid stickage.

How do I know it’s done without overbaking?

Look for a golden top with slight cracks, edges pulling from the pan, and a toothpick that comes out with a few moist crumbs. An instant-read thermometer should read about 205°F in the center.

Is the almond extract necessary?

No, but it adds a subtle pastry-shop note that plays beautifully with citrus.

If you skip it, add an extra 1/2 teaspoon vanilla.

Can I reduce the sugar?

You can cut 1/4 cup from the cake without wrecking texture. For the glaze, reduce sugar and add a touch more zest to keep the flavor bright.

End Notes

This Glazed Vanilla Pound Cake with Citrus is the reliable show-off: simple to make, impossible to ignore, and versatile enough for brunch, birthdays, or Tuesday.

Keep the ingredients at room temp, respect the zest, and don’t rush the bake. Slice thick, share generously, and if there are leftovers, toast them tomorrow with a pat of butter.

You’re welcome.