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Sticky Honey Butter Glazed Lemon Loaf

A dense, moist lemon pound cake soaked in a rich honey butter syrup that creates a sticky, glossy crust.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tbsp lemon zest
  • 0.5 cup Greek yogurt or sour cream
Honey Butter Glaze
  • 0.33 cup honey
  • 0.25 cup butter
  • 2 tbsp lemon juice

Equipment

  • Loaf pan (9x5)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Skewer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugar until fluffy. Beat in eggs one at a time, then add zest and vanilla.
  4. Alternatingly add flour mixture and yogurt to the batter. Do not overmix.
  5. Bake for 45-55 minutes until a toothpick comes out clean.
  6. Simmer glaze ingredients in a saucepan until sugar dissolves.
  7. Poke holes in the hot cake and pour over the warm glaze. Let cool completely.

Notes

Ensure the cake is completely cool before slicing to prevent it from crumbling. The glaze will become sticky as it sits.