Honey-Glazed Lemon Pound Cake with Toasted Almonds

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A moist pound cake flavored with fresh lemon zest and juice, finished with a shiny honey glaze and crunchy toasted almonds. This American-inspired recipe, ready in about 80 minutes, layers unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (2 sticks), softened unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1/3 cup honey
• 1/4 cup, toasted sliced almonds

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes.
3. Step 3: Add 4 large eggs one at a time, beating well after each addition.
4. Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture alternately with 1/2 cup whole milk, beginning and ending with flour mixture. Mix just until combined.
6. Step 6: Fold in 2 tbsp fresh lemon zest and 2 tbsp fresh lemon juice until evenly distributed.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
8. Step 8: Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: While the cake bakes, warm 1/3 cup honey in a small saucepan over low heat until thin and pourable.
10. Step 10: Remove cake from oven and immediately brush the top with the warm honey.
11. Step 11: Sprinkle 1/4 cup toasted sliced almonds evenly over the honey glaze.
12. Step 12: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.