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Moist Lemon Pound Cake with Tangy Lemon Glaze

Close-up of a moist lemon pound cake loaf drizzled with white icing, sitting on a white plate.
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Bake this classic lemon pound cake recipe from scratch for a wonderfully moist texture and bright, zesty lemon flavor. Topped with a simple, tangy lemon icing, this homemade lemon loaf cake is perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 3 large lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • 1/2 cup fresh lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes. This step helps create a moist lemon pound cake.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest and vanilla extract.
  5. In a separate small bowl, whisk together the flour, baking powder, and salt.
  6. In another small bowl, whisk together the sour cream and 1/2 cup lemon juice.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and let it cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your zesty lemon cake.

Notes

  • For the best flavor and moisture, make sure your butter, eggs, and sour cream are at true room temperature before you start mixing.
  • If you prefer a Bundt cake recipe, this batter works perfectly in that shape as well.
  • To get the most juice from your lemons, roll them firmly on the counter before cutting them in half.

Nutrition

Find it online: https://spoonswirl.com/lemon-pound-cake-moist-recipe-with-glaze/