Print

Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist lemon pound cake loaf with thick white glaze dripping down the side.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a truly moist lemon pound cake, rich with fresh lemon zest and juice, topped with a bright, tangy lemon icing. It is a classic, buttery cake 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 fresh lemon zest (from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 1/4 cup fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube (Bundt) pan or a standard loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 5 minutes. This step builds the cake’s structure.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest and 1/4 cup of lemon juice. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. In small increments, alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix the batter.
  7. Stir in the vanilla extract by hand.
  8. Pour the batter evenly into your prepared pan.
  9. Bake for 60 to 75 minutes for a Bundt pan, or 50 to 60 minutes for a loaf pan, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. While the cake cools slightly, prepare the glaze: Whisk together the powdered sugar and 1/4 cup of lemon juice until smooth. Adjust consistency by adding more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  12. Invert the cake onto the wire rack. While the cake is still warm, slowly pour the tangy lemon icing evenly over the top, allowing it to drip down the sides.
  13. Let the glaze set completely before slicing and serving your moist lemon pound cake.

Notes

  • For the best flavor and texture, make sure your butter, eggs, and sour cream are all at room temperature before you start mixing.
  • Using fresh lemon zest and juice provides the strongest zesty lemon flavor; bottled juice will not give the same bright taste.
  • If you prefer a slightly different texture, you can substitute the sour cream with an equal amount of buttermilk for a classic southern pound cake variation.

Nutrition

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