... Print

Classic Moist Lemon Pound Cake with Tangy Glaze

A close-up of a moist lemon pound cake loaf covered in a thick, dripping lemon glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, buttery lemon pound cake recipe that stays moist, featuring fresh lemon zest and a bright, tangy lemon glaze. This recipe is reliable for everyday meals.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 2 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: 1 1/2 cups powdered sugar
  • For the Glaze: 3 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 the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, whisk together the sour cream and 1/2 cup lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  7. Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  10. Invert the cake onto the wire rack set over a baking sheet to catch drips. Poke holes over the top of the warm cake using a skewer.
  11. Pour the glaze evenly over the warm cake, allowing it to drip down the sides. Let the cake cool completely before slicing and serving.

Notes

  • Using room temperature butter, eggs, and sour cream helps create a smoother batter and a more uniform crumb.
  • For an extra zesty flavor, you can brush a simple syrup (equal parts sugar and water, boiled and cooled) over the cake immediately after removing it from the oven, before glazing.
  • If you are looking for alternatives to traditional baking, consider how meal planning can help you schedule time for baking projects.

Nutrition

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