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Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist lemon pound cake loaf, drizzled with white icing and topped with lemon zest.
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This is the best lemon pound cake recipe, featuring a moist, buttery crumb and a bright, zesty lemon flavor, finished with a simple, tangy lemon icing. It is a classic southern pound cake made from scratch.

Ingredients

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  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 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
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar, 1/4 cup fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a standard loaf 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 builds necessary air for a moist cake.
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix on low speed until just combined; do not overmix.
  7. Pour the batter evenly into your prepared pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your pan size.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. While the cake cools slightly, prepare the glaze: Whisk together the powdered sugar and 1/4 cup of lemon juice until smooth. Add more powdered sugar or juice as needed to reach a thick but pourable consistency.
  11. Invert the cake onto the wire rack and let it cool completely. Drizzle the tangy lemon icing generously over the cooled cake.

Notes

  • For the best texture, ensure your butter, eggs, and sour cream are at room temperature before you start mixing.
  • If you want an even stronger lemon flavor, you can soak the warm cake with a simple syrup made from equal parts sugar and lemon juice before applying the main glaze.
  • This recipe works well as a lemon bundt cake or a homemade lemon loaf cake. Adjust baking time slightly if using a loaf pan.

Nutrition

Find it online: https://tasteportfolio.com/lemon-pound-cake-moist-tangy-glaze/