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Classic Moist Lemon Pound Cake with Tangy Lemon Glaze

A slice cut from a loaf of moist lemon pound cake topped with thick white glaze.
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Make this classic lemon pound cake from scratch. It is moist, zesty, and topped with a simple, tangy lemon glaze for a perfect homemade treat.

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 lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 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 Bundt pan or a 9×5 inch 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.
  3. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. Scrape down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. In a small bowl, whisk together the milk and sour cream.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. 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 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.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and let it cool completely.
  10. To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Drizzle the tangy lemon icing evenly over the cooled cake. Allow the glaze to set before slicing and serving your moist pound cake.

Notes

  • For the best texture, make sure your butter, eggs, and sour cream are at room temperature before you start mixing.
  • Use fresh lemons for the brightest, zesty flavor in both the cake and the glaze.
  • If you prefer a loaf cake, use a 9×5 inch pan and adjust the baking time down slightly.

Nutrition

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