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The Best Moist Lemon Pound Cake with Tangy Glaze

A close-up of a moist slice of lemon pound cake topped with thick white glaze and lemon zest.
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This recipe delivers a truly moist lemon pound cake, packed with zesty flavor from fresh lemon zest and juice, finished 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: 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.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Scrape down the sides of the bowl as needed.
  7. Pour the batter evenly into your prepared pan.
  8. Bake for 65 to 75 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 or juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your homemade lemon loaf 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 want a deeper lemon flavor, you can soak the warm cake with a simple syrup made from equal parts sugar and lemon juice before glazing.
  • This recipe works well in a standard 9×5 inch loaf pan, but you will need to increase the baking time by about 10 to 15 minutes.

Nutrition

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