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The Ultimate Moist Lemon Pound Cake with Tangy Lemon Glaze

A close-up of a freshly baked lemon pound cake drizzled with white glaze and topped with lemon zest.
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Make a supremely moist and tender lemon pound cake from scratch, topped with a bright, zesty lemon glaze. This recipe uses sour cream for a velvety crumb.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup full-fat sour cream
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and 1/4 cup lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the sour cream until the batter is smooth.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and allow it to cool completely.
  11. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more sugar or juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the tangy lemon glaze evenly over the cooled pound cake. Let the glaze set before slicing and serving.

Notes

  • For the best texture, make sure your butter, eggs, and sour cream are at room temperature before starting.
  • To get the most flavor from your lemons, use a microplane to zest them before juicing.
  • If you do not have a Bundt pan, this recipe works well in a 9×5 inch loaf pan; adjust baking time as needed.

Nutrition

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