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The Best Moist Lemon Pound Cake with Tangy Glaze

A close-up of a moist slice of lemon pound cake drizzled with white glaze and topped with zest.
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You will love this incredibly moist lemon pound cake recipe, featuring bright, zesty lemon flavor and topped with a simple, tangy lemon icing. This is the best lemon pound cake recipe from scratch you will make.

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. In a small bowl, whisk together the lemon zest, 1/4 cup lemon juice, sour cream, and vanilla extract. Set this aside.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the wet sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  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. While the cake cools slightly, 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.
  11. Invert the cake onto the wire rack set over a baking sheet (to catch drips). Poke holes all over the top of the warm cake using a skewer or toothpick.
  12. Pour the tangy lemon icing evenly over the warm cake, allowing it to soak in and drip down the sides.
  13. Let the glaze set completely before slicing and serving your moist lemon pound cake.

Notes

  • For an extra zesty flavor, you can soak the cake with a simple syrup made from 1/4 cup lemon juice and 1/4 cup sugar poured over it while it is still warm, before applying the main glaze.
  • Using room temperature ingredients like butter, eggs, and sour cream helps create a smoother batter and a more tender crumb.
  • If you prefer a loaf cake, divide the batter between two standard loaf pans and reduce the baking time to about 45-55 minutes.

Nutrition

Find it online: https://savorsensations.com/lemon-pound-cake-best-moist-recipe/