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Moist Lemon Pound Cake with Tangy Lemon Glaze

Close-up of a slice of moist lemon pound cake drizzled with white icing and topped with zest.
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Bake this classic lemon pound cake from scratch for a wonderfully moist texture and bright, zesty flavor, finished with a sweet and tangy lemon icing.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream or buttermilk, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 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. This step builds air for a tender crumb.
  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 and vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, whisk together the sour cream (or buttermilk) and 1/4 cup of lemon juice.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix the batter.
  8. Pour the batter evenly into the prepared pan.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and let it cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Adjust consistency by adding more powdered sugar for thicker glaze or more lemon juice for thinner glaze.
  13. Drizzle the tangy lemon icing generously over the cooled cake before slicing and serving.

Notes

  • For the best moisture, make sure your butter, eggs, and sour cream are truly at room temperature before starting.
  • Use fresh lemon zest and juice for the strongest flavor; bottled juice will not provide the same zesty impact.
  • If you prefer a loaf cake, divide the batter between two 9×5 inch loaf pans and reduce the baking time to about 45-55 minutes.

Nutrition

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