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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 lemon zest.
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Bake this classic lemon pound cake from scratch for a wonderfully moist texture and bright, zesty flavor. We use sour cream for extra richness, and top it with a simple, tangy lemon icing.

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 full-fat 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 Bundt pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar together 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 and lemon juice until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, whisk the sour cream and vanilla extract together.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  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. Baking time varies based on your pan type.
  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 before glazing.
  12. Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  13. Drizzle the tangy lemon icing evenly over the cooled cake. Allow the glaze to set before slicing and serving your moist lemon pound cake.

Notes

  • For the best texture, ensure your butter, eggs, and sour cream are at true room temperature before starting.
  • If you prefer a loaf cake, reduce the baking time slightly, checking for doneness around the 55-minute mark.
  • This recipe makes a zesty lemon cake perfect for any occasion.

Nutrition

Find it online: https://flavorvista.com/lemon-pound-cake-moist-best-recipe-with-glaze/