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Moist Lemon Pound Cake with Tangy Glaze

A lemon pound cake, cut in half to show the moist interior, covered in a thick yellow lemon glaze.
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Bake this moist lemon pound cake from scratch. It features a rich, buttery crumb and a bright, zesty lemon flavor, finished with a simple, tangy lemon icing. This recipe is designed to be a delicious win for your kitchen.

Ingredients

Scale
  • 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 sour cream, 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. Give yourself a pat on the back for getting the oven ready!
  2. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This takes a few minutes, enjoy the process!
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest and vanilla extract. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. In small increments, alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix; you are doing great!
  7. Gently fold in the 1/4 cup of lemon juice by hand until smooth.
  8. Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
  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. This resting period is important for structure.
  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. Add more lemon juice, one teaspoon at a time, if the glaze is too thick. You want it pourable but still opaque.
  13. Drizzle the tangy lemon icing generously over the cooled cake. Let the glaze set before slicing and serving. Celebrate this delicious homemade lemon pound cake!

Notes

  • For an extra moist lemon pound cake, ensure your butter, eggs, and sour cream are truly at room temperature before starting.
  • If you prefer a loaf cake, use two 9×5 inch loaf pans and reduce the baking time to about 45-55 minutes.
  • For a classic Southern pound cake texture, use a standard tube pan.

Nutrition

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