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Super Moist Classic Lemon Pound Cake with Zesty Lemon Glaze

Close-up of a moist slice of lemon pound cake topped with white glaze and lemon zest.
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You will bake a classic lemon pound cake that is incredibly moist and tender, topped with a bright, tangy lemon glaze. This recipe delivers the sweet and tangy dessert you expect from a homemade lemon loaf.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream, room temperature
  • 1/2 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-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. This takes about 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest, 1/4 cup lemon juice, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the sour cream until the batter is smooth.
  8. Pour the batter into your 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 allow it to cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add a few more drops of lemon juice if the glaze is too thick.
  13. Drizzle the zesty lemon glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving your best lemon pound cake recipe.

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 a standard 9×5 inch loaf pan and adjust the baking time, checking for doneness around 50-60 minutes.
  • This recipe uses sour cream, which contributes to the tender crumb characteristic of a classic pound cake baking experience.

Nutrition

Find it online: https://cookincorner.com/lemon-pound-cake-moist-zesty-glaze/