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Moist Lemon Pound Cake with Tangy Glaze

A moist slice of lemon pound cake topped with a thick white glaze and lemon zest.
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This recipe delivers a wonderfully moist lemon pound cake, rich with fresh zest and juice, topped with a bright, tangy lemon icing. It is a classic, buttery cake perfect for any occasion.

Ingredients

Scale
  • 1 cup 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
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 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 until the mixture is light and fluffy. This step helps create a tender crumb.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared pan.
  8. Bake for 60 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. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  11. To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more juice, one teaspoon at a time, if you need a thinner consistency.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Let the glaze set before slicing and serving your homemade lemon loaf cake.

Notes

  • Using room temperature butter, eggs, and sour cream helps the batter emulsify properly, leading to a smoother, more moist lemon pound cake.
  • For an extra zesty flavor boost, gently warm the lemon juice before adding it to the batter.
  • If you prefer a Bundt cake recipe presentation, this batter works perfectly in that pan shape.

Nutrition

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