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Classic Moist Lemon Pound Cake with Tangy Glaze

A sliced lemon pound cake with a thick, white glaze dripping down the sides onto a white plate.
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Make this classic lemon pound cake from scratch for a moist, zesty dessert topped with a sweet and tart lemon glaze. This recipe delivers the best lemon pound cake flavor.

Ingredients

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  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 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
  • 1/4 cup milk (whole or 2%)
  • 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.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest and lemon juice until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, whisk the sour cream and milk 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 into the prepared pan.
  9. Bake for 70 to 85 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. To make 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 generously over the cooled cake before serving.

Notes

  • For the most intense lemon flavor, use fresh lemons for both zest and juice.
  • Ensure your butter, eggs, and sour cream are at room temperature for the best cake texture.
  • This cake freezes well; wrap tightly after cooling completely and before glazing.

Nutrition

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