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Classic Moist Lemon Pound Cake with Tangy Glaze

A close-up of a freshly baked lemon pound cake loaf with thick white lemon glaze dripping down the sides.
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Create a truly moist and zesty lemon pound cake from scratch. This recipe delivers a tender crumb and is topped with a simple, bright lemon glaze for the best homemade lemon cake experience.

Ingredients

Scale
  • 1 1/2 cups (3 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
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk or sour cream, room temperature
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice
  • For the Glaze: 1 tablespoon milk or water (optional, for thinning)

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 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. Mix in the lemon zest, 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, alternating with the milk or 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 evenly into the prepared pan.
  8. Bake for 70 to 85 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. Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. If the glaze is too thick, add the optional milk or water, one teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your tender crumb cake.

Notes

  • For the best texture, ensure your butter, eggs, and milk or sour cream are at room temperature before you begin mixing.
  • To get the most intense lemon flavor, use a microplane to zest the lemons before juicing them.
  • If you prefer a loaf cake, divide the batter between two standard 9×5 inch loaf pans and reduce the baking time to about 50-60 minutes.

Nutrition

Find it online: https://blissbatter.com/lemon-pound-cake-recipe-moist-easy-glaze/