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Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist slice of bright yellow lemon pound cake generously topped with a thick, dripping lemon glaze.
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This recipe creates a wonderfully moist lemon pound cake, rich with fresh zest and juice, topped with a bright, tangy lemon icing. It captures the comforting flavor of a classic homemade lemon loaf cake.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from 3-4 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
  • 1/2 cup milk, room temperature
  • 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 takes about 5 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest and 1/4 cup of lemon juice. Scrape down the sides of the bowl.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, whisk together the sour cream, milk, and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted near 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.
  11. Prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more powdered sugar or juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the tangy lemon icing evenly over the cooled lemon pound cake. Let the glaze set before slicing and serving your homemade lemon loaf cake.

Notes

  • Using room temperature ingredients like eggs, butter, and sour cream helps create a smoother batter and results in a more tender, moist lemon pound cake.
  • For an extra burst of lemon flavor, you can poke holes in the warm cake before glazing and pour a small amount of extra lemon juice over it.
  • This recipe works well as a classic southern pound cake or adapted for a Bundt pan.

Nutrition

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