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Classic Moist Lemon Pound Cake with Tangy Glaze

Close-up of a freshly baked lemon pound cake drizzled with white glaze and topped with lemon slices.
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Bake this easy, from-scratch lemon pound cake for a tender crumb and bright, zesty flavor. The sweet and tangy lemon glaze makes this the best lemon cake ever.

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
  • 1/2 cup whole milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt, room temperature
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons fresh lemon juice
  • For the Glaze: 1 tablespoon milk or heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a standard loaf 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. Scrape down the sides of the bowl as needed.
  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. In a small bowl, whisk together the sour cream and 1/2 cup milk.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix the batter.
  8. Pour the batter evenly into your prepared pan.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your pan type.
  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 before glazing.
  12. Prepare the glaze: Whisk together the powdered sugar, 4 tablespoons of lemon juice, and 1 tablespoon of milk until smooth. If the glaze is too thick, add a few more drops of lemon juice or milk. If it is too thin, add more powdered sugar.
  13. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your homemade lemon cake.

Notes

  • For an extra zesty flavor, use room temperature ingredients. This helps the batter emulsify better, leading to a more tender crumb cake.
  • If you prefer a loaf cake, use a 9×5 inch loaf pan and reduce the baking time to about 50-60 minutes.
  • You can substitute the sour cream with plain Greek yogurt for a similar moist texture.

Nutrition

Find it online: https://cookerykings.com/lemon-pound-cake-moist-zesty-easy-recipe/