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Classic Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist slice of lemon pound cake drizzled with white glaze and lemon zest.
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You will love this classic lemon pound cake recipe. It stays incredibly moist thanks to sour cream and is packed with bright, zesty lemon flavor, finished with a sweet and tangy lemon icing.

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 3 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • 1/2 cup fresh lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Tangy Lemon Glaze: 2 cups powdered sugar, 1/4 cup fresh lemon juice, 1 tablespoon melted butter

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. This step builds the cake’s structure.
  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 and vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, stir the sour cream and lemon juice together until just combined.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. 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.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  12. To make the glaze, whisk together the powdered sugar, lemon juice, and melted butter until smooth. If the glaze is too thick, add a few drops more lemon juice. If it is too thin, add a little 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 loaf cake.

Notes

  • For the best texture, make sure your butter, eggs, and sour cream are all at room temperature before you begin mixing.
  • To get the most flavor, use fresh lemons for both the zest and the juice; bottled juice does not provide the same bright taste.
  • If you do not have a tube pan, you can bake this in two 9×5 inch loaf pans, but reduce the baking time to about 50-60 minutes.

Nutrition

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