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Classic Moist Lemon Pound Cake with Tangy Glaze

A slice cut from a loaf of moist lemon pound cake covered in dripping white glaze.
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Make this easy, from-scratch lemon pound cake. It is incredibly moist, bursting with zesty lemon flavor, and finished with a simple, tangy lemon icing.

Ingredients

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  • 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
  • 1/2 cup sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 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 Bundt pan or a 9×5 inch 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. This step helps create a tender crumb.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir 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. In a small bowl, whisk together the milk and sour cream.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix only until the batter is smooth; do not overmix.
  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 and 4 tablespoons of lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if you prefer a thinner glaze.
  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 the best texture, make sure your butter, eggs, and sour cream are at room temperature before you start mixing.
  • If you want an extra bright citrus baking flavor, use the zest of three lemons instead of two.
  • This cake freezes well. Wrap cooled, unglazed cake tightly in plastic wrap and foil for up to three months.

Nutrition

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