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Moist Lemon Pound Cake with Tangy Glaze

A slice cut from a bundt-style lemon pound cake, drizzled with a thick glaze and lemon zest.
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Bake this incredibly moist lemon pound cake from scratch. It features a rich, buttery crumb and a bright, zesty lemon glaze for the perfect sweet and tart finish.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 3 lemons)
  • 1/2 cup fresh lemon juice
  • 1 cup sour cream, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 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, about 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and 1/2 cup of lemon juice. Mix until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  7. Gently fold in the sour cream and vanilla extract until the batter is smooth.
  8. Pour the batter evenly into the prepared pan.
  9. Bake for 70 to 85 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. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth and pourable. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  12. Invert the cake onto the wire rack. While the cake is still warm, slowly drizzle the tangy lemon icing over the top, allowing it to drip down the sides.
  13. Let the glaze set completely before slicing and serving your homemade lemon loaf cake.

Notes

  • For the best flavor and texture, make sure your butter, eggs, and sour cream are truly at room temperature.
  • Use fresh lemons for both the zest and juice; bottled juice will not provide the same zesty flavor.
  • If you prefer a classic southern pound cake texture, you can substitute the sour cream with 1 cup of buttermilk.
  • This recipe makes a wonderfully moist lemon pound cake that keeps well covered at room temperature for up to three days.

Nutrition

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