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Classic Moist Lemon Pound Cake with Tangy Glaze

Close-up of three moist slices of lemon pound cake topped with thick white lemon glaze.
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Make this classic lemon pound cake from scratch. It delivers a moist, tender crumb and a bright, zesty flavor, finished with a simple, tangy lemon glaze. This recipe is dependable for any occasion.

Ingredients

Scale
  • 1 cup (2 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
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk or sour cream, room temperature
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9×5 inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until 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, lemon juice, and vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk or sour cream, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.
  7. Pour the batter into the prepared pan.
  8. Bake for 60 to 75 minutes for a tube pan, or 50 to 60 minutes for a loaf pan, or until a wooden skewer inserted into 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. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  12. Drizzle the tangy lemon icing evenly over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For an extra moist cake, substitute whole milk with sour cream in the batter.
  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • If you prefer a thinner glaze, use slightly more lemon juice.
  • This cake keeps well covered at room temperature for up to 3 days.

Nutrition

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