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Classic Moist Lemon Pound Cake with Zesty Glaze

A slice cut from a moist lemon pound cake drizzled generously with white glaze, sitting on a white plate.
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Bake this classic lemon pound cake from scratch for an ultra-moist, buttery texture and bright citrus flavor. The simple, zesty lemon glaze makes this dessert perfect for brunch or tea time.

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 large lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or 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: 1/4 cup fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube 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 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 on low speed until just combined; do not overmix.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. While the cake cools slightly, prepare the glaze: Whisk together the powdered sugar and 1/4 cup lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  11. Invert the cake onto the wire rack. Drizzle the lemon glaze evenly over the warm cake, allowing it to soak in and drip down the sides.
  12. Let the glaze set before slicing and serving.

Notes

  • Use room temperature ingredients, especially butter and eggs, for the best cake structure and moisture.
  • For an extra bright lemon dessert flavor, use fresh lemons for both the zest and juice.
  • If you prefer a loaf cake, bake time may be closer to 50–60 minutes depending on the pan size.

Nutrition

Find it online: https://pureplatepath.com/lemon-pound-cake-classic-moist-recipe/