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The ULTIMATE Moist Lemon Pound Cake with Zesty Glaze

Close-up of a freshly baked lemon pound cake loaf with thick white glaze dripping down the side.
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This recipe delivers a rich, buttery pound cake packed with bright lemon flavor. It uses sour cream for an exceptionally tender crumb and is finished with a sharp, zesty lemon glaze. This is the best lemon pound cake you will bake from scratch.

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 3 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 1/4 cup fresh lemon juice
  • For the Glaze: 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 structure.
  3. Beat in the eggs one at a time, mixing well after each addition.
  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. In a small bowl, whisk the sour cream and milk together.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix to keep the crumb tender.
  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.
  12. Prepare the glaze: Whisk together the powdered sugar, 1/4 cup lemon juice, and melted butter until smooth. If the glaze is too thick, add a few drops more lemon juice.
  13. Drizzle the zesty lemon glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving your bakery style lemon cake.

Notes

  • For the brightest lemon flavor, use fresh lemons only; bottled juice lacks the necessary zest and brightness.
  • Ensure your butter, eggs, and sour cream are at room temperature before starting; this helps the batter emulsify properly, leading to a moist pound cake recipe.
  • If you prefer a loaf cake shape, use two 9×5 inch loaf pans and reduce the baking time by about 15-20 minutes.

Nutrition

Find it online: https://gourmetgaze.com/lemon-pound-cake-ultimate-moist-zesty-glaze/