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Classic Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist lemon pound cake loaf with a thick, drizzled white glaze and lemon zest topping.
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Create a memorable lemon pound cake from scratch that is moist, tender, and bursting with zesty lemon flavor. This recipe includes a simple, tangy lemon icing for a bright finish.

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 cup whole milk
  • 1 teaspoon vanilla extract
  • 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 degrees Fahrenheit. Grease and flour a 10-inch tube pan or a standard Bundt 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 incorporates air, which helps keep the cake tender.
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. Stir in the lemon zest and 1/4 cup of lemon juice. Mix until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, mix the milk and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture. Begin and end with the dry ingredients (add one-third of the flour, then half the milk, then one-third of the flour, then the remaining milk, and finish with the remaining flour). Mix only until the batter is smooth; do not overmix.
  8. Pour the batter into the prepared pan and spread the top evenly.
  9. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean. The baking time varies based on your pan type.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. While the cake cools slightly, prepare the glaze. Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. If the glaze is too thick, add a few more drops of lemon juice.
  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 best homemade lemon pound cake.

Notes

  • For the most intense lemon flavor, use fresh lemons for both the zest and the juice.
  • To ensure a moist lemon pound cake recipe, make sure your eggs and milk are at room temperature before mixing.
  • If you prefer a loaf cake, you can use two standard 9×5 inch loaf pans, but reduce the baking time by about 15-20 minutes.

Nutrition

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