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Classic Moist Lemon Pound Cake with Tangy Glaze

A close-up of a slice of moist lemon pound cake topped with white glaze and lemon zest.
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We fixed the common pitfalls of lemon pound cake recipes to bring you a truly moist, zesty, and foolproof cake with a bright, tangy icing. This is the best lemon cake ever, made from scratch.

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 cup full-fat sour cream, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice (for soaking syrup)
  • 1/2 cup granulated sugar (for soaking syrup)
  • 1 1/2 cups powdered sugar (for glaze)
  • 3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or Bundt pan thoroughly.
  2. In a large bowl, cream the softened butter and 3 cups of sugar together with an electric mixer until the mixture is light and fluffy, about 5 minutes. This step builds necessary air for a tender crumb.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and 1/4 cup of lemon juice.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. While the cake bakes, prepare the soaking syrup: In a small saucepan, combine the 1/4 cup lemon juice and 1/2 cup sugar. Heat gently until the sugar dissolves completely. Set aside.
  8. Immediately after removing the cake from the oven, poke holes all over the top surface using a skewer or toothpick. Slowly brush or drizzle the warm soaking syrup over the entire top of the hot cake. Let the cake cool in the pan for 15 minutes.
  9. Invert the cake onto a wire rack set over a baking sheet to catch drips. Let the cake cool completely.
  10. Prepare the tangy lemon icing: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  11. Drizzle the glaze generously over the cooled cake. Let the glaze set before slicing and serving your homemade lemon cake.

Notes

  • For the moistest results, make sure your eggs and sour cream are at true room temperature before mixing.
  • If you prefer a loaf cake, use a standard 9×5 inch loaf pan and increase the baking time by about 15-20 minutes, checking for doneness carefully.
  • This recipe works well as a lemon bundt cake; just ensure your pan is very well greased and floured.

Nutrition

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