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Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist slice of lemon pound cake topped with dripping white glaze and zest.
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Bake this classic lemon pound cake for a zesty, buttery dessert. We use sour cream to guarantee a moist crumb, topped with a bright, tangy lemon icing.

Ingredients

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  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup full-fat sour cream
  • 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: 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 Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. This step incorporates air, leading to a better texture.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate small bowl, whisk together the lemon zest, lemon juice, sour cream, and vanilla extract. Set aside.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Pour the batter into the prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. While the cake cools slightly, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  10. Invert the cake onto the wire rack. Drizzle the tangy lemon icing evenly over the warm cake, allowing it to drip down the sides.
  11. Let the glaze set completely before slicing and serving your homemade lemon loaf cake.

Notes

  • For the best flavor, use fresh lemons for both zest and juice; bottled juice changes the taste profile.
  • Ensure your butter and eggs are at room temperature to help them combine smoothly with the sugar, which creates a finer crumb structure.
  • If you prefer a Bundt cake recipe, this batter works perfectly in that shape as well.

Nutrition

Find it online: https://tastytipster.com/lemon-pound-cake-moist-tangy-glaze/