Print

Classic Moist Lemon Pound Cake with Tangy Glaze

Close-up of a moist lemon pound cake loaf with a thick white glaze dripping down the sides, one slice cut.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a simple, from-scratch recipe for a moist lemon pound cake featuring a bright, zesty flavor and topped with a sweet, tangy lemon icing. It delivers bakery-style quality easily.

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 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 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 F. Grease and flour a 10-inch tube pan or 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.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, whisk together the lemon zest, 1/4 cup lemon juice, vanilla extract, and milk. Set aside.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  7. Pour the batter evenly into the prepared pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and let it cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving this homemade lemon cake.

Notes

  • For the moist lemon pound cake recipe, use room temperature ingredients like eggs and milk; this helps create a smoother batter.
  • To get the most intense lemon flavor, make sure your lemon zest is fresh and bright.
  • If you prefer a loaf cake, divide the batter between two standard 9×5 inch loaf pans and reduce the baking time to about 45-55 minutes.

Nutrition

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