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Moist Lemon Pound Cake with Tangy Glaze

A slice cut from a loaf of moist lemon pound cake topped with a thick, white glaze.
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Create a moist, zesty lemon pound cake from scratch, featuring a rich crumb and topped with a sweet-tart lemon glaze for a classic dessert experience.

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
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup whole milk
  • For the Glaze: 2 cups powdered sugar
  • For the Glaze: 4 tablespoons 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 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. Stir in the lemon zest and lemon juice until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In small bowls, mix 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 only until just combined; do not overmix.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 70 to 85 minutes, or until a wooden skewer inserted near 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. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, if needed to reach a thick but pourable consistency.
  13. Drizzle the tangy lemon icing evenly over the cooled cake. Allow the glaze to set before slicing and serving your homemade lemon loaf cake.

Notes

  • For the best texture, bring your butter, eggs, and sour cream to room temperature before starting.
  • Use fresh lemon zest and juice for the strongest zesty lemon flavor.
  • If you prefer a thinner glaze, increase the lemon juice slightly.

Nutrition

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