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Classic Moist Lemon Pound Cake with Tangy Lemon Glaze

A close-up of a freshly baked lemon pound cake loaf with a thick, white lemon glaze drizzled over the top.
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This recipe delivers a classic lemon pound cake that is incredibly moist with a velvety crumb and bursting with fresh, zesty lemon flavor, finished with a simple, tangy glaze. It is an easy homemade dessert perfect for sharing.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • 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°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream the softened butter and granulated sugar together 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, and vanilla extract. Add this mixture to the butter mixture and beat until just combined.
  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, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared pan. Bake for 60 to 75 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 4 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  10. Invert the cake onto the wire rack set over a baking sheet to catch drips. Poke holes over the top of the warm cake using a skewer.
  11. Pour the glaze evenly over the warm cake, allowing it to soak in and drip down the sides.
  12. Let the glaze set completely before slicing and serving your moist lemon cake.

Notes

  • For the best texture, make sure your butter and eggs are at room temperature before you start mixing.
  • To get the most flavor from your lemons, use a microplane to remove only the bright yellow zest, avoiding the bitter white pith underneath.
  • If you want a stronger lemon flavor, you can substitute 2 tablespoons of the milk with 2 tablespoons of fresh lemon juice for a slight buttermilk effect in the batter.

Nutrition

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

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