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Classic Moist Lemon Pound Cake with Tangy Lemon Glaze

A slice cut from a bundt-shaped lemon pound cake covered in thick white glaze.
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This recipe delivers a tender, buttery lemon pound cake bursting with zesty flavor, finished with a simple, tangy lemon glaze. It is a reliable, from-scratch recipe perfect for brunch or dessert.

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 a standard loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 5 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, whisk together the lemon zest, 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.
  7. Pour the batter into your prepared pan.
  8. Bake for 60 to 75 minutes for a tube pan, or 50 to 60 minutes for a loaf pan, 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 allow it to cool completely before glazing.
  11. To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if the glaze is too thick.
  12. Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your moist lemon pound cake.

Notes

  • Use room temperature eggs and butter; this helps create a smoother, more uniform batter for a tender lemon cake.
  • For an extra buttery lemon cake, use high-quality butter.
  • If you want a bakery style lemon cake, you can bake this recipe in a Bundt cake pan, adjusting the baking time slightly.

Nutrition

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