Print

Classic Lemon Pound Cake with Tangy Glaze

A close-up of a slice of moist lemon pound cake topped with dripping white glaze on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a moist, buttery lemon pound cake bursting with zesty flavor, topped with a simple, tangy lemon icing. It is an approachable classic perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 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 the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. Mix in the lemon zest, 1/4 cup lemon juice, and vanilla extract 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 evenly into the prepared pan.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 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 before glazing.
  11. To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  12. Drizzle the tangy lemon icing evenly over the cooled cake. Allow the glaze to set before slicing and serving your homemade lemon pound cake.

Notes

  • For the best texture, make sure your butter and eggs are at room temperature before you begin mixing.
  • To get the most flavor from your lemons, use a microplane to zest them before juicing.
  • If you prefer a loaf cake, divide the batter between two standard 9×5 inch loaf pans and reduce the baking time slightly.

Nutrition

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