Buttery Lemon Pound Cake Recipe with Zesty Glaze

This Lemon Pound Cake recipe yields a moist, buttery loaf bursting with bright, fresh lemon flavor. Made from simple pantry ingredients, it bakes to a golden crust and is finished with a sweet lemon glaze that balances tang and sweetness for a classic, bakery-style treat.

If you enjoy bright lemon desserts, this homemade loaf is an excellent choice. It combines the dense, tender crumb of a traditional pound cake with lively lemon zest and juice throughout, plus a glossy glaze that gives it an attractive finish. Serve it for brunch, dessert, a potluck, or alongside a cup of coffee.

Why You’ll Love This Lemon Pound Cake Recipe:

• Moist and buttery texture – Rich butter, eggs, and sour cream create a dense yet tender crumb that stays soft for days.
• Bright, fresh lemon flavor – Lemon zest and juice lend authentic citrus notes without making the cake dry.
• Simple glazed finish – An easy powdered sugar glaze adds sweetness and gives the loaf a polished, bakery look.
• Made from scratch – No mixes or special ingredients required—just common pantry staples.
• Versatile and shareable – Lovely for casual gatherings, holidays, or as an everyday treat.

Ingredients You’ll Need

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (225 g) unsalted butter, softened to room temperature
• 1 1/4 cups (250 g) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons lemon zest (about 2–3 lemons)
• 3 tablespoons fresh lemon juice
• 1/2 cup sour cream, room temperature

For the glaze:

• 1 1/4 cups (150 g) powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 3–4 teaspoons whole milk or heavy cream (optional, for a creamier glaze)

What Makes This Lemon Pound Cake So Moist?

The combination of butter, eggs, and sour cream gives this loaf its rich, tender texture. Butter provides classic flavor and structure, while sour cream adds acidity and moisture that keep the crumb soft. Using fresh lemon zest and juice brightens the flavor without drying out the cake, and careful mixing helps maintain a compact, velvety crumb typical of traditional pound cake.

How to Make Lemon Pound Cake

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
2. Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter until smooth. Gradually add the sugar and continue beating until light and fluffy, about 2–3 minutes.
4. Add eggs: Add eggs one at a time, beating well after each addition.
5. Incorporate flavorings: Mix in the sour cream, lemon zest, lemon juice, and vanilla until blended. The batter may look slightly curdled—this is normal.
6. Combine batter: With the mixer on low, add the dry ingredients gradually and mix just until combined. Avoid overmixing to keep the crumb tender.
7. Bake: Spread the batter into the prepared loaf pan and smooth the top. Bake 65–75 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake browns too quickly, tent loosely with foil after 40 minutes.
8. Cool: Let the cake cool in the pan 10–15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before glazing.
9. Make the glaze: Whisk powdered sugar with lemon juice until smooth. Add milk or cream, one teaspoon at a time, to reach a pourable but not runny consistency.
10. Finish and serve: Pour the glaze over the cooled cake, let it set for 15–20 minutes, then slice and enjoy.

Tips for the Best Lemon Pound Cake

• Use room-temperature ingredients so they blend smoothly and create a uniform batter.
• Don’t skip the lemon zest—its oils deliver the most concentrated lemon flavor.
• Measure flour properly by spooning it into the cup and leveling, or use a scale to avoid a dry cake.
• Mix just until the flour disappears to prevent a heavy, tough crumb.
• Allow the cake to cool completely before glazing so the glaze sets nicely on top.
• Adjust glaze thickness: add more powdered sugar to thicken or a splash of lemon juice or milk to thin.
• For extra lemon punch, stir a little grated zest into the glaze or brush the warm loaf with a light lemon syrup before glazing.

How to Store Lemon Pound Cake

Store the pound cake covered at room temperature for up to 3 days. For longer keeping, place it in an airtight container in the refrigerator for up to one week. Bring refrigerated slices to room temperature for about 20–30 minutes before serving to restore the buttery texture.

Can You Freeze Lemon Pound Cake?

Yes. Cool the cake completely, then wrap it tightly in plastic wrap and foil or place slices in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight, bring to room temperature, and add the glaze after thawing for best results.

FAQ

More Lemon Desserts

1. Lemon Custard Cake
2. Lemon Blueberry Cheesecake Cake
3. Lemon Blueberry Muffins
4. Lemon Lasagna
5. No-Bake Lemon Cheesecake Bars

If you enjoy richer pound cakes, try a lemon cream cheese pound cake variation for an even more indulgent loaf.