Print Recipe
Pin Recipe
[btn-google-source]
Servings: 8
Calories: 434kcal
Ingredients
- 1 cup granulated sugar
- 2 tablespoons zest lemons
- ½ cup unsalted butter melted
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup sour cream
- ¼ cup milk
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk or cream
- 1 tablespoon butter melted
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and prepare a loaf pan by lining it with parchment paper or greasing it well. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing its natural oils and enhancing the lemon flavor.1 cup granulated sugar, 2 tablespoons zest lemons
- Stir in the melted butter until fully incorporated. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition.½ cup unsalted butter, 2 eggs, 1 teaspoon vanilla extract
- Mix in the sour cream, milk, and lemon juice until smooth and well combined.2 tablespoons lemon juice, ¼ cup sour cream, ¼ cup milk
- Gradually add the flour, baking powder, and salt, stirring just until the batter is smooth and no dry streaks remain. Avoid overmixing.1 ⅔ cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder
- Pour the batter into the prepared loaf pan and bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out mostly clean.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. If needed, add a little more milk to reach a pourable consistency.1 ½ cups powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk or cream, 1 tablespoon butter, 1 pinch salt, 1 teaspoon vanilla extract
- Once the cake is completely cool, remove it from the pan and drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving. Enjoy!
Video
[adthrive-in-post-video-player video-id="6g6d0IM6" upload-date="2025-10-02T10:49:31+00:00" name="Moist Lemon Pound Cake with Glaze" description="Learn how to make the best homemade lemon pound cake." player-type="default" override-embed="default"]
Notes
- Use fresh lemons: Bottled lemon juice won’t give the same bright, fresh flavor. Fresh lemons make all the difference.
- Room temperature ingredients: Let the eggs, sour cream, and milk sit out for about 30 minutes before baking. This helps everything mix smoothly.
- Don’t overmix the batter: Stir just until the flour is incorporated. Overmixing can make the cake dense instead of soft and tender.
- Check for doneness properly: Every oven is different, so start checking around 45 minutes. A toothpick should come out with just a few moist crumbs.
- Let it cool completely before glazing: If the cake is still warm, the glaze will slide right off. Be patient for the best results.
- Adjust the glaze consistency: If the glaze is too thick, add a tiny bit more milk. If it’s too thin, whisk in more powdered sugar until it reaches a pourable consistency.
- Can I use a bundt pan instead of a loaf pan? Yes, but the baking time may be slightly different. A bundt pan may require a few extra minutes, so keep an eye on it and test for doneness with a toothpick.
- Make ahead: This cake actually tastes even better the next day as the flavors settle. Just store it in an airtight container at room temperature or in the fridge.
Storage Instructions
- Room temperature: If you plan to eat the cake within a few days, keep it in an airtight container at room temperature. It will stay moist for up to four days.
- Fridge: If you want to keep it longer, store it in the fridge for up to a week, but let it come to room temperature before serving for the best texture.
- Freeze: For longer storage, wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. It freezes well for up to three months. When you’re ready to enjoy it, let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition
Calories: 434kcal | Carbohydrates: 69g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 292mg | Potassium: 84mg | Fiber: 1g | Sugar: 48g | Vitamin A: 519IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg
Tried this recipe?Let us know how it was!