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The Ultimate Zesty Lemon Pound Cake with Cream Cheese Glaze

A close-up of a moist lemon pound cake drizzled with white icing and topped with zest.
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Make this classic lemon pound cake for a rich, buttery dessert. This recipe delivers an ultra-moist texture and bright citrus flavor, topped with a sweet, tangy cream cheese glaze. It is a reliable, bakery-style treat perfect for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon lemon zest (from about 2 large lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Glaze: 8 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest

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 together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3 to 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and 1/4 cup lemon juice.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. In a small bowl, mix the sour cream and vanilla extract.
  7. Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  8. Gently fold in the 1/2 cup of milk until the batter is smooth.
  9. Pour the batter into your prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and allow it to cool completely before glazing.
  11. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, 1/4 cup lemon juice, and 1 teaspoon lemon zest until the glaze is smooth and pourable.
  12. Drizzle the cream cheese glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For the moistest pound cake, bring your butter, eggs, and sour cream to room temperature before starting.
  • Use fresh lemon juice and zest; bottled juice will not provide the bright flavor you want.
  • If you want a classic loaf cake look, use a standard loaf pan, but reduce the baking time and check for doneness sooner.

Nutrition

Find it online: https://kingscook.com/lemon-pound-cake-ultimate-moist-recipe/