Moist Lemon Pound Cake with Tangy Glaze
A fluffy, moist lemon pound cake infused with fresh lemon zest and topped with a bright lemon glaze for added zing. This american-inspired desserts ready in about 90 minutes layers (2 sticks), softened unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup powdered sugar (for glaze)
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
- Step 2: In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition.
- Step 4: In a separate bowl, whisk 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 5: Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, starting and ending with the flour mixture, mixing just until combined.
- Step 6: Fold in 2 tbsp fresh lemon zest and 1/4 cup fresh lemon juice gently.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 8: Bake for 60-70 minutes until a toothpick inserted into the center comes out clean.
- Step 9: While the cake cools for 15 minutes, whisk together 3/4 cup powdered sugar and 2 tbsp lemon juice to make the glaze.
- Step 10: Remove cake from pan, place on a wire rack, and drizzle the lemon glaze evenly over the warm cake. Let glaze set before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moist Lemon Pound Cake with Tangy Glaze take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Moist Lemon Pound Cake with Tangy Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Moist Lemon Pound Cake with Tangy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Moist Lemon Pound Cake with Tangy Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Moist Lemon Pound Cake with Tangy Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
