Moist Lemon Pound Cake with Tangy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fluffy, moist lemon pound cake infused with fresh lemon zest and topped with a bright lemon glaze for added zing. This American-inspired recipe, ready in about 90 minutes, layers 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.

Prep: 20 min Cook: 70 min Serves 8 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan and set aside.
  2. 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.
  3. Step 3: Add 4 large eggs one at a time, beating well after each addition.
  4. Step 4: In a separate bowl, whisk 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
  5. 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.
  6. Step 6: Fold in 2 tbsp fresh lemon zest and 1/4 cup fresh lemon juice gently.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Step 8: Bake for 60-70 minutes until a toothpick inserted into the center comes out clean.
  9. 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.
  10. 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.

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