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Classic Moist Lemon Pound Cake with Tangy Glaze

A close-up of a slice of moist lemon pound cake topped with white glaze and lemon zest.
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Bake this classic lemon pound cake from scratch for a moist, tender crumb and intense zesty lemon flavor, finished with a simple, sweet-tart glaze.

Ingredients

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  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon lemon extract
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk, room temperature
  • For the Glaze:
  • 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 a 9×5 inch loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  4. Mix in the lemon extract, lemon juice, and lemon zest until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined; do not overmix.
  7. Pour the batter evenly into the prepared pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and let it cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a few more drops of lemon juice.
  11. Drizzle the glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, make sure your butter, eggs, and milk are at room temperature before you start mixing.
  • Use fresh lemons for the brightest, zesty flavor in both the cake and the glaze.
  • This cake freezes well; wrap tightly in plastic wrap and foil once completely cooled (before glazing, if preferred).

Nutrition

Find it online: https://hearthbite.com/lemon-pound-cake-recipe-moist-zesty/