Classic Glazed Lemon Pound Cake Recipe – Moist, Tangy, and Absolutely Irresistible

A Zesty Masterpiece That Brightens Every Occasion

Few desserts strike the perfect balance between sweet, tangy, and rich like a classic glazed lemon pound cake. Whether you’re hosting a spring brunch, celebrating a special moment, or simply craving a comforting slice with tea, this timeless dessert delivers. With its buttery crumb, citrus notes, and glossy lemon glaze, this cake is sunshine in every bite. In this guide, you'll learn exactly how to craft the ultimate lemon pound cake with precision and ease.

Why Lemon Pound Cake Is a Timeless Favorite

Lemon desserts are refreshing, flavorful, and crowd-pleasing. What makes the lemon pound cake stand out is its simplicity and sophistication. It’s moist, fragrant, and topped with a sweet, tangy glaze that enhances the citrus punch. Made with everyday ingredients, this cake is proof that you don’t need anything fancy to make something memorable.

Essential Ingredients for the Perfect Lemon Pound Cake

Using high-quality ingredients is key. Here’s what you’ll need for the batter and glaze:

For the Cake:

1 cup unsalted butter (softened): Adds richness and a velvety texture.
2 cups granulated sugar: Provides sweetness and structure.
4 large eggs: Bind the ingredients and add moisture.
1 tablespoon lemon zest: Intensifies the lemon flavor.
1/3 cup fresh lemon juice: Delivers that signature tang.
3 cups all-purpose flour: Forms the sturdy base of the cake.
1/2 teaspoon baking soda: Ensures a slight lift.
1/2 teaspoon salt: Balances the flavors.
1 cup sour cream: Keeps the cake moist and tender.
1 teaspoon vanilla extract: Rounds out the citrus with subtle depth.

For the Glaze:

1 cup powdered sugar: Smooth and sweet base.
2–3 tablespoons lemon juice: Adjust for preferred consistency and zing.
1 teaspoon lemon zest (optional): Adds a decorative finish and extra flavor.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans. This ensures the cake releases cleanly after baking.

Step 2: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the softened butter with sugar on medium speed for 3–4 minutes. It should be light and fluffy. This step traps air in the batter, giving the cake a tender crumb.

Step 3: Add Eggs and Lemon Flavor

Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and zest until fully incorporated. The batter will smell incredible already.

Step 4: Mix Dry Ingredients Separately

In a medium bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, alternating with sour cream. Begin and end with the flour mixture. This prevents the batter from becoming too dense.

Step 5: Add Vanilla Extract

Stir in the vanilla extract to finish the batter. Do not overmix. Overworking the batter can cause the cake to become tough.

Step 6: Fill the Pan and Bake

Pour the batter evenly into your prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes. Start checking at the 60-minute mark. Insert a toothpick into the center; if it comes out clean, the cake is done.

Step 7: Cool the Cake

Let the cake cool in the pan for 10 minutes. Then turn it out onto a wire rack. Let it cool completely before glazing. A warm cake will melt the glaze, making it run off.

Making the Lemon Glaze

This glaze is simple but powerful. It enhances the citrus flavor and gives the cake a professional finish.

Steps:

In a small bowl, whisk together powdered sugar and lemon juice.
Adjust the juice to reach a pourable consistency.
Stir in lemon zest if desired.
Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes before slicing.

Baking Tips for Success

Even simple cakes can go wrong without proper care. Follow these tips for flawless results:

Use room-temperature ingredients. They blend better, leading to a smoother batter.
Fresh lemons are a must. Bottled juice lacks the same brightness and flavor.
Don’t overmix. A gentle hand keeps the cake tender.
Check your oven temperature. Use an oven thermometer to ensure it’s accurate.
Let the cake cool completely before glazing. Warm cakes can cause the glaze to slide right off.

Serving Suggestions

This cake stands beautifully on its own, but you can elevate it with some creative pairings:

With berries: Add fresh raspberries or blueberries on the side.
With whipped cream: A dollop of whipped cream adds richness.
As a trifle layer: Cube the cake and layer it with lemon curd and whipped cream.
For brunch: Serve it next to coffee, mimosas, or tea.

How to Store and Freeze Lemon Pound Cake

Room Temperature:

Wrap in plastic wrap or store in an airtight container. It will keep for up to 3 days.

Refrigeration:

Wrap tightly and refrigerate for up to 7 days. Allow it to come to room temperature before serving.

Freezing:

Slice and freeze individually wrapped pieces for up to 3 months. Thaw overnight in the fridge or at room temp.

Variations and Add-Ins

Looking to switch things up? This cake is flexible.

Add poppy seeds for a lemon poppy seed twist.
Swap sour cream with Greek yogurt for a tangier taste.
Add a blueberry swirl before baking. Gently fold in 1 cup of fresh or frozen berries.
Make it gluten-free using a 1:1 gluten-free flour substitute.
Use almond extract instead of vanilla for a nuttier aroma.

Why You’ll Love This Lemon Pound Cake

Bright, tangy flavor: The fresh lemon juice and zest shine in every bite.
Perfectly moist: Thanks to the sour cream, the cake stays soft and tender.
Simple yet elegant: Great for both casual gatherings and formal occasions.
Customizable: Can be dressed up with fruit or kept classic with glaze alone.
Lasting freshness: It stays moist for days, making it ideal for make-ahead baking.

Healthier Alternatives

If you’re looking to lighten things up without sacrificing taste, try these swaps:

Use Greek yogurt instead of sour cream for added protein.
Reduce sugar by 1/4 cup for a less sweet version.
Use whole wheat pastry flour for added fiber.
Try a coconut sugar for a more natural sweetener alternative.

These adjustments can create a slightly different texture but still retain that citrus-forward deliciousness.

Lemon Pound Cake: A Slice of Joy

This cake brings comfort and brightness to any setting. From its golden crust to its tangy glaze, every element works in harmony. It’s ideal for birthdays, holidays, or just because. You’ll find yourself making this recipe over and over again, and your guests will keep asking for it.

Whether served warm with tea or cold from the fridge, this classic glazed lemon pound cake never fails to impress. It’s timeless, delicious, and easy to fall in love with.

Final Thoughts

Lemon pound cake is the kind of dessert that feels both homey and sophisticated. With just a handful of simple ingredients and a bit of technique, you’ll create something extraordinary. The crisp edge, the moist crumb, and the zesty glaze combine to make every slice a celebration.