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The BEST Ultra-Moist Lemon Pound Cake with Zesty Drizzle Glaze

A slice of moist lemon pound cake sits in front of the loaf, both covered in a thick white glaze and bright green lemon zest.
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You get an ultra-rich, moist, and tender bakery-style lemon pound cake using cream cheese and sour cream for maximum moisture. This recipe delivers bright lemon flavor and is topped with a simple, zesty lemon drizzle glaze.

Ingredients

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

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, beat the softened butter, cream cheese, and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes. This step builds the cake’s structure.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the sour cream until the batter is smooth.
  8. Pour the batter evenly into your prepared pan.
  9. Bake for 60 to 75 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.
  11. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  12. Prepare the glaze: Whisk together the powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a few more drops of lemon juice or milk.
  13. Drizzle the glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, ensure your butter, cream cheese, and sour cream are truly at room temperature before starting.
  • To get the most juice from your lemons, roll them firmly on the counter before cutting them.
  • If you prefer a thicker, opaque frosting instead of a drizzle, use 3 cups of powdered sugar for the glaze mixture.

Nutrition

Find it online: https://cheffinity.com/best-ultra-moist-lemon-pound-cake/