Slice into citrus perfection with a reliable recipe for Glazed Lemon Pound Cake. This version yields an extra-moist, tender crumb brightened by fresh lemon juice and zest and finished with a glossy lemon glaze.
Table of Contents
- Why You’ll Love this Recipe
- Featured in Woman’s World Magazine
- Key Ingredients You’ll Need
- How to Make Pound Cake in a Bundt Pan
- How to Make Lemon Glaze
- Optional Add-Ins and Variations
- Recipe Tips
- Frequently Asked Questions
- More Dessert Recipes You’ll Love
- Glazed Lemon Pound Cake Recipe
Fresh lemon is the star here: zest and juice go into both the batter and the glaze so every slice delivers bright, citrus flavor. I add sour cream and cream cheese to the batter for a denser, richer pound cake with exceptional moisture and a tender crumb. Follow the steps below and use the tips to get the best results.
Why You’ll Love this Recipe
- Incredibly moist.
- Densely rich and buttery.
- Tender crumb.
- Bold lemon flavor.
Featured in Woman’s World Magazine
I’m honored to appear on the cover of Woman’s World with this Glazed Lemon Pound Cake alongside other favorite spring desserts. It’s a joy to share recipes that make a holiday table feel festive and delicious.
Key Ingredients You’ll Need
- Butter: Bring to room temperature so it creams easily—soft but still slightly cool to the touch.
- Cream cheese: Also room temperature for a smooth batter and better incorporation.
- Sour cream: Adds moisture and tenderness by mildly acidifying the batter.
- Lemon: Use fresh lemons for zest and juice; they give the cleanest, brightest flavor.
- Eggs: Five large eggs are called for to give structure and richness.
- Flour: All-purpose flour is used; measure accurately for the right texture.
- Baking powder: Provides the lift needed so the cake isn’t overly dense.
See the recipe card below for complete ingredient quantities and nutrition information.
How to Make Pound Cake in a Bundt Pan
- Cream butter and cream cheese: Beat on medium-high until smooth, about 2 minutes, removing any lumps.
- Add sugar and wet ingredients: Beat in the sugar, then add sour cream, lemon zest, lemon juice and vanilla until smooth.
- Incorporate eggs: Add eggs one at a time, beating on low between additions until just combined.
- Add dry ingredients: Stir in flour, baking powder and salt and beat just until combined.
- Bake: Pour batter into a greased 10- or 12-cup bundt pan and bake at 325°F for 70–80 minutes until dark golden and a toothpick comes out clean.
- Cool: Let the cake cool completely in the pan (about 2 hours) before inverting onto a serving platter.
How to Make Lemon Glaze
The glaze is simple: confectioners’ sugar, melted butter, lemon zest and lemon juice whisked until smooth. The butter helps the glaze set; adjust the sugar or lemon juice to reach your desired thickness. For thick, ribbon-like drizzles follow the ingredient amounts in the recipe card.
Pro Tip: For a less translucent glaze and milder tang, substitute whole milk or heavy cream for some or all of the lemon juice.
Optional Add-Ins and Variations
This cake adapts well to other citrus and flavorings. A few ideas:
- Almond extract: A small amount complements the lemon.
- Fresh berries: Fold 2 cups of blueberries or raspberries tossed with 2 tablespoons flour into the batter for a fruity option.
- Orange version: Substitute orange juice and zest for lemon for a glazed orange pound cake.
- Lime and coconut: Use lime zest and coconut extract for a tropical twist.
Recipe Tips
- Use room-temperature ingredients: They form a proper emulsion when beaten, which traps air and helps produce a well-textured cake.
- Do the toothpick test: Insert a toothpick into the thickest part; it should come out with a few moist crumbs when done.
- Freeze for later: Slice, wrap individual wedges tightly, and freeze for up to three months. Reheat slices briefly in the microwave.
Frequently Asked Questions
Acidic dairy like sour cream, buttermilk or Greek yogurt tenderizes gluten and, combined with fat, yields a very moist, tender crumb.
Store the cake in an airtight container at room temperature for up to four days. Refrigeration can extend life but may dry the cake faster.
Yes. An unglazed, fully cooled cake can be wrapped tightly and frozen up to three months. Thaw in the fridge overnight and bring to room temperature before serving.
More Dessert Recipes You’ll Love
- Easy Lemon Cheesecake Bars
- Glazed Lemon Bread
- Carrot Cupcakes with Cream Cheese Frosting
- Easy Coconut Macaroons
- Banana Pudding with Salted Caramel Sauce
- Frozen Lemonade Pie
Glazed Lemon Pound Cake
Ingredients
For the pound cake:
- 1 1/2 cups unsalted butter, at room temperature
- 1 (8-oz.) package cream cheese, at room temperature
- 2 cups white sugar
- 1/4 cup sour cream
- 1 Tablespoon lemon zest
- 2 Tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the glaze:
- 1 1/2 cups confectioners’ sugar
- 2 Tablespoons unsalted butter, melted
- 1 teaspoon lemon zest
- 3 Tablespoons fresh lemon juice, plus more as needed
Instructions
Make the cake:
- Preheat the oven to 325°F. Grease and lightly flour a 10- or 12-cup bundt pan.
- In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high until smooth, about 2 minutes.
- Add the sugar and beat until smooth, about 1 minute.
- Add the sour cream, lemon zest, lemon juice and vanilla; beat until smooth, about 1 minute.
- Add the eggs one at a time, beating on low between each addition until just combined.
- Add the flour, baking powder and salt and beat just until combined.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean and the cake is dark golden, 70–80 minutes.
- Remove from oven and cool completely in the pan. While the cake cools, prepare the glaze.
Make the glaze:
- Sift the confectioners’ sugar into a medium bowl. Add the melted butter, lemon zest and lemon juice and whisk until smooth. The glaze should be thick enough to drizzle in ribbons; add a little more lemon juice if needed for a looser consistency.
- Invert the cooled cake onto a serving platter, drizzle with glaze and let it set about 10 minutes.
- Slice and serve.
Notes:
- Use room-temperature ingredients for best texture.
- Store the cake in an airtight container at room temperature up to four days; refrigeration can dry it out faster.
- An unglazed cake can be frozen for up to three months; wrap tightly and thaw overnight in the fridge before serving.
Nutrition
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