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The Ultimate Moist Lemon Pound Cake with Zesty Cream Cheese Glaze

A slice cut from a loaf of moist lemon pound cake topped with a thick glaze and lemon zest.
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You will bake the best lemon pound cake you have ever made. This recipe delivers an ultra-moist, buttery cake packed with bright lemon flavor, finished with a tangy cream cheese glaze.

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/4 cup fresh lemon juice
  • Zest of 3 large lemons
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Glaze: 2 cups powdered sugar, 4 tablespoons fresh lemon juice, 2 ounces cream cheese, softened

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a standard 12-cup bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar 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. In a separate bowl, whisk together the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest.
  5. In a third bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the cream mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Pour the batter into your prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and lemon juice until you reach a smooth, pourable consistency. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  10. Drizzle the zesty lemon cream cheese glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, make sure your butter, eggs, sour cream, and heavy cream are all at room temperature before you begin mixing.
  • Use a microplane to zest your lemons before juicing them to capture the most intense citrus oil.
  • If you do not have sour cream, you can substitute it with an equal amount of plain Greek yogurt for similar moisture.
  • This recipe makes a dense, bakery style lemon loaf texture.

Nutrition

Find it online: https://yummagnet.com/lemon-pound-cake-ultimate-moist-recipe/