Moist Lemon Pound Cake Recipe with Fresh Lemon & Sweet Glaze
Put this moist lemon pound cake recipe at the top of your baking list!
This bundt cake recipe is full of fresh lemon flavor, with a soft, dense crumb that stays tender and rich without drying out. It’s a classic, no-fuss recipe that’s bright, buttery, and finished with a simple glaze for extra zing.
If you’re looking for a dessert that holds up well for gatherings or just something to enjoy with a cup of tea, this cake checks all the boxes.
Here’s a quick summary so you know what to expect when you make this lemon pound cake recipe. This cake recipe is made with simple ingredients you likely already have in your kitchen.
Scroll to the bottom of the post to grab the full printable recipe and get baking!
You’ll start by creaming together butter and sugar until light and fluffy—this is key to getting that soft, rich texture.
Eggs are added one at a time to build structure, followed by a mix of all-purpose flour, baking powder, and salt.
The real flavor comes from fresh lemon zest and juice, which brighten the batter without making it overly tart. A splash of milk or sour cream keeps it extra moist.
The batter is poured into a bundt pan and baked low and slow until golden and set.
To make the glaze, whisk together confectioners’ sugar, heavy cream, and lemon juice until smooth. Add more cream as needed for a pourable consistency—slightly thick gives that pretty white drizzle on top. Pour it over the cooled cake, letting it gently run down the sides.
If it’s overbaked, the oven temperature is too high, or if there isn’t enough fat or liquid in the batter. The intricate design of a Bundt pan also exposes more surface area to heat, which means it can bake faster than you expect. To avoid dryness, always check for doneness a little early and use a toothpick or skewer to test the center.
Yes! Fold in a tablespoon or two of poppy seeds or about 1 cup of fresh or frozen (and floured) blueberries for a fun twist. Just note that it may slightly change the bake time.
The main difference is the pan. Bundt cakes are baked in a round pan with a hollow center and decorative sides, which helps them cook more evenly and gives them that signature shape. Because of the design, Bundt cake batters are usually denser and richer to hold their shape and release cleanly. Regular cakes, like those baked in round or square pans, often have lighter, fluffier textures.
The secret is a combination of fat, moisture, and not overbaking. Ingredients like butter, sour cream, buttermilk, or oil help keep the crumb soft and tender. Using room temperature ingredients allows everything to blend smoothly, and checking the cake early for doneness ensures it doesn’t dry out. A simple glaze or syrup brushed on while the cake is warm can also lock in moisture and add extra flavor.
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If you’re loving this dessert recipe, you won’t want to miss these other bright and sunny ideas:
- From creamy pies to zesty bars, these lemon dessert recipes are full of flavor and perfect for any sweet tooth.
- These adorable mini lemon Bundts are just as moist and flavorful, with a glaze that makes every bite pop.
- Skip the store-bought spray and try this easy homemade cake release to ensure your Bundt cakes come out clean every time.
- Having trouble with your cake? Grab our Baking Troubleshooting Guide for quick fixes to common issues and tips to help every bake turn out just right!
Moist Lemon Pound Cake Recipe
Ingredients
- 3 cups all purpose flour
- 2 tsp. Baking powder
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 6 large eggs room temperature
- 2 tsp. vanilla
- Zest of 1 lemon
- 6 tbsp. Fresh lemon juice divided
- 1 ¼ cups sour cream room temperature
- 2 tbsp. Heavy whipping cream
- 2 cups confectioners’ sugar
Instructions
- Preheat your oven to 350 degrees and grease and flour a bundt cake pan.
- To a large mixing bowl, add flour and baking powder and whisk together. Set Aside.
- To the bowl of your stand mixer or a large mixing bowl, add butter, sugar, eggs, vanilla, and lemon zest. Mix at medium speed on your stand mixer or with a handheld mixer, until all of the ingredients are combined.
- To a small bowl, add sour cream and 4 tbsp. Lemon juice. Whisk together.
- Turn the stand mixer to low, and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, ¼ of the dry mixture, and so on, letting the ingredients get incorporated between each addition, until everything has been added to the bowl. Alternatively, use your hand mixer and add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients, and mix well again until combined.
- Pour the batter into your prepared bundt pan, and smooth out the top to make it spread evenly.
- Bake at 350 for 55-60 minutes, until a cake tester inserted into the middle of the pound cake comes out clean.
- Let the cake cool completely on a cooling rack.
- Make your homemade lemon glaze.
- In a mixing bowl, whisk together confectioners sugar, heavy whipping cream, and 2 tbsp. of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.
- Pour the icing around the top of the cooled cake, letting the lemon icing fall to the sides. It may be helpful to lay paper towels down under your cake if using a wire rack, because the icing will drip into the table
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