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Two slices of glazed lemon pound cake stacked on a plate with lemon halves in the background.

Moist Lemon Pound Cake Recipe

Moist lemon pound cake recipe packed with citrus flavor and finished with a sweet glaze—easy, classic, and so delicious!

Course Cake, desserts
Cuisine American
Keyword Moist lemon bundt cake recipe, moist lemon pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Author momma lew

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

  1. Preheat your oven to 350 degrees and grease and flour a bundt cake pan.
  2. To a large mixing bowl, add flour and baking powder and whisk together. Set Aside.
  3. 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.
  4. To a small bowl, add sour cream and 4 tbsp. Lemon juice. Whisk together.
  5. 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.
  6. Pour the batter into your prepared bundt pan, and smooth out the top to make it spread evenly.
  7. Bake at 350 for 55-60 minutes, until a cake tester inserted into the middle of the pound cake comes out clean.
  8. Let the cake cool completely on a cooling rack.
  9. Make your homemade lemon glaze.

  10. 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.

  11. 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

Recipe Notes

Wrap the cake tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for longer storage.