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The Ultimate Moist Lemon Cream Cheese Pound Cake with Zesty Lemon Glaze

Close-up of a moist slice of lemon pound cake topped with a thick, dripping lemon glaze.
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This recipe delivers the best homemade lemon pound cake, featuring a rich, ultra-moist texture from cream cheese and a bright, zesty lemon flavor, finished with a simple, sweet glaze.

Ingredients

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

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, cream together the softened butter and cream cheese until light and fluffy. This step builds the texture.
  3. Gradually add the granulated sugar to the butter mixture, beating well until the mixture is pale and smooth.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
  6. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  8. Gently fold in the sour cream until the batter is uniform. The batter will be thick.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes.
  12. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  13. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  14. Drizzle the zesty lemon glaze evenly over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For the best texture, make sure your butter, cream cheese, eggs, and sour cream are truly at room temperature.
  • To get the most flavor from your lemons, use a microplane to zest them before juicing.
  • This classic pound cake recipe freezes well; wrap tightly after cooling completely and before glazing.

Nutrition

Find it online: https://cutcooktaste.com/best-lemon-pound-cake-moist-recipe/