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Glazed Lemon Pound Cake

Slice into citrus perfection with a tried-and-tested recipe for Glazed Lemon Pound Cake starring an extra-moist and tender crumb flavored with lemon juice and lemon zest.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 16 servings


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 


Make the cake:

  • Preheat the oven to 325°F. Grease and lightly flour a 10- or 12-cup bundt pan. 
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed 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 extract and beat until smooth, about 1 minute.
  • Add the eggs one at a time, beating on low speed between each addition, just until combined.
  • Add the flour, baking soda and salt and beat just until combined. 
  • Transfer the batter into the prepared cake pan. Bake the cake until a toothpick inserted comes out clean and the cake is dark golden, 70 to 80 minutes.
  • Remove the cake from the oven and allow it to cool completely in the pan. While the cake cools, make 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 frosting should be able to be drizzled into thick ribbons.
  • Invert the cake pan on to a serving platter to release the cake. Drizzle it with the glaze and let it set for 10 minutes.
  • Slice the pound cake and serve.


  • For best results, use room temperature ingredients.
  • The best way to store pound cake is to seal it in an airtight container and leave it at room temperature in a relatively cool part of your kitchen for up to four days. It is possible to store it in the fridge to extend its shelf-life, however, the chilly environment can lead the cake to dry out more quickly.
  • An unglazed cake can be frozen for up to three months. Once cooled, wrap in plastic wrap then wrap in aluminum foil. Thaw overnight in the fridge, then bring to room temperature before slicing and serving.
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