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The Ultimate Moist Lemon Pound Cake with Cream Cheese Glaze

Close-up of a moist slice of lemon pound cake topped with thick white glaze and lemon zest.
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Bake this bakery-style lemon pound cake that is incredibly moist, buttery, and packed with bright, zesty lemon flavor. This foolproof recipe includes a rich cream cheese glaze for a truly unforgettable dessert.

Ingredients

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

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, cream cheese, and granulated sugar until the mixture is light and fluffy. This step is key for a moist cake.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix on low speed until just combined. Do not overmix the batter.
  6. Pour the batter into your prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. 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.
  8. To make the glaze, whisk together the powdered sugar, 4 tablespoons of lemon juice, and 2 tablespoons of softened cream cheese until smooth. Add more powdered sugar or lemon juice to reach a thick, pourable consistency.
  9. Drizzle the cream cheese glaze generously over the cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • Use room temperature ingredients, especially the eggs and cream cheese, for the smoothest batter.
  • For an extra zesty flavor, use a microplane to get fine lemon zest without the bitter white pith.
  • If you want a thinner glaze, increase the lemon juice slightly. If you want a thicker glaze, add more powdered sugar.

Nutrition

Find it online: https://cookingbyjade.com/lemon-pound-cake-moist-recipe-glaze/