Lemon Glazed Pound Cake – Moist and Full of Flavor

This Lemon Cake to Die For lives up to its name with every bright, tangy, fork-tender bite. Ultra-moist, rich with citrus flavor, and topped with a sweet-tart glaze, this lemon cake is the dessert you’ll bake again and again—perfect for spring brunches, summer barbecues, birthdays, or whenever you’re craving a little sunshine on a plate.

The Sweet Side of Citrus

Lemon desserts are beloved for a reason—they strike the perfect balance between sweet and sharp, indulgent and refreshing. This moist lemon cake captures all the best parts of a lemony dessert: a soft, tender crumb, rich citrus aroma, and a sweet lemon glaze that seeps into the warm cake for an unforgettable finish.

Whether you love classic lemon pound cake, lemon drizzle cake, or bakery-style lemon loaf, this recipe is your go-to. It combines the ease of a loaf-style cake with the richness of a butter cake and the flavor punch of fresh lemon juice and zest. Bonus: it’s made with pantry staples and comes together in under 15 minutes of prep time.

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Ingredient Breakdown: What Makes It Moist and Bright

All-Purpose Flour

The structural base of the cake. You can substitute part of it with cake flour for a more tender crumb.

Granulated Sugar

Balances the acidity of the lemon and helps create a tender, moist cake. Also essential for the lemon glaze.

Unsalted Butter

Provides richness and flavor. Softened butter is creamed with sugar to help create a fluffy base.

Vegetable Oil

Keeps the cake incredibly moist. The combination of butter and oil gives you the best of both: flavor and lasting moisture.

Eggs

Add structure, lift, and richness. Use room temperature eggs for the best incorporation.

Sour Cream or Greek Yogurt

Adds tang, moisture, and a subtle creaminess that softens the crumb and intensifies the lemon flavor.

Fresh Lemon Zest and Juice

Zest adds powerful natural lemon oil, while the juice adds sharp, bright acidity. Use fresh lemons—bottled juice won’t deliver the same result.

Baking Powder & Baking Soda

Leavening agents that help the cake rise and stay fluffy despite the rich batter.

Vanilla Extract

Balances and softens the acidity of the lemon for a well-rounded flavor.

Powdered Sugar

Used in the lemon glaze. It dissolves easily and makes for a silky, pourable finish.

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Step-by-Step Instructions: The Perfect Lemon Cake

Every Time

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a bowl, whisk together:

• 1¾ cups all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat together:

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

Beat for 2–3 minutes until light and fluffy.

4. Add Wet Ingredients

Add in:

• 2 large eggs, one at a time

• ⅓ cup vegetable oil

• ½ cup sour cream or Greek yogurt

• 2 tbsp lemon zest

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

Mix until smooth and creamy.

5. Combine and Finish Batter

Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix. The batter will be thick and fragrant.

6. Bake

Pour the batter into your prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 45 minutes and tent with foil if the top is browning too quickly.

Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

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Make the Sweet-Tart Lemon Glaze

Ingredients:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• Optional: ½ tsp lemon zest

Instructions:
Whisk together until smooth. The glaze should be pourable but thick enough to cling to the cake.

When to Glaze:
Drizzle the glaze over the cake while it’s still slightly warm. It will seep into the top and sides, creating a moist, almost sticky layer of lemony perfection.

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Tips, Variations, and Substitutions

Pro Tips

• Use fresh lemons: Always zest before juicing.

• Room temperature ingredients: Butter, eggs, and yogurt mix more smoothly for better texture.

• Don’t overbake: Keep an eye on the loaf in the last 10 minutes.

Easy Variations

• Lemon Blueberry Cake: Fold 1 cup of fresh or frozen (unthawed) blueberries into the batter.

• Lemon Raspberry Cake: Add ¾ cup raspberries and a touch more flour to prevent sinking.

• Lemon Almond Cake: Add ½ tsp almond extract and top with sliced almonds before baking.

• Double Glaze: Apply one glaze while warm, then another drizzle once cool for a bakery-style finish.

Ingredient Swaps

• Yogurt instead of sour cream: Adds a similar tang and moisture.

• Gluten-free flour blend: Use a 1:1 ratio GF baking mix for a gluten-free version.

• Coconut oil instead of vegetable oil: Adds subtle coconut flavor and works well with lemon.

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Serving Ideas & Occasions

This cake is endlessly versatile and perfect for:

• Brunch: Serve alongside fresh fruit and mimosas.

• Tea Time: A natural pairing with Earl Grey or green tea.

• Spring and Summer Gatherings: Light, refreshing, and beautiful on a dessert table.

• Mother’s Day or Easter: A classy, crowd-pleasing dessert.

• Holiday Gifting: Wrap in parchment and a ribbon for the perfect homemade gift.

Serving suggestions:

• Dust with powdered sugar

• Top with fresh berries

• Add whipped cream or crème fraîche on the side

• Serve with a scoop of lemon sorbet for citrus lovers

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Nutritional & Health Notes

This lemon cake is a dessert treat, but it offers some real advantages:

• Bright citrus flavor: From real lemon zest and juice—not artificial extract.

• Lower fat options: Use Greek yogurt and reduce butter for a lighter version.

• Simple ingredients: No preservatives or processed mixes.

• Moist crumb: Thanks to yogurt and oil, this cake stays tender for days.

Want a lighter version? Skip the glaze and serve with fruit. You can also reduce sugar slightly and still maintain balance.

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Frequently Asked Questions (FAQ)

1. Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for best flavor. Bottled can be bitter or overly acidic.

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2. How long does lemon cake stay fresh?

It stays moist for 3–4 days at room temperature when stored in an airtight container. Refrigerate for up to a week.

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3. Can I freeze lemon cake?

Yes! Freeze the loaf (unglazed or glazed) tightly wrapped in plastic for up to 2 months. Thaw at room temp.

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4. Can I make it in a bundt pan?

You can, but double the recipe for a full bundt. Grease and flour thoroughly, and adjust the bake time to 60–75 minutes.

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5. Can I add poppy seeds?

Absolutely! Add 1 tbsp poppy seeds to the batter for a lemon-poppy twist.

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6. Why is my cake dry?

Overbaking is the usual culprit. Check early and use sour cream or yogurt for added moisture.

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7. Can I make this as cupcakes?

Yes. Bake at 350°F for 18–22 minutes. Glaze after cooling completely.

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