Moist & Zesty Lemon Pound Cake with Lemon Soak and Glaze

If you love lemon desserts, this Lemon Pound Cake is going to be your new favourite. It’s soft, buttery, and packed with lemon flavour in every bite. From lemon zest in the batter to a tangy lemon soak and a glossy glaze on top, this cake goes all in on citrus! With sour cream in the mix, it turns out extra moist and tender—perfect with a cup of tea or as a showstopper at your next gathering.

Ingredients

For the Lemon Pound Cake

• 300g caster sugar (or granulated sugar)
• 10g lemon zest (from about 4 lemons)
• 115g unsalted butter, at room temperature
• 1 tbsp vanilla extract or vanilla bean paste
• 3 large eggs (about 160g without shell), room temperature
• 170g sour cream, room temperature
• 185g all-purpose flour (maida)
• ½ tsp kosher salt (use less if using table salt or salted butter)
• ¼ tsp baking soda
• A little softened butter for piping down the centre (optional)

For the Lemon Soak

• 25g sugar
• 25g water
• 50g fresh lemon juice

For the Lemon Glaze

• Prepared lemon glaze (simple mix of powdered sugar and lemon juice)

How to Make Lemon Pound Cake

Step 1: Prepare Your Pan and Oven

Preheat oven to 165°C (330°F). Grease and line a 1 lb loaf pan (8.5” x 4.5”) with parchment paper. Leave some overhanging edges to make it easy to lift the cake later.

Step 2: Infuse the Sugar

In a large bowl, mix the sugar and lemon zest. Rub them together with your hands to release the lemon oils—this brings out that fresh citrus aroma.

Step 3: Cream the Butter

Add butter and vanilla to the lemon sugar and beat until light and fluffy. Scrape the sides of the bowl for an even mix.

Step 4: Add Eggs and Sour Cream

Add eggs one by one, mixing well after each. Then add sour cream and mix until fully combined.

Step 5: Mix in Dry Ingredients

In another bowl, mix the flour, salt, and baking soda. Slowly add to the wet mixture and mix until just combined. Be careful not to overmix.

Step 6: Transfer to Pan

Pour the batter into your prepared loaf pan. Smooth the top. If you want a perfect crack down the centre, pipe a line of soft butter down the middle.

Step 7: Bake

Bake for 1 hour to 1 hour 10 minutes. Check after 60 minutes. The cake should be golden brown and a toothpick inserted should come out clean or with a few moist crumbs.

How to Make Lemon Soak and Glaze

Step 1: Lemon Soak

While the cake is resting in the pan (about 15 minutes), mix the sugar, water, and lemon juice in a bowl to make the lemon soak.

Step 2: Apply the Soak

Carefully lift the cake onto a wire rack. Use a pastry brush to apply the lemon soak all over the cake—top, sides, and bottom. It may seem like a lot of liquid, but the cake will absorb it beautifully.

Step 3: Cool and Glaze

Let the cake cool completely. Once cool, drizzle with the lemon glaze and let it set until the glaze is dry.

Serving and Storage Tips

Use a sharp knife to slice cleanly. Store leftover cake in an airtight container at room temperature for up to 1 week. It stays moist and flavourful thanks to the soak and glaze.

Why This Lemon Pound Cake Is So Loved

This lemon pound cake is the perfect balance of buttery richness and tangy lemon brightness. The sour cream makes it super soft, while the soak and glaze lock in flavour and moisture. It’s ideal for celebrations, teatime, or when you’re just craving something zesty and satisfying.

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