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Lemon Bundt / Pound Cake with Icing

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A rich, buttery lemon pound cake baked in a bundt pan and topped with a bright, zesty lemon icing. This classic dessert is soft, moist, and packed with fresh lemon flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups powdered sugar (for icing)
  • 2–3 tablespoons lemon juice (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. Cream the butter and sugar together in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon juice, lemon zest, and vanilla extract.
  5. In another bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the icing, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

  • Use fresh lemon juice and zest for best results.
  • Let the cake cool completely before adding icing to avoid melting.
  • Store in an airtight container for up to 3 days at room temperature or 5 days refrigerated.

Nutrition

Keywords: lemon bundt cake, lemon pound cake, lemon glaze, classic dessert, citrus cake

Find it online: https://yumcove.com/lemon-bundt-pound-cake-with-icing/