Moist Lemon Pound Cake Recipe with Easy Raspberry Glaze Tutorial

Let me tell you, the scent of fresh lemons mingling with warm butter and sugar as this Moist Lemon Pound Cake bakes is enough to make anyone’s mouth water. The first time I baked this cake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make lemony treats that felt like sunshine on a plate. This recipe brings back that nostalgic comfort but with a little modern twist, especially with the bright, tangy raspberry glaze that drips just perfectly over the golden crumb.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This Moist Lemon Pound Cake with Raspberry Glaze has become a staple for our family gatherings and casual weekend teas. You know what makes it even better? It’s dangerously easy to whip up and perfect for everything from sweetening a rainy weekend to impressing guests at brunch. If you’re looking to brighten up your Pinterest cookie board or just want a sweet treat that feels like a warm hug, you’re going to want to bookmark this one. I’ve tested this recipe multiple times in the name of research, of course, and it never disappoints!

Why You’ll Love This Recipe

This Moist Lemon Pound Cake recipe is a keeper, combining simplicity and flavor in a way that’s hard to beat. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour—perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, it disappears fast!
• Unbelievably Delicious: The moist texture and zesty lemon flavor paired with the raspberry glaze deliver next-level comfort food.

What makes this Moist Lemon Pound Cake recipe different? The secret is in the balance—the cake is perfectly moist but not soggy, with bright lemon notes that aren’t overpowering. Plus, the raspberry glaze adds this fresh, slightly tart finish that makes every bite feel exciting. It’s not just another pound cake; it’s the best version you’ll find, tested and perfected through many kitchen experiments.

This recipe isn’t just good—it’s the kind of treat that makes you close your eyes after the first bite, savoring that perfect combination of sweet and tangy. Whether you want to impress guests without the stress or turn a simple afternoon into a memorable moment, this cake has got your back.

What Ingredients You Will Need

This Moist Lemon Pound Cake with Raspberry Glaze uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, easy to find, and can be swapped to fit your preferences.

• For the Cake Batter:
• 1 cup (227g) unsalted butter, softened (adds richness and moisture)
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, room temperature (helps with structure and fluffiness)
• 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk (or use dairy-free milk like almond or oat milk if needed)
• 2 tablespoons freshly grated lemon zest (packs the lemon punch)
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon pure vanilla extract (rounds out the flavors)
• For the Raspberry Glaze:
• 1 cup (125g) fresh or frozen raspberries (thawed)
• 1 cup (120g) powdered sugar, sifted
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)

For best results, I recommend using fresh lemons for that vibrant zest and juice. If raspberries are out of season, frozen work just as well; just thaw and strain out the seeds for a smooth glaze. Feel free to swap all-purpose flour with almond flour for a gluten-free option, though the texture will be a bit different. I personally love using organic butter like Kerrygold for creaminess, but any good-quality butter will do.

Equipment Needed

• 9×5-inch loaf pan (standard size for pound cakes)
• Electric mixer or stand mixer (makes creaming butter and sugar a breeze)
• Mixing bowls of various sizes
• Microplane or fine grater (for zesting lemons)
• Citrus juicer or handheld reamer
• Sifter or fine mesh sieve (for powdered sugar and flour)
• Spatula for folding and scraping batter
• Fine mesh strainer (to remove raspberry seeds from glaze)
• Cooling rack (essential for letting the cake cool evenly)

If you don’t have a stand mixer, a hand mixer works just fine—I’ve used both over the years with success. For zesting, a box grater or even a vegetable peeler with some patience can do the trick. When it comes to the loaf pan, a non-stick one saves time on cleanup, but greasing and flouring a regular pan works just as well. Maintenance-wise, keep your microplane sharp and clean to get the best zest without bruising the fruit.

Preparation Method

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan well with butter or non-stick spray, then lightly dust with flour to prevent sticking. Set aside.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream 1 cup softened butter and 1 ½ cups sugar together until pale and fluffy—about 4-5 minutes. This step is key for that tender crumb.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps the batter emulsify and rise properly.
4. Mix Dry Ingredients: In a separate bowl, sift together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
5. Combine Wet Ingredients: In a small bowl or measuring cup, whisk the ½ cup milk, 2 tablespoons lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract.
6. Alternate Adding Dry and Wet: Gradually add the dry flour mixture and wet lemon mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined—don’t overmix, or the cake can get tough.
7. Pour Batter: Scrape the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden and spring back lightly when touched.
9. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This ensures the cake sets perfectly before glazing.
10. Prepare the Raspberry Glaze: While the cake cools, mash the raspberries with a fork, then strain through a fine mesh sieve to remove seeds. In a bowl, whisk the strained raspberry juice with 1 cup sifted powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon honey or maple syrup if using, until smooth and pourable.
11. Glaze the Cake: Once the cake is fully cooled, drizzle the raspberry glaze generously over the top, letting it drip down the sides. Let it sit for 10-15 minutes so the glaze firms up slightly before slicing.

If your cake starts browning too quickly, tent it loosely with foil halfway through baking. The batter should have a smooth, velvety texture before baking and smell like fresh lemon zest. Patience with cooling is key—glazing a warm cake can make the topping too runny.

Cooking Tips & Techniques

Here are some pro tips to make your Moist Lemon Pound Cake with Raspberry Glaze turn out just right every time:

• Creaming Matters: Take your time creaming the butter and sugar until really fluffy. This traps air that gives the cake its lift and tenderness.
• Room Temperature Ingredients: Eggs and butter at room temp mix better and create a smoother batter. Cold ingredients can cause lumps or heavier texture.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, making the cake dense.
• Test for Doneness: Always test with a toothpick near the end of baking. If it comes out with wet batter, give it a few more minutes.
• Glaze Consistency: If your raspberry glaze is too thick, add a splash of lemon juice or water. Too thin? Add more powdered sugar.
• Multitasking: While the cake bakes, prepare the glaze and clean up. This saves time and means you’re ready to glaze as soon as the cake cools.
• Storage Tip: Don’t glaze the cake until it’s completely cooled to avoid a runny mess.

Honestly, I learned the hard way that glazing too early turns the cake soggy. And don’t rush the creaming step—it’s worth every second for that velvety crumb. You’ll find the more you make this recipe, the better you get at sensing when the batter is just right.

Variations & Adaptations

This Moist Lemon Pound Cake recipe is versatile and easy to tweak based on what you like or have on hand. Here are a few ways to mix it up:

• Berry Swap: Use blueberries or blackberries instead of raspberries for the glaze for a milder, sweeter finish.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend. You might need to add a teaspoon of xanthan gum for structure.
• Dairy-Free: Use coconut oil or vegan butter in place of butter and swap milk for almond or oat milk.
• Herbal Twist: Add a teaspoon of finely chopped fresh thyme or basil to the batter for a subtle herbal note that pairs beautifully with lemon.
• Extra Zesty: Increase lemon zest to 3 tablespoons and add a teaspoon of lemon extract for those who love an extra punch.

One personal favorite variation I tried was adding a handful of toasted almonds into the batter for a lovely crunch and nutty contrast to the lemon and raspberry. It was a hit at a family brunch! Feel free to experiment with what suits your taste buds or dietary needs—the recipe is forgiving and flexible.

Serving & Storage Suggestions

Serve this Moist Lemon Pound Cake at room temperature to enjoy the full burst of lemon flavor and the luscious raspberry glaze. It pairs wonderfully with a cup of hot tea, a fresh berry salad, or even a dollop of whipped cream or vanilla ice cream for dessert.

Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, wrap the cake well in plastic wrap and then in foil to avoid freezer burn.

When reheating refrigerated cake, let it sit at room temperature for 30 minutes or warm slices briefly in the microwave for 10-15 seconds. The glaze firms up nicely in the fridge, so warming helps soften it back to that perfect drizzle.

Fun fact: the flavors actually deepen and mellow after a day, so if you can wait, the cake tastes even better the next day. Just don’t expect it to last that long once it’s out!

Nutritional Information & Benefits

This Moist Lemon Pound Cake with Raspberry Glaze offers an estimated 350 calories per serving (based on 10 servings). It contains approximately 18g fat, 45g carbohydrates, and 4g protein.

Lemon zest and juice provide a good dose of vitamin C and antioxidants, while raspberries are packed with fiber and additional vitamins. Using real butter adds richness but also important fat-soluble vitamins.

For those watching gluten, swapping to gluten-free flour makes this recipe friendly for gluten sensitivity. The recipe is naturally nut-free unless you add variations.

While this cake is a treat, it offers a bit more nutritional value than typical pound cakes thanks to the fresh fruit and lemon. It’s a sweet way to satisfy cravings without feeling too heavy or artificial.

Conclusion

If you’re searching for a moist, flavorful pound cake with a bright, fresh twist, this Moist Lemon Pound Cake with Raspberry Glaze is your new go-to. Its blend of tangy lemon and sweet raspberry creates a balance that’s both comforting and exciting. The recipe’s ease and straightforward ingredients mean you can whip it up anytime without stress.

Honestly, this cake feels like a little slice of sunshine and nostalgia wrapped into one. I love how it brings my family together and brightens even the dullest days. Give it a try, customize it to your liking, and let me know how it turns out for you!

Don’t forget to share your baking wins or any fun twists you try in the comments below—I love hearing your stories. Happy baking and here’s to sweet, lemony moments ahead!

FAQs

Can I make this Moist Lemon Pound Cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend and consider adding a teaspoon of xanthan gum to help with texture. The cake might be slightly different in crumb but still delicious.

How do I store leftovers to keep the cake moist?

Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze, making sure to wrap well to maintain moisture.

Can I use frozen raspberries for the glaze?

Absolutely! Just thaw them completely and strain out the seeds for a smooth glaze. Frozen raspberries work just as well as fresh and are great when berries aren’t in season.

What can I do if my glaze is too runny or too thick?

If it’s too runny, add more powdered sugar a little at a time. If it’s too thick, add a splash of lemon juice or water until you reach the desired consistency.

Is there a way to make this cake dairy-free?

Yes, swap the butter for coconut oil or vegan butter and use a dairy-free milk alternative like almond or oat milk. The cake will still be moist and flavorful with these changes.

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