If you’re looking to brighten up your dessert table with something irresistibly cheerful, this Lemon Pound Cake is an absolute classic! With its fresh citrus zing, buttery crumb, and that sweetly tart glaze, it’s one of those bakes that everyone falls in love with at first bite. I make this for potlucks, spring brunches, and honestly, anytime I want a dessert that both delights and comforts. You’ll taste real lemon in every bite, and the beautiful golden loaf is just as impressive as it is delicious.
Ingredients You’ll Need
The beauty of this Lemon Pound Cake is how it turns such simple, everyday ingredients into something extraordinary. Each addition layers in richness, moisture, and unmistakable sunny flavor—you’ll taste the difference with every bite.
- Unsalted butter (1 cup, softened): Creaming the butter gives this cake its signature dense yet soft pound cake texture.
- Granulated sugar (1 1/2 cups): Helps create a tender crumb and balances the tartness of the lemons perfectly.
- Large eggs (4): Eggs provide structure and that rich, velvety consistency pound cake is famous for.
- Fresh lemon juice (1/4 cup): Don’t skimp—freshly squeezed is essential for vibrant flavor!
- Lemon zest (1 tbsp): The oil from lemon zest brings that unmistakable citrus fragrance and zip.
- Vanilla extract (1 tsp): A splash of vanilla rounds out the citrus, adding subtle warmth.
- Sour cream (1/2 cup): My secret weapon for keeping the cake super moist with a hint of tang.
- All-purpose flour (2 cups): The perfect base for a sturdy but delicate pound cake crumb.
- Baking powder (1/2 tsp): Gives just enough lift for a sliceable, satisfying fluffiness.
- Salt (1/4 tsp): Just a bit deepens all the flavors, highlighting both the sweet and tart notes.
- Powdered sugar (1 cup, for glaze): Sifts into a smooth, classic glaze for that elegant finish.
- Fresh lemon juice (2–3 tbsp, for glaze): Doubles down on the citrus for a sweet-tart drizzle.
How to Make Lemon Pound Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease and flour a 9×5-inch loaf pan or bundt pan. This prevents all that gorgeous citrusy cake from sticking and ensures you’ll get a lovely golden crust.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take around 3 to 5 minutes—the mixture should look pale and feel airy. Creaming well is the secret to a perfect Lemon Pound Cake with that classic dense yet melt-in-your-mouth crumb.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. This method ensures the mixture emulsifies beautifully, making your pound cake extra rich and even. Don’t rush—enjoy the creamy transformation!
Step 4: Add Flavorings and Sour Cream
Stir in the fresh lemon juice, zingy lemon zest, warming vanilla extract, and that decadent sour cream. These ingredients boost flavor, moisture, and make the Lemon Pound Cake irresistibly soft and tangy—no dry slices here!
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step guarantees even distribution of the leavening and salt, so you get perfect lift and seasoning in every bite.
Step 6: Combine Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Be gentle—overmixing leads to toughness! Your batter will be thick, creamy, and full of lemony perfume.
Step 7: Bake
Pour the batter into your prepared pan, smoothing out the top for even baking. Pop it into the oven and bake for 55 to 65 minutes. When a toothpick inserted in the center comes out clean, you’re in business. Let the cake cool in the pan for 10 to 15 minutes before transferring to a wire rack so it doesn’t get soggy.
Step 8: Make the Lemon Glaze
While the cake is cooling, whisk together the powdered sugar and fresh lemon juice until you have a silky, pourable glaze. Adjust the consistency by adding more juice for a thinner drizzle or less for a thicker one.
Step 9: Glaze and Serve
Once your Lemon Pound Cake has cooled completely, drizzle that luscious lemon glaze over the top. Let it set for a few minutes—then slice and enjoy! The glaze soaks in a bit and gives every bite extra zing.
How to Serve Lemon Pound Cake
Garnishes
Dress up your Lemon Pound Cake with a scattering of thin lemon slices, a dusting of extra lemon zest, or a few edible flowers for a truly special touch. Powdered sugar sifted over the top always looks classic, and a little extra glaze never hurts!
Side Dishes
Serve this cake alongside a dollop of whipped cream, a scoop of vanilla bean ice cream, or a handful of fresh berries like raspberries or blueberries. The tart-sweet combo takes the Lemon Pound Cake over the top, making it a perfect dessert for any occasion.
Creative Ways to Present
Try cutting the Lemon Pound Cake into cubes for a striking dessert trifle, or layer thin slices with mascarpone and strawberries for a deconstructed shortcake. You can even toast thick slices lightly and top with a bit of lemon curd for a fancy brunch treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Pound Cake tightly in plastic wrap or keep it sealed in an airtight container at room temperature for up to 3 days. The flavor often gets even more pronounced as it sits, and it stays wonderfully moist!
Freezing
Want to save some for a rainy day? Wrap the cake well in plastic and then aluminum foil, or use a freezer bag. Freeze for up to 2 months. Thaw overnight at room temperature—you’ll love having showstopper dessert ready to go!
Reheating
For that fresh-from-the-oven scent and taste, warm individual slices in the microwave for about 10-15 seconds, or wrap and heat a larger portion in a low oven. This revives the buttery flavor and brings back a little of that just-baked magic.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always best for a bright, authentic flavor, but in a pinch, you can use bottled. Just know the zest is non-negotiable for true Lemon Pound Cake magic!
How do I know when the cake is done baking?
Check by inserting a toothpick into the thickest part of the cake; it should come out clean or with just a few crumbs. The top will be golden and may crack slightly—that’s a good sign.
Can I double the recipe for a crowd?
Absolutely! Just use two loaf pans or one large bundt pan. Keep an eye on the bake time, as larger cakes sometimes need a few extra minutes.
Is there a dairy-free substitute for sour cream?
You can swap the sour cream for unsweetened dairy-free yogurt or a mix of coconut cream and a splash of lemon juice. Just make sure to use something with a bit of tang for best results.
Why did my pound cake sink in the middle?
Overmixing the batter or opening the oven door too early can cause sinking. Also, double check that your baking powder is fresh and that you measured your ingredients accurately.
Final Thoughts
I hope this recipe brings a burst of sunshine to your kitchen. There’s nothing quite like the joy of sharing a fresh, homemade Lemon Pound Cake with friends or family—so go ahead, bake one for yourself and savor every citrusy bite!
Print
Lemon Pound Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the bright and zesty flavors of this classic Lemon Pound Cake. With a moist and tender crumb, this cake is bursting with fresh lemon juice and zest. Topped with a sweet and tangy lemon glaze, it’s the perfect treat for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf or bundt pan.
- Mix Wet Ingredients: Cream butter and sugar, then beat in eggs one at a time. Add lemon juice, zest, vanilla, and sour cream.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a separate bowl. Gradually add to wet mixture.
- Bake: Pour batter into pan and bake for 55–65 minutes. Cool before glazing.
- Prepare Glaze: Whisk powdered sugar and lemon juice, then drizzle over the cake.
Notes
- Enhance flavor with 1/4 tsp lemon extract.
- Store at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
