This lemon pound cake is moist and tender. It’s bursting with lemon flavor and covered in a sweet and tangy lemon glaze. It’s easy to make and is sure to brighten up your day! Lemon pound cake with lemon glaze on a white serving plate.

Why this recipe is so great:

  • Easy to make – Most of the work is done by your electric handheld or stand mixer. You just have to throw all the ingredients in and let it mix.
  • Super lemony – There are 2 tablespoons of lemon zest in this recipe which makes the loaf vibrant and very lemony. There is also lemon juice in the glaze which gives a fabulous sweet and tart finish to the cake.
  • Perfect crumbs – The texture of this cake is soft and nicely dense (not heavy) like a perfect pound cake should be.
  • Supremely moist – This lemon pound cake is anything but dry. It’s super moist and stays moist for days.

Glazed lemon pound cake with three slices cut on a white plate.

How to make lemon pound cake:

  • Cream the butter and granulated sugar for about 3 minutes until light and fluffy.
  • Add in the eggs one at a time, mixing well in between. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract.
  • Stir in the flour, baking powder, baking soda, and salt until just combined.
  • Spoon the batter into a greased loaf pan. Bake at 325F for about 1 hour.

Picture collage of how to make lemon loaf.

Expert tips:

  • Creaming the butter and sugar – Make sure to cream the butter and sugar together on medium speed for at least 3 minutes until light and fluffy. This ensures that the batter is aerated enough so the cake won’t be too dense.
  • Mixing in the eggs – Add in the eggs, one at a time, mixing well in between. This will also add lift to the cake since there are not a lot of leavening agents in this recipe. Also, use room temperature eggs which are easier to incorporate with the butter and sugar.
  • Stirring in the dry ingredients – Add in the dry ingredients in 2 equal parts and mix on low speed until almost combined. Then give a few final stirs by hand to prevent overmixing.
  • Pouring the glaze – To get a nice thick and even coating, slowly pour half of the glaze over the cake. Spread to cover completely. Let it dry for 5-10 minutes and repeat with the remaining glaze.

How to store lemon pound cake:

Place in an airtight container or tightly wrap in saran wrap and store at room temperature for up to 3-4 days or in the fridge for up to a week.

How to freeze lemon pound cake:

Do not glaze and allow the cake to completely cool. Double wrap in aluminum foil or saran wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving. Three slices of lemon pound cake on a white serving plate with some lemon slices and mint twig.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Lemon Pound Cake


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12

Description

This lemon pound cake is moist and tender. It’s bursting with lemon flavor and covered in a sweet and tangy lemon glaze.


Ingredients

Cake:

  • 1 1/2 (190g) cups all-purpose flour
  • 1/4 tsp table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup (114g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 Tbsp lemon zest (from about 2 lemons)
  • 1 Tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/3 cup sour cream, room temperature

Glaze:

  • 1 cup (125g) powdered sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp milk or cream

Instructions

  • Preheat oven to 325F and grease an 8×5″ or 9X5″ loaf pan.
  • In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides and up the bottom of the bowl as needed.
  • Add in the eggs one at a time, mixing well in between. Again, scrape as needed. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract. The mixture will look curdled, but that’s ok, it will come together when you add in the dry ingredients.
  • Stir in the dry ingredients in two equal parts until just combined. Spoon the batter into the prepared loaf pan.
  • Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
  • To prepare the glaze: whisk all the ingredients together until smooth and pour over the cake. Slice and serve.

Notes

How to store:

Place in an airtight container or tightly wrap in saran wrap and store at room temperature for up to 3-4 days or in the fridge for up to a week.

How to freeze:

Do not glaze and allow the cake to completely cool. Double wrap in aluminum foil or saran wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving.

Expert tips:

  • Creaming the butter and sugar – Make sure to cream the butter and sugar together on medium speed for at least 3 minutes until light and fluffy. This ensures that the batter is aerated enough so the cake won’t be too dense.
  • Mixing in the eggs – Add in the eggs, one at a time, mixing well in between. This will also add lift to the cake since there are not a lot of leavening agents in this recipe. Also, use room temperature eggs which are easier to incorporate with the butter and sugar.
  • Stirring in the dry ingredients – Add in the dry ingredients in 2 equal parts and mix on low speed until almost combined. Then give a few final stirs by hand to prevent overmixing.
  • Pouring the glaze – To get a nice thick and even coating, slowly pour half of the glaze over the cake. Spread to cover completely. Let it dry for 5-10 minutes and repeat with the remaining glaze.
  •  
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lemon pound cake recipe, glazed lemon loaf

Recipe slightly adapted from Seasons & Suppers.

Share This: