Lemon Pound Cake
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!
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.
Ingredients you’ll need:
- All-purpose flour
- Salt
- Baking soda and baking powder
- Unsalted butter
- Granulated sugar
- Eggs
- Lemons
- Vanilla extract
- Sour cream or plain yogurt
- Powdered sugar
How to make lemon pound cake:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
How to make glaze for lemon pound cake:
Mix 1 cup of powdered sugar with 1 tablespoon of lemon juice and 1 tablespoon of cream or milk until smooth.Â
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 at 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.
FAQ:
What to serve with lemon pound cake:
You can serve it plain or with whipped cream, fresh fruit, crème fraîche, lemon curd, or a drizzle of honey and some chopped nuts.
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.
How do you make a pound cake soft and moist?
Make sure there is enough fat and moisture like butter, eggs, sour cream, and/or milk. Do not overmix and do not overbake.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintLemon Pound Cake
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 1 hour 10 minutes
- Yield: 10-12
- Category: dessert
- Method: bake
- Cuisine: American
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
- 1/2Â 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.
Recipe slightly adapted from Seasons & Suppers.
Omg!!! That pound cake was delicious.
Thank you so much for sharing your recipe with me. Take Care
Have a great day!
You’re very welcome and thank you for your kind words, Duwayne! Enjoy:)
Can I double this recipe and prepare in a bundt pan?
Yes, you can:) Just remember to adjust the baking time accordingly. Enjoy the cake!
was just wondering if i could add egg yolks instead of whole egg and then fold in egg whites beaten to soft peak at end of recipe after i add dry ingredients. ive done this on a pound cake recipe and it turned out lighter than usual pound cake and was moist. it did have baking soda and buttermilk instead if sour cream and baking soda but they both help in leavening. Â i wouldn’t mind having to add an extra step in beating whites but just want to know if it would be ok. thanks
ps your lemon bread looks just like starbucks. can’t wait to make it!
Yes, I don’t see why not. I like making cakes that way too, much light and spongier (if that’s a word, lol). Let me know how it turns out:)
I have tried your banana cake and it has come out fabulous. Want to try the lemon cake Is there any substitute for sour cream as I haven’t any at the moment .Â
Yes, you can use plain yogurt, buttermilk, or even mayonnaise instead. I hope you like the pound cake as much as you liked the banana cake!
This is my new favorite! Makes up easily and is so worth the wait. Coffee never had it so good!
Aww, thank you for your lovely review, Meg:) I’m so happy it’s your new favorite!
Just wanted to clarify . 11/2 cups is only 190gm? So how much is 1 cup measurement ? . Thank u
1 cup of flour is about 125 grams, so I rounded 1.5 cups to 190 grams. I hope that clarifies things and I hope you enjoy the pound cake!
Hi Lily,
May I know how many g is 1/3 Cup of sour cream for the lemon pound cake ?
Thanks!
About 80 grams. I hope this helps and enjoy the cake!
Hey I’m in the UK and we don’t have all purpose flour over here. Should I use plain flour or self raising flour instead for this recipe?Â
Use plain flour. Thank you for your question and I hope you enjoy the pound cake!
I have been baking a number of your recipes since the start of the lockdown in England. I have enjoyed them all but this one is absolutely delicious. Thank you very much. I am sure I will make it often.
You’re very welcome, Louise! This is one of my new favs and thank you for your kind words. Enjoy the pound cake!