Lemon Pound Cake

Why You’ll Love This Recipe

Lemon Pound Cake is a classic dessert that’s rich, moist, and bursting with fresh citrus flavor. The buttery crumb and tangy lemon glaze make it perfect for afternoon tea, brunch, or as a light dessert after dinner. It’s easy to make, stores well, and always impresses with its zesty brightness.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsalted buttereggswhole milksour creamfresh lemon juicelemon zestvanilla extractbaking powdersaltconfectioners’ sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in the lemon juice, lemon zest, vanilla extract, and sour cream.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together confectioners’ sugar and a few tablespoons of lemon juice until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 15 minutesBaking time: 55-65 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Add poppy seeds for a lemon-poppy twist.

Use Meyer lemons for a slightly sweeter flavor.

Top with candied lemon slices for decoration.

Swap the glaze for a light dusting of powdered sugar.

storage/reheating

Store Lemon Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.For longer storage, wrap tightly and freeze for up to 2 months.To reheat, microwave a slice for 10-15 seconds or enjoy at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Why is my pound cake dense?

Overmixing the batter or not using room-temperature ingredients can lead to a dense cake.

Can I make this in mini loaf pans?

Yes, just adjust the baking time to about 25-30 minutes.

Can I skip the glaze?

Yes, the cake is flavorful enough on its own, but the glaze adds extra zing.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute.

Can I make this dairy-free?

You can try using dairy-free butter and milk alternatives, though the texture may vary slightly.

What kind of flour should I use?

All-purpose flour works best for this recipe.

Can I double the recipe?

Yes, double the ingredients and bake in two pans or a large bundt pan.

Can I add berries to the batter?

Yes, blueberries or raspberries can be folded in gently before baking.

Does this cake need to be refrigerated?

Not necessarily, but refrigeration helps it stay fresh longer.

Conclusion

Lemon Pound Cake is a timeless favorite that combines buttery richness with refreshing citrus notes. Whether you’re baking it for guests or just for yourself, it’s a simple yet elegant treat that never fails to please. Make it once, and you’ll want to keep it in your regular baking rotation.

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