Lemon Pound Cake – Spend with money.


This lemon pound cake recipe is the perfect morning or afternoon treat!

It's a tangy delight with a golden, buttery crumb and lots of tangy, refreshing citrus flavor. It's drizzled with a sweet glaze for the perfect bite.

Lemon pound cake served with a fork

Moist Lemon Pound Cake

  • This recipe uses kitchen staples, so it's easy to whip up at a moment's notice.
  • This pound cake is soft and dense with a moist crumb and a vibrant citrus flavor.
  • Could be pound cake. Cooked in advance and frozen for lunch, dessert, or last-minute guests.
Lemon Pound Cake Ingredients with Label

Lemon Pound Cake Ingredients

The freshest ingredients are perfect for the tastiest lemon pound cake!

  • Lemon zest and juice: This is the key flavor – be sure to use real lemons for a bright, tangy flavor.
  • butter: Use unsalted butter so you can control the salt in this cake. Butter provides richness, flavor and the perfect moist crumb.
  • Eggs: Use large room temperature eggs for even mixing.
  • Sour cream: Adds a soft and moist texture and rich flavor to this pound cake recipe.
  • Flour: All-purpose flour is the base and provides texture.
  • Baking powder and soda: Help the cake rise and give it a light texture.

Lemon Glaze: This is a simple glaze (not an icing) with lots of lemon flavor. Use real fresh lemons here too.

Optional additions:

  • Fresh blueberries can be added to the recipe. Dredge them in the batter before adding them to the batter. This prevents them from sinking to the bottom of the cake pan.
  • Add a spoonful of poppy seeds and 1/4 teaspoon or so of almond extract.
  • A little lemon juice can be added if you like.

How to Make Lemon Pound Cake

  1. Zest and lemon juice as directed In the instructions below.
  2. Cream butter and sugar with an electric mixer until light and fluffy. Mix in lemon juice and egg.
  3. Add dry ingredients and sour cream until combined. Do not over mix!
  4. Spread the batter into the prepared pan and bake until a wooden pick or cake tester comes out clean.
  5. Cool and glaze.

Serve topped with glaze or topped with whipped cream and fruit (such as fresh raspberries).

Tips for a delicious lemon pound cake

  • Make sure all ingredients are at room temperature.
  • Rub the lemon to remove any wax that may have splashed on it.
  • When adding lemons, squeeze only the yellow part of the skin. The white part at the bottom (pit) is bitter. Use a microplane grater or zester to remove the zest.
  • Be sure to measure the flour by scooping it into the measuring cup, not eating it out of the measuring cup.
  • Don't skimp on mixing time – butter needs to incorporate air to give it the perfect texture. Use a paddle attachment on a stand mixer if you have one.
  • Do not over beat eggs or flour with flour. Mix until combined.
Sliced ​​lemon pound cake with lemon garnish

Storing pound cakes

Wrap leftover lemon pound cake in plastic wrap and store at room temperature for up to 1 week. Freeze leftover cake or slices in plastic wrap or an airtight container for up to 3 months.

Have you made this lemon pound cake? Be sure to leave a rating and a comment below!

A slice of lemon pound cake on a plate

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Lemon Pound Cake

This moist and tangy lemon cake with homemade glaze is perfect for an afternoon pick-me-up with coffee or tea!

Preparation time 20 minutes

Cooking time 1 the hour 10 minutes

Full time 1 the hour 30 minutes

  • Preheat oven to 325°F and grease/flour an 8″x4″ loaf pan.

  • Using a fine grater or zester, zest the lemons. Squeeze the lemon juice into a small bowl.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and lemon zest.

  • Place the butter and sugar in a stand mixer and beat on medium speed until light and fluffy. About 10 minutes. Scrape down the sides as needed.

  • Mix in the lemon juice, then add the eggs one at a time, beating well after each addition.

  • Slowly and gradually turn the mixer to alternate and add the flour mixture and sour cream into the flour, mixing until just combined.

  • Spread the batter evenly into the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.

  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  • To make the glaze, in a small bowl, whisk together the powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as desired until desired consistency.

  • Pour the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.

  • You will need about 2 lemons for this recipe. Rub the lemon before spraying to remove any wax that may have been sprayed on it.
  • When peeling a lemon, you only want the yellow part of the skin. The white part at the bottom (pit) is bitter. Use a microplane grater or zester to remove the zest.
  • Make sure all ingredients are at room temperature.
  • Be sure to measure the flour by scooping it into the measuring cup, not eating it out of the measuring cup.
  • It is important to mix the butter and sugar for a long time, this adds air to the butter which gives it a perfect texture. Use a paddle attachment on a stand mixer if you have one.
  • Do not over beat eggs or flour with flour. Mix until combined.

Calories: 269 | Carbohydrates: 40Yes | Protein: 3Yes | fat: 11Yes | Saturated Fat: 6Yes | Polyunsaturated Fat: 1Yes | Monounsaturated fats: 3Yes | Trans fats: 1Yes | Cholesterol: 68mg | Sodium: 106mg | Potassium: 70mg | Fiber: 1Yes | Sugar: 27Yes | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, dessert
the meal American
Lemon Pound Cake with Writing
Slices of lemon pound cake with lettering
Plated lemon pound cake with a title
Lemon pound cake with glaze and a slice on a plate with the title

Prescriptive Adaptation. “Sour Cream Pound Cake.” Better Homes and Gardens New Cookbook. East Bridgewater: Meredith Books, 2003. 168. Print.




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