I can never resist this lemon pound cake, with its buttery crumb, sunny citrus flavor, and glossy sweet glaze. One slice is enough to make it the dessert everyone talks about.

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I’m obsessed with this Lemon Pound Cake because it hits that bold, sunny lemon note without tasting fake or fussy. I get buttery, soft slices with a tight, tender crumb, then that glossy lemon glaze soaks in just enough to make every bite pop.

Fresh lemon zest gives it a sharp little kick, while sour cream keeps it moist in the best way. And honestly, I love a cake that can sit on the counter and still disappear piece by piece.

No drama. Just bright citrus, rich butteriness, and that sweet-tart finish I keep sneaking back for nightly.

And breakfast.

Ingredients

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Butter gives the cake that rich, soft crumb you’re hoping for.
Sugar sweetens things up and helps the edges get lightly golden.
Eggs hold it all together and add that classic pound cake feel.
Lemon zest brings the bright, real lemon flavor.
Don’t skip it.
Lemon juice adds tang so the cake doesn’t taste too heavy.
Vanilla rounds everything out and makes the lemon taste warmer.
Sour cream keeps the crumb moist, tender, and honestly a little dreamy.
Whole milk loosens the batter and keeps the texture smooth.
Flour gives the cake structure without making it too dense.
Baking powder and soda help it rise just enough.
Salt balances the sweetness.
Basically, it makes everything taste better.
Powdered sugar makes the glaze smooth, sweet, and pretty.
Plus, lemony glaze gives every slice that sticky, bright finish.

Ingredient Quantities

1 cup unsalted butter, softened (2 sticks)

1 3/4 cups granulated sugar

4 large eggs, room temperature

2 tablespoons fresh lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup whole milk

2 cups all purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 to 1 1/2 cups powdered sugar for glaze

2 to 3 tablespoons fresh lemon juice for glaze

1 teaspoon lemon zest for glaze

1 tablespoon milk or cream for glaze, optional

How to Make this

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1. Preheat oven to 325 degrees F and grease and flour a 9×5 inch loaf pan or line with parchment.

2. In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes.

3. Add 4 room temperature eggs one at a time, beating briefly after each addition, then mix in 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until combined.

4. Stir in 1/2 cup sour cream and 1/2 cup whole milk until smooth.

5. In a separate bowl, whisk together 2 cups all purpose flour (spooned and leveled), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

6. Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain and the batter is smooth.

7. Pour batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 55 to 70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Let the cake cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely.

9. For the glaze, whisk together 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest; add 1 tablespoon milk or cream if needed to reach a pourable consistency. Drizzle over the cooled cake and allow the glaze to set before slicing.

Equipment Needed

1. Oven
2. 9×5 inch loaf pan (or parchment and baking pan)
3. Large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer and beaters
5. Whisk and rubber spatula
6. Microplane or fine zester and citrus juicer or reamer
7. Measuring cups and spoons and kitchen scale if desired
8. Wire cooling rack and toothpick or cake tester

FAQ

Q: How do I prevent the pound cake from becoming dense? A: Use room temperature ingredients, cream the butter and sugar until light and fluffy, avoid overmixing once flour is added, and measure flour by spooning and leveling rather than scooping from the bag.

Q: Can I substitute the sour cream? A: Yes. Use full-fat Greek yogurt or an equal amount of crème fraîche for similar moisture and tang. Low fat and nonfat swaps may yield a less tender crumb.

Q: How can I tell when the cake is done? A: The top should be golden and a toothpick inserted in the center comes out with a few moist crumbs. An instant-read thermometer should register about 200 to 205 F when inserted into the center.

Q: How do I get the glaze to the right consistency? A: Start with 1 cup powdered sugar and 2 tablespoons lemon juice, whisk until smooth, then add more sugar to thicken or a little milk to thin. The glaze should be pourable but not runny.

Q: What is the best way to store the cake? A: Keep cooled, glazed cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.

Q: Can I make this in a Bundt pan or loaf pan and how does baking time change? A: Yes. A 9×5 loaf pan will take about 55 to 70 minutes. A standard 10 to 12 cup Bundt pan will take about 60 to 75 minutes. Start checking doneness at the shorter end of the time range.

Lemon Pound Cake Recipe Substitutions and Variations

Unsalted butter (1 cup): substitute with 7/8 cup neutral vegetable oil for comparable moisture, or 1 cup stick margarine, both used at room temperature.
Sour cream (1/2 cup): substitute 1/2 cup full fat Greek yogurt 1 for 1 for similar tang and texture.
Whole milk (1/2 cup): substitute 1/2 cup buttermilk to add tang and tenderness; keep baking soda as written because buttermilk is acidic.
Each large egg: substitute 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg for moisture and structure, or use a commercial egg replacer according to package directions.

Pro Tips

1. Bring eggs, butter, milk, and sour cream to room temperature before you start. They blend together more easily and the batter holds air better, which gives a lighter crumb.

2. Zest the lemons first and juice them later. Zest clings to the rind and is easiest to remove before cutting. Use only the bright outer peel and avoid the bitter white pith.

3. Fold the dry ingredients in gently and stop as soon as the streaks of flour disappear. Overmixing will tighten the crumb and make the loaf dense.

4. Begin checking for doneness about 10 minutes before the minimum baking time. Oven temperatures vary, and an inserted toothpick should come out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil.

5. For the glaze, add juice gradually until it reaches a pourable consistency. Glaze the fully cooled loaf so it sets nicely. Store the cake in an airtight container at room temperature for two days or refrigerate for longer keeping.

Lemon Pound Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist this lemon pound cake, with its buttery crumb, sunny citrus flavor, and glossy sweet glaze. One slice is enough to make it the dessert everyone talks about.

Servings

servings

Calories

431

kcal

Equipment: 1. Oven
2. 9×5 inch loaf pan (or parchment and baking pan)
3. Large mixing bowls (one for wet, one for dry)
4. Electric hand mixer or stand mixer and beaters
5. Whisk and rubber spatula
6. Microplane or fine zester and citrus juicer or reamer
7. Measuring cups and spoons and kitchen scale if desired
8. Wire cooling rack and toothpick or cake tester

Ingredients

1 cup unsalted butter, softened (2 sticks)
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 tablespoons fresh lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
2 cups all purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 to 1 1/2 cups powdered sugar for glaze
2 to 3 tablespoons fresh lemon juice for glaze
1 teaspoon lemon zest for glaze
1 tablespoon milk or cream for glaze, optional

Directions

Preheat oven to 325 degrees F and grease and flour a 9×5 inch loaf pan or line with parchment.
In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes.
Add 4 room temperature eggs one at a time, beating briefly after each addition, then mix in 2 tablespoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until combined.
Stir in 1/2 cup sour cream and 1/2 cup whole milk until smooth.
In a separate bowl, whisk together 2 cups all purpose flour (spooned and leveled), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain and the batter is smooth.
Pour batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 55 to 70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely.
For the glaze, whisk together 1 to 1 1/2 cups powdered sugar, 2 to 3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest; add 1 tablespoon milk or cream if needed to reach a pourable consistency. Drizzle over the cooled cake and allow the glaze to set before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.