Why You’ll Love Lemon Pound Cake Recipe Recipe
- Bright lemon flavor: Fresh lemon zest and juice give the cake a naturally vibrant citrus taste.
- Moist and buttery: Butter, eggs, and sour cream create a rich cake with a soft, tender crumb.
- Simple ingredients: The recipe uses familiar baking staples that are easy to find.
- Easy to prepare: The batter comes together with straightforward mixing and requires no complicated decorating.
- Perfect for many occasions: Serve it for brunch, holidays, family gatherings, afternoon tea, or as an everyday dessert.
- Delicious lemon glaze: A sweet-tart glaze enhances the lemon flavor and gives the finished cake a beautiful appearance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lemon Pound Cake
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, at room temperature
- Fresh lemon zest
- Fresh lemon juice
- Vanilla extract
- Sour cream, at room temperature
For the Lemon Glaze
- Powdered sugar
- Fresh lemon juice
- Lemon zest, optional
Directions
- Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy. This usually takes about 3 to 4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly incorporated.
- Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix gently after each addition and stop as soon as the batter is combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for approximately 60 to 70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 to 15 minutes. Carefully remove it and transfer it to a wire rack to cool completely.
- To prepare the glaze, whisk powdered sugar with fresh lemon juice until smooth. Add a little more lemon juice if you prefer a thinner glaze.
- Drizzle the glaze over the completely cooled pound cake. Garnish with additional lemon zest if desired.
- Allow the glaze to set before slicing and serving.
Servings and timing
This recipe makes approximately 8 to 10 servings.
- Prep time: 20 minutes
- Cook time: 60 to 70 minutes
- Cooling and glazing time: About 45 minutes
- Total time: Approximately 2 hours 15 minutes
Variations
Lemon Blueberry Pound Cake
Gently fold fresh or frozen blueberries into the batter before transferring it to the loaf pan. Tossing the berries with a small amount of flour can help prevent them from sinking to the bottom.
Lemon Poppy Seed Pound Cake
Add poppy seeds to the batter for a classic lemon-poppy seed combination. The seeds provide a subtle nutty flavor and a pleasant texture.
Lemon Almond Pound Cake
Replace some or all of the vanilla extract with almond extract. Because almond extract has a strong flavor, a small amount is usually enough.
Orange Pound Cake
Replace the lemon zest and juice with fresh orange zest and juice for a sweeter citrus variation. An orange juice glaze can be used on top.
Extra-Lemony Pound Cake
For a stronger citrus flavor, increase the amount of lemon zest rather than adding significantly more lemon juice, which can alter the consistency of the batter.
No-Glaze Version
Skip the lemon glaze and dust the cooled cake lightly with powdered sugar for a simpler finish.
Storage/Reheating
Store Lemon Pound Cake in an airtight container at room temperature for up to 3 days. Keeping the cake tightly covered helps prevent it from drying out.
For longer storage, refrigerate it in an airtight container for up to 5 to 7 days. Allow refrigerated slices to come to room temperature before serving for the best texture.
The pound cake can also be frozen. Wrap the whole cake or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator or for several hours at room temperature.
Lemon Pound Cake is delicious at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, microwave an individual slice for about 10 to 15 seconds. Avoid overheating it, as this can dry out the cake.
FAQs
1. Why is my lemon pound cake dry?
A dry pound cake can result from using too much flour, overmixing the batter, or baking the cake for too long. Measure the flour carefully and begin checking the cake near the lower end of the suggested baking time.
2. Can I use bottled lemon juice instead of fresh lemon juice?
Bottled lemon juice can work in a pinch, but fresh lemon juice is recommended. Fresh lemons also provide zest, which contributes much of the cake’s bright lemon aroma and flavor.
3. Why should the butter and eggs be at room temperature?
Room-temperature ingredients combine more evenly and help create a smoother batter. This contributes to a more consistent, tender texture in the finished pound cake.
4. Can I make Lemon Pound Cake without sour cream?
Yes. Plain full-fat Greek yogurt is a good substitute for sour cream and provides similar moisture and richness.
5. How do I know when the pound cake is finished baking?
Insert a toothpick or thin skewer into the center of the cake. It should come out clean or with a few moist crumbs rather than wet batter. The top should also appear golden and set.
6. Why did my pound cake sink in the middle?
Opening the oven too early, underbaking the center, using too much leavening, or inaccurately measuring ingredients can cause the cake to sink. Keep the oven door closed during the early stages of baking and make sure the center is fully baked.
7. Can I make this Lemon Pound Cake ahead of time?
Yes. Pound cake is an excellent make-ahead dessert. Prepare it a day before serving and store it tightly covered once completely cooled. The lemon flavor can become even more pronounced after the cake rests.
8. Can I freeze Lemon Pound Cake?
Yes. Once completely cooled, wrap the cake tightly and freeze it for up to 3 months. For convenience, you can also freeze individual slices and thaw only what you need.
9. Should I glaze the cake while it is warm?
For a thick, visible glaze, wait until the cake has cooled completely. If the cake is warm, the glaze will melt and soak into the surface rather than forming a distinct coating.
10. What can I serve with Lemon Pound Cake?
Lemon Pound Cake pairs well with fresh berries, whipped cream, vanilla ice cream, fruit compote, or a simple cup of coffee or tea. It is also delicious served on its own.
Conclusion
This Lemon Pound Cake combines a rich, buttery crumb with the fresh, vibrant flavor of lemon for a dessert that’s simple enough for everyday baking yet elegant enough for special occasions. The sour cream keeps the cake moist and tender, while fresh lemon zest, juice, and a sweet citrus glaze provide plenty of bright flavor. Whether served with coffee, fresh berries, or simply enjoyed by the slice, this classic lemon cake is a delicious addition to any dessert table.
Lemon Pound Cake Recipe
This Lemon Pound Cake is rich, buttery, and wonderfully moist with bright fresh lemon flavor. A simple sweet-tart lemon glaze finishes the tender cake beautifully.
- Prep Time: 20 minutes
- Cook Time: 60 to 70 minutes
- Total Time: Approximately 2 hours 15 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, at room temperature
- Fresh lemon zest
- Fresh lemon juice
- Vanilla extract
- Sour cream, at room temperature
- Powdered sugar, for the glaze
- Fresh lemon juice, for the glaze
- Lemon zest, optional, for garnish
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly incorporated.
- Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix gently after each addition just until combined, taking care not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 to 15 minutes, then carefully remove it and transfer it to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with fresh lemon juice until smooth, adding a little more lemon juice if a thinner consistency is desired.
- Drizzle the lemon glaze over the completely cooled cake and garnish with additional lemon zest if desired.
- Allow the glaze to set before slicing and serving.
Notes
- For a lemon blueberry variation, gently fold fresh or frozen blueberries into the batter. Toss the berries with a little flour first to help prevent sinking.
- For lemon poppy seed pound cake, add poppy seeds to the batter.
- For a lemon almond variation, replace some or all of the vanilla extract with a small amount of almond extract.
- For orange pound cake, replace the lemon zest and juice with fresh orange zest and juice.
- For stronger lemon flavor, add extra lemon zest rather than significantly increasing the lemon juice.
- For a no-glaze version, omit the glaze and dust the cooled cake with powdered sugar.
- Plain full-fat Greek yogurt can be substituted for sour cream.
- Store tightly covered at room temperature for up to 3 days or refrigerate in an airtight container for 5 to 7 days.
- Freeze the whole cake or individual slices, tightly wrapped, for up to 3 months.
- Serve at room temperature or warm individual slices in the microwave for about 10 to 15 seconds.
- Serve with fresh berries, whipped cream, vanilla ice cream, fruit compote, coffee, or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
