Buttery, dense cake bursting with fresh lemon flavor
Lemon Pound Cake
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Servings
10
1 loaf (10 slices)
Difficulty
Easy
Cost
Budget
$
Lemon Pound Cake
Buttery, dense cake bursting with fresh lemon flavor
★4.8(13)
A supremely buttery pound cake infused with lemon zest and drizzled with a tart lemon glaze. Dense yet tender with bright citrus flavor in every bite.
15m
Prep Time
60m
Cook Time
90m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pound cake is the epitome of elegant simplicity — butter, sugar, eggs, and flour in perfect harmony. Add the bright zing of fresh lemons, and you have something truly special. This lemon pound cake has a tight, velvety crumb, a golden crust, and an intensely lemony flavor that comes from both zest in the batter and a tangy glaze poured over the top.
The key is creaming the butter and sugar long enough to incorporate plenty of air, which gives the cake its lift without relying heavily on chemical leaveners. A touch of sour cream keeps it moist and adds subtle tang that pairs beautifully with the lemon.
This is the kind of cake you serve with afternoon tea, bring to a brunch, or enjoy as a simple but satisfying dessert with fresh berries and whipped cream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- Zest of 3 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (glaze)
- 2-3 tablespoons fresh lemon juice (glaze)
Instructions
- 1
Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
- 2
Whisk flour, baking powder, and salt together. Set aside.
- 3
Rub lemon zest into granulated sugar with your fingertips until fragrant and the sugar looks damp.
- 4
Beat butter and lemon sugar on medium-high for 4-5 minutes until very pale and fluffy.
- 5
Add eggs one at a time, beating well after each. Mix in sour cream, lemon juice, and vanilla.
- 6
Fold in flour mixture in two additions until just combined. Do not overmix.
- 7
Pour into prepared pan. Bake for 55-65 minutes, until golden and a toothpick comes out clean.
- 8
While warm, whisk powdered sugar and lemon juice for the glaze. Poke holes in the top of the cake with a skewer and pour glaze over. Cool completely before slicing.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Sour creamGreek yogurt
Full-fat Greek yogurt works perfectly as a 1:1 substitute
LemonsOranges
For an orange pound cake variation, use orange zest and juice
ButterThere is no good substitute
Butter is essential for pound cake flavor and texture
Tips & Storage
Pro Tips
Rub the zest into the sugar to extract maximum lemon oil — this is the most important flavor step.
All ingredients should be at room temperature for proper emulsion.
If the top is browning too quickly, tent with foil for the last 15 minutes.
This cake tastes even better the next day as flavors meld.
Storage
Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for up to 1 week.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 slice) · 10 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates44g
Fat17g
Fiber0g
Sugar30g
Sodium140mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my pound cake crack on top?
- A crack down the center is completely normal and desirable in pound cake. It forms as the top sets before the interior finishes rising.
- Can I make this in a bundt pan?
- Yes. Increase baking time to 50-60 minutes and adjust glaze quantity slightly.
- Can I freeze this cake?
- Yes. Wrap tightly and freeze for up to 3 months. Glaze after thawing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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