This delectable Lemon Pound Cake with fresh lemon juice and fresh lemon zest is in the oven in less than fifteen minutes. The two-ingredient lemon glaze takes just a couple of minutes to make and really takes this lemon loaf over the top. This easy pound cake with fresh lemon flavor is always a hit with friends and family, and I love to take it to family reunions, potlucks, and bake sales.
Calling all lemon lovers. This buttery lemon pound cake is a must-bake for you. I adore anything lemon. This pound cake, iced lemon cookies, lemon bars, and Easy Lemon Curd are just a few of my favorite lemon recipes.
How to make Lemon Pound Cake
Start by whisking the flour, baking powder, and salt together. Then using an electric mixer, beat the butter and sugar together until creamy. Then reduce the mixer to stir and add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times. Now add the lemon juice and lemon zest mixing just until slightly incorporated. Keeping the mixer on stir, add the flour mixture alternating and the sour cream alternating between the two mixing just until combined.
Pour the cake batter into a greased loaf pan. Bake in a preheated oven for about 45-55 minutes. Remove from the oven and cool for 25-30 minutes. Carefully invert the cake onto a cooling wire rack. Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake and let cool before slicing.
Recipe notes and helpful tips
- Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste.
- Preheat the oven for 30 minutes before baking the cake.
- Do not overmix the pound cake after creaming the butter and sugar. If there is a not a stir setting on your mixer, then hand-stir the ingredients together after creaming the butter.
- Use real sweet cream butter to ensure optimum texture and butter flavor. Put the butter on the counter about 1 – 1 1/2 hours before you start this recipe.
- Take the eggs and sour cream out of the fridge about 30-45 minutes before starting this recipe.
- If the cake is browning too fast, then cover it loosely with aluminum foil.
- The cake is done when a toothpick inserted in the top comes out clean or with just a few moist crumbs on it.
- Once cooled, store the cake wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.
How to freeze this Lemon Pound Cake
Once completely cooled, freeze the cake whole by placing the loaf in a heavy-duty one-gallon freezer bag. Or placing individual slices in a heavy-duty one-quart freezer bag. Freeze for up to 4 months. Thaw in the refrigerator overnight in the freezer bags. Move them to the counter the next morning to keep them from drying out in the fridge.
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Lemon Pound Cake Recipe
A quick and easy tasty Lemon Pound Cake made with fresh lemons and lemon zest and topped with a tangy two-ingredient lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Lemon Pound Cake
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 3 large eggs room temperature
- 3 tablespoons lemon juice
- 3 tablespoons lemon zest
- ¼ cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.
- Reduce the mixer speed to stir. Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times. Add the lemon juice and lemon zest, mixing just until slightly incorporated.
- Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two. Pour the cake batter into the prepared pan.
- Bake in a preheated oven for about 45-55 minutes. Remove from the oven and cool for 25-30 minutes. Carefully invert the cake onto a cooling rack.
- Whisk the powdered sugar and lemon juice together until smooth. Drizzle over the cake and let cool before slicing.
Notes
- Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste.
- Preheat the oven for 30 minutes before baking the cake.
- Do not overmix the pound cake after creaming the butter and sugar. If there is a not a stir setting on your mixer, then hand-stir the ingredients together after creaming the butter.
- Use real sweet cream butter to ensure optimum texture and butter flavor. Put the butter on the counter about 1 – 1 1/2 hours before you start this recipe.
- Take the eggs and sour cream out of the fridge about 30-45 minutes before starting this recipe.
- If the cake is browning too fast, then cover it loosely with aluminum foil.
- The cake is done when a toothpick inserted in the top comes out clean or with just a few moist crumbs on it.
- Once cooled, store the cake wrapped in plastic wrap or in an airtight container on the counter for up to 4 days.
Keywords: how to make lemon pound cake, lemon bread, lemon glaze, lemon pound cake recipe, lemon loaf cake
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Polly
Usually when you add sour cream in baking, you also add a small amount of baking soda. Should I add this?
Beth Pierce
No. Baking soda is really only necessary with sour cream in cakes if there isn’t a sour component like lemon juice. This may be why you often seen sour cream with baking soda.
Robert And Beth Anne Hering
Question? Can this recipe be doubled into an angel food tube pan and be able to make a fuller cake? If so how long would it bake for?
★★★★★
Beth Pierce
I have not tried and I am always hesitant especially when it comes to baking to advise something that I have not tried.
Heather Perine
I love a lemon loaf cake! And this was perfectly moist and had a great lemon flavor. Thank you for sharing!
★★★★★
Eliza
What a great recipe! Fresh lemon is my FAVORITE, and I love that this luscious pound cake recipe features both fresh lemon and the flavorful zest. Perfect timing for holiday baking, and thanks for including the freezing directions so I can bake it ahead of time. Another winner from Small Town Woman!
★★★★★
Beth Pierce
Thanks so much Eliza so glad that you like it. I love it too but I adore lemons!
Claudia Lamascolo
I love this recipe its the best lemon cake I ever came across thank you so much
★★★★★
Mindee Taylor
I love all things lemon! This was easy, delicious and so beautiful!
★★★★★
Kay
Lemon is my favourite flavour cake, the drizzle really makes it special. I love that this is made in a loaf tin, easier to cut!
★★★★★
Mirlene
That sweet drizzle over the lemon pound cake is to crave for! Love a good lemon pound cake slice with my coffee!
★★★★★
Carrie Robinson
I am always up for a good lemon dessert! This looks perfect. 🙂
★★★★★
Sara Welch
Made this for a midday treat and it turned out perfect! Light, fluffy and delicious; exactly what I needed to cure my sweet tooth!
★★★★★
Jessica Formicola
I made this pound cake over the weekend and it was a hit with the whole family! Full of fresh flavor and so delicious!
★★★★★
Tara
I love all that lemon flavor! This pound cake looks absolutely amazing, especially with that drizzle over the top. Yum!
★★★★★
Traci
Yummm! So easy and lemony delicious! A true classic…thanks for sharing!
★★★★★
Colette
Salted, or unsalted butter?
Beth Pierce
Unsalted
Sue
Count me in the lemon lovers club! This pound cake is so good, especially with all that wonderful glaze. YUM
★★★★★
Gavin Sutherland
This and a cup of tea is/was mine and my wife perfect afternoon treat – thanks for the delicious recipe
★★★★★
Beth Pierce
You are most welcome Gavin!!
Kylie
So quick and easy too make, and perfect sliced up for our bake sale, absolutely delicious!
★★★★★
Chenée
So delicious and lemony! I especially love the lemon glaze!
★★★★★
Wanda
Such a delicious treat I look forward to every time we make it!
★★★★★
Kathryn
I love a good lemon dessert recipe and this did not disappoint! So delicious and loved by everyone that tried it. Thank you!
★★★★★
Beth Pierce
Thanks Kathryn! So glad that you liked it! I wish I had a piece right now!!
Kevin
I love a good lemon dessert this time of year! Great sweet treat for Summer!
★★★★★
Catalina
I go crazy over the lemon flavor desserts. This pound cake is a must make for our breakfasts!
★★★★★
Cathy
Perfectly moist and lemony! Definitely a keeper!
Jen
I made an extra for my neighbor as a thank you for everything she does for us and she already called asking for the recipe, haha! I’d say it was a definite winner.
★★★★★
Alex
It’s been years since I’ve had pound cake! This one looks especially delicious and going onto my to-bake list. Yum!
Erin | Dinners,Dishes and Dessert
This Lemon Pound Cake is seriously making me hungry!
★★★★★
Dorothy Reinhold
Lemon is so fresh and bright! I love that there is lemon in the cake and that gorgeous glaze!
Lindsay
This was amazing served as dessert with some whipped cream and berries. The lemon flavor was just the right amount of lemony. Everyone loved it, will be making again!
★★★★★
Caroline
I’m a big fan of lemon in baking and love the sound of this cake – the sour cream sounds like a great pairing with the lemon.
★★★★★
Biana
This lemon cake looks perfect! What a great spring treat. Will be great with a cup of tea.
★★★★★
Marie-Charlotte Chatelain
Nothing better than a lemon treat during spring! This lemon cake has the perfect texture!
★★★★★
Claudia Lamascolo
Everyone went nuts of this delicious lemon cake and it was much easier than I thought I made it this morning and its dessert tonight! This made from scratch cake is the best thanks!