This delectable Lemon Pound Cake with fresh lemon juice and zest is in the oven in less than fifteen minutes. The two-ingredient lemon glaze takes just a couple of minutes to make, and it 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 bring it to family reunions, potlucks, and bake sales.
The Easiest and Most Delicious Lemon Pound Cake
This simple yet delectable lemon pound cake recipe will have your taste buds dancing. With only a handful of ingredients, you can whip up this tasty dessert in no time! This buttery lemon pound cake is a must-bake if you are a lemon lover.
I adore anything lemon. Iced lemon cookies, lemon curd, lemon blossoms, and strawberry lemonade are just a few of my favorite lemon recipes.
Lemon Pound Cake Ingredients
You need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, fresh lemons for zest and juice, and sour cream for the cake.
For the glaze, you need powdered sugar and more lemons for juice.
How to make Lemon Pound Cake
Start by whisking the flour, baking powder, and salt together. Then, using an electric mixer in a large mixing bowl or a stand mixer with a paddle attachment, beat the butter and sugar until it is creamy. Then reduce the mixer to stir and add the eggs one at a time to the butter mixture, mixing until barely incorporated. Scrape down the sides of the bowl and the beater several times. Now, add the lemon juice and lemon zest, mixing until slightly blended. Keeping the mixer on stir, add the flour mixture 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 wire rack to cool. Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush the glaze over the cooled cake.
Recipe Tips
- Grease the loaf pan generously with butter or shortening.
- Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste. If desired, add 1/2-1 teaspoon of lemon extract.
- 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 no 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 hour 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.
Storage
Once cooled, store the pound cake in an airtight container, zipper storage bag, or a couple of layers of plastic wrap on the counter for up to 4 days.
For longer-term storage, freeze for up to 4 months and thaw on the counter overnight. See more below about freezing pound cake.
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, removing as much air as possible. Or place individual slices in a heavy-duty one-quart freezer bag. Freeze for up to 4 months. Thaw on the counter overnight in the freezer bags.
More Dessert Recipes
Lemon Pound Cake Recipe
Ingredients
Lemon Pound Cake
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- 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 or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before inverting. Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour.
- Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush over the cooled cake.
Notes
- Grease the loaf pan well with butter or shortening.
- Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste. If desired, you could also add 1/2-1 teaspoon of lemon extract.
- 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 hour 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 or in an airtight container on the counter for up to 4 days.
Nutrition
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Kenneth
This lemon cake refreshed the day. It was so moist and packed with real lemon flavor. Thanks for the recipe!
Beth Pierce
You are most welcome, Kenneth!
Olivia
I love lemon cakes! This one is particulary delicious with the lemon zest and lemon glaze. It was moist, and flavorful.
Rich Zangara
I love this pound cake! I have made it several times and everyone always loves it. My neighbors are having a baby so I think another loaf or two is in order. Does it freeze well?
Beth Pierce
Yes it does!
Angie R
What a delicious pound cake. Perfect for spring. I love everything lemom! Thanks for the delicious recipe.
Beth Pierce
I love everything lemon too!
Nicolas
What a delicious recipe. It baked up perfectly! I love everything lemon! I am going to share this recipe with my mom and sister! We have lots of lemon lovers in my family.
Kaylee McKinney
This is a really good recipe. I love how flavorful and moist the cake was. Thank you for sharing this! Definitely going to make this again.
Beth Pierce
Thank you, Kaylee! I am glad that you enjoyed it!
Just Me
Now this is what I call a good Lemon Pound Cake! For a lemon-lover, this one stood up to the challenge! I did add 1/4 lemon oil but with all of the lemon zest and juice in the recipe, I’m not sure it needed it? I had originally planned on drizzling blueberry sauce over each slice, but I changed my mind after tasting the wonderful lemon flavor. This one will be made again in our household.
Beth Pierce
Thanks so much! So glad that you liked it. I am a lemon lover too!
Sammie
This sounds absolutely delicious! I can practically smell the fresh lemon juice and zest wafting through the air. And that two-ingredient lemon glaze sounds like the perfect finishing touch. I can see why this pound cake is always a hit with friends and family. I might have to try making it myself for my next family gathering or potluck. Thanks for sharing your love for all things lemon!
Beth Pierce
Thanks, Sammie! I sure hope you enjoy it as much as we do!
Fransic verso
This look so yummy and love how easy to do it as well. We used to do smething this for a while but stopped. Would love to do it again.
Nikki Wayne
My kids are going to love this for sure it looks absolutely delicious and tasty!
Gervin
Oh my, this lemon cake recipe was amazingly delicious! The texture and the topping were spot on. Perfect for an afternoon treat! Loved it!
joy
thanks for this recipe. so glad you don’t use any natural gums in your recipes.
Bryan Carey
Can’t go wrong with lemon pound cake! The added lemon zest makes it that much better,
Beth Pierce
I agree 100% Bryan!
Mary
Your lemon pound cake recipe is a winner! The cake turned out moist, fluffy, and bursting with tangy lemon flavor. The step-by-step instructions were easy to follow, and the end result was absolutely delicious. It’s a perfect treat for any occasion. Thank you for sharing this delightful recipe!
Beth Pierce
The pleasure is all mine, Mary! So glad that you liked it!
Debbie
This lemon pound cake looks so buttery and delicious. I love a light lemon dessert with a great glaze. I can’t wait to try this!
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!