This delectable Lemon Pound Cake with fresh lemon juice and zest is in the oven in under 15 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.
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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Unsalted Butter: If using salted butter, eliminate the added salt.
- Fresh Lemons: For both juice and zest.
- Sour Cream: Use full-fat for flavor and texture.
- Powdered Sugar: Also known as confectioner’s sugar.
How to make Lemon Pound Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Start by whisking the flour, baking powder, and salt together.
- In a large bowl, use an electric or stand mixer fitted with a paddle attachment to beat the butter and sugar until creamy.
- Reduce the mixer to stir and add the eggs one at a time, mixing until barely incorporated.
- Add in the lemon juice and zest, mixing until slightly blended.
- Keep the mixer on low. Add the flour mixture and the sour cream.
- Pour the cake batter into a greased loaf pan and bake.
- Remove from the oven and cool for 25 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.
Preparation Tips
- Grease the loaf pan generously with butter or shortening.
- For an over-the-top lemon taste, use freshly squeezed lemon juice and lemon zest. If desired, add 1/2 to 1 teaspoon of lemon extract.
- Do not overmix the pound cake after creaming the butter and sugar. If your mixer does not have a stirring setting, 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.
- If the cake is browning too fast, then cover it loosely with aluminum foil.
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
- 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.
- 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.
Nutrition
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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!