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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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!