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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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.