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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.
Course Dessert
Cuisine American
Keyword how to make a lemon pound cake, how to make lemon glaze for a pound cake, how to make lemon pound cake, lemon pound cake recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 servings
Calories 388kcal
Author Beth Pierce

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 8x4 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

Calories: 388kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 268mg | Potassium: 62mg | Fiber: 1g | Sugar: 32g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg