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

Cook Time 50

Servings servings

Calories 388kcal

Author Beth Pierce

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.

For an over-the-top lemon taste, use freshly squeezed lemon juice and lemon zest. If desired, add 1/2-1 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.