This lemon pound cake recipe is the perfect morning or afternoon treat!
This lemon pound cake is a citrusy delight with a golden, buttery crumb and a tangy, refreshing flavor, drizzled with a sweet glaze.
Perfectly Moist Pound Cake
Why wait in line for a luscious slice of Starbucks lemon pound cake when it’s so easy (and less expensive) to make your own lemon loaf at home?
- You probably already have the ingredients on hand like butter, flour, and eggs.
- This recipe is easy to make, even if you’re a beginner in the kitchen.
- Perfect Match: Pair this dreamy lemon pound cake with your favorite cup of coffee or a soothing cup of tea. It’s a match made in taste bud heaven.
- It’s easy to make and can be baked in advance. Then just freeze in individual slices for future coffee cake breaks!
- This pound cake is pure Melt-in-Your-Mouth Goodness. Top with the glaze below or serve with whipped cream and fruit (like fresh raspberries).
Ingredients for Lemon Pound Cake
The freshest ingredients are best for the most flavorful lemon pound cake!
- Lemon Zest and Juice: Add a bright, citrus flavor to the pound cake.
- Butter: Use unsalted butter so you can control the salt in this cake. Butter provides richness, flavor, and a perfect moist crumb.
- Eggs: Use large eggs at room temperature. Cold eggs straight from the fridge may not blend as well.
- Sour cream: Gives the pound cake a tender and moist texture and a rich flavor.
- Flour: All-purpose flour forms the base of the cake and provides structure. Be sure to measure the flour properly.
- Baking powder & soda: Help the cake rise and gives it a light texture.
Lemon Glaze: This is a simple glaze (not an icing) has lots of lemon flavor. Use real fresh lemons here too.
How to Make Lemon Pound Cake
- Zest and juice lemons as directed in the recipe below.
- Whisk dry ingredients in a small bowl. Set aside.
- Cream butter & sugar with an electric mixer until light & fluffy. Mix in lemon juice and eggs.
- Add the flour mixture and sour cream & beat on low speed just until combined. Don’t overmix!
- Spread batter into a prepared pan & bake until a wooden pick or cake tester comes out clean.
- Cool and glaze.
Tips
- Ensure all ingredients are at room temperature.
- Scrub the lemon to remove any wax that might have been sprayed on it.
- When testing lemon, you want just the yellow part of the skin. The white part underneath (the pith) is bitter. Use a microplane grater or zester to remove the zest.
- Be sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
- Mixing the butter and sugar for a long time is essential, this adds air into the butter giving the perfect texture. Use a paddle attachment on a stand mixer if you have one.
- Do not overbeat the eggs or the batter with the flour. Mix just until combined.
Storing Pound Cake
Wrap leftover lemon pound cake in plastic wrap and keep it at room temperature. Use it within a week. Leftover slices can be made to make delicious French toast sticks or add them to a fancy strawberry trifle.
Freeze leftover cake or slices in plastic wrap and place in zippered bags for up to 3 months.
Did you make this Lemon Pound Cake? Be sure to leave a rating and a comment below!
Lemon Pound Cake
This moist & tangy Lemon Cake with a homemade glaze pairs perfectly with coffee or tea for an afternoon pick-me-up!
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Preheat the oven to 325°F and grease/flour an 8″x4″ loaf pan.
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Using a fine grater or a zester, zest the lemon. Just the lemons in a small bowl.
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In a medium bowl, whisk together flour, baking powder, baking soda, and lemon zest.
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Place butter and sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes. Scrape the sides as needed.
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Mix in lemon juice, then add eggs one at a time, beating well after each addition.
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Turn the mixer to low and gradually alternate adding the flour mixture and sour cream to the batter, mixing just until combined.
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Spread the batter evenly in the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, in a small bowl, combine powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as needed to reach the desired consistency.
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Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.
- You will need about 2 lemons for this recipe. Scrub the lemon before zesting to remove any wax that might have been sprayed on it.
- When zesting lemon, you want just the yellow part of the skin. The white part underneath (the pith) is bitter. Use a microplane grater or zester to remove the zest.
- Ensure all ingredients are at room temperature.
- Be sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
- Mixing the butter and sugar for a long time is essential, this adds air into the butter giving the perfect texture. Use a paddle attachment on a stand mixer if you have one.
- Do not overbeat the eggs or the batter with the flour. Mix just until combined.
Calories: 269 | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 106mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Adapted. “Sour Cream Pound Cake.” Better Homes and Gardens New Cookbook. East Bridgewater: Meredith Books, 2003. 168. Print.