If you love a dessert that feels like a burst of sunshine on a plate, this Lemon Pound Cake Recipe is absolutely calling your name. This cake is the perfect balance of moist, buttery richness and bright, zesty lemon flavor, creating a truly comforting treat that’s easy enough for every day but special enough to impress guests. Each bite delivers that classic pound cake texture with a lively citrus twist that keeps you coming back for more.
Ingredients You’ll Need
The beauty of this Lemon Pound Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each element works in harmony, from the rich butter that creates that tender crumb, to the fresh lemon zest and juice that brighten the whole cake. Let’s break down exactly what you’ll need to bring this vibrant dessert to life.
- 1 ½ cups all-purpose flour: The backbone of the cake providing structure and a tender crumb.
- 1 teaspoon baking powder: Helps the cake rise to fluffy perfection without overpowering.
- ¼ teaspoon kosher salt: Enhances all the sweet and citrus flavors beautifully.
- 1 cup unsalted butter, softened: Adds incredible moisture and that melt-in-your-mouth richness.
- 1 cup granulated sugar: Sweetens the cake perfectly while contributing to the tender texture.
- 3 large eggs (room temperature): Bind everything together, adding structure and softness.
- 3 tablespoons lemon zest: Packs a concentrated burst of fresh citrus aroma and flavor.
- 3 tablespoons lemon juice: Brings bright, tangy notes that cut through the richness.
- ¼ cup sour cream: Adds moisture and a subtle tang that keeps the cake from feeling heavy.
- 1 cup powdered sugar: Used for the glaze that gives the cake a glossy, sweet finish.
- 2 tablespoons fresh lemon juice: Mixed into the glaze for that final pop of lemony brightness.
How to Make Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Preheat the oven to 350°F (175°C) and get your favorite 9×5-inch loaf pan ready by greasing and flouring it generously. This ensures the cake releases easily with a beautiful crust. Then, whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl, setting the dry mix aside for the moment.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 4 minutes and is essential for incorporating air into the batter, giving the cake its soft, airy texture.
Step 3: Add the Eggs One at a Time
It’s important to add the eggs slowly, one at a time, beating well after each addition. This step helps keep the batter smooth and well-emulsified so that everything combines perfectly for a consistent crumb.
Step 4: Incorporate Lemon and Sour Cream
Stir in the freshly grated lemon zest, fresh lemon juice, and the sour cream. These ingredients add moisture, richness, and a deliciously vibrant citrus punch that defines this cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet batter. Mix just until all the ingredients come together; overmixing can toughen the cake. The batter should be smooth and pourable with a luscious thickness.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This wait is worth the incredible aroma that will soon fill your kitchen!
Step 7: Cool and Glaze
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and thick. Once the cake is completely cooled, drizzle the lemon glaze generously over the top to add just the right amount of sweetness and shine.
How to Serve Lemon Pound Cake Recipe
Garnishes
Enhance your Lemon Pound Cake Recipe by adding fresh lemon slices, a sprinkle of lemon zest, or even some edible flowers for a charming finish. Fresh berries, like blueberries or raspberries, add a lovely contrast in color and a hint of added sweetness that pairs perfectly with the zingy lemon.
Side Dishes
This pound cake shines with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream when served as a dessert. For a brunch twist, pair it with a fresh fruit salad or a light citrus yogurt for balance and freshness.
Creative Ways to Present
Try cutting the cake into small, bite-sized cubes and serving them on skewers alternating with lemon curd or seasonal fruit. Another fun idea is to turn slices into a French toast style breakfast treat by lightly dipping and pan-frying them for a crunchy exterior and soft inside.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pound Cake Recipe is best stored in an airtight container at room temperature, where it will stay moist and delicious for up to 3 days. If your kitchen is warm, keeping it in the fridge extends freshness a bit longer but may firm up the butter slightly.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil to protect from freezer burn. It can be frozen for up to 3 months without losing its lovely texture or flavor. Thaw overnight in the fridge before serving.
Reheating
For a taste just like freshly baked, warm slices gently in the microwave for about 10 to 15 seconds or pop them in a low oven at 300°F (150°C) for 5 minutes. The slight warmth will bring out the buttery lemon fragrance and make that glaze gleam again.
FAQs
Can I use a bundt pan instead of a loaf pan?
Absolutely! This Lemon Pound Cake Recipe works wonderfully in a bundt pan too. Just be sure to adjust baking time slightly and check doneness with a toothpick, as bundt pans may require a bit longer to bake through.
What’s the secret to a moist pound cake?
Using room temperature ingredients, especially eggs and butter, along with sour cream adds moisture and tenderness. Also, avoiding overmixing once flour is incorporated keeps the texture light and prevents dryness.
Can I substitute the sour cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute that provides a similar tang and moisture without compromising texture or flavor.
How can I make the lemon flavor stronger?
Using fresh lemon zest is key—it holds the essential oils that pack the biggest punch. Adding an extra teaspoon or two of zest or a splash more lemon juice in the glaze can elevate the citrus notes beautifully.
Is this cake suitable for freezing and thawing?
Yes! As mentioned, the cake freezes well and retains its delicious taste and texture after thawing. Just be sure to wrap it tightly to keep it fresh and avoid freezer odors.
Final Thoughts
This Lemon Pound Cake Recipe is truly a bright gem in any baker’s collection. Whether it’s a sunny afternoon treat or the star of your dessert table, it brings joy and warmth with every bite. I can’t wait for you to try it and experience how such simple ingredients become a luscious, unforgettable cake. Happy baking!
Print
Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Pound Cake is a moist, buttery dessert infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for any occasion, it offers a bright citrus flavor balanced by a tender crumb.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 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
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prepare for baking.
- Prepare Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Lemon and Sour Cream: Mix in the lemon zest, lemon juice, and sour cream until evenly combined with the batter.
- Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently and just until the batter is combined to avoid overmixing.
- Pour Batter: Transfer the batter into the prepared loaf pan and smooth the top using a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for approximately 10 minutes, then remove and transfer it to a wire rack to cool completely.
- Make Glaze: While the cake cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and thick to form the glaze.
- Glaze and Serve: Once the cake has completely cooled, drizzle the lemon glaze over the top. Slice and serve to enjoy the refreshing lemon pound cake.
Notes
- For best results, use room temperature eggs and butter to ensure a smooth batter.
- You can substitute sour cream with Greek yogurt if preferred.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
- Store leftovers in an airtight container at room temperature for up to 3 days.
