If you have a soft spot for something bright, zesty, and utterly comforting, this Lemon Pound Cake Recipe will become your new go-to dessert. Imagine biting into a moist, buttery cake infused with fresh lemon zest and juice, topped with a sweet and tangy lemon glaze that perfectly balances richness with a refreshing citrus zing. This classic cake is deceptively simple yet packed with vibrant flavor that can brighten up any afternoon coffee break or casual gathering with friends. Every bite feels like a sunny day on your palate, making it impossible to stop at just one slice!
Ingredients You’ll Need
This Lemon Pound Cake Recipe relies on straightforward, pantry-friendly ingredients that each play a key role in creating that perfect texture and flavor harmony. From the rich butter that lends tenderness to the flour that offers structure, every element is thoughtfully chosen to elevate the cake’s moist crumb and lively lemon character.
- 1 ½ cups all-purpose flour: Provides the sturdy base to give the pound cake its classic dense yet tender crumb.
- 1 teaspoon baking powder: Helps the cake rise perfectly, adding just the right amount of lightness.
- ¼ teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Adds rich moisture and that buttery goodness essential in pound cake.
- 1 cup granulated sugar: Sweetens while contributing to a delicate crumb structure.
- 3 large eggs (room temperature): Bind the ingredients together and help make the texture wonderfully smooth.
- 3 tablespoons lemon zest: Packed with fragrant citrus oils, bringing an intense lemon aroma and flavor.
- 3 tablespoons lemon juice: Injects fresh, tangy brightness into every bite.
- ¼ cup sour cream: Adds moistness and a subtle tang that keeps the cake tender and flavorful.
- 1 cup powdered sugar: For the sweet, glossy lemon glaze topping.
- 2 tablespoons fresh lemon juice: Mixed with powdered sugar to make a smooth, zesty glaze that’s simply irresistible.
How to Make Lemon Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a warm 350°F (175°C). Next, grease a 9×5-inch loaf pan (or a bundt pan if you want a more decorative shape). Don’t forget to flour the pan lightly after greasing to make sure your cake releases cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Combining these first ensures even distribution of leavening and seasoning throughout your cake batter.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy. This step is crucial because it aerates the batter, giving your pound cake a tender crumb and lovely rise.
Step 4: Add Eggs One at a Time
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. This slow addition helps maintain the airiness in your batter and ensures smooth texture.
Step 5: Stir in Lemon and Sour Cream
Now, mix in the lemon zest, lemon juice, and sour cream. The zest and juice infuse bright citrus flavor, while sour cream adds a moist, tender quality that’s essential for this Lemon Pound Cake Recipe.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients. Fold gently and mix just until combined—overmixing can toughen the cake, so be gentle to keep it soft and tender.
Step 7: Bake to Perfection
Pour your smooth batter into the prepared pan and level the surface with a spatula. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will instantly fill with the uplifting scent of fresh lemon!
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk powdered sugar and fresh lemon juice together to make the glaze. Once the cake is fully cooled, drizzle this glossy, tangy glaze over the top, adding the perfect finishing touch to your beautiful Lemon Pound Cake Recipe.
How to Serve Lemon Pound Cake Recipe
Garnishes
To make your Lemon Pound Cake Recipe extra inviting, consider garnishing with thin lemon slices, a sprinkle of finely grated lemon zest, or a few fresh mint leaves. These simple touches highlight the lemon flavor and add a pop of color that’s very Instagram-worthy.
Side Dishes
This pound cake pairs wonderfully with a variety of sides. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the creamy, zesty notes. Fresh berries or a berry compote also provide a juicy contrast that complements the cake’s texture and flavor beautifully.
Creative Ways to Present
Think outside the loaf pan by turning this classic recipe into layered dessert cups, alternating chunks of cake with lemon curd and whipped cream. Or, turn slices into a fun brunch toast by topping them with cream cheese and a drizzle of honey for a sweet, tangy treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Pound Cake Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. This helps maintain the cake’s moist texture and that glowing lemon flavor without drying out.
Freezing
If you want to enjoy your lemony treat later, freeze the pound cake tightly wrapped in plastic wrap and then aluminum foil. It can keep well in the freezer for up to 3 months. When ready to indulge, thaw overnight in the fridge for best results.
Reheating
Warm up slices gently in the microwave for 15-20 seconds or briefly in a preheated oven (about 300°F) to revive that just-baked softness and refresh the lemon aroma. Avoid overheating, which can dry out your cake.
FAQs
Can I use lemon extract instead of fresh lemon zest and juice?
While lemon extract can be a convenient substitute, fresh lemon zest and juice give the Lemon Pound Cake Recipe a brightness and natural citrus flavor that extracts can’t fully replicate. For the best flavor, fresh is always recommended.
Is sour cream necessary in this Lemon Pound Cake Recipe?
Sour cream adds moisture and a subtle tang that helps balance the sweet and lemony elements in the cake. If you don’t have sour cream, you can substitute with Greek yogurt, but the texture and flavor might be slightly different.
Can I bake this cake in a bundt pan instead of a loaf pan?
Absolutely! A bundt pan works beautifully and creates an elegant presentation. Just be sure to grease and flour it well, and keep an eye on the baking time as it may vary slightly.
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, your cake is perfectly baked and ready to cool.
Can I double this Lemon Pound Cake Recipe?
Yes, doubling the ingredients is possible, but you’ll need to bake the cake in two pans or a larger pan, and adjust the baking time accordingly. Just keep checking doneness with a toothpick as the thicker batter takes longer to bake through.
Final Thoughts
This Lemon Pound Cake Recipe is truly a little slice of sunshine that’s easy to whip up and impossible not to love. Whether you’re treating yourself to a cozy coffee break or impressing guests with a homemade dessert, it delivers on moistness, flavor, and that perfect brightness only lemon can bring. Give it a try—you’ll find yourself returning to this recipe again and again because lemony happiness just tastes that good!
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 and tender dessert bursting with fresh lemon flavor. Made with a simple batter incorporating lemon zest, juice, and sour cream, it’s baked to golden perfection and topped with a tangy lemon glaze. Perfect for afternoon tea or a light dessert.
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
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use a bundt pan if preferred to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside to incorporate smoothly later.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This step aerates the batter for a tender crumb.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps maintain the smooth texture of the batter.
- Add lemon and sour cream: Stir in the lemon zest, lemon juice, and sour cream until evenly combined, enhancing the cake’s moisture and lemony aroma.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid over-developing gluten, which can toughen the cake.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake the cake: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. This step prevents sogginess.
- Prepare the lemon glaze: While the cake cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and thick for the finishing glaze.
- Glaze and serve: Once the cake is fully cooled, drizzle the lemon glaze over the top. Slice and serve for a bright, refreshing treat.
Notes
- You can substitute the loaf pan with a bundt pan for a different presentation.
- Ensure eggs are at room temperature to help them blend better into the batter.
- For a stronger lemon flavor, increase the lemon zest slightly but avoid too much liquid to maintain cake texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
