I wrote a Lemon Pound Cake Recipe that pairs bright, fresh lemon with a glossy sweet glaze and one unexpected pantry staple you’ll be curious about.

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I love when a dessert surprises me, and this Lemon Pound Cake did just that. Filled with bright, fresh lemon flavors, it’s buttery and so soft you almost forget you’re eating cake, I kept calling it my Moist Lemon Pound Cake because really, the crumb was insane.

I used plenty of unsalted butter and a good hit of lemon zest so every bite sings. The sweet lemon glaze drizzled overtop gives it that glossy look that fools everyone into thinking you spent all day, when you really didnt.

If you ever search for a Lemon Pound Cake Recipe try this one.

Ingredients

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Butter: makes cake rich and tender, adds fat and flavor, total texture magic
Sugar: sweetens, helps browning and structure, too much can taste sickly
Eggs: bind and lift, add protein and moisture, they also enrich overall
Flour: provides structure and carbs, overmixing makes cake dense not light
Sour cream: adds tang, fat and moisture, keeps cake super tender
Lemon: zest and juice give bright acid bite, balances sweetness, fresh flavor
Powdered sugar glaze: adds sweet shiny finish, thin lemon glaze cuts richness
Vanilla: rounds flavors, smells warm and familiar, subtle boost to lemon
Salt: enhances sweetness and depth, tiny pinch lifts overall flavor

Ingredient Quantities

1 1/2 cups (340 g) unsalted butter, softened

3 cups (600 g) granulated sugar

6 large eggs, room temperature

3 cups (360 g) all-purpose flour

1/2 teaspoon baking powder

1 teaspoon kosher salt (or 3/4 tsp table salt)

1 cup (240 g) sour cream, room temperature

1/4 cup (60 ml) milk, room temperature

2 tablespoons lemon zest (from about 2 lemons)

1/3 cup (80 ml) fresh lemon juice, divided

2 teaspoons vanilla extract

1 1/2 to 2 cups (180-240 g) powdered sugar, sifted (for glaze)

3 to 4 tablespoons fresh lemon juice (for glaze)

1 tablespoon milk or more as needed (for glaze)

Pinch of salt (for glaze)

Extra lemon zest for garnish, optional

How to Make this

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1. Preheat oven to 325F (163C). Grease and flour a 10 inch Bundt pan or two 9×5 loaf pans and set aside.

2. In a large bowl cream 1 1/2 cups (340 g) softened unsalted butter with 3 cups (600 g) granulated sugar until light and fluffy, about 3 to 5 minutes, scraping the bowl a few times.

3. Add 6 large room temperature eggs one at a time, beating until each is incorporated; stir in 2 teaspoons vanilla extract and 2 tablespoons lemon zest about halfway through adding the eggs.

4. Whisk together 3 cups (360 g) all purpose flour, 1/2 teaspoon baking powder and 1 teaspoon kosher salt in a separate bowl.

5. In another bowl combine 1 cup (240 g) sour cream, 1/4 cup (60 ml) milk and the remaining part of the 1/3 cup (80 ml) fresh lemon juice after you reserve 3 to 4 tablespoons for the glaze (so add about 1 to 2 tablespoons lemon juice to the wet mix). Mix until smooth.

6. Add the dry flour mixture to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix gently and only until just combined, scrape the bowl, do not overmix.

7. Pour batter into prepared pan(s), smooth the top and bake at 325F (163C) for about 65 to 80 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil. Let cake cool in pan 10 to 15 minutes, then invert onto a wire rack to cool completely.

8. While the cake cools make the glaze: sift 1 1/2 to 2 cups (180 to 240 g) powdered sugar into a bowl, add the reserved 3 to 4 tablespoons fresh lemon juice, 1 tablespoon milk and a pinch of salt. Whisk until smooth, add more powdered sugar to thicken or a splash more milk to thin until pourable.

9. When the cake is fully cool place it on a plate or rack over a sheet to catch drips, then pour or drizzle the lemon glaze over the top letting it run down the sides. Sprinkle extra lemon zest on top if you want. Let glaze set before slicing.

10. Tip: if you want extra lemon punch poke a few shallow holes in the warm cake and brush with a tablespoon or two of extra lemon juice before glazing, but dont soak it or the crumb will get gummy.

Equipment Needed

1. 10 inch Bundt pan or two 9×5 loaf pans, greased and floured
2. Large mixing bowl and a medium bowl, for the butter and the dry mix
3. Electric hand mixer or stand mixer, or a sturdy whisk if you’re feeling strong
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula and a wooden spoon, for scraping and gentle folding
6. Whisk, for the glaze and to aerate the dry ingredients a bit
7. Microplane zester or fine grater for the lemon zest
8. Fine mesh sieve or sifter plus a small bowl for the powdered sugar glaze
9. Wire cooling rack and a baking sheet to catch drips
10. Toothpick or cake tester to check doneness

FAQ

Q: How do I know the cake is done?

Insert a toothpick into the center, it should come out with a few moist crumbs but not wet batter. The top will be light golden and starting to pull from the pan. For accuracy you can check the center temp 200°F to 205°F (about 93°C). If you baked in a 9×5 loaf expect about 60 to 75 minutes at 325°F, a 10-cup bundt will take a bit longer.

Q: Can I replace the sour cream with something else?

Yes, full-fat Greek yogurt works 1:1 and gives nearly the same texture. But low-fat swaps can make it drier. If you only have buttermilk use 1 cup but add a tablespoon more flour to keep structure, and don't reduce the butter.

Q: My pound cake sank in the middle, what went wrong?

Common causes are underbaking, opening the oven door too early, overmixing after you add flour, or old baking powder. Make sure ingredients are room temp, cream butter and sugar until light and fluffy, then gently fold in the dry ingredients. Use an oven thermometer so you actually hit the right temp.

Q: How do I make the lemon flavor stronger without making the cake sour?

Zest is your best friend, it holds the oils that give bright lemon flavor. Rub the zest into the sugar before creaming to release oils, that really boosts taste. You can also add a little extra zest and a touch more lemon in the glaze, but don’t overdo the juice in the batter or it will thin the cake.

Q: What pan should I use and how do I prep it so the cake releases cleanly?

This recipe fits a 10-cup bundt or a standard 9×5 loaf (or two smaller loaves). Grease thoroughly with butter and flour, or use a nonstick spray that has flour, and if you use loaf pans line the bottom with parchment for easy removal. Let the cake cool 10 to 15 minutes in the pan before inverting.

Q: How should I store or freeze the cake?

At room temp, wrapped or in an airtight container, it keeps 2 to 3 days. In the fridge it lasts about 5 to 7 days because of the sour cream. To freeze, wrap tightly in plastic then foil and freeze up to 3 months. Thaw in the fridge or overnight at room temp and glaze after it’s thawed for best texture.

Lemon Pound Cake Recipe Substitutions and Variations

Unsalted butter: swap with equal weight salted butter (use 1 1/2 cups / 340 g) and reduce the recipe salt by about 1/2 teaspoon. If you only have vegan stick butter, use the same weight but expect a slightly different crumb and less browning.
Sour cream: use plain full-fat Greek yogurt 1:1 (1 cup / 240 g). Keeps the tang and richness, maybe a tad less moisture so dont overmix the batter.
All-purpose flour: for a lighter cake use cake flour. To make your own, for every 3 cups AP remove 6 tablespoons and replace with 6 tablespoons cornstarch, then sift. Or just use 3 cups store-bought cake flour for a softer, less dense loaf.
Powdered sugar (for glaze): if you dont have powdered sugar, blitz granulated sugar in a blender until very fine then sift and use the same weight (start with 1 1/2 cups). Or make a thinner honey-lemon glaze: 3 to 4 tbsp fresh lemon juice + 2 to 3 tbsp honey or maple syrup, stirred until smooth.

Pro Tips

– Weigh the flour if you can, but if you use cups spoon it into the cup and level it off dont scoop straight from the bag. Too much flour makes a heavy crumb, and that is the single biggest reason this cake can turn out dense.

– Make sure the butter is softened but not melted and the eggs, sour cream and milk are at room temp. When everything is the same temp the batter emulsifies better and the cake rises and bakes more evenly.

– Mix gently and stop as soon as the dry streaks are gone. Overmixing develops gluten and gives you a chewy cake, not a tender one. Also watch the bake time, start checking early and tent with foil if the top starts getting too dark.

– For the glaze, sift the powdered sugar and add the lemon juice little by little until it is just pourable. Let the cake cool completely before glazing or the glaze will run off and make the top soggy. If you want extra lemon brightness poke a few shallow holes and brush with a teaspoon or two of lemon juice, dont soak it.

Lemon Pound Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I wrote a Lemon Pound Cake Recipe that pairs bright, fresh lemon with a glossy sweet glaze and one unexpected pantry staple you'll be curious about.

Servings

servings

Calories

621

kcal

Equipment: 1. 10 inch Bundt pan or two 9×5 loaf pans, greased and floured
2. Large mixing bowl and a medium bowl, for the butter and the dry mix
3. Electric hand mixer or stand mixer, or a sturdy whisk if you’re feeling strong
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Rubber spatula and a wooden spoon, for scraping and gentle folding
6. Whisk, for the glaze and to aerate the dry ingredients a bit
7. Microplane zester or fine grater for the lemon zest
8. Fine mesh sieve or sifter plus a small bowl for the powdered sugar glaze
9. Wire cooling rack and a baking sheet to catch drips
10. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups (340 g) unsalted butter, softened
3 cups (600 g) granulated sugar
6 large eggs, room temperature
3 cups (360 g) all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 tsp table salt)
1 cup (240 g) sour cream, room temperature
1/4 cup (60 ml) milk, room temperature
2 tablespoons lemon zest (from about 2 lemons)
1/3 cup (80 ml) fresh lemon juice, divided
2 teaspoons vanilla extract
1 1/2 to 2 cups (180-240 g) powdered sugar, sifted (for glaze)
3 to 4 tablespoons fresh lemon juice (for glaze)
1 tablespoon milk or more as needed (for glaze)
Pinch of salt (for glaze)
Extra lemon zest for garnish, optional

Directions

Preheat oven to 325F (163C). Grease and flour a 10 inch Bundt pan or two 9×5 loaf pans and set aside.
In a large bowl cream 1 1/2 cups (340 g) softened unsalted butter with 3 cups (600 g) granulated sugar until light and fluffy, about 3 to 5 minutes, scraping the bowl a few times.
Add 6 large room temperature eggs one at a time, beating until each is incorporated; stir in 2 teaspoons vanilla extract and 2 tablespoons lemon zest about halfway through adding the eggs.
Whisk together 3 cups (360 g) all purpose flour, 1/2 teaspoon baking powder and 1 teaspoon kosher salt in a separate bowl.
In another bowl combine 1 cup (240 g) sour cream, 1/4 cup (60 ml) milk and the remaining part of the 1/3 cup (80 ml) fresh lemon juice after you reserve 3 to 4 tablespoons for the glaze (so add about 1 to 2 tablespoons lemon juice to the wet mix). Mix until smooth.
Add the dry flour mixture to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix gently and only until just combined, scrape the bowl, do not overmix.
Pour batter into prepared pan(s), smooth the top and bake at 325F (163C) for about 65 to 80 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil. Let cake cool in pan 10 to 15 minutes, then invert onto a wire rack to cool completely.
While the cake cools make the glaze: sift 1 1/2 to 2 cups (180 to 240 g) powdered sugar into a bowl, add the reserved 3 to 4 tablespoons fresh lemon juice, 1 tablespoon milk and a pinch of salt. Whisk until smooth, add more powdered sugar to thicken or a splash more milk to thin until pourable.
When the cake is fully cool place it on a plate or rack over a sheet to catch drips, then pour or drizzle the lemon glaze over the top letting it run down the sides. Sprinkle extra lemon zest on top if you want. Let glaze set before slicing.
Tip: if you want extra lemon punch poke a few shallow holes in the warm cake and brush with a tablespoon or two of extra lemon juice before glazing, but dont soak it or the crumb will get gummy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.