Lemon Pound Cake – Spend With Pennies

January 21, 2024

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This lemon pound cake recipe is the perfect morning or afternoon treat!

It’s a citrusy delight with a golden, buttery crumb and lots of tangy, refreshing lemon flavor. It’s drizzled with a sweet glaze for the perfect bite.

Moist Lemon Pound Cake

This recipe uses kitchen staples, so it’s easy to make at a moment’s notice.
This pound cake is tender and dense with a moist crumb and a vibrant lemon flavor.
Pound cake can be baked in advance and frozen for lunches, dessert, or for last minute guests.

Lemon Pound Cake ingredients with labels

Ingredients for Lemon Pound Cake

The freshest ingredients are best for the most flavorful lemon pound cake!

Lemon Zest and Juice: This is the key flavor – be sure to use real lemons for a bright, citrusy flavor.
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 room temperature eggs for even mixing.
Sour cream: Adds a tender and moist texture and a rich flavor to this pound cake recipe.
Flour: All-purpose flour is the base and provides structure.
Baking powder & soda: Help the cake rise and give it a light texture.

Lemon Glaze: This is a simple glaze (not an icing) that has lots of lemon flavor. Use real fresh lemons here, too.

Optional Add-Ins:

Fresh blueberries can be added to the recipe. Toss them in flour before adding them to the batter. This keeps them from sinking to the bottom of the cake pan.
Add a spoonful of poppy seeds and add 1/4 teaspoon or so of almond extract.
A little bit of lemon extract can be added if you’d like.

butter and sugar mixed in a bowl to make Lemon Pound Cake

adding eggs to butter to make Lemon Pound Cake

mixed ingredients in a bowl to make Lemon Pound Cake

adding flour to bowl to make Lemon Pound Cake

How to Make Lemon Pound Cake

Zest and juice lemons as directed in the recipe below.
Cream butter & sugar with an electric mixer until light & fluffy. Mix in lemon juice and eggs.
Add the dry ingredients and sour cream 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.

Top with the glaze below or serve with whipped cream and fruit (like fresh raspberries).

Lemon Pound Cake in the pan before cooking

Tips for Luscious Lemon Pound Cake

Ensure all ingredients are at room temperature.
Scrub the lemon to remove any wax that might have been sprayed on it.
When zesting a lemon, zest 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.
Don’t skimp on the mixing time – it is needed to add air to 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.

sliced Lemon Pound Cake with lemon garnish

Storing Pound Cake

Wrap leftover lemon pound cake in plastic wrap and keep it at room temperature for up to 1 week. Freeze leftover cake or slices in plastic wrap or an air tight container for up to 3 months.

Did you make this Lemon Pound Cake? Be sure to leave a rating and a comment below!

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Lemon Pound Cake

This moist & tangy Lemon Cake with a homemade glaze pairs perfectly with coffee or tea for an afternoon pick-me-up!

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Preheat the oven to 325°F and grease/flour an 8″x4″ loaf pan.
Using a fine grater or a zester, zest the lemon. Juice the lemons in a small bowl.
In a medium bowl, whisk together flour, baking powder, baking soda, and lemon zest.
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.
Mix in lemon juice, then add eggs one at a time, beating well after each addition.
Turn the mixer to low and gradually alternate adding the flour mixture and sour cream to the batter, mixing just until combined.
Spread the batter evenly in the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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.
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.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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