This delectable Lemon Pound Cake with fresh lemon juice and zest is in the oven in less than fifteen minutes. The two-ingredient lemon glaze takes just a couple of minutes to make, and it takes this lemon loaf over the top. This easy-pound cake with fresh lemon flavor is always a hit with friends and family, and I love to bring it to family reunions, potlucks, and bake sales.
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The Easiest and Most Delicious Lemon Pound Cake
This simple yet delectable lemon pound cake recipe will have your taste buds dancing. With only a handful of ingredients, you can whip up this tasty dessert in no time! This buttery lemon pound cake is a must-bake if you are a lemon lover.
I adore anything lemon. Iced lemon cookies, lemon curd, lemon blossoms, and strawberry lemonade are just a few of my favorite lemon recipes.
Lemon Pound Cake Ingredients
For the cake, you need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, fresh lemons for zest and juice, and sour cream.
For the glaze, you need powdered sugar and more lemons for juice.
How to make Lemon Pound Cake
Start by whisking the flour, baking powder, and salt together. Then, using an electric mixer in a large mixing bowl or a stand mixer with a paddle attachment, beat the butter and sugar until it is creamy. Then reduce the mixer to stir and add the eggs one at a time to the butter mixture, mixing until barely incorporated. Scrape down the sides of the bowl and the beater several times. Now, add the lemon juice and lemon zest, mixing until slightly blended. Keeping the mixer on stir, add the flour mixture and the sour cream alternating between the two, mixing just until combined.
Pour the cake batter into a greased loaf pan. Bake in a preheated oven for about 45-55 minutes. Remove from the oven and cool for 25-30 minutes. Carefully invert the cake onto a wire rack to cool. Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush the glaze over the cooled cake.
Recipe Tips
- Grease the loaf pan generously with butter or shortening.
- For an over-the-top lemon taste, use freshly squeezed lemon juice and lemon zest. If desired, add 1/2-1 teaspoon of lemon extract.
- Do not overmix the pound cake after creaming the butter and sugar. If your mixer does not have a stirring setting, hand-stir the ingredients together after creaming the butter.
- Use real sweet cream butter to ensure optimum texture and butter flavor. Put the butter on the counter about 1 hour before you start this recipe.
- If the cake is browning too fast, then cover it loosely with aluminum foil.
Frequently Asked Questions
Once cooled, store the pound cake in an airtight container, zipper storage bag, or a couple of layers of plastic wrap on the counter for up to 4 days.
For longer-term storage, freeze for up to 4 months and thaw on the counter overnight. See more below about freezing pound cake.
Once completely cooled, freeze the cake whole by placing the loaf in a heavy-duty one-gallon freezer bag, removing as much air as possible. Or place individual slices in a heavy-duty one-quart freezer bag. Freeze for up to 4 months. Thaw on the counter overnight in the freezer bags.
More Dessert Recipes
Lemon Pound Cake Recipe
Ingredients
Lemon Pound Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 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 lemon juice
Instructions
- Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.
- Reduce the mixer speed to stir. Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times. Add the lemon juice and lemon zest, mixing just until slightly incorporated.
- Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two. Pour the cake batter into the prepared pan.
- Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before inverting. Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour.
- Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush over the cooled cake.
Notes
- Grease the loaf pan generously with butter or shortening.
- For an over-the-top lemon taste, use freshly squeezed lemon juice and lemon zest. If desired, add 1/2-1 teaspoon of lemon extract.
- Do not overmix the pound cake after creaming the butter and sugar. If your mixer does not have a stirring setting, hand-stir the ingredients together after creaming the butter.
- If the cake is browning too fast, then cover it loosely with aluminum foil.
Nutrition
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Kenneth
This lemon cake refreshed the day. It was so moist and packed with real lemon flavor. Thanks for the recipe!
Beth Pierce
You are most welcome, Kenneth!
Olivia
I love lemon cakes! This one is particulary delicious with the lemon zest and lemon glaze. It was moist, and flavorful.
Rich Zangara
I love this pound cake! I have made it several times and everyone always loves it. My neighbors are having a baby so I think another loaf or two is in order. Does it freeze well?
Beth Pierce
Yes it does!
Angie R
What a delicious pound cake. Perfect for spring. I love everything lemom! Thanks for the delicious recipe.
Beth Pierce
I love everything lemon too!
Nicolas
What a delicious recipe. It baked up perfectly! I love everything lemon! I am going to share this recipe with my mom and sister! We have lots of lemon lovers in my family.
Kaylee McKinney
This is a really good recipe. I love how flavorful and moist the cake was. Thank you for sharing this! Definitely going to make this again.
Beth Pierce
Thank you, Kaylee! I am glad that you enjoyed it!
Just Me
Now this is what I call a good Lemon Pound Cake! For a lemon-lover, this one stood up to the challenge! I did add 1/4 lemon oil but with all of the lemon zest and juice in the recipe, I’m not sure it needed it? I had originally planned on drizzling blueberry sauce over each slice, but I changed my mind after tasting the wonderful lemon flavor. This one will be made again in our household.
Beth Pierce
Thanks so much! So glad that you liked it. I am a lemon lover too!
Sammie
This sounds absolutely delicious! I can practically smell the fresh lemon juice and zest wafting through the air. And that two-ingredient lemon glaze sounds like the perfect finishing touch. I can see why this pound cake is always a hit with friends and family. I might have to try making it myself for my next family gathering or potluck. Thanks for sharing your love for all things lemon!
Beth Pierce
Thanks, Sammie! I sure hope you enjoy it as much as we do!
Fransic verso
This look so yummy and love how easy to do it as well. We used to do smething this for a while but stopped. Would love to do it again.
Nikki Wayne
My kids are going to love this for sure it looks absolutely delicious and tasty!
Gervin
Oh my, this lemon cake recipe was amazingly delicious! The texture and the topping were spot on. Perfect for an afternoon treat! Loved it!
joy
thanks for this recipe. so glad you don’t use any natural gums in your recipes.
Bryan Carey
Can’t go wrong with lemon pound cake! The added lemon zest makes it that much better,
Beth Pierce
I agree 100% Bryan!
Mary
Your lemon pound cake recipe is a winner! The cake turned out moist, fluffy, and bursting with tangy lemon flavor. The step-by-step instructions were easy to follow, and the end result was absolutely delicious. It’s a perfect treat for any occasion. Thank you for sharing this delightful recipe!
Beth Pierce
The pleasure is all mine, Mary! So glad that you liked it!
Debbie
This lemon pound cake looks so buttery and delicious. I love a light lemon dessert with a great glaze. I can’t wait to try this!