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.
Table of contents
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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Polly
Usually when you add sour cream in baking, you also add a small amount of baking soda. Should I add this?
Beth Pierce
No. Baking soda is really only necessary with sour cream in cakes if there isn’t a sour component like lemon juice. This may be why you often seen sour cream with baking soda.
Robert And Beth Anne Hering
Question? Can this recipe be doubled into an angel food tube pan and be able to make a fuller cake? If so how long would it bake for?
Beth Pierce
I have not tried and I am always hesitant especially when it comes to baking to advise something that I have not tried.
Heather Perine
I love a lemon loaf cake! And this was perfectly moist and had a great lemon flavor. Thank you for sharing!
Eliza
What a great recipe! Fresh lemon is my FAVORITE, and I love that this luscious pound cake recipe features both fresh lemon and the flavorful zest. Perfect timing for holiday baking, and thanks for including the freezing directions so I can bake it ahead of time. Another winner from Small Town Woman!
Beth Pierce
Thanks so much Eliza so glad that you like it. I love it too but I adore lemons!
Claudia Lamascolo
I love this recipe its the best lemon cake I ever came across thank you so much
Mindee Taylor
I love all things lemon! This was easy, delicious and so beautiful!
Kay
Lemon is my favourite flavour cake, the drizzle really makes it special. I love that this is made in a loaf tin, easier to cut!
Mirlene
That sweet drizzle over the lemon pound cake is to crave for! Love a good lemon pound cake slice with my coffee!
Carrie Robinson
I am always up for a good lemon dessert! This looks perfect. 🙂
Sara Welch
Made this for a midday treat and it turned out perfect! Light, fluffy and delicious; exactly what I needed to cure my sweet tooth!
Jessica Formicola
I made this pound cake over the weekend and it was a hit with the whole family! Full of fresh flavor and so delicious!
Tara
I love all that lemon flavor! This pound cake looks absolutely amazing, especially with that drizzle over the top. Yum!
Traci
Yummm! So easy and lemony delicious! A true classic…thanks for sharing!
Colette
Salted, or unsalted butter?
Beth Pierce
Unsalted
Sue
Count me in the lemon lovers club! This pound cake is so good, especially with all that wonderful glaze. YUM
Gavin Sutherland
This and a cup of tea is/was mine and my wife perfect afternoon treat – thanks for the delicious recipe
Beth Pierce
You are most welcome Gavin!!