Lemon Pound Cake Recipe

This is a delicious recipe and it’s also really easy to prepare. Fresh lemon juice and lemon zest give the cake such a fresh, tangy flavor. And then on top of the light and fluffy lemon cake, you have a simple two-ingredient glaze on top. 

It’s a great cake for any occasion from birthdays to bake sales, potlucks and picnics. You will find it’s a huge hit wherever you serve it. You need flour, salt, baking powder, butter, sugar, eggs, sour cream, and lemons to make the cake. And powdered sugar and lemon juice to prepare the glaze on top.

To get the very best result, make sure you’re using real sweet cream butter in the recipe and also remember not to over-mix the cake batter, because if you do that it will come out dense rather than light and fluffy.

Why You’ll Love the Recipe

This soft, fluffy lemon pound cake is so delicious. It’s made with fresh lemon juice and lemon zest and has a sweet and zesty glaze on top.

How to Serve It

Enjoy this cake sliced with your favorite beverage. 

Can You Make It Ahead?

Yes, if you want to.

Variations and Substitutions

Change up the flavor by swapping the fresh lemon juice and zest for orange, or even lime. 

Ingredients needed:

• All-purpose flour
• White sugar
• Unsalted butter
• Baking powder
• Fresh lemon juice
• Fresh lemon zest
• Large eggs
• Salt
• Sour cream

FOR THE GLAZE:

• Fresh lemon juice
• Powdered sugar

How to make Lemon Pound Cake Recipe:

Preheat the oven to 350°F. 

Whisk the flour with the salt and baking powder.

Beat the sugar with the butter until creamy using an electric mixer.

Mix in the eggs, one at a time, mixing in until only just combined, scraping down the bowl sides and beaters occasionally.

Add the lemon juice and zest, mixing in briefly.

Now add the dry ingredients and after that the sour cream, alternating between them.

Pour the batter into a greased 8 x 4-inch loaf pan.

Bake for about 50 minutes or until golden brown. If a toothpick inserted into the middle comes out clean the cake is done.

Let it cool in the pan for 15 minutes and then invert onto a wire rack and cool completely for an hour.

Whisk the glaze ingredients together and brush or drizzle over the cake.

This lemon pound cake is so easy to make and using fresh lemon gives it such a fantastic flavor.

Storage Instructions

Leftovers will keep for up to 4 days in layers of plastic wrap or a large Ziploc bag at room temperature. You can also freeze for up to 4 months in a large freezer bag, either whole or in slices. Thaw on the countertop overnight in the freezer bag.

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