Lemon Pound Cake Recipe!

Lemon Pound Cake Recipe! Easy Lemon Cake with a Lemon Glaze Icing made from Scratch, and the PERFECT Spring and Summer Dessert!

Easy Lemon Pound Cake Recipe for Spring and Summer!

This is quickly becoming one of my favorite Summer Dessert Recipes! It’s so easy to make and tastes super fresh with fresh lemons!

Lemon Pound Cake with Fork

Plus, here are some more Amazing Lemon Recipes to try!

If you are looking for a super simple Lemon Dessert, try the Lemon Sugar Cookies Recipe, if you are wanting to impress your family and friends, make this Lemon Pound Cake or these Easy Homemade Lemon Bars Recipe. 😉

How do you make a lemon pound cake from scratch

How do you make a lemon pound cake from scratch?

Making a lemon pound cake from scratch is so much easier than you might think. The hardest part is letting it bake so long and then cool completely! 🙂 

Lemon Pound Cake Ingredients

Preheat your oven to 350 degrees and grease your loaf pan. I used butter to grease my loaf pan. 

Lemon Pound Cake Recipe Whisk Dry Ingredients

In a small bowl, whisk your dry ingredients together (flour, baking powder, and salt) and put aside so that you can add it to your batter later. 

Next you want to beat your butter until it is smooth and creamy. This will take about 1 minute – don’t skip this part and be sure it’s combined completely. I used a hand mixer for this part, but you could always use a stand mixer! 

Add the sugar to the butter and beat on high until creamed together completely. Take about two minutes to do this so that it gets mixed together completely.

For the eggs, add them one at a time and beat on low between each one.

Once the eggs are mixed in, add the sour cream, lemon juice, lemon zest, and vanilla. Beat well until combined and smooth. 

Lemon Pound Cake Recipe Mixing Dry Ingredients with Wet

Here’s where you want to add your dry ingredients that you whisked together in the small bowl. The batter will be thick, but you do not want to over mix. 

Spoon or pour batter into the prepared loaf pan. You can use a spoon or spatula to smooth the batter down before baking. 

Bake for 25 minutes and then cover with foil to prevent the top from browning.

Bake for another 20 minutes or until a toothpick can be inserted into the center of the cake and come out clean or almost clean. You may need an extra 5-7 minutes depending on your oven.

Finally, let your cake cook for 15 minutes on a cooling rack in the loaf pan before you flip it out and cool completely. 

While the cake cools, whisk together your lemon glaze in a small bowl. 

Drizzle the lemon glaze over the lemon pound cake while the cake is warm. You will want to put the cake on a wire rack over a cookie sheet or piece of foil so that the glaze doesn’t go everywhere. 

Store leftover cake for 3 days at room temperature or 1 week in the refrigerator.

Lemon Pound Cake

Here’s What You Need:

Pound Cake Ingredients:
1 3/4 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter (softened)
1 cup sugar
3 large eggs (room temperature)
1/3 cup sour cream (room temperature)
3 Tablespoons lemon juice
1 Tablespoon lemon zest
1 teaspoon vanilla

Lemon Glaze Ingredients:
1 Cup powdered Sugar
2 Tablespoons lemon juice

Directions:
Preheat the oven to 350 degrees.
Grease a 9×5 inch loaf pan.
In a small bowl, whisk together flour, baking powder, and salt and put aside.
With a hand mixer, beat butter until smooth and creamy (about 1 minute).
Add sugar and beat on high for about 2 minutes until creamed.
Add eggs one at a time and beat on low between each egg.
Once eggs are mixed in, add the sour cream, lemon juice, lemon zest, and vanilla and beat until combined.
Add in dry ingredients and beat on a low speed (do not over mix – batter will be thick).
Spoon or spread the batter into the prepared loaf pan.
Bake for 25 minutes and then cover with foil to prevent browning.
Bake for another 20 minutes or until a toothpick can be inserted in the middle of the cake and come out mostly clean. If needed bake another 5-15 minutes. (I baked mine an extra 7 minutes).
Once baked, let cake cool for 15 minutes in the loaf pan on a wired rack and make your lemon glaze by combining powdered sugar and lemon juice until smooth. 
Flip the cake pan over to remove the cake from the pan and let cool completely. You can drizzle the lemon glaze over the cake while it is still warm. 

Store leftover cake for 3 days at room temperature or 1 week in the refrigerator.

Yield: 1 9x5" Pound Cake

Lemon Pound Cake Recipe!

Lemon Pound Cake Recipe! Easy Moist Lemon Cake Recipe with Lemon Glaze made with Sour Cream and Fresh Lemons! The perfect Spring and Summer Dessert Recipe!

Ingredients

  • Lemon Pound Cake Ingredients:
  • 1 3/4 cups unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 cup sugar
  • 3 large eggs (room temperature)
  • 1/3 cup sour cream (room temperature)
  • 3 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 teaspoon vanilla
  • Lemon Glaze Ingredients:
  • 1 Cup powdered Sugar
  • 2 Tablespoons lemon juice

Instructions

  1. Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan.
  2. In a small bowl, whisk together flour, baking powder, and salt and put aside.
  3. With a hand mixer, beat butter until smooth and creamy (about 1 minute).
  4. Add sugar and beat on high for about 2 minutes until creamed.
  5. Add eggs one at a time and beat on low between each egg.
  6. Once eggs are mixed in, add the sour cream, lemon juice, lemon zest, and vanilla and beat until combined.
  7. Add in dry ingredients and beat on a low speed (do not over mix - batter will be thick).
  8. Spoon or spread the batter into the prepared loaf pan.
  9. Bake for 25 minutes and then cover with foil to prevent browning.
  10. Bake for another 20 minutes or until a toothpick can be inserted in the middle of the cake and come out mostly clean. If needed bake another 5-15 minutes. (I baked mine an extra 7 minutes)
  11. Once baked, let cake cool for 15 minutes in the loaf pan on a wired rack and make your lemon glaze by combining powdered sugar and lemon juice until smooth. 
  12. Flip the cake pan over to remove the cake from the pan and let cool completely. You can drizzle the lemon glaze over the cake while it is still warm. 

    Store leftover cake for 3 days at room temperature or 1 week in the refrigerator.

Notes

  • Add an additional 1/4 cup sour cream for more moistness.
  • Store leftover cake for 3 days at room temperature or 1 week in the refrigerator.

Did you make this recipe?

Share it with me! I'd love to see your creation!

 

Lemon Pound Cake from Scratch cut on a plate

Why is it called a pound cake?

It’s called a pound cake because of the dense yet soft texture. Most of the time a pound cake has a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs.

You can always cut the recipes in half or add a slight variation like this Lemon Pound Cake, but it’s the perfect texture just like a pound cake! 

How do you make lemon pound cake moist?

I think the easiest way to make a pound cake moist is to use sour cream in your ingredients instead of milk. Add an extra 1/4 cup of sour cream for an even more moist cake! 

Can you freeze lemon pound cake?

YES!! Absolutely! If you are only wanting a little cake, you could always use a smaller loaf pan and split the recipe in two. Bake both and then eat one now and save one for later. Wrap well in a freezer plastic bag or food saver bag and freeze for up to 6 months. 

Lemon Pound Cake Recipe from Loaf Pan with Lemon Zest

Also, if you love the combination of strawberries and lemon together, try this Strawberry Lemon Bars Recipe! Another summertime favorite!

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