lemon pound cake recipe
A moist and buttery lemon pound cake recipe made with sour cream, fresh lemon juice, and zest, baked in a bundt pan or loaf pans, and finished with a tangy lemon glaze.
Ingredients
- For the cake batter:
- 1 cup 2 sticks unsalted butter, room temperature – softened for easy creaming.
- 2 cups granulated sugar – creamed with butter until fluffy.
- 4 large eggs room temperature – adds richness and structure.
- 3 cups all-purpose flour – the base of your cake.
- 1/2 tsp baking soda – for a little lift.
- 1/2 tsp salt – balances the sweetness.
- 1 cup sour cream room temperature – keeps the cake moist.
- 1/4 cup fresh lemon juice – brightens the flavor.
- 1 tbsp lemon zest – finely grated from fresh lemons.
- 1 tsp vanilla extract – rounds out the flavor.
- For the lemon glaze:
- 1 cup powdered sugar – sifted for smoothness.
- 2–3 tbsp fresh lemon juice – whisked in until pourable.
Instructions
- Prep your oven and pan: Preheat oven to 325°F. Grease and flour a bundt pan (or two 9x5-inch loaf pans).
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (3–4 minutes). This step gives the cake its signature tender texture.
- Add eggs: Mix in eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix wet ingredients: In another bowl, stir together sour cream, lemon juice, lemon zest, and vanilla extract.
- Build the batter: Alternate adding dry ingredients and sour cream mixture into the butter-sugar mixture, beginning and ending with flour. Mix just until combined—don’t overbeat.
- Bake the cakes: Pour batter into prepared pan(s). Smooth the top. Bake for 60–70 minutes for a bundt pan (or 50–55 minutes for loaf pans), until a toothpick inserted in the center comes out clean.
- Cool completely: Let the cake rest in the pan for 10–15 minutes before turning it out onto a wire rack. Cool completely before glazing.
- Glaze and serve: Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Notes
- Room temperature ingredients are key. Cold butter and eggs won’t blend properly.
- Cream thoroughly. Butter and sugar should look pale and fluffy before adding eggs.
- Don’t overmix the batter. It can make the cake dense.
- Test for doneness early. Ovens vary; check at 55 minutes to avoid overbaking.
- Cool completely before glazing. Warm cake will melt the glaze.