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Freshly baked lemon pound cake with lemon glaze on a rustic table.

The Best Lemon Pound Cake

A moist, buttery, and citrus-packed lemon pound cake that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Lemon Pound Cake
  • 225 g unsalted butter softened at room temperature
  • 250 g granulated sugar
  • 4 large eggs room temperature
  • 250 g all-purpose flour or cake flour for a softer texture
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp lemon zest freshly grated
  • 60 ml lemon juice freshly squeezed
  • 120 ml sour cream adds moisture and richness
  • 1 tsp vanilla extract
  • 1 tsp lemon extract optional, for extra lemony taste
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice
  • 1 tsp lemon zest optional, for extra flavor

Equipment

  • 9×5-inch Loaf Pan
  • Mixing Bowls
  • Electric Mixer
  • Wire Rack

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
  2. In a mixing bowl, cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon zest, vanilla extract, and lemon extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet mixture, alternating with sour cream and lemon juice.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
  10. Prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest together.
  11. Drizzle the glaze over the cooled cake and let it set before serving.

Notes

For a richer taste, try using Meyer lemons. Store at room temperature for up to 3 days or refrigerate for up to a week.