Bright, dense, and incredibly buttery, this loaf brings a vibrant citrus burst to your kitchen. I love how the Lemon Pound Cake fills the house with a sunshine-like aroma, reminding me of weekends baking with my mom. It's a simple pleasure-rich, tender, and topped with a glaze that Olivia always tries to sneak a taste of before it sets. Make this when you need a comforting slice of happiness.
Why You'll Love This
There is something deeply comforting about a Lemon Pound Cake that feels like a warm hug. It combines the dense, velvety texture of a classic pound cake with a zesty kick that wakes up your taste buds.
- Pantry Friendly: You likely have most of the ingredients for this Homemade Lemon Cake in your kitchen right now.
- Stays Moist: Thanks to the sour cream, every slice remains tender for days, making it perfect for make-ahead breakfasts or snacks.
- Crowd Pleaser: It's elegant enough for a brunch spread but simple enough for a Tuesday afternoon treat.
Jump to:
Ingredients
You need simple staples for this Scratch Lemon Cake, focusing on fresh citrus to get that authentic zestiness.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- All-Purpose Flour: Spoon and leveled to ensure the batter isn't too heavy.
- Unsalted Butter: Must be softened to room temperature for proper creaming.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Eggs: Provide structure and richness; room temperature is key.
- Sour Cream: The secret weapon for moisture and a slight tang.
- Fresh Lemons: You will use both the juice and the zest for maximum flavor.
- Confectioners' Sugar: Essential for a smooth, sweet glaze.
Optional Extras
If you want an even stronger citrus punch, you can add a half teaspoon of lemon extract to the batter. A handful of poppy seeds folded in at the end adds a lovely crunch and visual contrast.
How to Make Lemon Pound Cake (Step-by-Step)
This method ensures a velvety texture for your Easy Desserts With Lemon, so don't rush the mixing process.
Prep the Oven
Lower your oven rack to the lower-third position and preheat to 350°F (177°C) while greasing your pan. This positioning prevents the top of the dense loaf from browning too quickly before the center cooks.
Whisk Dry Ingredients
Whisk the flour, baking powder, and salt together in a large bowl. Doing this first ensures the leavening agents are evenly distributed, so your cake rises perfectly level.
Cream Butter and Sugar
Beat the softened butter on high speed for about 1 minute until smooth, then add the sugar and beat for another 2 minutes. You want the mixture to look pale and fluffy, which indicates air has been incorporated for a lighter crumb.
Mix Wet Ingredients
Add the eggs one at a time, followed by the sour cream, lemon juice, zest, and vanilla, beating on medium speed.
Why does my batter look curdled? It is normal for the mixture to look slightly separated due to the acidity of the lemon juice and fat content, but it will smooth out perfectly once the flour is added.
Combine and Bake
Slowly add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears. Pour the thick batter into the pan and bake for 45-65 minutes, tenting with foil halfway through to protect the crust.
Cool and Glaze
Allow the cake to cool in the pan for 1 hour before moving it to a wire rack. Once cooled (or slightly warm if you can't wait), whisk the glaze ingredients and pour it over the top, letting it drip down the sides.
Tips
For the best Lemon Pound Cake, patience with temperature and mixing makes all the difference.
Let it Cool: Pound cake is fragile when hot → Wait the full hour before removing from the pan to avoid crumbling.
Room Temperature Matters: Cold ingredients can cause the batter to break → Take eggs and sour cream out 1 hour before baking.
Don't Overmix: Mixing flour too vigorously creates gluten → Stop mixing as soon as you see no more white streaks.
Measure Correctly: Scooping flour directly packs it down → Spoon flour into the cup and level it off for a tender Best Pound Cake Recipe.
Tent with Foil: The exterior bakes faster than the dense interior → Place foil loosely over the top after 30 minutes to prevent burning.
Follow Aliana on Pinterest →Variations
You can easily twist this recipe to fit your craving or pantry. For a Lemon Drizzle Cake, prick the warm cake with a skewer and pour a thinner syrup (lemon juice + sugar) over it to soak in. If you love berries, fold in a cup of fresh blueberries coated in flour to prevent sinking. You can also swap the lemon glaze for a simple dusting of powdered sugar for a lighter finish.
Storage
This loaf stores beautifully, often tasting even better the next day as the moisture settles. Keep the glazed cake covered at room temperature for up to 3 days. For longer storage, wrap the unglazed loaf tightly in plastic wrap and freeze for up to 3 months; just thaw it on the counter before adding the Icing For Lemon Loaf.
Serving Suggestions
I love serving a thick slice of this Lemon Pound Cake with a hot cup of Earl Grey tea for a cozy afternoon break. It pairs wonderfully with a dollop of whipped cream and fresh raspberries for a more dressed-up dessert. For a summer brunch, serve it alongside other Desserts To Make With Lemons like lemon curd tartlets or a refreshing citrus fruit salad.
FAQs
Can I use bottled lemon juice?
Fresh is always best for flavor, especially in Baking Recipes With Lemon where citrus is the star. Bottled juice lacks the zesty oils found in fresh zest, which provides the deep aroma, though it can work in the glaze in a pinch.
Why did my pound cake crack on top?
A crack down the center is actually a signature look for a classic pound cake! The dense batter expands as it bakes, and the top crust sets before the interior finishes rising, creating that beautiful, rustic split.
Can I bake this in a bundt pan?
This specific recipe is scaled for a loaf pan. If you want to use a standard bundt pan, you would need to double the recipe to fill it properly, otherwise, you'll end up with a very short cake.
Can I substitute the sour cream?
Yes, full-fat plain Greek yogurt is an excellent substitute. It provides the same acidity and thick texture needed to keep the crumb moist and tender without altering the flavor significantly.
More Recipes You'll Love
If you enjoyed this Lemon Pound Cake as a simple Dessert, you will adore these other Pound Cake Recipes Easy and delicious enough to end any meal.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Lemon Pound Cake
Ingredients
Equipment
Method
- Lower the oven rack to the lower-third position and preheat to 350°F (177°C) while greasing your loaf pan. This ensures the dense batter cooks evenly without burning the top.
- Whisk the flour, baking powder, and salt together in a large bowl. This distributes the leavening agent so the cake rises uniformly.
- Beat the softened butter on high speed for 1 minute, then add sugar and beat for 2 minutes until creamy. This process incorporates air for a lighter texture.
- Add eggs one at a time, followed by sour cream, lemon juice, zest, and vanilla, beating on medium speed. The mixture might look curdled, but it will smooth out once flour is added.
- Slowly add the dry ingredients to the wet mixture with the mixer on low speed just until combined. Stop mixing as soon as the flour disappears to prevent a tough cake.
- Spoon the thick batter into the pan and bake for 45-65 minutes, tenting with foil halfway through. The cake is ready when a toothpick inserted in the center comes out mostly clean.
- Cool the cake in the pan for 1 hour before removing it to a wire rack. Cooling stabilizes the structure so it doesn't fall apart when moved.
- Whisk the icing ingredients together and pour over the cooled cake. Allow the glaze to set slightly before slicing for neat edges.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Lemon Pound Cake:
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