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lemon pound cake recipe.

 

🍋 Moist & Buttery Lemon Pound Cake Recipe – Bakery-Style Perfection at Home!

Craving something sweet, citrusy, and irresistibly moist? This lemon pound cake recipe is everything you love about classic pound cake—but with a bright, zesty lemon twist. Perfect for brunch, dessert, or afternoon tea, this easy lemon loaf cake is soft, rich, and topped with a tangy lemon glaze.

If you're looking for a lemon pound cake that actually tastes like lemon, you've found it!

⭐ Why You’ll Love This Lemon Pound Cake

  • 🍋 Bursting with fresh lemon flavor
  • 🍰 Dense, buttery texture with a soft crumb
  • 🧁 Easy to make in a loaf pan or bundt pan
  • ☕ Pairs perfectly with tea, coffee, or whipped cream
  • 🌿 Ideal for brunch, showers, holidays, or anytime!

🧾 Ingredients

For the Cake:

  • 1 cup (226g) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest (about 2 lemons)
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the Glaze:

  • 3/4 cup powdered sugar
  • 1–2 tbsp lemon juice
  • Optional: extra lemon zest for garnish

👨‍🍳 Instructions

1. Preheat Oven & Prepare Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

2. Cream Butter & Sugar

In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).

3. Add Eggs & Flavor

Beat in eggs one at a time, then mix in lemon zest, lemon juice, vanilla, and sour cream.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix Batter

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

6. Bake

Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Glaze

Let the cake cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle with lemon glaze once cooled.

🍽️ Serving Suggestions

  • Serve with whipped cream or berries for a spring-ready dessert
  • Toast leftover slices and top with butter or cream cheese
  • Pair with iced tea or coffee for an afternoon treat
  • Use as a base for lemon trifles or shortcake

🧊 Storage & Freezing

  • Store in an airtight container at room temperature for 2–3 days
  • Refrigerate for up to 5 days
  • Freeze slices individually wrapped for up to 3 months
  • Thaw overnight and warm slightly before serving

💡 Tips for the Best Lemon Pound Cake

  • ✅ Use fresh lemon juice—bottled doesn’t taste the same
  • ✅ Sour cream keeps the cake moist without being heavy
  • ✅ Don’t skip the lemon glaze—it seals in flavor and moisture
  • ✅ For extra lemon flavor, add 1 tsp lemon extract to the batter

💬 Final Thoughts

This easy lemon pound cake is the perfect balance of rich and refreshing. It’s buttery, tender, and bursting with real lemon flavor. Whether you're baking for a special occasion or just need a citrusy pick-me-up, this recipe is guaranteed to please.

👉 Tried this recipe? Drop a comment below and let us know how it turned out—or tag us with your photos!


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