How to Make the Perfect Lemon Pound Cake
American · Medium · 80 min · 10 servings
This dense and buttery lemon pound cake is soaked in a tangy lemon glaze that seeps into every crumb for maximum citrus flavor. It is the ultimate slice-and-share treat that stays moist for days and gets better as it sits.
Why this recipe works
This Lemon Pound Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 whole lemons zested and juiced
- 4 whole large eggs
- 0.5 cup sour cream
Step by step instructions
Step 1: Cream Butter and Sugar
Beat softened butter and sugar together in a stand mixer on medium speed for 4 to 5 minutes until pale and very fluffy. This step is crucial for a light crumb. Add eggs one at a time beating well after each addition.
Step 2: Add Lemon and Dry Ingredients
Mix in lemon zest and lemon juice until combined. Add the flour in three additions alternating with the sour cream, beginning and ending with flour. Mix on low speed until just incorporated and do not overmix.
Step 3: Bake the Cake
Pour batter into a greased and floured 9x5 inch loaf pan. Bake at 350 degrees for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Step 4: Make the Glaze and Finish
Whisk together one cup of powdered sugar with two tablespoons of fresh lemon juice until smooth. While the cake is still warm poke holes across the top with a skewer and pour the glaze over so it soaks in deeply.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sour cream → full-fat Greek yogurt for a similar tangy moisture
- unsalted butter → coconut oil for a subtle tropical variation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not bringing butter and eggs to room temperature first which prevents proper emulsification
- Pouring glaze over a completely cold cake which causes it to sit on top instead of soaking in
Nutrition facts
Per serving: 420 calories, 6g protein, 55g carbs, 21g fat, 1g fiber.
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