Lemon Pound Cake

Lemon Pound Cake is a delightful dessert celebrated for its dense, moist texture and vibrant lemony flavor. It’s a classic treat suitable for various occasions, from casual gatherings to special events. Below is a simple recipe for creating this delicious Lemon Pound Cake:

Lemon Pound Cake
Photo: preppykitchen.com


  • Softened unsalted butter (3 sticks, equivalent to 1 and 1/2 cups)
  • Granulated sugar (3 cups)
  • Large eggs (6, at room temperature)
  • Lemon zest (1 tablespoon, grated from approximately 2 lemons)
  • Pure vanilla extract (1 teaspoon)
  • All-purpose flour (3 cups)
  • Baking powder (1/2 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Salt (1/2 teaspoon)
  • Sour cream (1 cup)
  • Freshly squeezed lemon juice (1/4 cup, from about 2 lemons)

For the Lemon Glaze (optional):

  • Powdered sugar (1 cup)
  • Freshly squeezed lemon juice (2 tablespoons)


  1. Preheat the oven to 325°F (165°C) and grease and flour a 10-inch tube or Bundt pan thoroughly to prevent sticking.
  2. In a large mixing bowl, beat softened butter and granulated sugar until creamy and light, which typically takes around 5 minutes on medium-high speed using an electric mixer.
  3. Add the eggs one by one, thoroughly mixing after each addition. Stir in the lemon zest and vanilla extract until well combined.
  4. The all-purpose flour, baking soda, salt, and baking powder should be combined in a separate basin.
  5. Gradually add the dry ingredients to the butter mixture in three portions, alternating with the sour cream. Begin and end with the dry ingredients, and mix until just combined after each addition, being careful not to overmix.
  6. Incorporate the freshly squeezed lemon juice into the batter, ensuring it is evenly distributed.
  7. Spread out the batter evenly as you pour it into the prepared pan.
  8. Bake in the preheated oven for approximately 70-75 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Keep an eye on the cake during baking to avoid overcooking.
  9. Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.

Optional Lemon Glaze:

  1. If you’d like, you may make a creamy lemon glaze by combining powdered sugar and freshly squeezed lemon juice. Over the cooled cake, pour the glaze.
  2. Slice the Lemon Pound Cake and serve it when the icing has dried. With a cup of tea or coffee, it goes great.

Enjoy this delightful homemade Lemon Pound Cake, featuring a zesty lemon flavor and a tender crumb!

Discover More: ‘A Step-by-Step Guide to MakingClassic Homemade Crepes

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