Best Lemon Pound Cake

Lemon Pound Cake is made with fresh, squeeze lemon juice and zest for a cake that’s like a taste of summer with every bite.
4.85 from 32 reviews

This Lemon Pound Cake is made with fresh, squeezed lemon juice and zest for a cake that tastes like summer with every bite. If you love classic pound cake, you’ll be head over heels for this citrus-loaded version!

Got a sweet tooth? Satisify it with a slice of classic Southern Pound Cake, Million Dollar Pound Cake or rich Chocolate Pound Cake!

Slice of lemon pound cake with glaze being served from a white cake stand.
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When it comes to pound cake, my family is clear: their favorite is lemon. My recipe for lemon cake from scratch combines the deliciousness of Southern pound cake with a citrus kick, which my boys absolutely adore.

Why Everyone Loves This Cake

  • It has a bright and refreshing flavor from fresh lemon juice and zest.
  • With a moist and rich texture from butter and sour cream, it has a tender crumb that’s precisely what you look for in a pound cake.
  • It’s simple to make and doesn’t require any fancy baking techniques.
  • This pretty cake is nostalgic and brings back fond memories of family gatherings and holiday celebrations.

Lemon Pound Cake Recipe Ingredients

Flour, lemons, butter, baking soda, sour cream, salt, sugar, lemon zest and eggs in countainers to make lemon pound cake.
  • Flour – All-purpose flour is the best to use for pound cake recipes.
  • Baking Soda – Helps the cake rise to fluffy perfection.
  • Salt – Always used in baking recipes to enhance flavor and texture.
  • Butter – Using butter in cake recipes gives it richness, tenderness, and great structure.
  • Granulated Sugar – Add the perfect amount of sweetness without being overbearing.
  • Large Eggs – Use room temperature eggs to help hold everything together.
  • Lemon Juice – The highlight of this pound cake is the lemon.
  • Lemon ZestAdding the zest helps enhance the lemon flavor.
  • Sour Cream – Sour cream instead of milk results in a more moist and rich cake.

How To Make The Best Lemon Pound Cake

Photo 1 of glas bowl with creamed sugar and butter, photo 2 with mixed ingredients and egg add.
  • STEP 1 – Using an electric mixer at low speed, beat butter in a large bowl at medium speed until fluffy. Gradually add sugar and beat for 5 minutes.
  • STEP 2 – Add eggs 1 at a time, beating until combined after each egg is added. Beat in lemon juice and peel.
Photo 3 of batter with dry ingredients added and photo 4 with batter and sour cream added and being mixed with wooden spoon.
  • STEP 3 – Sift flour, baking soda, and salt into a bowl. Place the four mixture in with the wet ingredients.
  • STEP 4 – Fold in sour cream.
Photo 5 of dark metal bundt pan with lemon pound cake batter and photo 6 of baked cake.
  • STEP 5 – Pour the batter into the prepared pan – the batter will be thick.
  • STEP 6 – Bake cake until a toothpick inserted near the center comes out clean, about 1 hour 20 minutes.

Lemon Cake With Glaze

Lemon pound cake on a white cake stand being drizzled with lemon glaze from a metal spoon.

I elevate Lemon Pound Cake to new heights of yumminess with a lusciously smooth lemon glaze.

Whisk together 1 cup of powdered sugar with 2-3 tablespoons of freshly squeezed lemon juice until silky and pourable. Drizzle this tangy-sweet glaze generously over the cake, allowing it to drip down the sides.

Questions And Answers

Can I use a loaf pan or a bundt pan?

Yes, you can. If you want to use a loaf pan, you will need 2, 9″x5″ loaf pans. If using a bundt pan, I recommend a 10 to 12-cup pan.

Can I use bottled lemon juice instead of fresh?

For the best flavor, I recommend using fresh lemon juice. Bottled lemon juice can have a more acidic and less vibrant taste, plus you’ll be missing the fresh zest, which adds a wonderful aroma and depth of flavor that bottled juice can’t match.

What if I don’t have sour cream?

If you’re out of sour cream, you can use plain Greek yogurt as a substitute.

How do I know when the pound cake is done baking?

The best way to check if your pound cake is done is to insert a toothpick or a cake tester into the center of the cake. Your cake is ready if it comes out clean or with just a few crumbs attached.

Storing And Freezing Tips

Store the cake in an airtight container on the countertop. It will be good for up to about 4 days.

Lemon Pound Cake freezes beautifully. Make sure the cake has cooled completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator, then move it to the counter and let it come to room temperature.

Sliced lemon pound cake on white plate served with a metal fork, on a white counter with lemon slices.

More Lemon Dessert Ideas

If you tried this Lemon Pound Cake Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!

Slice of lemon pound cake being taken out with a nice drizzle of lemon icing on top of it.

Best Lemon Pound Cake

4.85 from 32 reviews
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 346kcal
Print Pin Rate
This Lemon Pound Cake is made with fresh, squeezed lemon juice and zest for a cake that tastes like summer with every bite. If you love classic pound cake, you’ll be head over heels for this citrus-loaded version!

Ingredients

  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temp (2 sticks)
  • 3 cups sugar
  • 6 eggs at room temp
  • cup fresh lemon juice
  • 1 ¼ tablespoons grated lemon zest
  • 1 cup sour cream

Instructions

  • Preheat oven to 325 degrees.
  • Grease tube or bundt pan. Dust pan with flour, then tap out excess.
  • Sift flour, baking soda and salt into medium bowl, set aside.
  • Using electric mixer, beat butter in large bowl at lot to medium speed until fluffy. Gradually add sugar and beat for 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each egg is added. Beat in lemon juice and zest.
  • Using a rubber spatula, mix in dry ingredients. Mix in sour cream.
  • Pour batter to prepared pan. ** The batter will be thick.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
  • Let cake cool in pan on rack 15 minutes then turn out cake onto a plate or cake stand.
  • Carefully turn cake right side up on rack and cool completely.
  • For an extra touch – drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.

Video

Notes

  • If you want to use a loaf pan, you will need 2, 9″x5″ loaf pans. If using a bundt pan, I recommend a 10- to 12-cup pan.
  • For the best flavor, I recommend using fresh lemon juice. Bottled lemon juice can have a more acidic and less vibrant taste, plus you’ll be missing the fresh zest, which adds a wonderful aroma and depth of flavor that bottled juice can’t match.
  • Store the cake in an airtight container on the countertop. It will be good for up to 4 days.
  • Lemon Pound Cake freezes beautifully. Make sure the cake has cooled completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator, then remove it to the counter and let it come to room temperature.

Nutrition

Serving: 1slice · Calories: 346kcal · Carbohydrates: 75g · Protein: 4g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 0.3g · Monounsaturated Fat: 1g · Cholesterol: 11mg · Sodium: 150mg · Potassium: 66mg · Fiber: 1g · Sugar: 51g · Vitamin A: 120IU · Vitamin C: 4mg · Calcium: 26mg · Iron: 2mg

5 Days of Southern Summer Comfort Food!

My go-to summer recipes!

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99 Comments

  1. 5 stars
    We’ve made this several times and shared the recipe as well. This is definitely the best lemon pound cake!! Freezes great!

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