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. If you love classic pound cake, then you’ll be head over heels for this citrus loaded version!
Happy Friday, friends! The sun is shining and the weekend is finally here. I thought I’d bring a few rays of sunshine into my house with a little something sweet for my guys. It was an easy choice…pound cake plus lemons, what a great combination. This has become not only a family favorite dessert but also a reader favorite at A Southern Soul
What Goes In Lemon Pound Cake
- Flour
- Baking Soda
- Salt
- Butter
- Sugar
- Eggs
- Lemon Juice
- Lemon Zest
- Sour Cream
Tips For Making This Cake
- Take your time and measure all the ingredients carefully.
- Zest the lemon before you juice it. If you’ve ever tried to zest a lemon or lime after you’ve squeezed it, you know why this step is so important.
- Butter and flour your pan well. The last thing you want is for your cake to stick in the pan.
- Let the cake cool completely before drizzling on the glaze.
For More Great Cake Recipes, Give These A Try
- Old Fashioned Caramel Snack Cake
- Chocolate Chip Pound Cake
- Eggnog Pound Cake
- Angel Food Cake
- Vanilla Sheet Cake with Chocolate Fudge Icing
Lemon Pound Cake
With a bright citrus taste, this lemon pound cake is yummy and easy to make.
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Servings: 12
Ingredients
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temp (2 sticks)
- 3 cups sugar
- 6 eggs at room temp
- 1/3 cup fresh lemon juice
- 1 1/4 tablespoons grated lemon peel
- 1 cup sour cream
Instructions
- Preheat oven to 325 degrees.
- Grease tube or bundt pan.
- Dust pan with flour; tap out excess.
- Sift flour, baking soda and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each egg is added.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Pour batter to prepared pan - 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. Cut around cake in pan. Turn out cake.
- 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.
Make sure to PIN this recipe HERE to SAVE!
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Much Ado About Somethin
Looks amazing!!
Donya Mullins
Thanks, friend! With lemons, and sour cream, this pound cake is always a winner.
Spatulas On Parade - Dawn
Looks great and like you I almost always add more lemon than called for 🙂
Dawn
http://spatulasonparade.blogspot.com
Saw your post on the Southern Food Blogger group
Joy
Donya, I adore lemon poundcake, and this looks like a must-try recipe! PINNING! Your photography is gorgeous.
I am now following you on FB (Yesterfood and Joy McElroy), Twitter, and Pinterest. Drop by and say hi! 🙂
Joy @ Yesterfood.blogspot.com
Donya Mullins
Thanks for your sweet words, Joy! I am glad you stopped by and are now following. More good things are on the way. Have a great week.
Anonymous
Bake @ what temperature?
Donya Mullins
Thanks for a great catch on the temp! 325 degrees…I hope you come back and share your information so we can keep in touch.
Anonymous
Awesome recipe. Everyone love this.
Abundant Grace Stamper
Thank you so much! Looks delicious! I am making two of these for a great group of ladies tomorrow.. first one is in the oven! 🙂
Abundant Grace Stamper
Thank you for the great recipe! I am making two of these for a great group of ladies tomorrow! First one is baking right now and it looks and smell delicious! 🙂
Donya Mullins
Thank you so choosing this recipe! Even more so that you are taking it to an event. Sounds like you are a very, very good baker. Please let me know how your cakes turn out. Have a wonderful Palm Sunday!
Krista Low
Your cake looks so good! I love making homemade things. So much love goes into them 🙂 I love the rustic look of this. Mmmmm. I pinned this! Krista @ A Handful of Everything
Kiki2Chic
Just made the cake… It has risen quite high. About a half inch about the bundt pan, Lol! I followed the directions exactly except that I added a tiny bit of Lemon Extract in the mix just to give it more of a lemony (don't know if thats a word) kick. I'm just hoping that I can get it out of the pan easily. I'll be back to tell you how it tastes!
Wish me luck!
Anonymous
I keep looking for my granny's version and this sounds like it. Can't wait to try it.
Donya Mullins
Thanks ~ hope you'll come back and let me know how we can stay connected. Visit me on Google+ and Facebook!
kassy68
Made it today, has wonderful texture and moisture, Just glazed it and sampled a peice…. I did two 4x 8 loaf pans that the bread exploded out of, so its 5×9 pans next time… I think Ive found a pound cake recipe FINALLY that I love, I just need to get more lemon flavor in there (I couldnt taste it at all) , so I will be adding some lemon extract next time as well….
The Sparrow Bakery
I absolutely love lemon cake. We do a lemon meringue at our bakery. Have you ever tried using lemon oil instead of just juice? It can help remove the bitter taste that you sometimes get with juice. Thank you for the lovely recipe!
Marsha Baker
Lovely lovely recipe. Mouth-watering! Thanks so much for sharing with us at Weekend Potluck.
And thanks for the link back too.
Donya Mullins
WOW! Thanks Marsha for the kind words. I love all the recipes on Weekend Potluck and am honored to be a part of the group.
XO,~Donya
Served up with Love
Girl, you had me at lemon! Lemon pound cakes are my favorite! Thanks so much for sharing at Weekend Potluck. We always love when you share your delicious dishes. Make sure you come back on Friday!
Donya Mullins
Thanks for hosting such a great roundup! I'll be back, no worries…
XO,
~Donya
Mary N
Thanks for sharing your awesome Lemon Pound Cake recipe at Weekend Potluck, Donya! Such a great share. We hope to see you at the party tomorrow. Cheers!
Donya Mullins
You are so welcome. What a great event every week with lots of great food and ideas. Thanks so much!
XO,
~Donya
Kelly - Simple Life Mom
Just made this. So good!!! I used half the butter and used apple sauce for the other half, and used 1/2 cup less sugar to compensate. I also poured sugar over sliced strawberries and let them sit overnight to use as a topping. Its an amazing recipe! ☺
Donya
WOW! Thank you so much for sharing. You’ve made my day!
~Donya
Kate
This recipe is so good! I will never make my old cream cheese style pound cake again! The sour cream makes it so light and fluffy and not dry like my old recipe. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. I looked in my fridge and saw the sour cream, did a search, found this and well the rest is history! I’m making another one right now 🙂
Donya
Thank you so much for your kind words! Wow. I am glowing right now, Kate. I am so happy you stopped by.
Have a great weekend, friend.
xo,
~Donya
Kelli
I just made this and t is in the oven. I was reading the recipe over for instructions and realized i did not put the sour cream in ?. Did I just mess this cake up?
Donya
Well…there’s gonna be a problem with moisture. The cake will be dry most likely. Let me know what happens!!
Good luck.
XO,
~Donya
STACEY- a sOUTHERN DISCOURSE
Lemon is one of my favorites! Can’t wait to share this recipe with a friend who loves lemons as much as I do!
Donya
Awesome Stacey! Thanks for sharing and stopping by. Lemon lovers unite!
Julie Pollitt
This looks so delicious. I love lemon!
Donya
Thanks Julie!
If it’s lemon we love it too. Thanks for stopping by.
XO,
~Donya
Marilyn Ellison
This pound cake looks delicious ?
Will try it, but want to use lemon extract also
How much would I use or do I omit lemon juice. Want to try it today. Thanks
Donya
Hey Marilyn. I’m thinking if you are going to add the extract and the fresh juice, maybe start with a 1/2 teaspoon of lemon extract and cut the juice down to 1/4 cup. Hope that helps.
~Donya
Nancy
OMG!!! This is one of the best pound cakes I’ve ever made! Texture is wonderful and delicate lemon flavor. After it cooled and I took it out of the pan, I drizzled with a mixture of powdered sugar, butter, milk, lemon juice and lemon zest. This cake is to die for and I will be making it again.