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Lemon Pound Cake

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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!
Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!
 
 
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

Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!

 

 

Lemon Pound Cake

With a bright citrus taste, this lemon pound cake is yummy and easy to make.
3.93 from 53 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Author: Donya Mullins

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!

Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!

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Comments

  4. 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

    Reply

  9. 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!

    Reply

  10. 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

    Reply

  11. 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!

    Reply

  13. 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….

    Reply

  14. 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!

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

  18. 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! ☺

    Reply

  19. 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 🙂

    Reply

  20. 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?

    Reply

    • 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

      Reply

  23. 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

    Reply

    • 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

      Reply

  24. 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.

    Reply

  25. Wow!! This recipe is great! I made this on Sunday and it came out great! Made a bundt cake and had batter left over to make a loaf cake! Lovely texture! Delicious!! Will be making this often!!

    Reply

    • Thank you so much, Neisha for letting me know.
      I’m glad you like this recipe. It’s my go-to for pound cake.
      Have a wonderful week,
      ~Donya

      Reply

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