5 Star Reader Comment
We’ve made this several times and shared the recipe as well. This is definitely the best lemon pound cake!! Freezes great!
Lynn
Why My Family Loves This Cake
This lemon pound cake is the one my boys have been asking for since they were little. Every Mother’s Day, every spring gathering, this is the cake that goes on the table. It starts with fresh lemon juice and zest — real brightness, not that flat-bottled kind. Sour cream keeps the crumb buttery and tender. Y’all it is so delicious!
I have been making this cake for years, and it never fails. If you want a from-scratch pound cake that looks beautiful and tastes even better than it looks, you are in the right place. Let me show you exactly how to make it.
Donya’s Best Tips for Lemon Pound Cake
Room temperature really does matter here: Cold butter will not cream properly, and cold eggs can cause the batter to curdle. Pull everything out of the fridge at least an hour before you start.
Cream the butter and sugar the full five minutes: I know it feels like a long time, but that is what gives this cake its tender, fluffy crumb. Set a timer and let the mixer do the work.
Fresh lemon only — no shortcuts: Bottled juice is flat and one-dimensional. Fresh lemon juice and zest together give this cake that bright, true citrus flavor that makes people ask for a second slice.
Stop mixing the moment the flour disappears: Once you add the flour, overmixing develops gluten and makes the cake dense and tough. Fold just until you see no more dry streaks, then put the spoon down.
Wait until the cake is fully cooled before adding the glaze: If the cake is still warm, the glaze soaks straight in and you lose that beautiful, crackly lemon finish on top. Give it the full cool-down time — it is worth the wait.
Got a sweet tooth? Satisfy it with a slice of classic Southern Pound Cake, Million Dollar Pound Cake, or rich Chocolate Pound Cake!
Lemon Pound Cake Recipe Ingredients
- 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 Zest – Adding 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
- 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.
- Add eggs 1 at a time, beating until combined after each egg is added. Beat in lemon juice and peel.
- Sift flour, baking soda, and salt into a bowl, then mix the four mixture in with the wet ingredients.
- Fold in sour cream.
- Pour the batter into the prepared pan – the batter will be thick.
- Bake cake until a toothpick inserted near the center comes out clean.
Lemon Cake With Glaze
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.
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.
More Lemon Dessert Ideas
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
- ⅓ 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
Questions And Answers
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.
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.
If you’re out of sour cream, you can use plain Greek yogurt as a substitute.
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.
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!
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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
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!
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! 🙂
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! 🙂
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.
This really looks good can I use lemon extract in place of the lemon peel if so how much would I use to replace the lemon peel. Thanks
Hey Cassandra!
Thats a great question, I would use 1 teaspoon of lemon extract to substitute for the lemon peel. I hope you enjoy the recipe, let me know how it turns out!
~Donya
Bake @ what temperature?
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.
Hi is can you use swans cake flour or is it better with all purpose flour?
Hey there Shay!
Thank you for your interest in this recipe! You can totally use cake flour, the texture will be slightly different than the original recipe, but I don’t think it will be noticeable. I hope this helps, let me know how it turns out!
Best,
~Donya
Awesome recipe. Everyone love this.
Can I substitute the flour for cake flour. If I do, do I still need the baking soda and salt.
Hey there.
I’ve never used cake flour, so I have no idea how the cake will turn out. I’ve made this recipe hundreds of times, and it turns out great just as is.
Hope this helps. Merry Christmas!
~Donya
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
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
Thanks, friend! With lemons, and sour cream, this pound cake is always a winner.
Looks amazing!!