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
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.
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
- 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.
- 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.
- 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
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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I tried this recipe last week. First recipe I’ve followed line by line, ingredient by ingredient and came out with such a superb product. The cake was beyond delicious!!
I’m sooooo excited we LOVE POUND CAKES. THANK YOUUUUUUU
Should I use self rising, or all purpose flour?
All-purpose.
Thank you
I made it. And it was amazing. Best lemon pound cake
Made this for the first time. Used Lemon Extract instead of real lemon. Will go by the recipe next time. Can’t wait to try it.
I love Lemon Pound Cake first time I’m making it for myself.
I love love love lemon, and this pound cake is everything and more…I gave it 5 stars because it is the best I could give. If there were more stars, I’d give more…The cake is moist, and super delicious…Everyone who tastes it enjoys and I get compliments and many asking me to bake them one….When company comes, there’s never any left… Thanks once again for this recipe👌🏾❤️
Thank you so much, Carolyn!!
~Donya
It is just wonderful. It’s easy to make and flavorful. Great recipe
Excellent flavor and texture. This is the best lemon pound cake recipe. I have guest visiting this week, and I’m making this recipe!
Thank you so much!
~Donya
I had made this cake for Thanksgiving of year! And I made another one today. Love the flavor of the lemons.
Thank you so much Cynthia for the outstanding rating!
~Donya
Easy and very good!!