Best Lemon Pound Cake

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

Use an electric mixer to cream butter in a large bowl. Gradually add sugar. Mix 5 minutes.


Beat in eggs one at a time, until just combined. Then beat in fresh lemon juice and peel. 


Sift flour, baking soda, and salt in another bowl. Add four mixture in with the wet ingredients.


Fold the sour cream in with the batter. Stir just until combined - do not overmix!


Pour the batter into the prepared  bundt pan. The lemon pound cake batter will be thick.


Bake at 325 degrees for 1 hour 20 minutes, until a toothpick comes out clean.


Whisk together the glaze ingredients. Drizzle the lemon glaze over the slightly cooled cake.


Let the glaze set and harden slightly before slicing and serving the lemon pound cake.


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