Best Lemon Pound Cake

Slice of lemon pound cake being taken out with a nice drizzle of lemon icing on top of it.

4.83 from 34 reviews

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

Prep Time15

Cook Time1 20

Total Time1 35

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 346kcal

Author: Donya Mullins

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.

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