Lemon Pound Cake

Lemon Pound Cake is a classic dessert that combines the rich, buttery texture of a traditional pound cake with the bright, refreshing flavor of lemon. Perfectly sweet and tangy, this cake is ideal for any occasion, from afternoon tea to dinner parties or simply as a sweet treat to enjoy with your morning coffee. The tender crumb, paired with a zesty lemon glaze, offers the perfect balance of flavor and texture. Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and results in a beautifully moist and flavorful cake every time.

The addition of sour cream in the batter ensures that the cake remains extra moist, while the combination of lemon zest and lemon juice provides a burst of citrusy goodness in every bite. Topped with a luscious lemon glaze, this cake is sure to become a favorite in your baking collection. It’s a versatile treat that’s just as perfect for casual gatherings as it is for special occasions.

Why You’ll Love This Recipe

1. Perfectly Moist Texture

The sour cream in the batter ensures a moist, tender crumb that stays fresh for days.

2. Refreshing Lemon Flavor

The combination of lemon zest and juice infuses the cake with a vibrant, tangy flavor that’s balanced perfectly with the sweetness of the cake.

3. Simple and Easy to Make

With straightforward ingredients and easy-to-follow steps, this pound cake is a beginner-friendly recipe that delivers professional results.

4. Versatile

Lemon Pound Cake is perfect for any occasion – from a casual snack to a fancy dessert at a dinner party. It’s also great for brunch or as a thoughtful gift.

5. Luscious Lemon Glaze

The sweet and tangy lemon glaze on top adds a delicious finishing touch, making each slice even more irresistible.

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Kosher salt
• Unsalted butter (softened)
• Granulated sugar
• Large eggs (room temperature)
• Lemon zest
• Lemon juice
• Sour cream

For the Lemon Glaze:

• Powdered sugar
• Lemon juice

Variations

• Add Poppy Seeds: For a delightful crunch and added flavor, fold in a tablespoon or two of poppy seeds into the batter.
• Use Greek Yogurt: Swap the sour cream for Greek yogurt for a slightly tangier flavor and a healthier twist.
• Add Blueberries: Add fresh or frozen blueberries to the batter for a fruity touch that pairs well with the lemon.
• Infuse with Herbs: Add a touch of fresh thyme or rosemary to the batter for a subtle, aromatic twist on this classic lemon cake.
• Make Cupcakes: Use the batter to make individual lemon pound cake cupcakes, and adjust the baking time to about 18-20 minutes.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Lemon Zest

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until fully incorporated.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Gradually add the dry ingredients in three parts, alternating with the sour cream in two parts. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl to create the glaze. The consistency should be thick but pourable.

Step 9: Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top of the cake. Let the glaze set before slicing.

Step 10: Serve and Enjoy

Slice the cake and serve. Enjoy the perfect balance of tangy lemon flavor and sweet, buttery crumb!

Tips for Making the Recipe

• Use Room Temperature Eggs: Room temperature eggs help the batter mix more evenly, resulting in a smoother texture.
• Don’t Overmix the Batter: Overmixing the batter can cause the cake to become dense. Mix just until the ingredients are combined.
• Check for Doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done.
• Let the Cake Cool: Allow the cake to cool slightly in the pan before transferring it to a wire rack to avoid it breaking apart.
• Glaze Before Serving: The glaze will set better if you let the cake cool completely before glazing it.

How to Serve

• As a Dessert: Serve a slice of Lemon Pound Cake after dinner for a light, refreshing dessert.
• For Breakfast or Brunch: Pair a slice with coffee or tea for a delightful morning treat.
• With Fresh Berries: Add fresh berries like raspberries or strawberries on the side to complement the lemon flavor.

Make Ahead and Storage

Storing Leftovers

Store the leftover lemon pound cake in an airtight container at room temperature for up to 3 days. If you live in a particularly warm climate, you can refrigerate it for up to 5 days.

Freezing

To freeze the cake, wrap it tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.

Reheating

To reheat, wrap individual slices in a damp paper towel and microwave for 10-15 seconds, or warm the entire loaf in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a 1:1 substitute.

2. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in baking so you can control the amount of salt in the recipe. If you use salted butter, reduce the amount of kosher salt.

3. Can I add more lemon juice for extra flavor?

Yes, you can increase the amount of lemon juice for a more pronounced lemon flavor, but be careful not to add too much or the cake may become too wet.

4. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used in place of sour cream for a slightly tangier flavor.

5. How do I prevent the cake from sticking to the pan?

Grease and flour the loaf pan generously, or line it with parchment paper for easy removal.

6. Can I make this cake in a Bundt pan?

Yes, you can make this recipe in a Bundt pan. Be sure to adjust the baking time, as it may take a little longer to bake.

7. How do I store leftover glaze?

Store leftover lemon glaze in the refrigerator in an airtight container for up to 3 days. You can reheat it slightly before using it again.

8. Can I make this cake ahead of time?

Yes, this cake keeps well for several days, making it a great option to bake ahead of time.

9. Can I use other citrus fruits in this recipe?

Yes, you can swap the lemon for other citrus fruits like orange, lime, or grapefruit for a different twist.

10. How do I know when the cake is done baking?

Check the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.

Conclusion

Lemon Pound Cake is the perfect blend of rich, buttery goodness and zesty lemon flavor. Its moist crumb and light, refreshing glaze make it a crowd-pleasing treat for any occasion. Whether enjoyed for breakfast, as a snack, or as a dessert, this cake is sure to delight with every bite. Easy to make and customizable with variations, it’s a timeless recipe you’ll return to again and again.

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