This homemade lemon pound cake is bursting with fresh citrus flavor, thanks to real lemon zest and juice. Moist, tender, and topped with a sweet and tangy lemon glaze, this cake is the perfect dessert for any occasion. Whether you’re serving it with tea, coffee, or as a showstopping treat at your next gathering, this pound cake will impress!
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Why You’ll Love This Recipe
- Perfectly Moist and Tender – A rich pound cake with a soft crumb that melts in your mouth.
- Packed with Fresh Lemon Flavor – Uses real lemon zest and juice for the ultimate citrus kick.
- Easy to Make – Simple ingredients and foolproof instructions for a stress-free baking experience.
- Versatile Dessert – Ideal for brunch, holidays, or a sweet afternoon treat.
Ingredients Breakdown
-
Cake: A rich, buttery base made with flour, baking powder, salt, sugar, eggs, vanilla, fresh lemon zest, lemon juice, and sour cream for moisture.
-
Lemon Glaze: A simple yet flavorful blend of powdered sugar and fresh lemon juice, with optional zest for extra citrus punch.
Tips and Tricks
- Enhance the Lemon Flavor – Add extra lemon zest for a stronger citrus punch.
- Adjust the Glaze Consistency – For a thicker glaze, add more powdered sugar; for a thinner drizzle, add more lemon juice.
- Use Room Temperature Ingredients – This ensures a smooth batter and even baking.
- Test for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is ready.
Variations and Customizations
- Lemon Blueberry Pound Cake – Fold in 1 cup of fresh or frozen blueberries before baking.
- Lemon Almond Pound Cake – Add ½ teaspoon of almond extract for a nutty twist.
- Chocolate Drizzle – Drizzle melted white or dark chocolate over the glaze for extra indulgence.
Pairing Suggestions
- Tea or Coffee – A warm beverage enhances the citrus notes of the cake.
- Fresh Berries – Serve with strawberries, raspberries, or blueberries for a refreshing contrast.
- Whipped Cream – A dollop of lightly sweetened whipped cream makes it extra decadent.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep refrigerated for up to 1 week for best freshness.
- Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Popular Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
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How do I prevent my pound cake from being dry?
Avoid overbaking, measure ingredients accurately, and use full-fat sour cream or Greek yogurt for extra moisture.
Can I make this cake in a bundt pan?
Yes! Double the recipe and bake in a greased 10-inch bundt pan for about 75-85 minutes.
Print
Lemon Pound Cake with Glaze
- Total Time: 1 hour 30 minutes
- Yield: 10-12 slices 1x
Description
A moist and zesty lemon pound cake bursting with fresh lemon flavor, topped with a smooth, tangy glaze. Perfect for any occasion, this homemade treat delivers the perfect balance of sweetness and citrusy brightness!
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Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 cup sour cream or Greek yogurt
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 teaspoons lemon zest (optional, for extra citrus flavor)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredients and sour cream in alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
Step 2: Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Stir in lemon zest for extra flavor, if desired.
Step 4: Glaze and Serve
- Once the cake has cooled, drizzle the glaze evenly over the top.
- Let the glaze set for a few minutes before slicing.
- Serve and enjoy!
Notes
- Let the cake cool completely before glazing to prevent the glaze from soaking in too much.
- For extra lemon flavor, brush the cake with a lemon simple syrup before glazing.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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