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!
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
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Cake: A rich, buttery base made with flour, baking powder, salt, sugar, eggs, vanilla, fresh lemon zest, lemon juice, and sour cream for moisture.
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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.
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.