Get ready to indulge in a truly delightful and wonderfully fragrant cake that’s bursting with bright citrus flavor! This Lemon Pound Cake is incredibly moist, tender, and infused with fresh lemon zest and juice, all crowned with a simple yet zesty lemon glaze. It’s a classic bake that’s perfect for breakfast, a coffee break, or a light dessert, and it fills your home with the most inviting, sunny aromas.
Why I Love This Recipe
This Lemon Pound Cake is an absolute favorite in my kitchen! What I love most is its incredible moisture and tender crumb, which is a hallmark of a great pound cake. The generous amount of fresh lemon zest and juice ensures a vibrant, tangy flavor that’s both refreshing and satisfying, while the sour cream adds richness and moisture. The simple lemon glaze adds a beautiful shine and intensifies that zesty lemon punch. It’s surprisingly easy to mix up and bake, yielding a truly impressive and utterly delicious treat that always brings a touch of sunshine to any day!
Ingredients
Here’s what you’ll need to create this tangy and moist Lemon Pound Cake:
For Lemon Pound Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3 tablespoons lemon zest (from about 2-3 large lemons)
- 3 tablespoons lemon juice (freshly squeezed)
- ¼ cup sour cream (full-fat recommended)
For Lemon Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2 tablespoons lemon juice (freshly squeezed)
Swaps and Notes
- Unsalted Butter: Softened unsalted butter is crucial for the creaming method and a tender crumb.
- Granulated Sugar: Provides the primary sweetness for the cake.
- Large Eggs: Room temperature eggs incorporate more smoothly into the batter, resulting in a lighter cake.
- Lemon Zest & Juice: Fresh lemon zest and juice are essential! They provide the vibrant, natural lemon flavor. Do not use bottled lemon juice or artificial extracts for the main flavor.
- Sour Cream: Full-fat sour cream adds significant moisture and tenderness to the cake. Greek yogurt (plain, full-fat) can be used as a substitute.
- All-Purpose Flour: Standard all-purpose flour is perfect.
- Baking Powder: Provides lift for a tender texture.
- Kosher Salt: Balances the sweetness and enhances flavors.
- Powdered Sugar (Glaze): Also known as confectioners’ sugar. Adjust the amount to your desired glaze consistency.
- Milk (for glaze): The recipe does not list milk for the glaze, only lemon juice, which is typical for a bright lemon glaze. If you prefer a thinner glaze, you can add a tiny bit more lemon juice or a few drops of milk/water.
Instructions
Let’s bake this delicious and tangy Lemon Pound Cake!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour an 8×4-inch loaf pan (or a 9×5-inch loaf pan, baking time may vary slightly). This helps prevent sticking and ensures easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt until well combined. Set aside.
- Cream Butter & Sugar: In a large mixing bowl (or the bowl of a stand mixer with a paddle attachment), beat the 1 cup of softened unsalted butter and 1 cup of granulated sugar together on medium-high speed until the mixture is light, creamy, and fluffy. This typically takes 3-5 minutes.
- Add Eggs: Reduce the mixer speed to low. Add the 3 large eggs one at a time, mixing until each egg is just combined into the batter before adding the next. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Do not overmix at this stage.
- Add Lemon & Sour Cream, Alternate Dry Ingredients: Mix in the 3 tablespoons of fresh lemon zest and 3 tablespoons of fresh lemon juice into the batter until just combined. Now, with the mixer on low speed, alternate between adding the dry ingredients (from step 2) and the ¼ cup of sour cream, beginning and ending with the dry ingredients. Mix just until everything is incorporated and no streaks of flour remain. Be careful not to overmix!
- Pour & Bake: Pour the batter evenly into the prepared loaf pan. Bake for 45-55 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean (no wet batter attached).
- Cool Cake: Remove the baked loaf from the oven. Let it cool in the pan for 10-15 minutes on a wire rack. This allows it to firm up slightly. Then, carefully invert the cake onto the cooling rack and let it cool completely for about 1 hour. This complete cooling is crucial before glazing.
- Make Lemon Glaze: While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Adjust the lemon juice amount to achieve your desired consistency (thicker or thinner).
- Glaze & Enjoy: Once the cake has cooled completely, drizzle or brush the prepared lemon glaze evenly over the top of the cake. Allow the glaze to set slightly. Slice and enjoy this tangy and moist lemon pound cake!
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This is crucial for a smooth batter that emulsifies well, leading to a tender crumb.
- Fresh Lemon is Key: Use fresh lemon zest and juice for the best, most vibrant lemon flavor.
- Don’t Overmix: Overmixing the batter, especially after adding flour, develops gluten, which can result in a tough, dense pound cake. Mix only until just combined.
- Grease and Flour Pan Well: This helps prevent sticking and ensures easy release of the cake.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt into the cake rather than forming a nice coating.
- Test for Doneness: A clean toothpick inserted into the center confirms the cake is fully baked.
Serving Suggestions and Pairings
Lemon Pound Cake is a delightful treat on its own, but it pairs beautifully with:
- Coffee or Tea: The classic accompaniment for a slice of pound cake.
- Fresh Berries: A side of fresh raspberries, blueberries, or sliced strawberries adds a lovely tart contrast.
- Whipped Cream: A dollop of fresh whipped cream lightens the richness.
- Lemon Curd: For extra lemon flavor, serve with a spoonful of lemon curd.
- Breakfast or Brunch: A perfect addition to a breakfast or brunch spread.
- For other comforting loaf cakes, check out our Cinnamon Sugar Loaf.
Storage and Leftover Tips
This Lemon Pound Cake stores wonderfully, making it great for prepping ahead!
- Room Temperature (Glazed): Store cooled, glazed Lemon Pound Cake in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: For longer storage (up to 1 week) or in warmer climates, you can refrigerate it, but it might become slightly firmer. Let it come to room temperature for about 30 minutes before serving for the best texture.
- Freezing: This pound cake freezes beautifully (best before glazing). Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then again in aluminum foil. Store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature or in the refrigerator overnight before glazing and serving.
More Recipes You Will Love
If you loved the moist, tangy, and delightful nature of this Lemon Pound Cake, you’ll definitely want to explore some of our other fantastic baked goods and sweet treats:
- For another classic baked good that uses up ripe fruit, check out This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
- If you’re a fan of comforting and spiced fall treats, our Gingerbread Cake or Sweet Potato Honey Bun Cake are must-tries!
- And for a soft, sweet Filipino brioche roll, don’t miss our Classic Ensaymada!
- Finally, for another amazing fruity baked good, check out our Apple Crisp!
Final Thoughts
This Lemon Pound Cake recipe is a brilliant solution for bringing a truly bright, flavorful, and incredibly comforting bake to your table. It’s perfect for any occasion, promising a wonderfully moist, tangy, and utterly delicious slice every time. Give it a try, and let that sunny lemon aroma fill your home!
What’s your favorite citrus-flavored dessert? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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