Lemon Pound Cake

Here’s a classic Lemon Pound Cake recipe that’s moist, buttery, and bursting with lemon flavor—perfect for dessert, brunch, or with tea.

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🍋 Lemon Pound Cake Recipe

Ingredients

For the cake:

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 3 tablespoons fresh lemon juice

• 1 tablespoon lemon zest (from about 2 lemons)

• 1 teaspoon vanilla extract

• 3 cups (375g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (240ml) sour cream or Greek yogurt

For the glaze:

• 1 cup (120g) powdered sugar

• 2–3 tablespoons fresh lemon juice

• Optional: extra lemon zest for garnish

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Cream butter and sugar: In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy (about 3-5 minutes).

3. Add eggs one at a time, mixing well after each addition.

4. Mix in lemon juice, lemon zest, and vanilla extract.

5. In a separate bowl, whisk together flour, baking soda, and salt.

6. Gradually add dry ingredients to the wet mixture, alternating with the sour cream. Start and end with dry ingredients. Mix just until combined—don’t overmix.

7. Pour batter into the prepared pan and smooth the top.

8. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 15–20 minutes.

9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.

2. Drizzle over the cooled cake.

3. Garnish with extra lemon zest if desired.