Description
The BEST Lemon Pound Cake recipe! Ultra-moist, bursting with fresh lemon flavor & topped with sweet lemon glaze. Easy to make with simple ingredients. Perfect for spring!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt (either works beautifully!)
- ½ cup buttermilk
- Zest of 2 lemons (about 2 tablespoons)
- ¼ cup fresh lemon juice
For the Optional Lemon Glaze:
- 1–1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1–2 teaspoons milk (if needed to thin)
Instructions
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan generously with butter or baking spray, then dust it with flour, tapping out any excess. Or, for foolproof removal, line it with parchment paper with overhang on the sides—this creates little “handles” to lift the cake out later!
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until everything’s evenly distributed. Set this aside
Here’s where the magic begins! In your large mixing bowl (or stand mixer), beat the room temperature butter and granulated sugar together on medium-high speed for 3–5 minutes.
Reduce your mixer speed to medium and add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. The batter might look slightly separated now, but it’ll come together beautifully in the next step.
This is the classic pound cake technique! With your mixer on LOW speed (this is key!), add the dry ingredients in three additions, alternating with the sour cream and buttermilk in two additions. Here’s the pattern: dry ingredients → wet ingredients → dry ingredients → wet ingredients → dry ingredients.
Start and end with the dry mixture! After each addition, mix just until you can’t see any streaks of flour or liquid—then STOP. Overmixing is the enemy of tender cake!
Pour the batter into your prepared loaf pan and use a spatula to smooth the top evenly. Give the pan a gentle tap on the counter to release any air bubbles.
Bake for 60–70 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Every oven is different, so start checking around the 55-minute mark!
If you notice the top browning too quickly (usually after about 45 minutes), tent it loosely with aluminum foil for the remaining baking time. This prevents the top from getting too dark while the inside finishes baking.
Let the cake cool in the pan for about 15 minutes—this helps it set and makes it easier to remove. Then, carefully turn it out onto a wire rack to cool completely. I know it’s tempting to dig in, but trust me, let it cool! The texture gets even better as it cools, and if you add the glaze to a warm cake, it’ll just slide right off.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and glossy. Start with 2 tablespoons of lemon juice and add more if you want a thinner glaze. If it’s too thick to drizzle, add milk a teaspoon at a time until you reach your desired consistency.
Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. Let the glaze set for about 10 minutes before slicing!
Notes
The toothpick test: The toothpick should come out with a few moist crumbs, NOT completely clean. A completely clean toothpick means you’ve slightly overbaked it.
Glaze consistency matters: Too thick and it’ll just sit on top in a blob. Too thin and it’ll all run off. You want it to slowly drizzle off a spoon—that’s the sweet spot!
Common mistake to avoid: Opening the oven door repeatedly to check on the cake causes temperature fluctuations that can make your cake sink in the middle. Check only after 55 minutes!
Smart shortcut: No time to wait for butter to soften? Cut it into small cubes and let it sit for 15–20 minutes. It’ll soften much faster than a whole stick!
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American