Zesty and Sweet: How to Make the Best Lemon Pound Cake at Home

Photo byAngie Bright

There’s something timeless about the classic lemon pound cake. Its moist texture and tangy flavor make it a dessert favorite that appeals to all ages. Whether it's served as a mid-afternoon snack or as the grand finale to a dinner party, the lemon pound cake never fails to deliver. It’s rich, buttery, and packed with the refreshing zest of lemons, providing a perfect balance between sweet and tart.

This lemon pound cake is incredibly easy to make but tastes like it took hours of careful preparation. The key to its unforgettable flavor lies in the fresh lemon zest and juice that get mixed right into the batter, infusing every bite with citrusy goodness. Then, it’s finished off with a simple, sweet lemon glaze that adds just the right amount of tangy sweetness.

If you’re looking for a dessert that will impress without the fuss, this lemon pound cake is your answer. Let’s dive into the recipe!

Lemon Pound Cake Recipe

Ingredients:

For Lemon Pound Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 3 tablespoons lemon zest
• 3 tablespoons lemon juice
• ¼ cup sour cream

For Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare an 8×4-inch loaf pan by greasing it or lining it with parchment paper to ensure easy removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside as you prepare the wet ingredients.
3. Cream Butter & Sugar: Using a hand mixer or a stand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy. This should take about 3-5 minutes.
4. Incorporate the Eggs: Reduce the mixer speed to low. Add the eggs one at a time, beating after each addition until just combined. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
5. Add Lemon Zest & Juice: Mix in the lemon zest and lemon juice, giving the batter that signature citrus punch.
6. Combine the Wet and Dry Ingredients: On low speed, alternate adding the flour mixture and sour cream into the batter, beginning and ending with the dry ingredients. Be careful not to overmix – stop as soon as everything is incorporated.
7. Bake the Cake: Pour the smooth batter into your prepared loaf pan. Bake in the preheated oven for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover the cake with foil during the last 10-15 minutes of baking.
8. Cool the Cake: Once baked, allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a cooling rack and let it cool completely – about an hour.
9. Prepare the Lemon Glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice until you have a smooth glaze. Drizzle or brush the glaze generously over the cooled cake.
10. Enjoy: Slice into this moist, tangy cake and enjoy the refreshing lemon flavor in every bite!

Conclusion:

This lemon pound cake is the perfect blend of buttery richness and zesty brightness. The sour cream adds an extra layer of moisture that keeps the cake tender, while the lemon zest and juice create a flavor profile that’s both refreshing and indulgent. Whether you’re sharing it with guests or enjoying a quiet slice with tea, this cake will surely satisfy any sweet tooth.

Not only is it an excellent dessert for spring and summer gatherings, but it’s also a wonderful way to bring a burst of citrus to any occasion year-round.

For a fantastic lemon pound cake with a delightful lemon glaze, I found some great sources that offer subtle variations of the recipe, all designed to yield a moist, flavorful cake.

Martha Stewart’s version emphasizes simplicity, with butter, flour, and fresh lemon zest and juice taking center stage for the cake. Her recipe also highlights using a sugar-dusted loaf pan to ensure that the cake doesn’t stick and delivers a lovely caramelized crust. The key is a lemon glaze that perfectly complements the buttery richness of the pound cake​(Martha Stewart).

King Arthur Baking’s recipe builds on this classic by incorporating cream cheese into the batter, which adds an extra layer of creaminess. Their lemon glaze uses both fresh lemon juice and superfine sugar, which gives a smooth, glossy finish to the cake​(King Arthur Baking).

The Recipe Critic’s take on this dish also leans heavily on balancing tangy lemon with the richness of butter and buttermilk. The glaze here is slightly thicker, ensuring every bite of the cake is packed with that lemony sweetness​(The Recipe Critic).

By combining tips from these sources—like always zesting lemons before juicing them for the best flavor, or the importance of room temperature ingredients—you’ll be able to create a perfectly moist lemon pound cake with a tangy glaze that’s ideal for any occasion.
Happy baking!