I still remember the way our kitchen smelled the first time my mom baked a lemon pound cake — bright, buttery, and a little like summer sun trapped in batter. I learned to stir while standing on a stool, sneaking curls of **lemon zest** and licking the spoon when she wasn’t looking. This recipe grew out of those small kitchen rituals: a trusty loaf pan, a bowl that gets a little messy, and a glaze that sings tart against rich crumb. If you want a cake that slices with a tender crumb, gives you golden edges, and fills the house with zingy citrus, you’re in the right place. Trust me — this one makes the kind of batch you’ll want to share, but won’t judge you if you keep most of it for yourself.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 65–75 minutes
Why This Recipe is Awesome
This lemon pound cake manages two miracles: it stays supremely moist thanks to a touch of **sour cream**, and it packs bright lemon flavor without feeling puckery. The crumb stays tender, the crust caramelizes to a warm golden brown, and the glaze soaks in just enough to make each slice slightly glossy and irresistible. It’s easy enough for a weeknight bake and pretty enough for a brunch centerpiece. Plus, it’s so forgiving even your oven can’t mess it up — promise.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tbsp finely grated lemon zest (about 2 large lemons)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
For the Sauce / Garnish (optional):
- 3/4 cup powdered sugar, sifted
- 2–3 tbsp fresh lemon juice (adjust for thickness)
- Thin lemon slices or extra zest for garnish
How I Make It
Step 1:
Preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment for easy removal. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt. I like to rub the dry ingredients through my fingers once — it smells faintly of flour and promises a tender crumb.
Step 2:
In a large bowl, beat 1 cup (2 sticks) butter and 1 1/2 cups sugar until pale and fluffy, about 3–4 minutes. You’ll see the mixture lighten and hear the mixer hum; that airy stage traps the steam that helps the cake rise. Beat in the eggs one at a time, scraping the bowl between additions. Add 2 tbsp lemon zest and 1 tsp vanilla — the batter will smell bright and buttery. Avoid overbeating after the flour goes in; mix until just combined to keep the cake tender.
Step 3:
Fold the dry mix into the batter in three additions, alternating with 1/2 cup sour cream and ending with flour. Stir gently until you don’t see streaks of flour. The batter should feel thick, glossy, and ribbon-like when you lift the spoon. Pour in 1/4 cup lemon juice and fold briefly to distribute. The batter will give off a fresh citrus scent that makes your kitchen feel like a summer market.
Step 4:
Spoon the batter into the prepared pan and smooth the top. Bake at 350°F for 50–60 minutes, or until the edges turn golden and a toothpick inserted near the center comes out with a few moist crumbs. You’ll hear a gentle crackle as the crust sets and smell caramelized butter and lemon. If the top browns too quickly, tent lightly with foil after 30–35 minutes.
Step 5:
Cool the loaf in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack. Whisk powdered sugar with lemon juice to make a thin glaze, then drizzle over the cooled cake so it pools in the little crannies. Let the glaze set for about 15 minutes. Slice and serve with a cup of tea or a scoop of vanilla ice cream — heaven.
Pro Tips
- Use room-temperature butter and eggs for even mixing; cold ingredients make the batter lumpy.
- If your lemons lack punch, add an extra teaspoon of lemon zest — zest carries intense aroma more than juice does.
- Swap a tablespoon of flour for almond flour for a slightly nutty crumb (keeps it moist).
- Check doneness by gently pressing the top; it should spring back and show golden edges.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter ↔ Oil: Use light-flavored oil (canola or avocado) at ¾ the amount for a slightly less rich cake; texture becomes a touch more tender but less “buttery.”
- Sour cream ↔ Greek yogurt: Both keep the cake moist; yogurt adds tang. You can also use full-fat coconut yogurt for dairy-free.
- All-purpose flour ↔ Gluten-free flour blend: Use a 1:1 GF blend with xanthan gum; expect a slightly different crumb.
- For lower sugar: Reduce sugar to 1 1/4 cups; the loaf still bakes beautifully but tastes less sweet.
Variations & Tips
- Blueberry Lemon Pound Cake: Fold 1 cup fresh blueberries into batter and dust with flour first to prevent sinking.
- Lemon Poppy Seed: Add 2 tbsp poppy seeds to the batter for a pleasant crunch and classic flavor pairing.
- Limoncello Glaze: Replace half the lemon juice in the glaze with 1 tbsp limoncello for an adult twist.
- Lime Swap: Use lime zest and juice for a sharper citrus profile that pairs well with coconut toppings.
- Party-Size Bundt: Double the recipe and bake in a bundt pan; increase bake time to 65–75 minutes and test for doneness.
- Dairy-free: Use vegan butter and coconut yogurt; expect a slightly denser crumb and delicious tropical notes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, let it cool, and store it wrapped at room temperature for up to 2 days or in the fridge for up to 5 days. For best texture, bring to room temperature before serving. You can freeze slices for up to 3 months; thaw overnight in the fridge.
- Can I double the recipe?
- Sure thing. Use two loaf pans or one large bundt. Double-check baking time — two smaller pans often finish a bit faster, while one big pan needs longer. Rotate pans halfway through baking for even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a golden brown top and edges pulling slightly from the pan. A toothpick should come out with a few moist crumbs, not wet batter. The cake should spring back when lightly pressed.
- What if I don’t have ingredient X?
- Out of sour cream? Use plain Greek yogurt or even full-fat cottage cheese blended smooth. No lemons? Try a mix of orange zest and a splash of vinegar for brightness in a pinch.
How I Like to Serve It
I love this cake with a steaming mug of Earl Grey on a rainy afternoon, or sliced thin at a brunch with fresh berries and whipped cream. It plays nice at potlucks — bring it on a pretty platter — and also pairs wonderfully with roast chicken for a sweet finish after a weeknight dinner. In summer, keep it chilled for a refreshing slice; in winter, add a dollop of ricotta and a drizzle of honey.
Notes
- Store wrapped at room temperature for 2 days, in the fridge for up to 5 days, or freeze slices up to 3 months.
- No meat temps needed here — just follow the visual cues for doneness and enjoy!
Final Thoughts
Closing: Go on — bake this loaf and fill your kitchen with sunshine. Slice a piece, breathe in the lemony air, and enjoy the small, delicious victory of homemade cake.