Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

Who loves a good pound cake? I sure do, especially with my morning coffee and then again a la mode after dinner. This Lemon Pound Cake is a long time family favorite & I know you’ll love it too.

There’s something about adding citrus to all our favorite desserts this time of year. It really makes us enjoy the beautiful weather just a little bit more. How about you? Do you love adding citrus flavors when the weather gets warm?

**Be sure to try our Easy Lemon Snack Cake Recipe too!

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For a long time now we have been picking up a little lemon pound cake when stopping at all our favorite coffee houses. I think Starbuck’s Lemon Pound Cake is probably the most popular one around.

But we have a little coffee hut on nearly every corner up here & all of them have their version of lemon pound cake. They are all delicious but I like to make my own so I don’t have to head out to get some.

Lemon Pound Cake Recipe

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I love this recipe because it has a light lemon flavor that isn’t overpowering. It is still sweet and the glaze is perfect without overdoing it.

When do you like to enjoy pound cake like this one? Do you like it for breakfast with coffee? Or do you reserve it for the evening as a treat?

I’m such a big sweets person that I never really restrict myself to a time to enjoy. Whenever you are offered cake – you take it, no questions asked. Right?!

Here are some commonly asked questions

What is lemon pound cake?

A traditional pound cake is usually made with equal parts butter, sugar, flour, & eggs. That makes for a nice, dense cake that is perfectly sweet & perfect almost all by itself. To make a Lemon Pound Cake we changed up the classic pound cake and added great lemon flavor in the cake & in the glaze too.

Can I use lemon zest?

Yes, you can add 1 tbsp lemon zest to this cake if you like. I like to keep my citrus flavor on the lighter side, so I didn’t add it to this recipe.

What pan do you recommend for this recipe?

I really love this baking pan. It is so versatile & works great for all my loaf cakes recipes & bread recipes.

How do you store Lemon Pound Cake?

Keep this pound cake in the baking pan & cover it with plastic wrap or foil. You can also keep it refrigerated until you are ready to enjoy it.

This extends its freshness & flavor. Just heat the individual slices in the microwave for about 8-12 seconds on a microwave-safe dish before eating.

HOW DO YOU MAKE Lemon Pound Cake?

Cake

1. Preheat oven to 325 degrees.
2. Spray a 9×5 loaf pan with cooking spray – set aside.
3. In a mixer bowl – beat butter & sugar until pale & fluffy.
4. Scrape down the sides & add eggs – beat in.
5. Add in flour, baking powder & salt -beat well.
6. Add in sour cream & lemon juice – beat until combined.
7. Scrape down the bowl & mix on low for another 30 seconds.
8. Transfer to the prepared dish & bake for 55- 70 minutes watching closely in the last 10 minutes.
9. The cake is done when the toothpick test comes out clean.
10. Cool on a wire rack for about 10 minutes & then turn out of the pan.

Syrup

1. While the cake is cooling – combine the syrup ingredients & heat over medium heat until all the sugar has dissolved.
2. Brush over the cake while it’s cooling.
3. Cool the cake completely before adding glaze.

Glaze

1. Whisk together the ingredients & pour over the cake.

Lemon Pound Cake

Can I change the glaze on this Lemon Pound Cake?

Absolutely. You can replace or add vanilla extract to this glaze recipe. Or you can use something delicious like blueberry syrup in place of the milk for a completely different twist.

Do you recommend these as gifts for the neighbors?

These make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift-giving. You could also just use the reusable, baking pan & make that part of the gift.

Can Lemon Pound Cake be frozen?

Yes it can. Remove the cake from the pan & wrap first in plastic wrap & then in foil before placing it in the freezer. This is the best way to ensure that the cake stays moist & doesn’t dry out.

Be sure to label with the date before freezing. Also, if you are adding the glaze, be sure that it has set before wrapping the cake.

How to make lemon pound cake moist?

The key here is the lemon syrup that gets added to the cake once it is baked but before you add the glaze on top. This syrup soaks into the cake so that it doesn’t dry out before you have had a chance to enjoy every single bite of it.

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Raspberry White Chocolate Pound Cake
• Instant Pot Almond Pound Cake
• Blueberry Swirl Pound Cake
• Pumpkin Pound Cake

Can I make this lemon cake with bottled lemon juice?

Yes you can, however, it does taste better when using fresh lemon juice whenever possible. I keep a bottle of this lemon juice on hand at all times – you know, for those lemon dessert emergencies.

To make this recipe you will need…

• all-purpose flour
• baking powder
• salt
• sour cream
• lemon juice
• granulated sugar
• butter – room temperature
• eggs – room temperature

• granulated sugar
• lemon juice

• confectioners sugar
• milk
• lemon juice

Products I love when making Lemon Pound Cake…

This Lemon Pound Cake is so easy and delicious – and you probably already have many of these items on hand like I do!

OR If you’ve never made pound cake before, you might be a bit nervous – but you’re going to love the sweet, citrus flavor of this cake. I have made a list below of the things I absolutely can’t live without when it comes to making this lemon dessert.

• baking pan
• disposable pans
• granulated sugar
• lemon juice
• all-purpose flour
• mixer
• spatulas
• Baker’s Joy

EASY LEMON POUND CAKE RECIPE

If you love this homemade Lemon Pound Cake recipe, you’re going to love these other spring recipes too. Please click each link below to find the easy, printable recipe!

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies are a simple citrus cookie recipe made with just 3 ingredients. Perfect for summer parties, potlucks, and bake sales. With the addition of confectioner’s sugar on the outside, these become the prettiest lemon cake mix crinkle cookies that everyone will love.

Check out this recipe

Lemon Bars With Cake Mix

If you love the refreshing taste of lemon, you'll love these Lemon Bars With Cake Mix. They are SO simple to make with just 2 ingredients!

Check out this recipe

Lemon Curd Cupcakes

Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.

Check out this recipe

Lemon Lush Dessert

Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!

Check out this recipe

Easy Lemon Cake Recipe

Looking for an Easy Lemon Cake Recipe? This one is simple to follow and yields a delicious dessert. The cake is moist and tangy, with a subtle sweetness that pairs perfectly with a cup of tea or coffee. Give it a try!

Check out this recipe

Rate this Recipe

Lemon Pound Cake

Course Dessert

Servings: 16 slices

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

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Pin

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Ingredients

  

1x2x3x

• 1¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp table salt
• ¼ cup sour cream
• 1½ tbsp lemon juice
• 1 cup granulated sugar
• 1 cup butter – room temperature (2 sticks)
• 5 large eggs – room temperature

Syrup

• ¼ cup granulated sugar
• ¼ cup lemon juice

Glaze

• ½ cup confectioners sugar
• 1 tbsp milk
• ½ tsp lemon juice

Instructions

For the cake

• Preheat the oven to 325 degrees.
• Spray a 9×5 loaf pan with cooking spray – set aside.
• In a mixer bowl – beat the butter and sugar together until pale & fluffy.
• Scrape down the sides and add the eggs – beat in.
• Add in the flour, baking powder, and salt -beat well.
• Mix in the sour cream and lemon juice – beat until combined.
• Scrape down the bowl and mix on low for another 30 seconds.
• Transfer the batter to the prepared dish and bake for 55- 70 minutes watching closely in the last 10 minutes.
• Cake is done when toothpick test comes out clean.
• Cool on a wire rack for about 10 minutes and then turn out of the pan.

Syrup

• While the cake is cooling – combine syrup ingredients in a small saucepan and heat over medium heat until all the sugar has dissolved.
• Brush the syrup over the cake while it's cooling.
• Cool the cake completely before adding the glaze.

For glaze

• Whisk together the ingredients and pour the mixture over the cake.

Notes

NOTE- for a stronger lemon flavor in the cake you can swap out the lemon juice with lemon extract and increase it to 1 tbsp.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 179mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 20g | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg | Net Carbohydrates: 26g

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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