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Lemon Pound Cake

Lemon Pound Cake Recipe

Lemon Pound Cake is the solution to your sweet tooth! A refreshing balance of tartness and sweetness, this cake is perfect for your summer parties!

Course Dessert
Cuisine American
Keyword Lemon Pound Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 451 kcal
Author Catalina Castravet

Ingredients

Lemon Pound Cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter room temperature
  • 1 1/2 cups white granulated sugar
  • 3 large eggs room temperature
  • Zest of 2 lemons
  • Juice of two lemons
  • 1/2 cup sour cream
  • 1/2 cup milk

Lemon Glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 5-inch by 9-inch loaf pan with parchment paper, in a way to create handles on the side. To be able to lift the loaf easily once it's done. Spray with nonstick cooking spray and set aside.
  3. In a medium bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder. Set aside.
  4. In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, mixing after each addition until well combined.
  6. Add sour cream, lemon zest, and lemon juice, and mix until combined, about 30 seconds.
  7. With the mixer on low, add one-third of the flour mix and half of the milk. Mix until mostly combined. Add another one-third of the flour and the remaining milk. Finish by adding the last third of the flour and mix just until incorporated. Avoid over mixing.
  8. Pour cake batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs on it.
  9. Remove from oven when ready and let the cake cool in the pan for 10 minutes, before lifting it up and transferring it to a wire rack to cool completely.

Lemon Glaze:

  1. In a medium bowl, whisk together confectioners' sugar and fresh lemon juice and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
  2. If needed, add another teaspoon of lemon juice, or more sugar.
  3. Drizzle glaze over the cooled pound cake, let it settle before slicing and serving.
  4. Store covered at room temperature for up to 3-4 days.

Recipe Video

Nutrition Facts
Lemon Pound Cake Recipe
Amount Per Serving
Calories 451 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 103mg34%
Sodium 367mg16%
Potassium 144mg4%
Carbohydrates 61g20%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
Vitamin A 745IU15%
Vitamin C 1.2mg1%
Calcium 83mg8%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.