Welcome to a truly delightful baking experience! This classic lemon pound cake recipe combines a wonderfully moist, dense crumb with a bright, fresh citrus flavor that is simply irresistible. Topped with a sweet and tangy lemon icing, it’s a perfect treat for any occasion, from a casual brunch to an elegant dessert. Get ready to bake a stunning lemon pound cake that everyone will adore.
Table of Contents
Why You’ll Love This Lemon Pound Cake
This recipe isn’t just a cake; it’s an experience waiting to happen in your kitchen. Here’s why you’ll fall in love with this particular lemon pound cake:
- Super Moist & Buttery Crumb: Enjoy a rich, tender texture that melts in your mouth, thanks to the perfect balance of butter and sour cream.
- Rich, Fresh Lemon Flavor: Every bite bursts with vibrant, authentic lemon, both in the cake itself and the delightful icing.
- Easy-to-Follow Recipe: Designed with beginners in mind, our clear, step-by-step instructions make baking this elegant treat a breeze.
- Simple, Sweet Lemon Icing: A quick, tangy glaze adds the perfect finish, elevating the entire pound cake with minimal effort.
- Perfect for Any Time: Whether it’s a sunny spring afternoon or a cozy autumn evening, this lemon pound cake is a crowd-pleaser year-round.
Ingredients
To make this incredible lemon pound cake, gather these fresh ingredients. Using high-quality components ensures the best flavor and texture every time.
For the Lemon Pound Cake:
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 teaspoon lemon zest
- 3 Tablespoons (45ml) freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon pure vanilla extract
For the Lemon Icing:
- 1 cup (120g) confectioners’ sugar, sifted
- 1 and 1/2 Tablespoons (22ml) lemon juice
- 1 Tablespoon (15ml) heavy cream or milk (heavy cream produces a thick icing as pictured)
Notes & Substitutions
Room temperature ingredients are crucial for a smooth, emulsified batter, leading to a perfectly textured lemon pound cake. Learning why room temperature ingredients are essential can significantly improve your baking results, ensuring a smooth and evenly emulsified batter.
The importance of room temperature ingredients in baking. Don’t skip this step! If you don’t have sour cream, plain full-fat yogurt or buttermilk can be used as a substitute, but full-fat sour cream provides the ultimate moisture and tenderness. Understanding the role of ingredients like sour cream can enhance your baking, as it contributes to a moist and tender texture. What sour cream does for baking. Always zest your lemon before you juice it; it’s much easier to get all that fragrant zest from a whole fruit. This attention to detail will enhance your ultimate lemon pound cake experience.
Equipment
Having the right tools makes baking this moist lemon pound cake effortless. You won’t need anything fancy, just standard kitchen items.
- 8×4-inch or 9×5-inch loaf pan
- Handheld or stand mixer with paddle attachment
- Large mixing bowls
- Whisk
- Lemon zester and juicer (optional, but helpful)
- Rubber spatula
- Wire cooling rack
Instructions
Baking this delicious lemon pound cake is a straightforward process when you follow these clear steps. Take your time, and you’ll achieve a wonderfully moist and flavorful result!
- Prepare for Baking: Position your oven rack in the lower-third and preheat the oven to 350°F (177°C). Grease an 8×4-inch loaf pan thoroughly with nonstick spray. Alternatively, use a 9×5-inch loaf pan for a slightly shorter, wider loaf.
- Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, and salt. Set these dry ingredients aside. With a mixer, beat the softened butter on high speed for about 1 minute until creamy. Add the granulated sugar and beat for 2 minutes until light and fluffy, scraping the bowl as needed. Next, add the eggs one at a time on low speed, mixing well after each addition. Incorporate the sour cream, lemon juice, lemon zest, and vanilla extract, beating until combined. The mixture might look slightly curdled, which is completely normal. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to ensure a tender crumb for your lemon pound cake. The batter will be thick.
- Bake the Pound Cake: Spoon the thick batter evenly into your prepared loaf pan. Bake for 55-65 minutes for an 8×4-inch pan, or 45-60 minutes for a 9×5-inch pan. If the top starts to brown too quickly, tent the cake loosely with aluminum foil halfway through baking. Baking times can vary, so keep an eye on your cake. The lemon pound cake is done when a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs attached.
- Cool the Cake: Remove the lemon pound cake from the oven and place it on a wire rack. Allow it to cool in the pan for 1 hour. After an hour, carefully invert the slightly warm cake onto the wire rack to cool completely.
- Prepare and Apply Icing: While the cake cools, whisk together all the icing ingredients in a small bowl until smooth. You can pour the glaze over the cake while it’s still warm for a melt-in-the-cake effect, or wait until it’s completely cool for neater slices and a thicker coating.
Pro Tips for the Perfect Lemon Pound Cake
Achieving the perfect lemon pound cake is easy with these simple tips. They’ll help you avoid common pitfalls and ensure a delicious result every time.
- Room Temperature is Key: Always ensure butter, eggs, and sour cream are at room temperature. This allows them to combine smoothly, creating a uniform, emulsified batter that bakes evenly.
- Do Not Over-mix: Mix the batter just until the ingredients are combined. Over-mixing develops gluten, leading to a tough, dry pound cake instead of a tender one.
- The Toothpick Test: Insert a toothpick into the deepest part of the cake. It should come out with a few moist crumbs, not wet batter, and not completely dry.
- Prevent Over-Browning: If the top browns too quickly, tenting the cake loosely with aluminum foil will protect it while the inside finishes baking.
- Troubleshooting: If your lemon pound cake is dry, you might have overbaked it or used too much flour. If the middle sinks, it could be underbaked or you opened the oven door too early.
Serving, Storing, and Variations
This versatile lemon pound cake is perfect whether served warm with the icing melting into its surface, or completely cooled for cleaner slices.
Storing:
Cover and store leftover cake tightly at room temperature for up to 3 days. For longer freshness, refrigerate for up to 1 week. Always keep it wrapped to prevent it from drying out.
Make-Ahead & Freezing:
You can easily make this lemon pound cake in advance! Freeze an un-iced cake by wrapping it tightly in plastic wrap, then in foil. It will keep well for up to 3 months. Thaw it overnight in the refrigerator, then let it come to room temperature before icing and serving for the best texture.
Bundt Pan Conversion:
This recipe is designed for a loaf pan. If you wish to use a standard Bundt pan, you’ll need to double the entire recipe. Adjust the sour cream quantity accordingly. Bake time will also increase, typically ranging from 60-75 minutes, or until a skewer inserted comes out clean.
Add-ins:
- Fresh Blueberries: Fold 1 cup of fresh blueberries into the batter just before baking. Gently toss them with a tablespoon of flour first to prevent sinking. Avoid frozen blueberries if possible, as they can bleed color.
- Other Citrus Zests: Get creative! Try adding orange or lime zest alongside or instead of lemon for a delightful twist on your lemon pound cake.
Nutrition
Here’s an approximate nutritional breakdown per serving for this delicious lemon pound cake recipe. These values are estimates and can vary based on specific ingredients and preparation.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 85mg |
| Sodium | 210mg |
| Total Carbs | 46g |
| Dietary Fiber | 1g |
| Total Sugars | 31g |
| Protein | 4g |
Please note: Nutritional information is an estimate based on ingredient calculations and may vary.
FAQ
Got questions about making this incredible lemon pound cake? We’ve got answers to help you bake with confidence!
- Can I bake this in a Bundt pan? This specific recipe is perfectly sized for a loaf pan. To use a standard Bundt pan, you’ll need to double the recipe to ensure enough batter for a full-sized cake.
- Can I add blueberries to this pound cake? Absolutely! Fresh blueberries are a fantastic addition. Toss them gently with a little flour before folding into the batter to prevent them from sinking to the bottom.
- How do I know when the lemon pound cake is fully baked? The best way is the toothpick test. Insert a toothpick into the center; it should come out with a few moist crumbs attached, indicating it’s done without being overbaked.
- Why is my pound cake dry? A dry lemon pound cake is often caused by overbaking or inaccurate ingredient measurements. Make sure to measure flour precisely and use the toothpick test to avoid baking too long.
Conclusion
Baking this lemon pound cake is such a rewarding experience, yielding a dessert that’s both comforting and elegant. With its moist, buttery texture, vibrant lemon flavor, and delicate icing, this recipe is sure to become a cherished favorite in your kitchen. We hope you feel confident and excited to try this simple, yet utterly delicious, lemon pound cake. Enjoy making your own delightful creation!
The Best Lemon Pound Cake Recipe with Icing
Equipment
- Oven
- Loaf Pan
- Large bowls
- handheld or stand mixer
- Whisk
- Aluminum foil
- Wire Rack
Ingredients
Cake
- 1.5 cups all-purpose flour (188g), spooned & leveled
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter (16 Tbsp; 226g), softened to room temperature
- 1 cup granulated sugar (200g)
- 3 large eggs at room temperature
- 0.25 cup sour cream (60g), at room temperature
- 1 teaspoon lemon zest
- 3 Tablespoons freshly squeezed lemon juice (45ml), about 1 lemon
- 1 teaspoon pure vanilla extract
Icing
- 1 cup confectioners’ sugar (120g), sifted
- 1.5 Tablespoons lemon juice (22ml)
- 1 Tablespoon heavy cream or milk (15ml)
Instructions
Instructions
- Lower the oven rack to the lower-third position and preheat the oven to 350°F (177°C); grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray.
- Whisk the flour, baking powder, and salt together in a large bowl and set aside.
- In a separate large bowl, beat the butter until creamy, then add granulated sugar and beat for 2 minutes. Gradually add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract until combined, scraping the bowl as needed.
- With the mixer on low speed, slowly add the dry ingredients to the wet mixture until just combined, avoiding over-mixing.
- Spoon the thick batter into the prepared loaf pan and bake for 55-65 minutes (8×4-inch) or 45-60 minutes (9×5-inch), tenting with aluminum foil halfway through to prevent over-browning. The cake is done when a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and cool in the pan on a wire rack for 1 hour, then carefully remove the cake from the pan and let it continue cooling on a wire rack.
- Whisk all icing ingredients together and pour over the cake. Serve immediately or after the cake cools completely for neater slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.