Lemon Pound Cake Recipe


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A quick and easy tasty Lemon Pound Cake made with fresh lemons and lemon zest and topped with a tangy two-ingredient lemon glaze.


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

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  • Preheat oven to 350 degrees.  Grease an 8×4 inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.  Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.
  • Reduce the mixer speed to stir.  Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl and the beater several times.  Add the lemon juice and lemon zest, mixing just until slightly incorporated.
  • Keeping the mixer on low speed, add the dry ingredients and the sour cream alternating between the two.  Pour the cake batter into the prepared pan.
  • Bake in a preheated oven for about 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool for 10-15 minutes before inverting.  Carefully invert the cake onto a cooling rack. Let the cake cool for about 1 hour. 
  • Whisk the powdered sugar and lemon juice together until smooth.  Drizzle or brush over the cooled cake. 


  • Grease the loaf pan well with butter or shortening.
  • Use freshly squeezed lemon juice and lemon zest for that over-the-top lemon taste. If desired, you could also add 1/2-1 teaspoon of lemon extract.
  • Preheat the oven for 30 minutes before baking the cake.
  • Do not overmix the pound cake after creaming the butter and sugar.  If there is a not a stir setting on your mixer, then hand-stir the ingredients together after creaming the butter.
  • Use real sweet cream butter to ensure optimum texture and butter flavor. Put the butter on the counter about 1 hour before you start this recipe.
  • Take the eggs and sour cream out of the fridge about 30-45 minutes before starting this recipe.
  • If the cake is browning too fast, then cover it loosely with aluminum foil.
  • The cake is done when a toothpick inserted in the top comes out clean or with just a few moist crumbs on it.
  • Once cooled, store the cake wrapped in plastic or in an airtight container on the counter for up to 4 days.


Calories: 388kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 268mg | Potassium: 62mg | Fiber: 1g | Sugar: 32g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg


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