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Published by: Priscilla Michele

Lemon Pound Cake

This moist and buttery lemon pound cake is packed with fresh lemon flavor and has a soft, tender crumb. A simple, classic dessert perfect for any occasion.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients
  

  • Cake Ingredients
  • 3 cups all-purpose flour, sifted
  • 3 cups granulated sugar
  • 2 tbsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups unsalted butter (3 sticks), room temperature
  • 5 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • Lemon Glaze
  • 2 cups confectioners sugar
  • 3 tbsp lemon juice

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Bundt pan or loaf pans
  • Cooling rack

Method
 

  1. Preheat oven to 325°F (165°C) and grease a bundt or loaf pan.
  2. In a large bowl, rub lemon zest into sugar until fragrant.
  3. Cream butter with lemon sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract.
  6. In a separate bowl, whisk flour, baking soda, and salt.
  7. In another bowl, mix buttermilk, sour cream, and lemon juice.
  8. Alternate adding dry and wet ingredients into batter, beginning and ending with dry ingredients.
  9. Mix until just combined.
  10. Pour batter into prepared pan.
  11. Bake for 60–70 minutes until a toothpick comes out clean.
  12. Cool before removing from pan and serving.
  13. Combine the confectioner sugar with the lemon juice until smooth. Add to cooled cake and enjoy!

Notes

  • Rubbing lemon zest into sugar enhances lemon flavor throughout the cake.
  • Ensure butter and eggs are at room temperature for best texture.
  • Do not overmix the batter once flour is added.
  • Use fresh lemon juice for the best flavor.
  • Allow cake to cool before slicing to maintain structure.