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Delicious Lemon Pound Cake with a golden exterior and tangy lemon glaze.

Lemon Pound Cake

A simple yet delightful lemon pound cake that is buttery, bright, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened Butter is the main flavor here, so use a brand you like.
  • 1 cup Granulated sugar Gives that classic tight crumb and sweet balance to the lemon.
  • 3 large Eggs Room temp is best so the batter does not look curdled.
  • 2 cups All-purpose flour Spoon and level it if you can. Too much flour makes pound cake dry.
  • 1 teaspoon Baking powder Just enough lift so it is not heavy like a brick.
  • 1/2 teaspoon Salt A small amount makes the lemon and butter taste louder.
  • 1/2 cup Sour cream or Greek yogurt This is the moisture hero. It keeps slices tender for days.
  • 2 tablespoons Lemon zest Non-negotiable for real lemon flavor.
  • 1/4 cup Lemon juice, fresh Fresh is best; bottled can taste a little flat.
  • 1 teaspoon Vanilla extract Sounds odd in a lemon cake, but it rounds everything out.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan or a loaf pan.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, mixing just until combined.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 20 to 30 minutes before transferring to a wire rack.
Finishing Touches
  1. Optionally brush the warm cake with a lemon syrup made from 1/4 cup lemon juice and 1/4 cup sugar heated until dissolved.

Notes

If you want the cake to have a bolder lemon flavor, rub the lemon zest into the sugar before creaming with the butter. Allow cake to cool sufficiently before glazing to prevent melting.