Lemon pound cake is one of those desserts that feels fancy and homey at the same time. It’s dense but not heavy, sweet but not too much, and that lemony kick? It’s the reason people go back for a second slice.
It’s got that buttery pound cake base, but then you hit the citrus and everything lights up. This one’s a go-to for spring and summer get-togethers, but honestly, it works year-round — especially when you want something that feels fresh without needing a pile of frosting.
What makes it even better is how simple it is. A few pantry staples, a couple fresh lemons, and a little patience while it bakes and fills your kitchen with that lemon-sugar smell.
Trust me, this is the kind of cake people ask you for the recipe after one bite.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice (fresh is best)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
For the Glaze (optional but kinda amazing):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- Extra lemon zest for garnish (if you’re feeling fancy)
Cream, Mix, and Keep It Zesty
Start by preheating your oven to 350°F and greasing a standard loaf pan. You can also line it with parchment paper if you want an easy lift-out, but no pressure.
In a big bowl, cream together the butter and sugar until it’s light and fluffy. This step matters — don’t rush it. You’re building that soft, fine texture that makes pound cake so good. Add the eggs one at a time, beating well after each.
Then stir in the lemon juice, zest, and vanilla. The mixture might look a little curdled from the lemon juice, but it’s fine. Keep going.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet in two parts, alternating with the sour cream. Mix just until everything’s combined — don’t overdo it or the cake will get dense (and not in the good way).
Bake Low and Slow
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick stuck in the middle comes out clean. If the top starts browning too fast, loosely tent it with foil around the 40-minute mark.
Once it’s done, let it cool in the pan for 10–15 minutes, then transfer to a wire rack. If you’re doing the glaze (and honestly, you should), wait until the cake is completely cool.
Glaze It Up
Mix the powdered sugar and lemon juice together in a small bowl until smooth. You want it pourable, not runny. Drizzle it over the cooled cake and let it drip down the sides a bit. It’ll set into this tangy, sweet shell that cracks just a little when you slice it. Sprinkle on some extra zest if you’re trying to show off — or just because it looks good.
Why This Cake Works Every Time
This cake nails the balance between buttery richness and lemony brightness. The sour cream keeps it moist, the zest gives it that floral citrus hit, and the glaze pulls it all together with a sweet punch right at the end.
It’s the kind of cake you make once and then keep making because everyone keeps asking for it.
It also travels well, keeps well, and works for everything from brunch to birthdays to that “I just want cake” moment. Plus, it doesn’t need frosting, layers, or decorations to be great. It just is.
When to Serve It (And How to Level It Up)
Lemon pound cake fits just about anywhere. Brunch with coffee? Yes. Summer BBQ? Absolutely. Baby showers, holidays, weekday dessert — it always fits.
It’s also amazing toasted with a little butter (yes, really), or sliced thin and turned into an ice cream sandwich. You can even cube it for a lemon trifle if you’re feeling extra.
Wanna switch it up? Add blueberries to the batter, swap the glaze for a vanilla one, or bake it in a bundt pan if you’re going for a show-stopper. No matter what, you’re walking away with a cake that tastes like pure sunshine.
