Buttery, dense cake bursting with fresh lemon flavor

Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 loaf (10 slices)
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/3 cup sour cream; Zest of 3 lemons; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 cup powdered sugar (glaze); 2-3 tablespoons fresh lemon juice (glaze)

1h 30mEasy

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 30 min

Servings

1 loaf (10 slices)

Difficulty

Easy

Cost

Budget

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Lemon Pound Cake

Buttery, dense cake bursting with fresh lemon flavor

A supremely buttery pound cake infused with lemon zest and drizzled with a tart lemon glaze. Dense yet tender with bright citrus flavor in every bite.

15m

Prep Time

60m

Cook Time

90m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

French Cuisine Dessert Vegetarian

Sarah Chen

June 10, 2022(Updated April 13, 2026)

Pound cake is the epitome of elegant simplicity — butter, sugar, eggs, and flour in perfect harmony. Add the bright zing of fresh lemons, and you have something truly special. This lemon pound cake has a tight, velvety crumb, a golden crust, and an intensely lemony flavor that comes from both zest in the batter and a tangy glaze poured over the top.

The key is creaming the butter and sugar long enough to incorporate plenty of air, which gives the cake its lift without relying heavily on chemical leaveners. A touch of sour cream keeps it moist and adds subtle tang that pairs beautifully with the lemon.

This is the kind of cake you serve with afternoon tea, bring to a brunch, or enjoy as a simple but satisfying dessert with fresh berries and whipped cream.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
Zest of 3 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar (glaze)
2-3 tablespoons fresh lemon juice (glaze)

Instructions

1
Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
2
Whisk flour, baking powder, and salt together. Set aside.
3
Rub lemon zest into granulated sugar with your fingertips until fragrant and the sugar looks damp.
4
Beat butter and lemon sugar on medium-high for 4-5 minutes until very pale and fluffy.
5
Add eggs one at a time, beating well after each. Mix in sour cream, lemon juice, and vanilla.
6
Fold in flour mixture in two additions until just combined. Do not overmix.
7
Pour into prepared pan. Bake for 55-65 minutes, until golden and a toothpick comes out clean.
8
While warm, whisk powdered sugar and lemon juice for the glaze. Poke holes in the top of the cake with a skewer and pour glaze over. Cool completely before slicing.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Sour creamGreek yogurt

Full-fat Greek yogurt works perfectly as a 1:1 substitute

LemonsOranges

For an orange pound cake variation, use orange zest and juice

ButterThere is no good substitute

Butter is essential for pound cake flavor and texture

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Rub the zest into the sugar to extract maximum lemon oil — this is the most important flavor step.
All ingredients should be at room temperature for proper emulsion.
If the top is browning too quickly, tent with foil for the last 15 minutes.
This cake tastes even better the next day as flavors meld.

Storage

Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for up to 1 week.

Reheating

Best served at room temperature. No reheating needed.

Nutrition Facts

Per serving (1 slice) · 10 servings

Calories340

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein4g

Carbohydrates44g

Fat17g

Fiber0g

Sugar30g

Sodium140mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my pound cake crack on top?: A crack down the center is completely normal and desirable in pound cake. It forms as the top sets before the interior finishes rising.
Can I make this in a bundt pan?: Yes. Increase baking time to 50-60 minutes and adjust glaze quantity slightly.
Can I freeze this cake?: Yes. Wrap tightly and freeze for up to 3 months. Glaze after thawing.

Explore More

More French Recipes More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Featured in: Irresistible Desserts

Tall red velvet layer cake with white cream cheese frosting on a cake stand

Vegetarian

Medium

American

This is the kind of cake you serve with afternoon tea, bring to a brunch, or enjoy as a simple but satisfying dessert with fresh berries and whipped cream.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
Zest of 3 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar (glaze)
2-3 tablespoons fresh lemon juice (glaze)

Instructions

1
Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
2
Whisk flour, baking powder, and salt together. Set aside.
3
Rub lemon zest into granulated sugar with your fingertips until fragrant and the sugar looks damp.
4
Beat butter and lemon sugar on medium-high for 4-5 minutes until very pale and fluffy.
5
Add eggs one at a time, beating well after each. Mix in sour cream, lemon juice, and vanilla.
6
Fold in flour mixture in two additions until just combined. Do not overmix.
7
Pour into prepared pan. Bake for 55-65 minutes, until golden and a toothpick comes out clean.
8
While warm, whisk powdered sugar and lemon juice for the glaze. Poke holes in the top of the cake with a skewer and pour glaze over. Cool completely before slicing.

Tips & Storage

Pro Tips

Rub the zest into the sugar to extract maximum lemon oil — this is the most important flavor step.
All ingredients should be at room temperature for proper emulsion.
If the top is browning too quickly, tent with foil for the last 15 minutes.
This cake tastes even better the next day as flavors meld.

Storage

Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or refrigerate for up to 1 week.

Reheating

Best served at room temperature. No reheating needed.

Frequently Asked Questions

Why did my pound cake crack on top?

A crack down the center is completely normal and desirable in pound cake. It forms as the top sets before the interior finishes rising.

Can I make this in a bundt pan?

Yes. Increase baking time to 50-60 minutes and adjust glaze quantity slightly.

Can I freeze this cake?

Yes. Wrap tightly and freeze for up to 3 months. Glaze after thawing.

Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake

Ingredients

Instructions

Serving Suggestions

Ways to Serve This Dish

Substitutions

Why the vanilla matters

Tips & Storage

Pro Tips

Storage

Reheating

Nutrition Facts

Frequently Asked Questions

Explore More

About Sarah Chen

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Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake

Ingredients

Instructions

Serving Suggestions

Ways to Serve This Dish

Substitutions

Why the vanilla matters

Tips & Storage

Pro Tips

Storage

Reheating

Nutrition Facts

Frequently Asked Questions

Explore More

About Sarah Chen

You Might Also Like

Red Velvet Cake

Red Velvet Cake

Classic Apple Pie

Classic Apple Pie

Classic Pumpkin Pie

Classic Pumpkin Pie

Fudgy Chocolate Brownies

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Classic Chocolate Cake

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Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting