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lemon pound cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This delectable Lemon Pound Cake with fresh lemon juice and fresh lemon zest is in the oven in less than fifteen minutes. The two-ingredient lemon glaze takes just a couple of minutes to make and takes this lemon loaf over the top. This easy pound cake with fresh lemon flavor is always a hit with friends and family, and I love to take it to family reunions, potlucks, and bake sales.

yield 10 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For lemon pound cake

  • LEMON POUND CAKE
  • 1 ½ c
    all purpose flour
  • 1 tsp
    baking powder
  • ¼ tsp
    kosher salt
  • 1 c
    butter softened
  • 1 c
    sugar
  • 3
    large eggs room temperature
  • 3 Tbsp
    lemon juice
  • 3 Tbsp
    lemon zest
  • ¼ c
    sour cream
  • LEMON GLAZE
  • 1 c
    powdered sugar
  • 2 Tbsp
    lemon juice

How To Make lemon pound cake

  • 1
    Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Whisk the powdered sugar and lemon juice together until smooth. Drizzle or brush over the cooled cake.
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