Easy Lemon Pound Cake Recipe is a delicious blend of lemon flavor topped with lemon glaze. Learn how to make this homemade treat for a tasty dessert.
This pound cake is absolutely amazing and loaded with so much fresh lemon flavor. The lemon zest makes the cake delicious and vibrant. Lemon glaze is drizzled all over the cake recipe for the best treat.
Each slice of this delicious pound cake is fantastic. Serve it for any occasion for a guaranteed hit with everyone along with Easy Pound Cake Recipe.
For more recipes with lemon flavor, try making, lemon cake recipe, 2 Ingredient Lemon Bars and Lemon squares recipe. We also love Lemon Blossoms.
If you want to try another pound cake, make Red Velvet Pound Cake or Chocolate Pound Cake.
Table of contents
Why We Love This Recipe
This recipe is made similar to traditional pound cake but with a few extra ingredients for flavor. Fresh lemon juice and lemon zest are mixed into the cake batter.
There is also lemon juice in the glaze for the cake. All of the extra lemon ingredients results in a delicious Lemon Pound Cake.
Ingredients
Cake
- All Purpose Flour. Always spoon the flour into a measuring cup instead of scooping it.
- Unsalted Butter. Softened at room temperature so it’s easier to blend.
- Large Eggs. Room temperature eggs are best.
- Sour Cream. This helps to make the pound cake moist.
- Fresh Lemon Juice. I recommend fresh lemon juice for the best flavor.
- Zest of One Lemon. This adds so much more lemon taste!
Glaze
- Confectioners Sugar. You will need to sift the powdered sugar to remove any lumps.
- Lemon Juice. The glaze is so delicious with fresh lemon juice.
Get all of the ingredients at the bottom of the page.
How to Make Lemon Pound Cake
- Step 1. Preheat the oven. Set the oven to to 325 degrees F.
- Step 2. Prepare the pan. Grease and flour a 15 cup bundt pan.
Step 3. Combine the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda and salt together. Then set aside the flour mixture.
Step 4. Cream the butter and sugar. In a separate medium bowl, beat the softened butter until light and fluffy using a stand mixer or hand mixer. Either type of electric mixer is fine.
Step 5. Then gradually add in the sugar.
Step 6. Mix until combined and light and fluffy.
Step 7. Then add in the eggs, 1 at a time.
Step 8. Mix after each egg is added.
Step 9. Then mix in the lemon juice and zest.
Step 10. Combine the wet ingredients with the dry ingredients. Use either a wooden spoon or spatula. Mix until just combined. Be careful to not over mix.
Step 11. Then mix in the sour cream.
Step 12. Pour the batter into the bundt pan.
Step 13. Finally, bake the cake for 1 hour and 15-30 minutes. You should be able to insert a toothpick into the center of the cake with it coming out clean or just a few crumbs. Then let the cake cool.
Step 14. Then gently cut around the cake in the pan and turn the cake right side up on a wire rack and allow it to cool completely. Then transfer to a plate or platter.
Step 15. While the cake cools, make the glaze. Combine the ingredients until the mixture is a smooth texture. Drizzle on top of the cake.
Step 16. Allow to set and then slice.
It is always a big hit anytime I make it.
Storage
Store the leftover cake at room temperature covered for up to 1 week. I like to use my cake stand or an airtight container.
How to Freeze?
Lemon Pound Cake freezes perfectly. Make sure the cake is completley cool and the glaze has set.
Wrap the entire cake in foil and place the cake in a large freezer bag. The cake can be frozen up to 3 months. Thaw in the fridge overnight before serving. See Can You Freeze Pound Cake.
Pro Tips
- Flour the pan. Make sure to lightly flour a bundt pan instead of just spraying it with non-stick cooking spray. This will ensure that the cake is easy to remove from the pan.
- Don’t overmix. Combine the ingredients until just mixed together. Overmixing will make the pound cake tough and overly dense.
- Allow cake to cool. Make sure that the cake has cooled completely before topping with the glaze or the glaze will melt.
- Room temperature ingredients. The cake will have the best texture using room temperature ingredients.
- Measuring flour. Flour should not be scooped. Use a spoon to add flour to the measuring cup. This will be more accurate.
- Baking Powder. The baking powder should be fresh and not expired for best results.
- Good quality ingredients. You also want to use good quality ingredients. Real butter is a must and not margarine.
More Easy Cake Recipes
- Banana Bundt Cake
- Cherry Pineapple Dump Cake Recipe
- Orange Pound Cake
- Butterscotch Cake Recipe
- Strawberry Lemonade Bundt Cake Recipe
- Chocolate Bundt Cake Recipe
Make this Lemon Loaf Cake recipe today and see how simple it is to make a pound cake from scratch. Please leave a star rating and comment so I can hear all about it!
Lemon Pound Cake Recipe
Ingredients
FOR THE CAKE:
- 3 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 3 cups Granulated Sugar
- 1 cup Unsalted Butter softened at room temperature
- 6 Large Eggs at room temperature
- 1 cup Sour Cream
- 1/3 cup Fresh Lemon Juice
- Zest of One Lemon
FOR THE GLAZE:
- 1 1/2 cup Confectioners Sugar
- 3 Tablespoons Lemon Juice
Instructions
- Preheat the oven to 325 degrees F and grease and flour a 15 cup bundt pan.
- In a mixing bowl, whisk together the flour, baking soda and salt together. Then set aside.
- In a separate bowl, beat the softened butter until light and fluffy. Then gradually add in the sugar and mix until combined and light and fluffy (3-5 minutes).
- Then add in the eggs, 1 at a time, mixing after each egg is added. Then mix in the lemon juice and zest.
- Mix the dry ingredients into the wet ingredients using either a wooden spoon or spatula. Mix until just combined and be careful to not over mix.
- Then mix in the sour cream.
- Pour the batter into the bundt pan. Gently tap the bundt pan on the countertop to even out the batter in the pan.
- Bake the cake for 1 hour and 15-30 minutes until a toothpick inserted into the center of the cake comes out clean. Then let the cake cool in the pan for 15-20 minutes.
- Then gently cut around the cake in the pan and then turn the cake right side up on a wire rack and allow it to cool completely.
- While the cake is cool, whisking together the glaze ingredients. Drizzle the glaze on top of the cake and then it’s ready to serve and enjoy!
