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The Ultimate Lemon Pound Cake Recipe with a Zesty Lemon Glaze

A Slice of Sunshine

There’s a certain kind of magic in a classic lemon pound cake. It’s not just a dessert; it’s a feeling. It’s the memory of my grandmother’s kitchen, where the air was always perfumed with the scent of citrus and butter, a welcoming aroma that promised something wonderful was coming. This particular recipe is my homage to that feeling. It’s a dense, velvety cake that’s profoundly buttery, with a bright, sunny burst of lemon in every single bite. The crackly-sweet lemon glaze seeps into the warm, golden crust, creating a perfect harmony of tart and sweet that I believe can lift any spirit. This is more than just a cake; it’s a little slice of sunshine on a plate.

Why You’ll Love This Lemon Pound Cake

It’s Unforgettably Moist: Thanks to a specific mixing method and the addition of sour cream, this cake stays incredibly tender and rich for days.
The Perfect Balance of Flavors: We’re using lemon in three ways to create a complex, vibrant flavor that’s zesty but not sour, and sweet but not cloying.
Surprisingly Simple to Make: While it feels elegant and bakery-worthy, this is a straightforward, no-fuss recipe that’s perfect for bakers of any level.
It’s a Crowd-Pleaser: This cake is a guaranteed hit at brunches, potlucks, or as a simple, comforting treat with an afternoon cup of tea.

The Ultimate Compliment

I once brought this lemon pound cake to a family gathering, where my uncle, a man whose culinary preferences rarely strayed from chocolate, eyed it with polite skepticism. Later, I found him in the kitchen, quietly cutting a second, much larger slice for himself. He looked at me and simply said, “Now this has flavor.” It was the highest praise. This cake has a way of winning over even the most unexpected critics, becoming the quiet star of the table.

What Makes It Special

The magic of this lemon pound cake lies in the quality and combination of its simple ingredients.

Real Fresh Lemons: We use both the zest and the juice. The zest is where the potent, aromatic citrus oils live, giving the cake its powerful lemon essence without any artificial flavor.
Full-Fat Sour Cream: This is the secret weapon for an unbelievably moist and tender crumb. It adds a slight tang that perfectly complements the bright lemon.
Pure Vanilla Extract: A splash of high-quality vanilla rounds out the sharpness of the lemon and enhances the overall warmth and depth of the cake.
The Two-Part Glaze: A simple, two-ingredient glaze made with fresh lemon juice and confectioners’ sugar creates that signature sweet-tart shell that makes this cake iconic.

Making It Happen: The Method

First, preheat your oven and generously prepare your loaf pan with butter and a dusting of flour. This ensures your beautiful cake will release cleanly.

In a medium bowl, whisk together your flour, baking powder, and salt. This isn’t just a formality; it’s how we ensure the leavening is evenly distributed for a perfect, even rise. In the bowl of your stand mixer, cream the softened butter and sugar together on medium-high speed for a good 3-5 minutes. Don’t rush this! You’re looking for the mixture to become pale, fluffy, and light. This step is crucial for creating that classic pound cake texture.

Now, beat in the eggs, one at a time, letting each fully incorporate before adding the next. This allows the emulsion to build properly. Mix in the vanilla extract, fresh lemon juice, and that all-important lemon zest. The kitchen should already smell incredible.

Now, with the mixer on low, gently add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix just until the last streaks of flour disappear. Overmixing at this stage is the enemy of a tender cake.

Pour the thick, fragrant batter into your prepared pan and smooth the top. Bake until it’s a gorgeous golden brown and a skewer inserted into the center comes out clean. While the cake bakes, whisk together the simple lemon glaze. As soon as the cake comes out of the oven, let it cool in the pan for about 15 minutes before turning it out onto a wire rack. While it’s still warm, slowly pour the glaze over the top, letting it cascade down the sides and soak in.

You Must Know

Room Temperature is Key: Ensure your butter, eggs, and sour cream are all at room temperature. This allows the ingredients to emulsify properly, creating a smooth, uniform batter that bakes evenly.
Don’t Skip the Zest: The zest is non-negotiable for that true, vibrant lemon flavor. Use a microplane for the finest zest with no bitter pith.
Cream Butter and Sugar Thoroughly: This is the foundation of your cake’s texture. Let the mixer run until the mixture is visibly lighter in color and fluffy.
Avoid Overmixing: Once you add the flour, mix only until the ingredients are just combined. Overworking the flour develops gluten, leading to a tough cake.
Cool Before Glazing: Glazing a warm cake is good; glazing a hot cake will cause the glaze to melt and absorb too quickly. Let it cool for 15-20 minutes first.

Serving Ideas

This lemon pound cake is sublime all on its own, but it also plays well with others. For a decadent dessert, serve a slice with a dollop of lightly sweetened whipped cream and a few fresh berries. For a brunch, it’s the perfect partner to a cup of strong coffee or Earl Grey tea. An evening slice pairs wonderfully with a glass of chilled Moscato d’Asti or a crisp, citrus-forward gin and tonic.

Make It Different

Herb-Infused: Add two tablespoons of finely chopped fresh thyme or lavender to the dry ingredients for a sophisticated, floral twist.
Poppy Seed: Stir in ¼ cup of poppy seeds for a classic lemon-poppy seed variation with delightful crunch.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The result is still wonderfully tender.
Lemon-Blueberry: Toss 1 cup of fresh or frozen blueberries in a tablespoon of flour and gently fold them into the batter at the end.

Storing Your Masterpiece

To keep your lemon pound cake moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze the unglazed cake for up to 3 months. Thaw overnight at room temperature and add the glaze just before serving.

Success Tips

For the absolute best results, use a kitchen scale to measure your flour. If using cups, fluff the flour in the bag, spoon it lightly into your measuring cup, and level it off with a knife to avoid packing in too much. This prevents a dry, dense cake. Also, use an oven thermometer to ensure your oven temperature is accurate for perfect baking.

Frequently Asked Questions

Can I use bottled lemon juice?
While you can in a pinch, I highly recommend fresh lemons. The flavor from fresh juice and zest is far brighter and more complex than anything from a bottle.

Why did my cake sink in the middle?
This is usually caused by underbaking, opening the oven door too early, or an inaccurate oven temperature. Make sure your cake is fully set and springs back when lightly touched before removing it from the oven.

My glaze is too thin/too thick. How can I fix it?
If it’s too thin, add more confectioners’ sugar, a tablespoon at a time. If it’s too thick, add more lemon juice, a teaspoon at a time, until it reaches a pourable but still coatable consistency.

Can I make this in a Bundt pan?
Absolutely! This recipe will fit a standard 10-cup Bundt pan. The baking time may be slightly less, so start checking for doneness around the 45-minute mark.

How do I get a more intense lemon flavor?
You can create a simple syrup by heating equal parts lemon juice and sugar until dissolved. As soon as the cake comes out of the oven, poke holes all over the top with a skewer and brush the syrup over it. Then, add the glaze once cooled.

Lemon Pound Cake with Lemon Glaze

Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 20 minutes (plus cooling)
Servings: 8-10
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 standard loaf

Ingredients

For the Cake:

1 ½ cups (180g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
½ cup (120g) full-fat sour cream, room temperature
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

For the Lemon Glaze:

1 cup (120g) confectioners’ sugar
2-3 tablespoons fresh lemon juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3-5 minutes, until light and fluffy.
With the mixer on medium, add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Beat in the sour cream, lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled; this is normal.
Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely.
For the glaze, whisk the confectioners’ sugar and 2 tablespoons of lemon juice together until smooth. Add the remaining tablespoon of juice if needed to reach a pourable consistency.
Once the cake is mostly cool, drizzle the glaze over the top, allowing it to drip down the sides.

Notes

For the most accurate results, use a kitchen scale to measure ingredients. Ensure all refrigerated ingredients are at room temperature for a smooth, well-emulsified batter.

Lemon Pound Cake with Lemon Glaze