Why You’ll Love This Recipe

I love how this pound cake strikes the perfect balance between decadent and refreshing. The sour cream gives it a moist, tender texture, and the fresh lemon flavor comes through in every bite. It’s simple to make, easy to slice, and keeps beautifully—plus, that lemon glaze on top adds just the right pop of sweetness and shine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Directions

I begin by preheating the oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf pan. This helps the cake release cleanly after baking.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. I set this aside while I prepare the wet ingredients.

In a large bowl, I cream the butter and sugar together until it’s light and fluffy. Then I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

I mix in the lemon juice, lemon zest, sour cream, and vanilla extract until everything is smooth and well blended.

Next, I gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. I try not to overmix so the cake stays soft and tender.

I pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

For the glaze, I whisk the powdered sugar with enough lemon juice to make a smooth, pourable consistency. Once the cake is fully cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

This recipe yields 8 to 10 slices, depending on thickness.

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 20 minutes

Variations

Sometimes I add blueberries or raspberries to the batter for a fruity twist. I’ve also used a bundt pan for a more decorative presentation (just be sure to grease it well). If I want extra lemon flavor, I brush the warm cake with lemon syrup before glazing. And for a softer glaze, I use a bit of milk instead of lemon juice.

storage/reheating

I store this cake at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days. It also refrigerates well for up to 5 days and can be frozen (without glaze) for up to 2 months. I slice and wrap individual pieces for easy grab-and-go treats. To reheat, I microwave slices for 10–15 seconds to bring back that fresh-from-the-oven feel.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is always best for flavor, but I’ve used bottled in a pinch. I still recommend using fresh zest for the most vibrant citrus taste.

Can I bake this in a bundt pan?

Yes, I’ve made it in a bundt pan and it turns out beautifully. Just grease the pan well and adjust the bake time to around 50–60 minutes, checking with a toothpick.

What kind of sour cream should I use?

I use full-fat sour cream for the best texture and richness. Low-fat works, but the crumb may be slightly less moist.

How do I keep my pound cake from drying out?

I make sure not to overbake it and always let it cool properly. Wrapping it tightly once cooled keeps it moist for days.

Can I double the glaze?

Absolutely. I sometimes double it if I want a thicker glaze layer or plan to serve the cake as a dessert centerpiece.

Conclusion

Lemon Pound Cake is one of those classic recipes that never goes out of style. It’s moist, flavorful, and easy enough to whip up any time I’m craving something sweet and citrusy. Whether I’m serving it plain with coffee or dressed up with berries and cream, it’s always a hit and always gone too fast.