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how to make lemon pound cake

Lemon Pound Cake

This lemon pound cake is soft, buttery, and bursting with bright lemon flavor. Perfect for breakfast or dessert, it's topped with a sweet, tangy glaze that melts into every slice. Learn how to make lemon pound cake with this easy recipe!
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 16
Course: Dessert
Cuisine: American
Calories: 438
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups sugar
  • 1 cup unsalted butter (at room temperature)
  • 5 large eggs (room temperature)
  • 1 cup sour cream (at room temperature)
  • 3 tbsp lemon zest
  • 4 tbsp fresh lemon juice
  • 2 cups powdered sugar, sifted
  • 1-2 tbsp milk or lemon juice (for glaze)

Method
 

  1. Preheat the oven to 325°F (162°C). Generously grease and flour a 10-cup bundt pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the unsalted butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Stir in lemon zest and fresh lemon juice until just combined.
  5. Pour the batter into the prepared bundt pan and smooth the top. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  6. For the glaze: In a medium bowl, whisk together the powdered sugar and lemon juice (or milk) until smooth. Adjust consistency by adding more liquid if too thick. Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.

Notes

Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.