It’s a citrusy delight with a golden, buttery crumb and lots of tangy, refreshing lemon flavor. It’s drizzled with a sweet glaze for the perfect bite.
Moist Lemon Pound Cake
This recipe uses kitchen staples, so it’s easy to make at a moment’s notice. This pound cake is tender and dense with a moist crumb and a vibrant lemon flavor. Pound cake can be baked in advance and frozen for lunches, dessert, or for last minute guests.
Ingredients for Lemon Pound Cake
The freshest ingredients are best for the most flavorful lemon pound cake!
Lemon Zest and Juice: This is the key flavor – be sure to use real lemons for a bright, citrusy flavor. Butter: Use unsalted butter so you can control the salt in this cake. Butter provides richness, flavor, and a perfect moist crumb. Eggs: Use large room temperature eggs for even mixing. Sour cream: Adds a tender and moist texture and a rich flavor to this pound cake recipe. Flour: All-purpose flour is the base and provides structure. Baking powder & soda: Help the cake rise and give it a light texture.
Lemon Glaze: This is a simple glaze (not an icing) that has lots of lemon flavor. Use real fresh lemons here, too.
How to Make Lemon Pound Cake
Top with the glaze below or serve with whipped cream and fruit (like fresh raspberries).
Fresh blueberries can be added to the recipe. Toss them in flour before adding them to the batter. This keeps them from sinking to the bottom of the cake pan. Add a spoonful of poppy seeds and add 1/4 teaspoon or so of almond extract. A little bit of lemon extract can be added if you’d like.
Tips for Luscious Lemon Pound Cake
Ensure all ingredients are at room temperature. Scrub the lemon to remove any wax that might have been sprayed on it. When zesting a lemon, zest just the yellow part of the skin. The white part underneath (the pith) is bitter. Use a microplane grater or zester to remove the zest. Be sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup. Don’t skimp on the mixing time – it is needed to add air to the butter giving the perfect texture. Use a paddle attachment on a stand mixer if you have one. Do not overbeat the eggs or the batter with the flour. Mix just until combined.
Storing Pound Cake
Wrap leftover lemon pound cake in plastic wrap and keep it at room temperature for up to 1 week. Freeze leftover cake or slices in plastic wrap or an air tight container for up to 3 months. Did you make this Lemon Pound Cake? Be sure to leave a rating and a comment below! Recipe Adapted. “Sour Cream Pound Cake.” Better Homes and Gardens New Cookbook. East Bridgewater: Meredith Books, 2003. 168. Print. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
