There’s something special about a classic pound cake. It’s dense without being heavy, buttery without being greasy, and satisfying in a way that lighter cakes just can’t match. Add bright, fresh lemon to that equation, and you have something truly extraordinary.
This lemon pound cake is everything you want it to be. The crumb is tight and tender, rich with butter and tangy with fresh lemon juice and zest. But the real magic happens when you pour the simple lemon glaze over the warm cake—it soaks into the top, creating a slightly crisp, incredibly flavorful crust that will have you coming back for slice after slice.
Whether you serve it with afternoon tea, bring it to a brunch, or just keep it on the counter for snacking, this cake disappears fast.
Makes one 9×5 inch loaf cake (8-10 servings).
Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan thoroughly, then dust with flour, tapping out the excess. Alternatively, line with parchment paper, leaving overhang on the long sides for easy removal.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
Gradually add the sugar and continue beating until light and fluffy, about 3-5 minutes. Scrape down the sides and bottom of the bowl as needed. This step is crucial for a tender pound cake.
Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. The mixture should be smooth and glossy.
Beat in the lemon zest, lemon juice, and vanilla extract until combined.
Alternate Dry and Wet
With the mixer on low speed, add half of the flour mixture, mixing until just combined.
Add all of the sour cream, mixing until just combined.
Add the remaining flour mixture and mix until just combined and no streaks of flour remain. Do not overmix. Scrape the bottom of the bowl with a spatula to ensure everything is incorporated.
Bake
Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes of baking.
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack placed over a baking sheet (to catch glaze drips).
Make the Glaze
While the cake cools slightly, make the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. The glaze should be thick enough to coat the back of a spoon but still drizzle easily.
If the glaze becomes too thin, add more powdered sugar. Stir in the lemon zest if using.
Glaze the Cake
While the cake is still warm (but not hot), pour the glaze slowly over the top, allowing it to drip down the sides. Use a spatula to spread it evenly if needed.
Let the cake cool completely on the wire rack. The glaze will set into a beautiful, slightly crisp shell.
Serve
Slice and serve at room temperature. The flavor is even better the next day!
Summary
Prep Time: 20 minutes | Bake Time: 60-70 minutes | Cooling Time: 30 minutes | Total Time: 2 hours
Yield: One 9×5 inch loaf (8-10 servings)
Difficulty: Easy to Intermediate
Storage and Make-Ahead Tips
How to Store:
Store lemon pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The glaze will stay beautifully set. The flavor actually improves after a day!
Can You Freeze Pound Cake?
Absolutely! Pound cake freezes beautifully. For best results, freeze the unglazed cake. Wrap the cooled cake tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature, then prepare and add the glaze.
Freezing Glazed Cake:
You can freeze the glazed cake, but the glaze may lose some of its crispness. Freeze as directed above, and refresh in a 300°F oven for 5-10 minutes if desired.
Make-Ahead for Parties:
This cake is perfect for making ahead. Bake it a day before, store at room temperature, and glaze the day you plan to serve. The glaze is best when fresh.
Freezing Lemon Zest:
If you have extra lemons, zest them and freeze the zest in a small bag. It thaws instantly and is perfect for future baking.
