This easy lemon pound cake recipe makes a moist and buttery cake flavored with fresh lemon juice and lemon zest. The bright flavor of lemon is undeniable. The cake has a simple, tangy lemon glaze that enhances the flavor of the lemon.

If you love this lemon pound cake recipe, you might also enjoy trying a pineapple pound cake for a tropical twist or a rich vegan pound cake recipe that’s just as satisfying. For chocolate lovers, a rich german chocolate pound cake and a classic chocolate pound cake would be a delicious offering. And how can one forget, buttermilk pound cake which deliciously enhances the flavor of your dessert table. Each one of this variants has a delicious twist on the regular pound cake!

Many readers loved how easy this dish was to make, how moist the cake was, and how vibrant the lemon flavor was. This cake is perfect for the spring and summer seasons, and its simplicity makes it ideal for lemon lovers. It is praised for its soft and dense slices and also for its sweet and tangy balance of flavors. This recipe makes a dessert that stays fresh for days, which is also perfect for occasions like Easter.

The spring season has come, which means it’s time for everything lemon! At this time of the year, especially around Easter, I am attracted to lemon recipes, particularly desserts. There is no year that goes by when I don’t make this homemade lemon pound cake recipe. 🍰✨

Why You’ll Love This Recipe

Fragrant and Fresh Taste: This cake has a fragrant and refreshing taste of lemon which is felt in every bite. This cake is a perfect balance of sweet and citrus.
Soft and Moist Texture: The special thing about this recipe is that the cake remains soft and moist which makes every bite delicious.
Easy and Simple Recipe: This is one of the easy recipes, which can be prepared by common ingredients that are at home. It is very easy for new and experimental bakers.
Perfect for every occasion: This lemon pound cake is perfect for any event or tea time, whether you are entertaining guests or enjoying yourself.
Long-lasting freshness: This cake stays fresh and tasty for a long time, so you can bake it in advance and store it in the fridge.

After trying this best lemon pound cake recipe once, it will become your favorite too!

Perfect for Any Occasion

Whether you’re hosting a fancy tea party or just craving a sweet treat on a lazy Sunday afternoon, this moist lemon pound cake recipe fits the bill. Here’s a comparison of different occasions and why this cake works:

Occasion	Why It’s Perfect
Afternoon Tea	Pairs wonderfully with hot tea or coffee
Birthday Party	Can be easily decorated for a celebration
Potluck	Travels well and stays fresh
Brunch	Light enough to complement savory dishes
Gift-giving	Wraps beautifully and is always appreciated

Make-Ahead Friendly

One of the best things about this lemon pound cake recipe is that it actually tastes even better the next day. The flavors have time to meld and intensify, making it an ideal make-ahead dessert. This feature is particularly handy when you’re planning for events or busy weekends.

📌 Ingredients For Lemon Pound Cake Recipe

I started this lemon pound cake recipe with a classic and delicious treat that everyone loves. The special thing about this cake is that it is soft, moist and full of lemony flavor. Simple ingredients are used in this recipe that you would easily find in your kitchen. The tangy taste of fresh lemons gives a unique twist to this cake, and sour cream creates a rich and creamy texture. This cake does not take much time to make, but once it is made, every bite enjoys its fresh and flavorful taste.

For the Cake

All-purpose flour: This is the base of your cake. Unbleached flour helps maintain a light texture, but you can use regular all-purpose flour if needed. Avoid using cake flour as it might affect the density of the cake.
Baking soda: Baking soda helps the cake rise and creates a soft, fluffy texture. Ensure it’s fresh to get the best result.
Salt: Salt enhances the flavor of the cake and balances the sweetness. Fine sea salt is preferred as it dissolves easily into the batter.
Unsalted butter: The butter should be soft but not melted. It creates a rich, moist cake texture and enhances the flavor. Unsalted butter is best so you can control the amount of salt in the recipe.
Granulated sugar: Granulated sugar adds sweetness and helps create a moist, tender crumb. It also helps in the batter’s texture and color.
Eggs: Eggs add structure, moisture, and richness to the cake. Room temperature eggs incorporate better into the batter, making it smoother.
Sour cream: Sour cream adds richness and moisture to the cake, contributing to a tender crumb. If you don’t have sour cream, full-fat Greek yogurt can be used as a substitute.
Lemon juice: Fresh lemon juice provides that zesty, tangy lemon flavor throughout the cake. It’s essential to use fresh lemons for the best taste.
Fresh lemons: The zest is where most of the lemon oils are, which provide the fragrant, bold lemon flavor that enhances the cake. Make sure to zest the lemons before juicing them.
Lemon extract: Lemon extract boosts the lemon flavor even further, ensuring that the cake is packed with a refreshing citrus taste. If you don’t have lemon extract, you can skip it, but it’s recommended for an extra lemony punch.

For the Lemon Glaze

Powdered sugar (icing sugar): Powdered sugar is used for the glaze because it dissolves easily, creating a smooth, glossy finish. It’s essential for making the tangy lemon glaze.
Fresh lemon juice: Fresh lemon juice is used to make the glaze tangy and to bring out the citrusy sweetness. You can adjust the amount based on your preferred level of tartness.

This combination of ingredients gives the Lemon Pound Bundt Cake a perfect balance of sweetness, tartness, and moisture, while the glaze adds a refreshing and zesty finish!

📌 How to Make Lemon Pound Cake Recipe

Making this Lemon Pound Cake recipe is easy, and the result is a moist, zesty treat that everyone will love! Let’s break it down into simple steps to ensure a perfect cake every time.

For The Cake

Preheat the oven at 325°F (165°C) and grease and flour generously a 12-cup Bundt pan. This helps the cake slide out easily once it’s baked.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and lemon zest until well combined. Set it aside.
Using an electric mixer in a large mixing bowl, beat the soft unsalted butter with granulated sugar at a medium speed for 1-2 minutes or until the mixture lightens in color and becomes fluffy.
Add the eggs one by one, mixing well after each. This ensures that the eggs are evenly incorporated.
Gradually add half of the flour mixture, followed by half of the sour cream and half of the lemon juice. Mix on low speed. Add the remaining flour mixture and sour cream. Mix gently until the batter is thick and well combined.
Add the lemon extract (if using) and give it a final mix to ensure it’s evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Place the pan in the oven and bake for approximately 50-60 minutes, or until a skewer inserted into the center comes out clean. Check it after 60 minutes since oven temperatures may vary.
Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Don’t skip this cooling step to avoid the cake sticking to the pan!

For the Glaze

While the cake cools, whisk together powdered sugar and fresh lemon juice until smooth. This glaze adds a tangy, sweet finish to your cake.
Once the cake has cooled, drizzle the lemon glaze evenly over the top. Add extra lemon zest for a burst of freshness and a beautiful finish.

Serve & Enjoy

Slice the cake and serve. Each bite is full of bright lemon flavor, perfect for any occasion.

How to Store Lemon Pound Cake Recipe

Room Temperature Storage

For short-term storage, you can keep your lemon pound cake at room temperature for up to 3 days. Follow these steps to ensure freshness:

Allow the cake to cool completely
Wrap it tightly in plastic wrap or aluminum foil
Store in an airtight container
Keep away from direct sunlight and heat sources

This method is ideal if you plan to enjoy your cake within a few days. The plastic wrap or foil helps retain moisture, keeping your lemon pound cake recipe deliciously moist.

Refrigerator Storage

To extend the shelf life of your lemon pound cake recipe, refrigeration is the way to go. Here’s how to properly store it in the fridge:

Cool the cake completely
Wrap tightly in plastic wrap or aluminum foil
Place in an airtight container
Store in the refrigerator for up to 1 week

Refrigeration can help maintain the cake’s freshness for a longer period. However, be sure to bring the cake to room temperature before serving for the best flavor and texture.

Freezer Storage

For long-term storage, freezing your lemon pound cake recipe is an excellent option. Follow these steps:

Cool the cake completely
Wrap individual slices or the whole cake in plastic wrap
Add a layer of aluminum foil for extra protection
Place in a freezer-safe container or bag
Label with the date and freeze for up to 3 months

When you’re ready to enjoy, thaw the cake overnight in the refrigerator or for a few hours at room temperature.

Storage Method	Duration	Pros	Cons
Room Temperature	Up to 3 days	Convenient, maintains texture	Short shelf life
Refrigerator	Up to 1 week	Extends shelf life, preserves moisture	May slightly alter texture
Freezer	Up to 3 months	Long-term storage, portion control	Requires thawing time

Maintaining Cake Quality

To ensure your lemon pound cake recipe stays as delicious as the day you baked it, consider these tips:

Avoid cutting the cake until you’re ready to serve it. This helps prevent moisture loss.
If using a glaze or frosting, apply it just before serving for the best texture.
When freezing, consider slicing the cake first for easier portion control and quicker thawing.
Always use clean utensils when cutting and serving to prevent contamination.

By following these storage methods and tips, you can enjoy your homemade lemon pound cake for days or even months after baking. Whether you’re planning to savor it slowly or save some for a special occasion, proper storage ensures that every slice remains as moist and flavorful as possible.

Tips for the Perfect Lemon Pound Cake Recipe

Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature before starting. This allows for better incorporation and a smoother batter
Quality Ingredients: Use high-quality butter and fresh lemons for the best flavor
Mixing Technique: Be careful not to overmix the batter, especially after adding the flour. Overmixing can lead to a dense cake. Mix just until the ingredients are combined to maintain a tender crumb
Baking Temperature and Time: Bake at a lower temperature (325°F) for a longer time. This allows the cake to rise properly before forming a crust, resulting in a lighter texture
Avoid Cake Collapse: Refrain from opening the oven door frequently or slamming it shut, as these actions can cause the cake to fall and become mushy
Enhance Lemon Flavor: Rubbing the lemon zest into the sugar before mixing releases the oils, intensifying the lemon flavor
Moisture Boost: Adding full-fat sour cream enhances the cake’s flavor and texture, providing a tender crumb and a slight tang that complements the lemon

Variations

Lemon Cream Cheese Pound Cake: Replace half of the butter with cream cheese for a denser, tangier cake
Lemon Buttermilk Pound Cake: Substitute the sour cream with buttermilk for a lighter texture and subtle tang
Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch
Lemon Almond Pound Cake: Add 1/2 teaspoon of almond extract to the batter for a unique flavor combination
Whipped Egg White Method: For a lighter texture, separate the eggs and whip the whites to soft peaks. Fold them into the batter last for extra volume

Serving Suggestions and Garnishes

Fresh Berries: Serve slices of lemon pound cake with fresh raspberries, blueberries, or strawberries for a burst of color and complementary tartness
Lemon Slices: Garnish with thin slices of fresh lemon for an elegant presentation and visual cue to the cake’s flavor
Mint Leaves: Add a few fresh mint leaves for a refreshing aroma that complements the lemony notes
Whipped Cream: Serve with a dollop of freshly whipped cream to balance the tartness of the lemon.
Ice Cream: Pair a slice of lemon pound cake with a scoop of vanilla or lemon ice cream for a delightful dessert experience
Berry Sauce: Drizzle a homemade berry sauce over the cake for added flavor and moisture.
Lemon Curd: For extreme lemon lovers, spread a layer of lemon curd between the cake and glaze for an extra punch of lemon flavor.

FAQ’s – Lemon Pound Cake Recipe

What makes lemon pound cake different from regular pound cake?

Lemon pound cake has a distinct citrus flavor due to the addition of lemon zest and lemon juice, which sets it apart from traditional pound cakes that are often more neutral in flavor. The tangy notes of lemon complement the cake’s buttery richness, giving it a refreshing taste.

Can I use a different type of flour for lemon pound cake recipe?

All-purpose flour is typically used for lemon pound cake, but you can substitute it with cake flour for a lighter texture. If you’re gluten-sensitive, a gluten-free all-purpose flour blend can work as well, though the texture might differ slightly.

How do I prevent my lemon pound cake from sinking in the middle?

A sunken center can happen if the oven temperature is too low, or the batter is overmixed. Ensure the oven is preheated, and avoid overmixing the batter, as this can incorporate too much air, which may cause the cake to collapse. Also, check that the baking powder is fresh and active.

Why is my lemon pound cake dense?

A dense cake could be the result of overmixing the batter or not using the correct ratio of ingredients. Make sure to measure your ingredients accurately and mix the batter just until the wet and dry ingredients are combined. Also, ensure you’re using room-temperature butter and eggs for the best texture.

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Moist and Buttery Lemon Pound Cake Recipe

This lemon pound cake recipe is soft, flavorful, and perfectly sweet. Its tender crumb makes it a simple yet impressive treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Cake, Dessert

Cuisine American

Servings 16

Calories 295 kcal

Ingredients

For the Cake:

2 ½ cups unbleached all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 cup unsalted butter room temperature
2 cups granulated sugar
4 large eggs room temperature
1 cup sour cream room temperature
2 tbsp fresh lemon juice
Zest of 2 fresh lemons
1 tsp lemon extract

For the Lemon Glaze:

1 ½ cups powdered sugar also known as icing sugar
2 tbsp fresh lemon juice
These ingredients will give you a moist flavorful lemon pound cake with a tangy lemon glaze to finish it off!