May 31, 2023
Review RecipeLemon Pound Cake

Table of Contents
Nothing says comfort like a piece of rich, moist lemon pound cake. This flavorful old-fashioned treat has been enjoyed for generations, and there’s nothing quite like biting into the smooth, buttery texture and tart lemon glaze that’s bursting with citrusy goodness!

Lemon Pound Cake Ingredients

You’ll need:
For the Lemon Pound Cake
- 1½ cups + 1 tablespoon all-purpose flour, spooned and leveled
- 3 teaspoons baking powder
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable oil
- ¼ cup sour cream, room temperature
- ¼ cup freshly squeezed lemon juice
- 1½ teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs, room temperature
- 2-3 drops of yellow gel food color
For the Glaze
- 1 cup powdered sugar, sifted
- 2½ tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
Substitutions and Additions
LEMON JUICE: You can substitute bottled lemon juice for the fresh lemon juice in this lemon cake, but fresh is always better tasting.
SOUR CREAM: You can substitute plain Greek yogurt for the sour cream in this homemade lemon pound cake recipe.
How to Make This Lemon Pound Cake Recipe
STEP ONE: Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.
STEP TWO: Add the flour and baking powder to a medium bowl. Whisk to combine. Set it aside.
STEP THREE: Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.
OUR RECIPE DEVELOPER SAYS
Remember to zest the lemons before slicing the lemons in half for juicing.

STEP FOUR: Using a stand mixer or a large bowl and a hand mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.
STEP FIVE: Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.

STEP SIX: Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.

STEP SEVEN: Add the flour mixture and mix just until incorporated.
STEP EIGHT: Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the lemon pound cake at 50 minutes, depending on how quickly your oven bakes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP NINE: Remove the loaf pan from the oven and allow the lemon pound cake to rest for 5 minutes.
STEP TEN: Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet.
PRO TIP:
Placing the wire rack on top of a parchment paper-lined baking sheet makes cleaning up after you glaze the lemon pound cake much easier.
STEP ELEVEN: Use the parchment paper sling to remove the lemon pound cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the simple glaze.
STEP TWELVE: Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.

How To Serve
Lemon lovers will delight in this soft lemony treat. Perfect for afternoon tea or an evening snack, this yummy cake could be served with a cold glass of iced tea or a warm mug of homemade hot chocolate.
Our lemon cobbler and lemon custard cake are two more refreshing lemon desserts to add to your recipe box.
Storage
ON THE COUNTER: Store any leftover lemon pound cake in an airtight container for up to 4 days at room temperature.
IN THE FREEZER: You can freeze the unsliced lemon loaf cake for up to 1 month. Wrap in plastic wrap, then wrap in aluminum foil. Allow the lemon pound cake to thaw in the refrigerator overnight before slicing and serving.

Whether you’re hosting an outdoor picnic or simply looking to enjoy a sweet snack in the afternoon, we’ve got you covered with our delicious recipe for lemon pound cake. With a bright lemon flavor and simple tangy glaze, this cake will surely hit the spot.
FREQUENTLY ASKED QUESTIONS
You can freeze this moist cake for up to one month in the freezer as long as it is well-wrapped and stored in an airtight container.
If at all possible, you should use fresh lemon juice in this classic pound cake. Bottled lemon juice will not give you the same rich lemony flavor.
We recommend keeping this lemon loaf on the counter rather than in the fridge, where it will dry out faster.
More Recipes You’ll Love
- Cherry Dump Cake
- Apple Dump Cake
- Pumpkin Dump Cake
- Peach Dump Cake
- Chocolate Cherry Dump Cake
- Upside Down Apple Cake
- Lemon Blueberry Pound Cake
- Lemon Eclair Cake
- Strawberry Pound Cake
- Lemon Coffee Cake

Lemon Pound Cake
Ingredients
Lemon Pound Cake Batter
- 1½ cups all-purpose flour, spooned and leveled
- 1 tablespoon all-purpose flour, spooned and leveled
- 3 teaspoons baking powder
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable oil
- ¼ cup sour cream, room temperature
- ¼ cup freshly squeezed lemon juice
- 1½ teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- 3 extra large eggs, room temperature
- 2 to 3 drops yellow gel food color
Glaze
- 1 cup powdered sugar, sifted
- 2½ tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
Instructions
- Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.
- Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
- Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.
- Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.
- Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.
- Add the flour mixture and mix just until incorporated.
- Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the lemon pound cake at 50 minutes, depending on how quickly your oven bakes.
- Remove the loaf pan from the oven and allow the lemon pound cake to rest for 5 minutes.
- Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet.
- Use the parchment paper sling to remove the lemon pound cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the lemon glaze.
- Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the lemon pound cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.
Notes
- Remember to zest the lemons before slicing the lemons in half for juicing.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- Placing the wire rack on top of a parchment paper-lined baking sheet makes cleaning up after you glaze the lemon pound cake much easier.
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