Lemon Pound Cake

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This Lemon Pound Cake has become my go-to dessert whenever I want something that’s simple to make yet feels like a little luxury. It has this perfect balance of bright, zesty lemon flavor and the buttery richness that only a classic pound cake delivers. The glaze on top? It’s tart, sweet, and so glossy it almost looks like glass. I’ve made it for brunches, family get-togethers, and just as a weekday treat, and every time, it disappears within minutes.

What I really love about this cake is how it strikes that nostalgic note—like something you’d find on your grandma’s table—but with a modern, fresh twist. The texture is soft and moist, with a dense crumb that practically melts in your mouth. And that lemon scent filling the kitchen while it bakes? Utterly irresistible.

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Why You’ll Love This Lemon Pound Cake

This Lemon Pound Cake checks all the boxes: it’s easy to make, uses pantry staples, and the results are consistently outstanding. It’s the kind of cake that doesn’t need layers or frosting to impress. The lemon glaze alone brings it all together—light, tangy, and wonderfully aromatic. Plus, it stores well and tastes even better the next day, making it perfect for planning ahead or gifting.

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What Kind of Lemons Should I Use?

For this Lemon Pound Cake, fresh lemons make all the difference. I always recommend using fresh lemon juice and zest rather than bottled juice. The zest adds that punch of citrus oil that really amplifies the lemony aroma and depth. Meyer lemons can be used for a slightly sweeter and more floral twist, but standard Eureka or Lisbon lemons work beautifully for that bold, bright flavor.

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Options for Substitutions

Whether you’re out of a few ingredients or trying to tweak the recipe to your preferences, here are some great swaps:

• Butter: You can use margarine in a pinch, but the flavor won’t be as rich. For a dairy-free version, try a plant-based butter substitute.
• All-purpose flour: Gluten-free all-purpose blends can be substituted one-for-one. Just make sure it includes xanthan gum for structure.
• Sour cream: Plain Greek yogurt works well as a substitute and adds the same tangy moisture.
• Lemon juice/zest: If fresh lemons aren’t available, you can use bottled juice and a drop or two of lemon extract, though the flavor won’t be as vibrant.
• Sugar: Coconut sugar can be used, but note that it will give a deeper color and slightly different taste to the cake.

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Ingredients for This Lemon Pound Cake

• Unsalted Butter
  This is the heart of the cake, giving it that rich, buttery flavor and tender crumb. Make sure it’s softened to cream properly with the sugar.
• Granulated Sugar
  It sweetens the cake and helps to create a light, airy texture when beaten with the butter.
• Eggs
  Eggs provide structure and richness. They also help the cake rise and stay moist.
• All-Purpose Flour
  The base of the batter, it gives the cake its structure. Sift it for a smoother texture.
• Baking Powder
  A touch of baking powder ensures a gentle rise without turning the pound cake into something too fluffy.
• Salt
  Just a pinch balances out the sweetness and enhances the lemon flavor.
• Sour Cream
  Adds a luxurious moisture and slight tang, which pairs beautifully with the lemon.
• Fresh Lemon Zest
  Packs a punch of citrus flavor—don’t skip this! It’s what makes the cake truly shine.
• Fresh Lemon Juice
  Bright and tangy, it deepens the lemon profile and adds freshness.
• Vanilla Extract
  Rounds out the flavors and softens the citrus edge for a more balanced bite.
• Powdered Sugar (for glaze)
  Used to make the lemon glaze, which adds that signature sweet-tart finish on top.
• More Fresh Lemon Juice (for glaze)
  Combines with powdered sugar to create a silky, citrusy icing that seeps into the cake for added flavor.

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Step 1: Preheat and Prep

Start by preheating your oven to 325°F (163°C). Grease and flour a standard loaf pan, or line it with parchment paper to make removal easier later on.

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Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is key—it incorporates air and sets the stage for a tender crumb.

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Step 3: Add the Eggs One at a Time

Crack in the eggs, one at a time, mixing well after each addition. This helps maintain a smooth batter and ensures even mixing.

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Step 4: Mix in the Flavor Boosters

Stir in the lemon zest, fresh lemon juice, and vanilla extract. These ingredients add brightness and depth right before the dry ingredients go in.

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Step 5: Alternate Adding Dry Ingredients and Sour Cream

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mix to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the flour. Mix just until combined—don’t overwork it.

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Step 6: Transfer and Bake

Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

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Step 7: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, whisk together the powdered sugar and lemon juice, then drizzle it generously over the top.

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How Long to Cook the Lemon Pound Cake

This Lemon Pound Cake typically bakes for 55 to 65 minutes at 325°F (163°C). Every oven varies slightly, so start checking around the 55-minute mark. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs—no wet batter.

Allow it to cool in the pan for about 15 minutes before turning it out onto a wire rack. It’s essential to let it cool completely before glazing to avoid a runny mess.

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Tips for Perfect Lemon Pound Cake

• Use room temperature ingredients: This ensures everything blends smoothly and evenly.
• Cream the butter and sugar well: It should look pale and fluffy before you add anything else—this builds the cake’s structure.
• Don’t rush the eggs: Add them one at a time and mix well after each addition to avoid a lumpy batter.
• Alternate flour and sour cream: This technique keeps the batter silky and prevents overmixing.
• Don’t overbake: Keep an eye on the color and use the toothpick test to check for doneness.
• Glaze when cool: If the cake is still warm, the glaze will slide right off instead of setting nicely.
• Wrap tightly if storing: Pound cake stays moist for days if stored properly—more on that next!

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Watch Out for These Mistakes While Cooking

• Skipping the zest: Lemon juice alone doesn’t deliver the full citrus flavor—zest is essential for that fragrant kick.
• Cold butter: Using butter straight from the fridge will result in a dense, uneven texture. Always let it soften.
• Overmixing the batter: This leads to a tough cake. Mix just until the ingredients are combined.
• Incorrect pan size: Using a pan that’s too small can cause the batter to overflow; too large and the cake will be thin and dry.
• Not checking early enough: Overbaking dries out the cake. Set a timer for the low end of the bake time and test early.
• Pouring glaze on a hot cake: This melts the glaze and ruins the finish. Cool the cake completely first.

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What to Serve With Lemon Pound Cake?

Fresh Berries

Strawberries, raspberries, or blueberries offer a sweet, juicy contrast to the dense, lemony cake.

Whipped Cream

A dollop of lightly sweetened whipped cream adds a soft, creamy balance.

Lemon Curd

Double down on lemon with a spoonful of curd for extra citrus intensity.

Vanilla Ice Cream

Creamy vanilla ice cream pairs beautifully with the cake’s tangy brightness.

Hot Tea or Iced Tea

Earl Grey, chamomile, or even a refreshing glass of iced tea all complement the lemon flavors.

Greek Yogurt and Honey

For a brunch twist, serve slices with thick yogurt and a drizzle of honey.

Roasted Stone Fruits

Warm peaches or plums, lightly caramelized, bring a seasonal and elegant touch.

Toasted Coconut

Sprinkle some over the glaze or serve alongside for a hint of tropical crunch.

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Storage Instructions

Lemon Pound Cake stores incredibly well, making it great for make-ahead baking. Once the cake is completely cooled and the glaze has set, wrap it tightly in plastic wrap or store it in an airtight container.

• At room temperature: Keeps fresh for up to 3 days.
• In the fridge: Stays moist and delicious for up to 1 week—just be sure it’s well wrapped.
• In the freezer: Wrap the whole cake or individual slices in plastic and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

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Estimated Nutrition

Here’s a general estimate per slice (based on 10 slices per loaf):

• Calories: 390
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 100mg
• Sodium: 200mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 5g

These values may vary depending on specific ingredient brands and portion sizes.

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Frequently Asked Questions

What kind of pan should I use for lemon pound cake?

A standard 9×5-inch loaf pan works best. Be sure to grease and flour it well or use parchment paper to prevent sticking.

Can I make this lemon pound cake ahead of time?

Absolutely! It actually tastes even better the next day as the flavors continue to develop. Just store it tightly wrapped.

Can I freeze this cake?

Yes. Wrap the cake (or slices) in plastic wrap and then foil. It will keep in the freezer for up to 3 months.

How do I know when it’s fully baked?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should also be golden and set.

Can I make this cake gluten-free?

You can substitute a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for the best texture.

Is there a way to make it dairy-free?

Yes. Use a plant-based butter and a dairy-free yogurt instead of sour cream. The flavor and texture will still be great.

What can I use if I don’t have fresh lemons?

Use bottled lemon juice and add a bit of lemon extract to boost the flavor, though fresh zest is best for that bright, natural citrus aroma.

Can I double the recipe?

You can, but instead of using one large pan, divide the batter between two loaf pans for even baking.

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Conclusion

This Lemon Pound Cake is everything I want in a citrus dessert—bright, buttery, and irresistibly moist. Whether you’re making it for a brunch, dessert table, or just because you need a slice of sunshine on a rainy day, it always delivers. With its tender crumb and tangy glaze, it’s the kind of recipe that finds a permanent place in your kitchen rotation. Once you try it, you’ll keep coming back for another slice.

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