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🍋 The BEST Lemon Pound Cake (Easy + Homemade) 🍋

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Lemon Pound Cake is the perfect dessert for those who love a sweet yet tangy treat. Soft, moist, and finished with a golden exterior, this cake is topped with a tangy lemon glaze that perfectly complements its rich texture. Whether you’re baking for Easter, a spring gathering, or simply to enjoy a delicious summer dessert, this easy lemon pound cake recipe is sure to impress.

Why You’ll Love This Lemon Pound Cake 🍋

What makes this lemon pound cake so special? It’s all in the details! The combination of fresh lemon juice, zest, and extract gives the cake a refreshing citrusy burst in every bite. The moist and tender crumb, paired with a tangy glaze, makes it perfect for any occasion, and the bright lemon flavor is just what you need to bring sunshine to your table, no matter the season.

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This cake is also incredibly versatile. Serve it as-is for a casual dessert or dress it up with fresh berries, whipped cream, or a scoop of vanilla ice cream for a more elevated presentation.

Ingredients

For the Cake:

  • ● 3 cups all-purpose flour
  • ● 1/2 teaspoon baking soda
  • ● 1/2 teaspoon salt
  • ● 2 tablespoons lemon zest
  • ● 1 cup (2 sticks) unsalted butter, at room temperature
  • ● 2 1/2 cups sugar
  • ● 6 large eggs, at room temperature
  • ● 1 cup sour cream, at room temperature
  • ● 2 tablespoons freshly-squeezed lemon juice
  • ● 1 teaspoon pure lemon extract

For the Glaze:

  • ● 1 1/2 cups powdered sugar
  • ● 2-3 tablespoons freshly-squeezed lemon juice

Instructions

1️⃣ Preheat the Oven: Begin by arranging a rack in the center of your oven and preheating it to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan, ensuring every nook and cranny is well-covered to prevent sticking. Set the pan aside.

2️⃣ Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and lemon zest. This step helps evenly distribute the ingredients and allows the lemon zest to add flavor throughout the cake.

3️⃣ Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the room-temperature butter and sugar together until light and fluffy—this should take about 5 minutes. The texture of the cake starts here, so be sure to get the mixture nice and aerated.

4️⃣ Add the Eggs: Add the eggs one at a time, mixing well after each addition. This allows the eggs to incorporate smoothly into the butter and sugar mixture without curdling.

5️⃣ Combine Mixtures: On low speed, alternately add half of the flour mixture and half of the sour cream to the butter mixture, followed by the remaining flour, sour cream, lemon juice, and lemon extract. Mix just until combined—be careful not to overmix, as this can result in a dense cake.

6️⃣ Transfer Batter: Transfer the cake batter into the prepared Bundt pan, smoothing the top with a spatula. Firmly tap the pan on the counter to release any trapped air bubbles, ensuring a smooth and even bake.

7️⃣ Bake: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out with only a few moist crumbs clinging to it. Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

8️⃣ Make the Glaze: While the cake cools, prepare the glaze by mixing powdered sugar with 2 tablespoons of freshly-squeezed lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled cake and let it set before serving. If you want an extra burst of lemon flavor, sprinkle some additional lemon zest over the top.

Baking Tips & Tricks 🍋

  • Room Temperature Ingredients: Ensuring that your ingredients are at room temperature is key to achieving a light, fluffy texture in the cake.
  • Avoid Overmixing: Overmixing the batter can cause the cake to become dense. Mix just until everything is combined.
  • Test for Doneness: If your oven runs hot, start checking the cake at the 1-hour mark. You want the toothpick to come out with a few moist crumbs, not wet batter.
  • Optional Lemon Syrup: For an extra lemony punch, brush the cake with a simple lemon syrup while it’s still warm. This will keep the cake moist and add an extra layer of citrus flavor.

Lemon Simple Syrup Recipe: Combine 1/4 cup water and 1/4 cup sugar in a small saucepan over medium-high heat. Stir occasionally until the sugar dissolves, then bring to a boil. Remove from heat and stir in 2 tablespoons of freshly-squeezed lemon juice. Brush this syrup over the warm cake before glazing.

Serving Suggestions

Pair this lemon pound cake with a hot cup of tea or coffee for an afternoon treat, or serve it with fresh berries and whipped cream for an elegant dessert. It’s also a wonderful addition to any brunch menu, adding a touch of brightness to the table.

Equipment You’ll Need

  • 12-cup Non-stick Bundt Pan

Nutrition Information (per serving)

  • Calories: 395 kcal
  • Carbohydrates: 62g
  • Protein: 5g
  • Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 97mg
  • Sodium: 145mg
  • Fiber: 1g
  • Sugar: 42g

Enjoy your delicious Lemon Pound Cake! 🍋😊 Whether you’re serving it up for guests or enjoying it yourself, this cake is sure to become a new favorite in your home.

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