Bright lemon aroma, a tender buttery crumb, and a glossy sweet glaze — this homemade lemon pound cake brings bakery flair to your kitchen. It’s simple to make, uses pantry staples, and rewards patience with slices that stay moist for days.
Why bakers love this lemon pound cake
- Rich, buttery crumb that feels indulgent without being heavy.
- True lemon flavor from fresh zest and juice, not artificial extracts.
- Easy lemon glaze that adds shine and extra citrus balance.
- Built from basic ingredients — no boxed mixes required.
- Great for brunch, coffee breaks, potlucks, and simple celebrations.
Ingredients for a classic lemon pound loaf
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 2 tbsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the glaze: 1 1/4 cups (150 g) powdered sugar and 1 1/2 tbsp lemon juice plus 3–4 tsp milk or cream
Quick facts before you start
- Oven temperature: 350°F (175°C)
- Pan: 9×5-inch loaf pan recommended
- Bake time: about 65–75 minutes until a skewer comes out with a few moist crumbs
- Total time: roughly 1 hour 30 minutes including cooling
How the cake stays moist
Fat, eggs, and a touch of dairy create a dense yet tender texture. Butter delivers classic flavor.
Sour cream adds moisture and a fine crumb. Fresh lemon zest gives bright oil-based citrus notes.
Accurate flour measuring and limited mixing prevent a dry, tough loaf.
Step-by-step baking directions
Prepare the pan and oven
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang.
Make the batter
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Cream the butter until smooth. Add sugar and beat until light and slightly fluffy.
- Incorporate eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon zest, lemon juice, and vanilla until combined.
- On low speed, add dry ingredients gradually. Stir just until no streaks of flour remain.
Bake and cool
- Scrape batter into the prepared pan and smooth the surface.
- Bake 65–75 minutes. If the top browns too quickly, tent loosely with foil.
- Cool in pan 10–15 minutes, then lift out using the parchment overhang.
- Cool completely on a rack before glazing.
Make the lemon glaze
- Whisk powdered sugar with lemon juice until smooth.
- Add milk or cream 1 tsp at a time to reach a pourable but not runny texture.
- Pour or spoon the glaze over the cooled loaf and let it set before slicing.
Pro tips for a bakery-quality loaf
- Use room temperature ingredients. They blend more easily and yield a smoother batter.
- Don’t skip the zest. Zest holds essential oils that pack the most lemon punch.
- Measure flour by spooning into the cup and leveling. Avoid packing the cup.
- Avoid overmixing after adding flour. Mix until combined for a tender crumb.
- Allow the cake to cool fully before glazing so the icing sets properly.
- For a whiter, creamier glaze, swap part of the lemon juice for milk or heavy cream.
- Brush warm cake with a light lemon syrup before glazing for extra moisture.
Storage, freezing, and reheating tips
Keep the loaf tightly wrapped at room temperature for up to 3 days. Refrigerate up to one week.
To freeze, cool completely and wrap in plastic and foil. Freeze up to 3 months.
- Thaw in the fridge overnight, then bring to room temperature before serving.
- For best glaze texture, freeze without the glaze and add it after thawing.
- Warm individual slices briefly in a microwave or oven to revive freshness.
Quick FAQ for common questions
- How is pound cake different from regular cake?
Pound cake has a denser, richer crumb due to higher proportions of butter, eggs, and sugar. It’s often baked in a loaf or Bundt pan.
- What keeps the loaf moist?
The combination of butter, eggs, and sour cream plus careful measuring and baking time keeps it tender.
- Can I use bottled lemon juice?
Yes, but fresh juice and zest give the best brightness and natural lemon oils.
- Is a crack on top a problem?
No. A top crack is normal and typical of traditional pound cakes as the center rises.
- How do I thicken the glaze?
Add more powdered sugar. For a thicker, opaque finish, replace some lemon juice with milk or cream.
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