Lemon Pound Cake Recipe – Moist, Zesty & Bursting with Citrus Flavor
This Lemon Pound Cake is a timeless treat—rich, buttery, and infused with fresh lemon zest and juice for a vibrant citrus kick. With a tender crumb and golden crust, it’s perfect for afternoon tea, brunch gatherings, or a sweet slice with coffee. Whether glazed with lemon icing or served plain, this cake delivers sunshine in every bite. Easy to make and impossible to resist!
Equipment
- Stand mixer or hand mixer
- Mixing bowls (large, medium, small)
- Microplane or fine grater (for zesting)
- Citrus juicer
- Measuring cups & spoons
- Rubber spatula
- Loaf pan (9x5-inch) or bundt pan
- Parchment paper (optional)
- Wire cooling rack
Ingredients
For the Cake:
- 1 cup (230g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- Zest of 2 large lemons
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) sour cream or buttermilk
- ¼ cup (60ml) fresh lemon juice
- 1 tsp pure lemon extract
For the Lemon Syrup:
- ¼ cup (60ml) fresh lemon juice
- ¼ cup (50g) granulated sugar
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prep the Pan: Grease and flour your loaf or bundt pan. Line with parchment if using a loaf pan. Preheat oven to 325°F (160°C).
- Infuse the Sugar: Rub lemon zest into sugar with fingertips until fragrant.
- Cream: Beat butter and lemon sugar until pale and fluffy (3–4 minutes).
- Add Eggs: Beat in eggs one at a time, mixing well after each.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine Wet & Dry: Add dry ingredients to butter mixture in three parts, alternating with sour cream/buttermilk and lemon juice. Begin and end with dry. Stir in lemon extract.
- Bake: Pour batter into prepared pan. Bake 55–70 minutes, until a toothpick comes out clean. Tent with foil if browning too quickly.
- Make Syrup: While cake bakes, simmer lemon juice and sugar until dissolved.
- Soak: Brush syrup over warm cake after removing from oven. Cool completely on a wire rack.
- Glaze: Whisk powdered sugar with lemon juice until pourable. Drizzle over cooled cake.
Notes
- Bold Tip: Always zest before juicing for maximum flavor.
- For a lighter crumb, avoid overmixing once flour is added.
- Cake flavor deepens after resting overnight — wrap well and store at room temp.
- Variations: Add blueberries, poppy seeds, or swap lemons for limes or Meyer lemons.
- Freezes beautifully — wrap tightly in plastic and foil for up to 3 months.