Amazing lemon pound cake: 1 secret trick

Oh, friends, let me tell you about the moment you slice into the perfect piece of cake. It’s tender, it’s buttery, and that sunshine-yellow color just screams happiness! If you are looking for a truly unforgettable treat, you absolutely need this lemon pound cake recipe in your life. It stays incredibly moist thanks to a few secret weapons, and the flavor? It’s bursting with zesty lemon that wakes up your whole kitchen. I spent ages testing and re-testing my grandmother’s foundational baking wisdom to make sure this recipe works flawlessly for your busy everyday meals, just like it does for mine.

SAVE IT

If you want to know more about where my recipes come from, you can always check out my About Page, but trust me, this cake is pure gold.

Why This is the Best Lemon Pound Cake Recipe You Will Make

Forget everything you think you know about those dry, crumbly lemon cakes you’ve tried. This, my friends, is the best lemon pound cake recipe you will ever meet. Seriously! I promise it delivers that vibrant, zesty kick you crave without tasting artificial. People often ask me what makes it superior, and it all comes down to moisture control. I’ve sworn off recipes that feel like eating sandpaper because, honestly, who needs that? This version, which you can find more of in my Desserts category, is the one that finally made everyone smile instead of reaching for water.

I distinctly remember serving this for the first time at a summer picnic. My neighbor, Martha, who never praises anything, took a bite and immediately asked if I was hiding a secret stash of lemons. That’s when I knew I had perfected this moist lemon pound cake. It’s rich, it’s tangy, and it holds up perfectly for serving at any gathering.

Achieving That Signature Moist Lemon Pound Cake Texture

The secret weapon here is the sour cream, making this a fantastic sour cream pound cake variation. But you have to use it right! Make sure all those cold things—the butter, the eggs, and especially the sour cream—are truly at room temperature. When ingredients are too cold, they don’t emulsify properly, and you end up with little pockets of dense fat instead of that smooth, airy structure we need. That smooth batter creates the ultimate velvety crumb that keeps the cake wonderfully moist for days. It’s easy science, but it makes all the difference!

Gathering Ingredients for Your Perfect Lemon Pound Cake

Okay, now that we know this lemon pound cake is going to be the creamiest, zippiest cake ever, let’s talk about what you need. The quality here really shows through, especially with the fresh ingredients. If you are wondering about shortcuts, trust me on this: don’t skimp on the lemon zest! That’s where all the powerful flavor is hiding, not just in the juice. We want a vibrant, bright cake, not just a sweet one. Having everything at the right temperature is key, so please take your butter, eggs, and sour cream out early. Let’s get everything gathered up before we even think about whipping anything!

Ingredients for the Zesty Lemon Pound Cake Batter

Here is what you need for that beautiful, buttery cake base. Remember, room temperature matters!

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon fresh lemon zest (from about 2 lemons—max out that zest for a real zesty lemon cake flavor!)
• 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• 1/2 cup fresh lemon juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Ingredients for the Tangy Lemon Icing

This glaze is what gives the cake its signature finish and extra punch of tartness. We are aiming for a glorious drizzle!

• 1 1/2 cups powdered sugar (sifted if it’s clumpy!)
• 3 tablespoons fresh lemon juice

Tip: If the glaze seems too thick to pour nicely over your lemon pound cake with glaze, just add a tiny splash more lemon juice, maybe half a teaspoon at a time, until it flows like thick honey.

Step-by-Step Instructions for the Lemon Pound Cake with Glaze

This is the heart of the magic, where all those beautiful ingredients come together! Baking a fantastic lemon pound cake isn’t about speed; it’s about method. We need to build structure slowly so that the cake sets up light and holds all that incredible citrus moisture. Don’t rush the mixing steps—they are there for a reason! Also, take a peek at my tips for getting dinner on the table quickly while something delicious like this bakes; you can find some ideas over on my Weeknight Dinners section, though this cake is definitely worth savoring the time for!

Preparation and Creaming for the Lemon Pound Cake

First things first: get your oven humming! Preheat it to 325°F (160°C) right away. Then, take your time preparing your pan—I always use a 10-inch tube pan or a Bundt pan for this recipe because I love how the glaze drips down the edges. Grease it well, and then dust it thoroughly with flour. Now, for the crucial part: grab that softened butter and the sugar. You need to cream them together until they look pale, fluffy, and gorgeous. Don’t stop at two minutes! I mix mine for a full five minutes with the electric mixer. This step whips in the air that keeps your finished lemon pound cake from becoming dense and flat.

SAVE IT

Mixing the Batter and Baking the Lemon Pound Cake

Once your butter and sugar are happy, beat in those room-temperature eggs one by one, making sure each one is fully incorporated before adding the next. Then stir in that lemon zest and vanilla. In separate bowls, whisk your dry stuff (flour, baking powder, salt) and your wet stuff (sour cream mixed with the lemon juice). Now, add the dry ingredients to the large bowl, alternating with the sour cream mixture. Crucially, mix only until just combined; do not overmix! If you overmix, you develop too much gluten, and we want tender, not tough! Pour it all into your prepared pan and bake it for 60 to 75 minutes. Test it with a skewer—if it comes out clean, you are golden!

Applying the Tangy Lemon Icing to the Warm Lemon Pound Cake

We need a little patience here, but not too much! Let the lemon pound cake cool in the pan on a wire rack for just 15 minutes. This lets it firm up slightly so it won’t collapse when you turn it out. While that’s happening, quickly whisk your powdered sugar and lemon juice together for your bright, tangy lemon icing. When 15 minutes are up, delicately flip the cake out onto the wire rack, making sure the rack is over some parchment paper to catch the inevitable drips! Use a skewer to poke holes all over the top of the still-warm cake. Seriously, poke a bunch of holes! Then, pour that beautiful icing evenly over the top. It will melt right into those holes, making the cake even better. Let it set completely before slicing!

SAVE IT

Tips for a Perfect Homemade Lemon Loaf Cake

Baking this perfect lemon pound cake is easy, but if you want to guarantee that ‘wow’ factor every single time for your homemade lemon loaf cake, you need to remember a couple of crucial things. We already talked about room temperature ingredients, but I cannot stress that enough! Cold ingredients fight each other, which messes up the structure faster than you can say “zest.”

For an extra layer of moistness—especially if you are planning to make this ahead of time—try brushing the cake with a simple syrup right after it comes out of the oven, before applying the glaze. Just boil equal parts sugar and water until the sugar dissolves, let it cool a touch, and brush it on! You can find some great general baking advice, including how to make simple syrups, over on my blog. This extra step really locks in that beautiful moisture and intensifies the lemon flavor. It’s a little extra work, but trust me, it makes this zesty lemon cake absolutely divine!

Variations on the Classic Lemon Pound Cake

While I truly believe this foundational recipe makes the absolute best lemon pound cake, I know home cooks love to tinker! It’s fun to adapt a recipe based on what you have or what mood strikes you. Don’t feel locked into just the sour cream version; this batter structure is adaptable! If you’re looking for a different experience, consider these easy swaps to change up your next batch of lemon pound cake.

For example, many folks ask about an Italian lemon pound cake. Those versions often rely on ricotta or olive oil for richness. If you wanted to lean that way, you could try replacing half the sour cream with high-quality ricotta cheese. It gives a slightly different, denser texture that’s lovely, though it won’t be quite the same as the classic Southern style we made here.

If you’re specifically looking for a beautiful presentation, switch out your tube pan for a lemon bundt cake recipe pan! The instructions are the same, just make sure you grease and flour that Bundt pan extra carefully so you don’t lose those lovely ridges when you flip it. You might also want to try adding poppy seeds! Just stir in about two tablespoons of poppy seeds along with your flour mixture. The visual contrast against the bright yellow cake is just gorgeous. You can find some inspiration for other citrusy bakes, like my tangy squares, over at my page for lemon bars if you’re feeling inspired to branch out! Happy tinkering!

Storage and Serving Suggestions for Your Lemon Pound Cake

Storing this beautiful lemon pound cake is thankfully simple because the glaze helps seal in so much moisture! Once the glaze is totally set—and I mean completely dry—wrap the remaining cake tightly in plastic wrap, or store it in an airtight container at cool room temperature. It keeps wonderfully for about four days. It actually tastes even richer on day two, if you can manage to save any!

SAVE IT

When serving, this cake is sturdy enough for any occasion. It’s fantastic alongside a large pitcher of my best homemade lemonade recipe on a hot day. Or, if you want to dress it up for dessert, serve a slice with a dollop of whipped cream and a handful of fresh raspberries. The tartness of the berries just sings next to the buttery lemon cake. Enjoy every single bite!

Frequently Asked Questions About Making Lemon Pound Cake

It’s funny how many questions pop up once you start baking something new, even a classic like this! People always want to tweak things, and that’s totally understandable. Whether you’re wondering about the texture, the glaze, or just trying to make it faster, I’ve gathered the questions I get asked the most about getting this lemon pound cake just right.

Can I make this an easy lemon pound cake without the glaze?

Oh, absolutely! If you are rushing or just don’t want the extra sugar, feel free to skip making the tangy lemon icing. It will certainly make this more of an easy lemon pound cake! But I have to warn you, the glaze does add a layer of moisture and a huge hit of tartness once it seeps in. If you skip it entirely, you might find it a tiny bit drier than my ideal slice. If you skip the glaze, try this quick fix: brush a simple lemon syrup over the warm cake right after it comes out of the pan. It gives you moisture without the full sugary coating!

What is the difference between this recipe and an Italian lemon pound cake?

That’s a smart question, because the world of citrus cakes is huge! When people talk about an Italian lemon pound cake, they are usually referring to a recipe that swaps out some of the traditional American fats for things like ricotta cheese or maybe even olive oil. Those versions are delicious and usually soak up syrup beautifully, giving them a very specific, slightly denser mouthfeel. Our recipe focuses on the classic, buttery richness you associate with a Southern-style lemon pound cake, which gets its perfect texture primarily from that sour cream we used. It’s a different kind of moistness, but either way, you end up with something truly wonderful!

How do I prevent my lemon pound cake from sinking?

Sinking cakes are just heartbreaking, aren’t they? Usually, sinking happens for two big reasons, and both relate back to structure. First, make absolutely sure your oven temperature is accurate! If it’s too cool, the outside sets before the inside has time to rise properly, and when the center finally tries to rise, it collapses. Second, and this is a big one for pound cake recipe from scratch bakers, do not overmix the batter once you add the flour. Overmixing develops too much gluten, trapping heavy air, and that heavy batter will definitely fall in the middle. Remember: room temperature ingredients help everything blend smoothly so you can mix less!

Nutritional Estimates for This Zesty Lemon Cake

Now, I’m Carla, not a dietitian, so take these numbers with a grain of salt—or maybe just a dash of that lemon glaze we just made! When I bake this lemon pound cake for my family, I’m focused on flavor, not counting every little thing, but I know some of you are curious about the basics. These figures are just standard estimates based on the ingredients and serving size I used in the recipe.

These estimates help give you a general idea of what’s in a slice of this delicious, buttery treat. As always, if you have strict dietary needs, you’ll need to calculate your own values based on the specific brands you use!

Here is the breakdown for one serving:

• Serving Size: 1 slice
• Calories: 420
• Sugar: 45g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Share Your Lemon Pound Cake Creations

Now that you have baked this incredible, zesty lemon cake, I truly want to hear all about it! Honestly, seeing your results is the absolute best part of this whole process. Did you use a tube pan or a Bundt? Did the tangy lemon icing set up perfectly for you? Don’t keep all that joy to yourself!

Please take a moment to leave a rating—five stars if you loved this moist lemon pound cake—and tell me in the comments how it went. Your feedback is gold dust to me, it truly helps me refine recipes and know which shortcuts are worth taking for busy cooks like us. If you made this and snapped a picture, tag me when you share it on social media! I adore seeing my recipes sitting on your kitchen tables. If you ever need to reach out directly with questions, feel free to use my Contact Page. Happy savoring!

Classic Moist Lemon Pound Cake with Tangy Glaze

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, buttery lemon pound cake recipe that stays moist, featuring fresh lemon zest and a bright, tangy lemon glaze. This recipe is reliable for everyday meals.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 70 min
• Total Time: 90 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• 1/2 cup fresh lemon juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Glaze: 1 1/2 cups powdered sugar
• For the Glaze: 3 tablespoons fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 5 minutes.
3. Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon zest and vanilla extract.
4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
5. In a small bowl, whisk together the sour cream and 1/2 cup lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
7. Pour the batter into the prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
8. Let the cake cool in the pan on a wire rack for 15 minutes.
9. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
10. Invert the cake onto the wire rack set over a baking sheet to catch drips. Poke holes over the top of the warm cake using a skewer.
11. Pour the glaze evenly over the warm cake, allowing it to drip down the sides. Let the cake cool completely before slicing and serving.

Notes

• Using room temperature butter, eggs, and sour cream helps create a smoother batter and a more uniform crumb.
• For an extra zesty flavor, you can brush a simple syrup (equal parts sugar and water, boiled and cooled) over the cake immediately after removing it from the oven, before glazing.
• If you are looking for alternatives to traditional baking, consider how meal planning can help you schedule time for baking projects.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 45g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg