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Lemon pound cake sliced on a white plate, topped with a light lemon glaze. Moist crumb and real kitchen texture with natural light.

Lemon Pound Cake

4 from 1 vote
Moist, buttery, and bursting with lemon flavor, this pound cake comes together in 4 easy steps and always gets rave reviews from our kitchen crew.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 2 cups all-purpose flour sifted
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cup sour cream or Greek yogurt full-fat
  • 2 tablespoon fresh lemon zest from 2 large lemons
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Equipment

  • 1 Stand or hand mixer
  • 2 Mixing bowls
  • 1 Zester or microplane
  • 1 9x5 loaf pan
  • 1 Cooling rack

Method
 

  1. Cream butter and sugar, then add eggs one at a time until fluffy.
    Creamed butter and sugar in a mixing bowl for lemon pound cake. Real kitchen setup with soft natural light and casual prep scene.
  2. Mix dry ingredients in one bowl, and wet (sour cream, lemon, vanilla) in another.
    Two bowls for lemon pound cake mixing: one with dry flour mix, one with tangy lemon-sour cream mixture. Casual kitchen shot.
  3. Alternate adding wet and dry ingredients to the creamed mix; combine gently.
    Lemon pound cake batter being gently folded in a bowl with spatula. Smooth texture in a casual home kitchen setting.
  4. Pour into pan, bake at 350°F for 50–60 min, cool, and glaze.
    Lemon pound cake sliced on a white plate, topped with a light lemon glaze. Moist crumb and real kitchen texture with natural light.

Notes

Nutrition facts are estimated using automated tools and may vary based on ingredients and portion sizes. For the most accurate results, please calculate using your specific ingredients.