Cakes
Lemon Pound Cake Recipe (Moist, Buttery, With Lemon Glaze)
By Trevor Farias · Updated · 2 hours 30 minutes total · One 9x5-inch loaf (10 slices)
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In a nutshell
The best lemon pound cake is made by rubbing fresh lemon zest into sugar, creaming it with softened butter until very light, then beating in room-temperature eggs one at a time before folding in flour alternately with sour cream and lemon juice. Bake in a loaf pan at 325°F for 60 to 70 minutes, until a skewer comes out clean. Brush the warm cake with lemon syrup so it stays moist, and finish with a lemon juice and powdered sugar glaze once cool.
A good lemon pound cake is golden and crackly on top, fine and tender inside, rich with butter and full of real lemon flavor, not just a hint. This one gets lemon three ways: zest rubbed into the sugar, juice in the batter, and a warm lemon syrup brushed on while the cake is still hot, followed by a simple glaze.
It is the kind of cake that keeps well and slices neatly, so it is perfect for bringing to a friend, a church supper or a summer picnic. It even tastes better the second day, once the syrup has settled into the crumb.
Why this recipe works
- Rubbing lemon zest into the sugar releases the fragrant oils so the lemon flavor runs all through the cake.
- Creaming the butter and sugar for a full 5 minutes whips in air, which gives pound cake its lift and fine crumb.
- Sour cream adds moisture and a slight tang that makes the lemon taste brighter.
- A low 325°F oven bakes the dense batter evenly without over-browning the outside.
- Brushing the warm cake with lemon syrup keeps it moist for days.
Why room-temperature ingredients matter
Pound cake batter is an emulsion of butter, eggs and liquid. Cold eggs or sour cream make the creamed butter seize into little lumps, and the batter looks curdled. The cake will bake up heavier and greasier. Take the butter, eggs and sour cream out of the refrigerator about an hour ahead, or set the whole eggs in a bowl of warm water for 10 minutes. The butter should be soft enough to dent easily but not greasy or melting.
How to tell when pound cake is done
The top will crack and turn deep golden, and a long wooden skewer inserted into the thickest part of the crack should come out clean or with a few dry crumbs. An instant-read thermometer should read 205 to 210°F. If the top is browning too quickly before the center is done, lay a sheet of foil loosely over the pan for the last 20 minutes.
How to store lemon pound cake
- Store tightly wrapped at room temperature for up to 4 days.
- Freeze the unglazed cake, wrapped in plastic and foil, for up to 3 months. Thaw at room temperature and glaze before serving.
Variations to try
- Bundt cake: double the recipe and bake in a well-greased 10-cup Bundt pan for 65 to 75 minutes.
- Lemon blueberry pound cake: toss 1 cup blueberries with 1 tablespoon flour and fold into the batter.
- Lemon poppy seed: add 2 tablespoons poppy seeds with the flour.
- Orange pound cake: use orange zest and juice in place of lemon.
Frequently asked questions
- Why is my pound cake dense and heavy?
- The butter and sugar were not creamed long enough, or cold ingredients made the batter seize. Beat for a full 5 minutes and use room-temperature eggs and sour cream.
- Why did my pound cake crack on top?
- A crack down the center is normal and a sign of a good pound cake. The outside sets first while the center keeps rising and bursts through.
- Can I use bottled lemon juice?
- Fresh lemons are much better, and you need them for the zest anyway, which carries most of the lemon flavor. Bottled juice tastes flat and slightly bitter.
- Why is it called pound cake?
- The original 18th-century recipe used a pound each of butter, sugar, eggs and flour. Modern versions like this adjust the ratio and add leavening and sour cream for a lighter, moister cake.
Recipe card
Lemon Pound Cake Recipe (Moist, Buttery, With Lemon Glaze)
A moist, buttery lemon pound cake with a fine, tender crumb, bright fresh lemon zest and juice, a lemon syrup soak and a tangy glaze. Baked in a loaf pan. Tips for a golden, crackly top.
By Trevor Farias · Updated
- Prep
- 20 minutes
- Cook
- 70 minutes
- Total
- 2 hours 30 minutes
- Makes
- One 9x5-inch loaf (10 slices)
Includes 1 hour of cooling
Ingredients
For the cake
For the lemon syrup
For the glaze
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Hand or stand mixer
- Microplane zester
- Pastry brush
- Wooden skewer
Instructions
Prepare the pan
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment that overhangs the long sides.
Whisk the dry ingredients
In a bowl, whisk together the flour, baking powder and salt.
Rub the zest into the sugar
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
Cream the butter
Add the softened butter to the lemon sugar and beat with a mixer on medium-high for 4 to 5 minutes, scraping the bowl, until very pale and fluffy.
Add the eggs
Beat in the eggs one at a time, mixing well after each. Beat in the vanilla.
Tip: If the batter looks curdled, your eggs were too cold. Keep beating; adding the flour will usually bring it back together.
Add the flour and liquids
Stir the sour cream and lemon juice together. On low speed, add the flour mixture in three additions, alternating with the sour cream mixture, mixing just until combined.
Bake
Spread the batter in the pan and smooth the top. Bake for 60 to 70 minutes, until deep golden and a skewer inserted into the center comes out clean.
Soak with syrup
While the cake bakes, heat the lemon juice and sugar in a small saucepan until the sugar dissolves. As soon as the cake comes out, poke holes all over the top with a skewer and brush the syrup over it slowly. Cool in the pan for 20 minutes, then lift out and cool completely on a rack.
Glaze
Whisk the powdered sugar with enough lemon juice to make a thick, pourable glaze. Spoon over the cooled cake and let it drip down the sides. Let set for 15 minutes before slicing.
Notes
- Have butter, eggs and sour cream at room temperature.
- Cream the butter and sugar for the full 5 minutes.
- Brush the syrup on while the cake is hot so it soaks in.
Nutrition (per serving, estimated)
| Calories | 340 |
|---|---|
| Fat | 16 g |
| Saturated fat | 10 g |
| Carbohydrates | 47 g |
| Fiber | 1 g |
| Sugar | 34 g |
| Protein | 4 g |
| Sodium | 160 mg |
| Cholesterol | 95 mg |
Serving size: 1 of 10. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/lemon-pound-cake
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