{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/lemon-pound-cake","markdownUrl":"https://trevorfarias.com/recipes/lemon-pound-cake/recipe.md","name":"Lemon Pound Cake Recipe (Moist, Buttery, With Lemon Glaze)","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Cakes","cuisine":"American","keywords":["lemon pound cake","lemon pound cake recipe","moist lemon pound cake","easy lemon pound cake","lemon loaf cake","lemon cake with glaze","sour cream pound cake","homemade lemon pound cake","best lemon pound cake"],"prepTime":"PT20M","cookTime":"PT1H10M","totalTime":"PT2H30M","yield":"One 9x5-inch loaf (10 slices)","servings":10,"ingredientGroups":[{"name":"For the cake","ingredients":[{"amount":"1 1/2","unit":"cups","name":"all-purpose flour","note":"190 g","text":"1 1/2 cups all-purpose flour, 190 g"},{"amount":"1/2","unit":"teaspoon","name":"baking powder","text":"1/2 teaspoon baking powder"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1","unit":"cup","name":"granulated sugar","note":"200 g","text":"1 cup granulated sugar, 200 g"},{"amount":"2","unit":"tablespoons","name":"finely grated lemon zest","note":"from about 3 lemons","text":"2 tablespoons finely grated lemon zest, from about 3 lemons"},{"amount":"3/4","unit":"cup","name":"unsalted butter","note":"1 1/2 sticks, 170 g, softened","text":"3/4 cup unsalted butter, 1 1/2 sticks, 170 g, softened"},{"amount":"3","name":"large eggs","note":"room temperature","text":"3 large eggs, room temperature"},{"amount":"1/2","unit":"cup","name":"sour cream","note":"120 g, room temperature","text":"1/2 cup sour cream, 120 g, room temperature"},{"amount":"3","unit":"tablespoons","name":"fresh lemon juice","text":"3 tablespoons fresh lemon juice"},{"amount":"1","unit":"teaspoon","name":"vanilla extract","text":"1 teaspoon vanilla extract"}]},{"name":"For the lemon syrup","ingredients":[{"amount":"1/4","unit":"cup","name":"fresh lemon juice","text":"1/4 cup fresh lemon juice"},{"amount":"1/4","unit":"cup","name":"granulated sugar","text":"1/4 cup granulated sugar"}]},{"name":"For the glaze","ingredients":[{"amount":"1","unit":"cup","name":"powdered sugar","note":"120 g","text":"1 cup powdered sugar, 120 g"},{"amount":"1 1/2 to 2","unit":"tablespoons","name":"fresh lemon juice","text":"1 1/2 to 2 tablespoons fresh lemon juice"}]}],"steps":[{"step":1,"name":"Prepare the pan","text":"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.","tip":null},{"step":2,"name":"Whisk the dry ingredients","text":"In a bowl, whisk together the flour, baking powder and salt.","tip":null},{"step":3,"name":"Rub the zest into the sugar","text":"In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.","tip":null},{"step":4,"name":"Cream the butter","text":"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.","tip":null},{"step":5,"name":"Add the eggs","text":"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."},{"step":6,"name":"Add the flour and liquids","text":"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.","tip":null},{"step":7,"name":"Bake","text":"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.","tip":null},{"step":8,"name":"Soak with syrup","text":"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.","tip":null},{"step":9,"name":"Glaze","text":"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.","tip":null}],"equipment":["9x5-inch loaf pan","Parchment paper","Hand or stand mixer","Microplane zester","Pastry brush","Wooden skewer"],"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."],"storage":["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":["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."],"faqs":[{"question":"Why is my pound cake dense and heavy?","answer":"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."},{"question":"Why did my pound cake crack on top?","answer":"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."},{"question":"Can I use bottled lemon juice?","answer":"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."},{"question":"Why is it called pound cake?","answer":"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."}],"nutritionPerServing":{"calories":340,"fatGrams":16,"saturatedFatGrams":10,"carbohydrateGrams":47,"fiberGrams":1,"sugarGrams":34,"proteinGrams":4,"sodiumMilligrams":160,"cholesterolMilligrams":95}}