Description
Bring a little brightness to your kitchen with this Ultimate Lemon Pound Cake—a buttery, velvety loaf infused with real lemon zest and draped in a glossy, tangy glaze. Every bite bursts with sunshine, balancing sweet and tart in the most comforting way. This cake isn’t just dessert—it’s nostalgia, it’s warmth, it’s that first inhale of fresh zest that makes you smile. Whether you’re baking for a brunch, a birthday, or just because you deserve something special, this recipe delivers the perfect mix of homey and elegant.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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⅓ cup fresh lemon juice (about 2–3 lemons)
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1 tbsp lemon zest
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2½ cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup sour cream or plain Greek yogurt
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1 tsp vanilla extract
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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Optional: extra zest for garnish
Instructions
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Preheat & Prep: Heat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 10-cup Bundt pan.
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Cream Butter & Sugar: Beat softened butter and sugar until pale and fluffy, 3–4 minutes.
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Add Eggs & Flavor: Beat in eggs one at a time. Mix in lemon juice, zest, and vanilla.
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Whisk Dry Ingredients: In a separate bowl, combine flour, baking soda, and salt.
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Combine: On low speed, alternate adding dry ingredients and sour cream, beginning and ending with flour. Mix just until combined.
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Bake: Pour into pan, smooth top, and bake 55–65 minutes (check at 50). A toothpick should come out clean.
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Cool & Glaze: Cool 15 minutes in pan, then transfer to rack. When completely cool, drizzle with glaze and sprinkle zest.
Notes
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Always use fresh lemon juice and zest for the best flavor.
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For a twist, fold in blueberries or poppy seeds before baking.
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Store at room temp for 3 days or freeze (unglazed) up to 3 months.
Nutrition
- Calories: 360 cal Per Slice
- Fat: 17g
- Carbohydrates: 45g
- Protein: 4g