Lemon Pound Cake Recipe: Easy Homemade Moist & Zesty Dessert

That first slice of lemon pound cake—still warm, the sugary glaze glistening, and that unmistakable bright citrus scent—always makes me smile. You know the feeling: you cut into that golden loaf and it’s so tender, so perfectly moist, you almost can’t wait for it to cool. I’ve been baking lemon pound cake for years, tweaking and testing until every bite tasted just right. And let me tell you, this is the lemon pound cake recipe friends and family beg me to bring to every gathering. It’s so easy, so zesty, and honestly, it never lasts a full day in my kitchen!

I first fell in love with lemon pound cake at my grandma’s house. She’d always have a fresh loaf cooling on the counter, and the whole place smelled like sunshine. My version keeps that nostalgic goodness but adds a little extra moisture and brightness—thanks to a splash of fresh lemon juice and zest (seriously, don’t skip the zest, it’s the secret weapon). Whether you’re baking for a cozy Sunday brunch or need a quick dessert for unexpected company, this lemon pound cake fits the bill. It’s fuss-free, made with simple ingredients you probably have on hand, and it’s the perfect balance of sweet and tangy.

This lemon pound cake recipe isn’t just a treat; it’s a little slice of comfort that works for just about any occasion. I’ve tested it at least a dozen times—sometimes swapping in Greek yogurt, sometimes playing with the amount of zest—and every batch disappears fast. If you love citrus, crave a cake that’s actually moist (not dry and crumbly), and want something that looks as good as it tastes, you’re in for a real treat.

Why You’ll Love This Lemon Pound Cake Recipe

• Quick & Easy: You can whip up this lemon pound cake in about 20 minutes of prep—no fancy equipment or complicated steps.
• Simple Ingredients: Everything in this recipe is a pantry staple (think flour, sugar, eggs, butter, and lemons). No need for a special shopping trip.
• Perfect for Any Occasion: This cake shines at brunch, makes a gorgeous dessert for dinner parties, and is just as welcome at a low-key afternoon tea.
• Crowd-Pleaser: I’ve yet to meet anyone who doesn’t go back for seconds! It’s sweet but not too sweet, and the lemon flavor is just right.
• Unbelievably Delicious: The texture is so tender and moist, thanks to a touch of sour cream and plenty of fresh lemon juice. The glaze on top adds a sparkly finish and a burst of zesty flavor.

If you’ve tried lemon pound cake before and found it dry or bland, you won’t have that problem here. I blend in both lemon zest and juice for a punchy flavor, and the sour cream keeps the crumb melt-in-your-mouth soft. This isn’t just any lemon pound cake recipe—it’s the one you’ll come back to, whether you’re a first-time baker or a seasoned pro. My family gives it a solid 10/10, and I get texts for the recipe every time I serve it. It’s comfort food with a sunny twist, and honestly, it’s pretty enough for Pinterest but easy enough for a Tuesday night treat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold, lively flavor and that ultra-moist texture everyone loves. Most of these are probably in your kitchen right now, and you can swap items to fit your pantry or dietary needs.

• For the Pound Cake Batter:
  • All-purpose flour (sifted for extra lightness)
  • Baking powder (gives just the right lift)
  • Salt (balances the sweetness)
  • Unsalted butter, softened (for a rich, buttery base)
  • Granulated sugar (classic sweetness—feel free to use organic cane sugar)
  • Large eggs, room temperature (they make the cake fluffy and rich)
  • Fresh lemon zest (don’t skimp—it’s where the real lemon flavor comes from!)
  • Fresh lemon juice (for that extra zing)
  • Pure vanilla extract (rounds out the citrus notes beautifully)
  • Sour cream or plain Greek yogurt (keeps everything moist—use full-fat for best results)
  • Milk (just a splash to help with texture; any dairy or unsweetened non-dairy works)
• For the Lemon Glaze:
  • Powdered sugar (for that shiny, classic finish)
  • Fresh lemon juice (more citrus flavor!)
  • Optional: Lemon zest (for decoration and extra zing)

Ingredient Tips: I always use fresh lemons (not bottled juice) for both the zest and juice—it really makes the flavor pop. If you’re out of sour cream, swap in full-fat Greek yogurt or even crème fraîche. For a gluten-free version, I’ve had great luck with Bob’s Red Mill 1-to-1 Baking Flour. And if you want a bit of extra tang, add a tiny pinch of citric acid to the glaze. Trust me, these little touches make a big difference!

Equipment Needed

• 9×5-inch loaf pan (nonstick or metal works best—just grease it well)
• Mixing bowls (at least two: one for wet and one for dry ingredients)
• Hand mixer or stand mixer (a good old-fashioned whisk and some elbow grease work too!)
• Microplane or fine grater (for zesting lemons—don’t use the white pith, it’s bitter)
• Measuring cups and spoons (accuracy matters for the perfect crumb)
• Rubber spatula (for scraping down the bowl and folding in ingredients gently)
• Wire rack (for cooling the cake evenly)
• Small bowl and whisk (for the glaze)

If you don’t have a loaf pan, you can use a bundt pan or even a muffin tin—just adjust the bake time. I’ve made this cake with both glass and metal pans, and metal always gives a slightly better rise. For easy cleanup, line your pan with parchment paper. My favorite tip: use a silicone spatula to get every last bit of batter into the pan (waste not!). If your microplane gets sticky from zesting, a quick soak in warm soapy water does the trick.

How to Make Lemon Pound Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray. For extra insurance against sticking, line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1.5 teaspoons (6g) baking powder, and 1/2 teaspoon (3g) salt. Set this aside—this keeps the cake light and helps it rise.
3. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup (226g) unsalted butter (softened) with 1.5 cups (300g) granulated sugar until light and fluffy—about 3-4 minutes with a hand mixer on medium speed. If your butter isn’t fully softened, it won’t cream properly (I’ve learned that the hard way).
4. Add Eggs: Add 4 large eggs (room temperature), one at a time, beating well after each addition. Scrape down the bowl often to make sure everything is mixed evenly.
5. Add Lemon and Vanilla: Mix in 2 tablespoons (about 2 lemons) of fresh lemon zest, 1/4 cup (60ml) fresh lemon juice, and 2 teaspoons (10ml) pure vanilla extract. The batter might look a bit curdled at this point—that’s totally fine!
6. Incorporate Sour Cream: Beat in 1/2 cup (120g) sour cream or Greek yogurt. This is the secret to a super-moist cake.
7. Combine Wet and Dry Mixtures: Add half of the flour mixture to the wet ingredients, mixing just until combined. Pour in 1/4 cup (60ml) milk, then add the remaining flour mixture. Don’t overmix—stop as soon as you don’t see any dry spots. Overmixing can make the cake dense.
8. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil after 40 minutes.
9. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, gently lift it out and let it cool fully on a wire rack. Don’t rush this—glazing a warm cake makes a melty mess (trust me, I’ve done it!).
10. Make the Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar with 2-3 tablespoons (30-45ml) fresh lemon juice until smooth and pourable. If you want it thicker, add more sugar. For extra zing, add a pinch of zest.
11. Glaze and Serve: Drizzle the glaze over the cooled cake. Let it set for about 20 minutes before slicing. Enjoy that first slice—warm or at room temp, it’s pure perfection!

Troubleshooting: If your cake sinks in the middle, it may have been underbaked. Always test with a toothpick. If the edges seem dry, your oven may run hot—use an oven thermometer for best results. And don’t worry if the top cracks a little; it’s totally normal for pound cakes!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to get lemon pound cake just right every single time. Here’s what I’ve learned (sometimes the hard way):

• Bring ingredients to room temperature. Cold eggs or butter don’t mix smoothly, making the batter lumpy and the cake uneven. I usually set everything out an hour before baking.
• Don’t overmix! Once you add the flour, mix gently and stop as soon as it’s incorporated. Overmixing can make the crumb tough, not tender.
• Zest before juicing. It’s way easier to zest whole lemons than juiced halves. Trust me, I’ve forgotten and regretted it.
• Check for doneness early. Ovens can be sneaky. Start checking around 50 minutes—every oven is a little different, and you want moist crumbs, not a dry loaf.
• Let it cool before glazing. Pouring glaze on a hot cake will make it run right off. Wait until it’s just barely warm or fully cooled for that picture-perfect finish.
• Use a serrated knife for slicing. It prevents the cake from squashing and keeps those slices neat (especially with that sticky glaze).
• Double the glaze for true lemon lovers. I’ve done this for brunch crowds, and no one has ever complained!

I’ve made my share of mistakes—like forgetting to line the pan (hello, stuck cake) or using bottled lemon juice (the flavor just isn’t the same). But honestly, a little patience and these tips make all the difference. If you’re multitasking, measure and prep everything before you start. That way, you’re not scrambling for the next ingredient with sticky hands.

Variations & Adaptations

Lemon pound cake is super adaptable, so don’t be afraid to play around with flavors and ingredients. Here are some of my favorite twists and substitutions:

• Gluten-Free Lemon Pound Cake: Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. I like Bob’s Red Mill, and the result is almost indistinguishable from the original.
• Lemon-Blueberry Pound Cake: Gently fold in 1 cup (150g) fresh or frozen blueberries before baking. Toss them in a teaspoon of flour first to keep them from sinking.
• Low-Sugar Version: Use a sugar substitute like Swerve or monk fruit for both the batter and glaze. I’ve tried this for friends watching their sugar intake, and it still comes out moist and zesty.
• Dairy-Free Adaptation: Substitute the butter with vegan buttery sticks, use coconut yogurt instead of sour cream, and plant-based milk. The cake stays just as flavorful and moist.
• Lemon-Lime Twist: Mix in the zest and juice of one lime with the lemon for a fun citrusy spin (my kids love this one!).

I’ve also swirled in raspberry jam for a pretty marbled look, and even tried a lemon-ginger version by adding a teaspoon of grated fresh ginger to the batter. If you’re baking for someone with food allergies, always double-check your ingredient labels—especially for gluten, dairy, or nuts. The best part? You can personalize this lemon pound cake to fit any craving, season, or dietary need!

Serving & Storage Suggestions

This lemon pound cake is delicious at room temperature, but it’s also fantastic slightly warmed (just a few seconds in the microwave). For a pretty presentation, slice and fan the pieces on a platter, then sprinkle with extra lemon zest or edible flowers. Pair with hot tea, coffee, or a glass of cold milk for a cozy treat.

It also makes a lovely brunch centerpiece—serve it alongside fresh berries, whipped cream, or a dollop of lemon curd for extra wow factor. Leftovers (if you have any!) keep beautifully: wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, pop slices into an airtight container and freeze for up to 2 months—just thaw at room temp or microwave for a quick treat.

Pro tip: The flavor actually intensifies after a day, so it’s a great make-ahead dessert. If the glaze gets sticky after storing, a quick dusting of powdered sugar before serving perks it right up!

Nutritional Information & Benefits

Each slice (1/10th of the loaf) of this lemon pound cake is about 320 calories, with 4g protein, 16g fat, and 38g carbohydrates (including around 24g sugar). It’s rich in vitamin C, thanks to all that fresh lemon juice and zest, and the sour cream or yogurt adds a bit of calcium and protein. If you make it gluten-free or dairy-free, the nutritional values will change slightly.

Lemon pound cake is naturally nut-free, but always check ingredient labels if you’re baking for someone with allergies. For a lower-carb option, swap in almond flour and a sugar substitute. I love how this cake satisfies a sweet tooth while still feeling a little bit lighter than your average chocolate dessert—plus, lemons are a mood-booster in my book!

Conclusion

This lemon pound cake recipe is the one I come back to time and time again. It’s easy, packed with real lemon flavor, and always comes out moist—never dry or crumbly. Whether you keep it classic or try a fun variation, you’ll find it’s the kind of cake that brightens up any table.

Don’t be afraid to make it your own—add berries, glaze it twice, or use what you have on hand. Honestly, that’s half the fun. I love this recipe because it’s pure comfort, with a sunny, zesty twist. If you try it, let me know in the comments or share your photos—nothing makes my day like seeing your homemade treats!

So, preheat your oven, grab some lemons, and get baking. I promise, your kitchen will smell incredible and you’ll be the hero of your next get-together. Happy baking!

Frequently Asked Questions

How do I keep my lemon pound cake moist?

The secret is using sour cream or Greek yogurt and not overbaking. Check for doneness early and take the cake out when a toothpick comes out with a few moist crumbs.

Can I use bottled lemon juice instead of fresh?

It’s possible, but the flavor won’t be as bright or zesty. Fresh lemon juice and zest really make this cake special.

Why did my pound cake sink in the middle?

This usually happens if the cake is underbaked or if too much liquid was added. Always measure carefully and test for doneness before taking it out of the oven.

Can I freeze lemon pound cake?

Absolutely! Slice the cooled cake, wrap each slice in plastic, and freeze in an airtight container for up to 2 months. Thaw at room temperature.

What’s the best way to zest a lemon?

Use a microplane or fine grater, and only grate the yellow part—the white pith underneath is bitter. Always zest before juicing the lemon.

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