This Classic Lemon Pound Cake is rich, buttery, and perfectly moist with a soft, tender crumb and a golden crust. Infused with fresh lemon zest and finished with a light lemon glaze, it delivers the perfect balance of sweetness and citrus flavor.
📝 Ingredients
Cake
- 1 cup (225 g) unsalted butter (slightly cool room temperature)
- 1 ½ cups (345 g) granulated sugar
- 1 tablespoon finely grated lemon zest
- 5 large eggs (room temperature)
- ⅓ cup (80 ml) full-fat sour cream
- 1 ½ teaspoons vanilla extract
- 1 cup (150 g) all-purpose flour
- ½ cup (65 g) cake flour
- ½ teaspoon salt
Lemon Glaze
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- ⅓ cup (70 g) sugar
👨🍳 Instructions
1. Preheat the Oven
Preheat your oven to 170°C (340°F).
Grease and line a loaf pan or 8-inch cake pan with parchment paper.
2. Cream Butter and Sugar
In a large bowl:
- Beat butter and sugar together for 3–5 minutes
- Mix until light, pale, and fluffy
👉 This step is key for a soft texture.
3. Add Lemon Zest
Mix in the lemon zest to release its natural oils and enhance flavor.
4. Add Eggs
- Add eggs one at a time
- Beat well after each addition
5. Add Sour Cream and Vanilla
Mix in:
- Sour cream
- Vanilla extract
Blend until smooth.
6. Add Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Cake flour
- Salt
Gradually add to the batter and mix gently until just combined.
7. Bake
- Pour batter into prepared pan
- Smooth the top
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Prepare Lemon Glaze
In a small saucepan:
- Combine lemon juice, water, and sugar
- Heat gently until sugar dissolves
9. Glaze the Cake
- While the cake is still warm, brush or pour the glaze over the top
- Let it soak in for extra moisture and flavor
10. Cool and Serve
Allow the cake to cool completely before slicing.
🔥 Tips for Best Results
- Use butter that is slightly cool, not overly soft
- Do not overmix after adding flour
- Room temperature eggs blend better
- Use fresh lemon zest for maximum flavor
- Let glaze soak into warm cake
❓ FAQ
1. Why is my pound cake dense?
Pound cakes are naturally dense, but overmixing or too much flour can make them heavy.
2. Can I skip sour cream?
Sour cream adds moisture, but you can substitute with full-fat yogurt.
3. Why did my cake crack on top?
This is normal for pound cakes due to slow rising and dense batter.
4. How should I store this cake?
- Room temperature: up to 3 days
- Refrigerator: up to 5 days
5. Can I freeze pound cake?
Yes, wrap tightly and freeze for up to 2 months.
💛 Final Thoughts
This Classic Lemon Pound Cake is:
- Rich and buttery
- Moist and tender
- Perfectly balanced with citrus flavor
A timeless dessert that’s simple yet incredibly satisfying.
