Lemon Pound Cake

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Classic Lemon Pound Cake Recipe

Sour cream, fresh lemon juice, and zest are the main ingredients in Lemon Pound Cake. Finished with a tart-sweet lemon icing on top. This homemade recipe is superior to the one from Starbucks. This cake is ideal for your summer celebrations since it has a refreshing combination of sweetness and acidity.

The best lemon pound cake

Lemon Pound Cake is a simple dish that uses zesty citrus. It’s a terrific dessert because of the distinct sweet and sour flavor combination. This goes well with a warm or chilly beverage. Serve it alongside some whipped cream, fresh berries, and ice cream.

Each bite melts in your mouth with pleasure and is soft, refreshing, light, and fluffy. On a platter, it is just like summer. It makes sense that Starbucks would have it on their menu. We’ll show you how to make an even better version of that at home using this simple recipe.

What is a pound cake?

The classic recipe calls for one pound each of flour, eggs, sugar, and butter, hence the name. Typically, a loaf pan or Bundt pan is used for baking. Despite being dense, the top barely rises. To make it more moist, you can drizzle on some syrup and glaze.

See our other recipes for pound cake: Cream Cheese Pound Cake


Prep Time: 15 minutes
Cook Time: 55 minutes.
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 451kcal
Author: Catalina Castravet


Lemon Pound Cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (room temperature)
  • 1 1/2 cups white granulated sugar
  • 3 large eggs (room temperature)
  • Zest of 2 lemons
  • Juice of two lemons
  • 1/2 cup sour cream
  • 1/2 cup milk

Lemon Glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon



Preheat oven to 350 degrees F.
Line a 5-inch by 9-inch loaf pan with parchment paper, in a way to create handles on the side. To be able to lift the loaf easily once it’s done. Spray with nonstick cooking spray and set it aside.

Dry Ingredients:

In a medium bowl, whisk together: flour, salt, baking soda, and baking powder. Set aside.

Wet Ingredients:

In a large bowl, using a hand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing after each addition until well combined.
Then, add sour cream, lemon zest, and lemon juice, and mix until combined, about 30 seconds.

Combine Dry and Wet Ingredients:

With the mixer on low, add one-third of the flour mix and half of the milk. Mix until mostly combined. Add another one-third of the flour and the remaining milk. Finish by adding the last third of the flour and mix just until incorporated. Avoid over mixing.


Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs on it.


Remove from oven when ready and let it cool in the pan for 10 minutes, before lifting it up and transferring it to a wire rack to cool completely.

Lemon Glaze:

  • In a medium bowl, whisk together confectioners’ sugar and fresh lemon juice, and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
  • If needed, add another teaspoon of lemon juice, or more sugar.
  • Drizzle glaze over the cooled loaf, let it settle before slicing and serving.


Calories: 451kcal | Carbohydrates: 61g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 367mg | Potassium: 144mg | Fiber: 1g | Sugar: 42g | Vitamin A: 745IU | Vitamin C: 1.2mg | Calcium: 83mg | Iron: 1.9mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.


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