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Slice of classic lemon pound cake with a lemon wedge on a plate

Classic Lemon Pound Cake

A delightful blend of simplicity and comfort, this classic lemon pound cake fills your home with warmth and offers a moist, dense texture balanced by bright lemon flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 300 kcal

Ingredients
  

Cake Ingredients

  • 1 cup unsalted butter, softened provides moisture and richness
  • 2 cups granulated sugar adds sweetness and structure
  • 4 large eggs, room temperature helps with emulsification and texture
  • 3 cups all-purpose flour gives structure
  • 1/2 teaspoon baking powder adds lift
  • 1/2 teaspoon baking soda helps tenderize
  • 1/2 teaspoon salt enhances flavor
  • 1 cup sour cream, room temperature adds moisture and richness
  • 1/4 cup fresh lemon juice provides acidity and flavor
  • 1 tablespoon lemon zest adds fresh lemon flavor
  • 1 teaspoon vanilla extract for depth of flavor
  • 1/2 teaspoon lemon extract optional, for added lemon flavor

Glaze Ingredients

  • 1 1/2 cups powdered sugar for glaze consistency and sweetness
  • 2 to 3 tablespoons fresh lemon juice for glaze thickness
  • 1 teaspoon lemon zest optional, for glaze flavor

Optional Garnishes

  • Thin lemon slices optional garnish
  • Extra zest optional garnish
  • Powdered sugar dusting optional garnish

Instructions
 

Preparation

  • Preheat your oven to 350°F (if you haven’t yet). Grease and flour a loaf pan.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition until fully incorporated.
  • In another bowl, sift the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry mixture to the wet mixture, alternating with the sour cream. Start and end with the flour mixture.
  • Stir in the fresh lemon juice, lemon zest, vanilla extract, and optional lemon extract.
  • Pour the batter into the prepared loaf pan, smoothing the top evenly.

Baking & Cooling

  • Bake the cake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for about 10-15 minutes before transferring it to a cooling rack.

Glazing

  • For the glaze, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
  • Drizzle the glaze over the cooled cake and add garnishes if desired.

Notes

Use room temperature ingredients for a smoother batter. Be careful not to overmix after adding the flour.
Keyword Baking, Classic Recipe, Comfort Food, dessert, Lemon Pound Cake