Lemon Pound Cake with a Perfectly Sweet and Tart Glaze 2026

A humble lemon holds incredible power, its vibrant zest packed with aromatic oils that perfume the entire batter far more than juice alone. In this recipe, we harness every bit of that sunny essence to create a pound cake that truly sings with citrus. There’s something timeless about a classic Lemon Pound Cake. It’s the kind of treat that feels like a warm hug, a slice of sunshine on a cloudy day, and a guaranteed crowd-pleaser all rolled into one. This isn’t just a dessert; it’s a memory-maker. I think of my grandmother’s kitchen, the scent of citrus and butter filling the air long before the cake ever left the oven. It’s that promise of simple, joyful flavor I want to bring to your table. With a perfectly balanced sweet-tart glaze that soaks in just right, this recipe is about comfort food, made easy. Regular kitchen, regular time, great results.

Ingredients List for Lemon Pound Cake

This Lemon Pound Cake recipe relies on simple ingredients to build deep, comforting flavor. The magic is in the details—using real butter, fresh lemons, and a touch of sour cream for that unbeatable, tender crumb.

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened to room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup full-fat sour cream or plain Greek yogurt
¼ cup fresh lemon juice
Zest of 3 large lemons (about 3 tablespoons)
2 teaspoons pure vanilla extract

For the Glaze:

2 cups powdered sugar, sifted
3-4 tablespoons fresh lemon juice
1 tablespoon lemon zest
Pinch of salt

Smart Swaps:

Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
Dairy-Light: Substitute the sour cream with an equal amount of plain, unsweetened applesauce or dairy-free yogurt.
Citrus Twist: Try this with Meyer lemons for a sweeter, more floral note, or mix in some orange zest for a citrus blend.

Timing for Lemon Pound Cake

One of the best parts of this Lemon Pound Cake is that most of the time is hands-off, letting the oven do the work. Perfect for a weekend baking project or a make-ahead dessert.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes (plus cooling)
Total Time: About 1 hour 35 minutes, plus cooling

While the bake time is classic for a dense pound cake, the active prep is quicker than many layered cakes, making it a fantastic choice for straightforward homemade baking.

Step-by-Step Instructions

Follow these steps for a foolproof, beautifully textured Lemon Pound Cake.

Prep and Preheat. Grease and flour a 10-inch Bundt or tube pan thoroughly. Preheat your oven to 325°F (165°C). This lower temperature is key for baking the thick batter evenly without over-browning the edges.
Cream Butter and Sugar. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for a full 5-7 minutes. It should become very pale, fluffy, and almost whipped. This step is non-negotiable—it incorporates air for the cake’s structure.
Add Eggs. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. The mixture may look slightly curdled after adding all the eggs; that’s okay and will come together with the dry ingredients.
Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet Ingredients. In a small bowl or measuring cup, stir together the sour cream, fresh lemon juice, lemon zest, and vanilla extract.
Combine Everything. With the mixer on low, alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
Bake. Pour the thick, fragrant batter into your prepared pan and smooth the top. Bake for 70-80 minutes, or until a long skewer inserted into the center comes out clean. The top will be a deep golden brown.
Cool. Let the cake cool in the pan on a wire rack for 25 minutes. Then, carefully invert it onto the rack to cool completely before glazing.
Make the Glaze. Whisk the sifted powdered sugar, 3 tablespoons of lemon juice, zest, and salt together. Add the final tablespoon of juice if needed to reach a thick but pourable consistency.
Glaze and Serve. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let set for 10 minutes before slicing.

Nutritional Information

A slice of this Lemon Pound Cake is a rich, satisfying treat. Per serving (1/16th of cake, with glaze):

Calories: ~520
Protein: 6g
Carbohydrates: 72g
Fat: 24g (Saturated Fat: 14g)
Key Notes: Using fresh lemon zest provides a small boost of antioxidants and vitamin C. For a lighter option, see the healthier alternatives below.

Equipment Needed

You don’t need any fancy gadgets for this Lemon Pound Cake, just reliable basics.

A 10-inch Bundt pan or 12-cup tube pan
Stand mixer or hand mixer
Large and medium mixing bowls
Whisk and spatula
Zester or fine grater (for the lemon zest)
Citrus juicer
Wire cooling rack

Why You’ll Love This Lemon Pound Cake Recipe

This classic dessert earns its spot in your rotation for so many reasons.

Flavor That Pops: The double hit of zest in the cake and glaze gives an authentic, bright lemon flavor that’s perfectly balanced—not too sweet, not too tart.
Unbeatable Texture: The combination of butter, eggs, and sour cream creates a dense yet incredibly moist and tender crumb that melts in your mouth.
Simple Ingredients, Warm Memories: It’s made with pantry staples, turning everyday items into something extraordinary. Food that feels like home.
Versatile for Any Occasion: Equally perfect for a casual afternoon snack with tea, a potluck contribution, or a dressed-up dinner party dessert.
Excellent for Make-Ahead: This cake’s flavor actually improves after a day, making it a stress-free choice for planning ahead.

Healthier Alternatives for the Recipe

You can easily adapt this Lemon Pound Cake to fit different dietary needs without sacrificing its soul-satisfying quality.

Gluten-Free: Swap the all-purpose flour for a trusted cup-for-cup gluten-free blend. The structure holds up beautifully.
Dairy-Free: Use plant-based butter sticks and a dairy-free sour cream or yogurt alternative. The lemon flavor remains the star.
Reduced Sugar: You can decrease the granulated sugar in the cake by ½ cup, though the texture may be slightly denser. For the glaze, try a mix of powdered erythritol and a touch of lemon juice.
Protein Boost: Replace ½ cup of the all-purpose flour with vanilla or unflavored protein powder. Add an extra tablespoon of sour cream or lemon juice to maintain moisture.

Serving Suggestions

This Lemon Pound Cake is glorious all on its own, but a few simple additions can make it extra special.

Serve a slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The contrast of warm cake and cool cream is divine.
For a brunch or tea time, pair with fresh berries like blueberries or raspberries, which complement the citrus notes beautifully. If you love the berry-lemon combo, try our Lemon Blueberry Loaf Cake for another delicious twist.
Garnish with thin lemon slices, edible flowers, or a sprinkle of extra lemon zest for a beautiful presentation.
For a different but equally easy citrus dessert, our Strawberry Lemon Dump Cake is a fantastic, fuss-free option.

Common Mistakes to Avoid

A few small missteps can affect your pound cake. Here’s how to steer clear.

Cold Ingredients: Using cold butter or eggs will prevent proper creaming and emulsification, leading to a dense cake. Let everything sit on the counter for at least an hour.
Overmixing the Batter: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten, resulting in a tough, chewy texture instead of a tender crumb.
Not Greasing the Pan Well: Pound cake batter is sticky. Use butter or baking spray and a dusting of flour in every crevice of your Bundt pan to ensure a clean release.
Glazing a Warm Cake: If you pour the glaze on a warm cake, it will melt and absorb unevenly or become soggy. Patience is key—wait for it to cool completely.
Overbaking: Check for doneness a few minutes before the timer goes off. An overbaked pound cake will be dry. The skewer should have a few moist crumbs, not wet batter.

Storing Tips for the Recipe

Storage and leftovers for Lemon Pound Cake

This Lemon Pound Cake stores wonderfully, making it a great food idea for weekly snack prep.

Room Temperature: Once glazed and set, store the cake in an airtight container or under a cake dome at room temperature for up to 3 days.
Refrigerator: For longer storage, wrap the unglazed cake tightly in plastic wrap and store in the fridge for up to 5 days. Add the glaze just before serving.
Freezer: This cake freezes exceptionally well. Wrap the completely cooled, unglazed cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
Reheating: For that fresh-from-the-oven feel, warm individual slices in the microwave for 10-15 seconds.

Conclusion

Baking this Lemon Pound Cake is more than following a recipe; it’s about creating a moment of pure, citrusy comfort. From the first whiff of zesty batter to the final drizzle of that perfectly tart glaze, every step is a simple pleasure. It’s proof that with a few basic ingredients and a little care, you can make something truly special that brings people together. I hope this recipe becomes a cherished part of your own homemade baking traditions. Comfort food, made easy.

I’d love to hear how your cake turns out! Share your results or any creative twists you tried in the comments below. And if you’re looking for more easy, crowd-pleasing desserts, check out our Strawberry Peach Dump Cake or these rustic Rhubarb Crumble Bars. Happy baking.

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FAQs about Lemon Pound Cake

What makes lemon pound cake so good?

Lemon pound cake's deliciousness comes from its dense, moist crumb, buttery flavor, and bright, tangy lemon notes. The combination of lemon zest and juice provides a refreshing flavor that complements the cake's richness.

How do you keep lemon pound cake moist?

To keep lemon pound cake moist, use ingredients at room temperature, avoid overbaking, and store it properly. After baking, let it cool completely, then wrap it tightly in plastic wrap and store it in an airtight container at room temperature or in the refrigerator.

What is the secret to a perfect pound cake?

The secret to a perfect pound cake lies in using high-quality ingredients, creaming the butter and sugar thoroughly for a light and airy texture, and avoiding overmixing the batter after adding the flour. Accurate measurements and careful baking are also crucial.

Why is my pound cake so dense?

Pound cake can be dense due to several factors, including overmixing the batter (which develops gluten), using cold ingredients, or not creaming the butter and sugar properly. Insufficient leavening can also contribute to a dense texture.

What is the difference between lemon cake and lemon pound cake?

The main difference lies in texture and density. Lemon cake tends to be lighter and airier, often using oil or a combination of butter and oil. Lemon pound cake is denser, richer, and moister due to the higher butter content.

How long does lemon pound cake last?

Lemon pound cake will last for 3-4 days at room temperature when stored properly in an airtight container. If refrigerated, it can last up to a week. You can also freeze it for up to 2-3 months.

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Lemon Pound Cake

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