How to make Lemon Pound Cake

Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. Make this delightful loaf cake to add a little sunshine to your next brunch spread!

  • Prep time : 25 min
  • Ingredients :5
  • Servings : 6
  • Total: 15 min




1 1/3 cups granulated sugar
3/4 cup butter, softened
tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
tablespoons lemon zest
teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream


1/2 cup powdered sugar
teaspoons fresh lemon juice 
The Lemon Pound Cake
Recipe is incredibly easy. It contains simple ingredients that you should already
have on hand.
Granulated sugar, butter, fresh lemon juice, eggs, all-purpose flour, lemon zest
Baking powder, salt, sour cream
  1. Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
  2. In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
  3. Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
  4. In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.

Expert Tips

Pound cake gets its name from the fact that the original recipe called for 1 pound each of flour, sugar, butter and eggs.
For a different look, cut your loaf into wedges instead of traditional slices.
Cake will stay moist stored in an airtight container for up to 3 days.
To freeze pound cake, wrap cooled cake without icing in heavy-duty foil, then place in resealable food-storage plastic bag. Thaw at room temperature. Drizzle with icing before serving.
If you have leftover cake, you can seal individual slices inside sandwich-size food-storage plastic bags. Defrost a slice whenever you need a quick treat!

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