This delightfully sweet and tart lemon pound cake recipe is the perfect dessert for spring! It’s bursting with fresh lemon flavor, and easy to make, too!
I absolutely love cooking with fresh lemons, and this is the perfect time of year to enjoy them! There’s no better way to use them than in fresh baked goods, and this easy lemon pound cake is perfection! It’s the perfect balance of sweet and tart, with a light and tender texture. The sweet and tangy lemon glaze on top adds a ton of flavor, and makes it extra delicious! Best of all, it mixes up in one bowl, and is super easy to make. This moist lemon pound cake is a simple and delicious dessert that’s perfect for spring!
Here are a few more of our favorite sweet dessert breads:
- Easy Apple Cinnamon Bread
- Cranberry Orange Sweet Bread
- Chocolate Chip Banana Bread
- Vanilla Almond Pound Cake
Lemon Pound Cake Recipe
Lemon Pound Cake
This delightfully sweet and tart lemon pound cake recipe is the perfect dessert for spring! It's bursting with fresh lemon flavor, and easy to make, too!
for the cake:
- 1 cup sugar
- 2 tablespoons lemon zest
- 1/2 cup butter softened
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup sour cream
- 1/4 cup lemon juice
lemon glaze for pound cake:
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup powdered sugar more or less as needed
Preheat the oven to 350. Line a loaf pan with parchment and spray with cooking spray.
In a large bowl or the bowl of the stand mixer, rub the lemon zest into the sugar until fragrant. Add the sugar and beat until light and fluffy. Add the eggs one at a time, mixing well, then add the vanilla and mix to combine. Mix in the baking powder and salt.
With the mixer running on low speed, add half of the flour, followed by the sour cream, and then the remaining flour, and mix until smooth. Pour into the prepared pan and smooth the top.
Bake 50-60 minutes, or until the loaf is lightly golden on top and a toothpick inserted into the top comes out clean. Remove and let cool for 10 minutes.
To make the glaze, whisk together the lemon zest, lemon juice, and 3/4 cup powdered sugar. Add additional powdered sugar, if needed, to make a smooth glaze. Pour the glaze over the top of the loaf and let cool before slicing.
This lemon pound cake smells so heavenly while it’s baking! It’s finished when a toothpick inserted in the center comes out clean.
The lemon glaze isn’t technically necessary, since the pound cake is pretty sweet on its own, but it adds a nice little burst of lemon flavor, which I totally love!
This easy pound cake is delicious on its own, but I love it with a little lemon curd and freshly whipped cream on the side. It’s also delicious when used for strawberry or blueberry shortcake. Happy baking!