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+ servings
slices of lemon pound cake
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4.3 from 10 votes

Lemon Pound Cake Recipe

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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Keyword: bread, breakfast, desserts
Servings: 8 Slices
Calories: 399kcal


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 butter 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, lemon juice 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.


Serving: 1slice | Calories: 399kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 210mg | Potassium: 101mg | Fiber: 1g | Sugar: 41g | Vitamin A: 533IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg