Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!
Lemon cakes are one of my all-time favorite desserts, and this moist lemon pound cake is no exception! Filled with bright lemon flavor, the cake is flavored with plenty of fresh lemon zest and a touch of pure almond extract – it makes a really nice counterpart to the citrus.
For an extra burst of lemon, I add a drizzle of sweet lemon glaze. This cake is also fantastic served with homemade whipped cream and fresh berries!
Love baking with lemons? You may also like my full collection of sweet and tangy lemon dessert recipes!
If you’re new to making pound cake, I suggest starting with a review of my classic pound cake recipe first. It’s a deep dive into all things pound cake, including why my specific method delivers foolproof results. A few success tips:
- Bright lemon flavor. Fresh lemons add real lemon flavor to the cake and glaze, no extract required! You’ll use about 3 large lemons. If you can find them, I love baking with Meyer lemons. You can also make this cake with regular lemons. To infuse the cake with another layer of flavor, see recipe card note about an optional lemon syrup.
- Use a scale. I developed this recipe by weight and I highly recommend measuring with a kitchen scale for best results!
- Bake in a bundt pan. Use a bundt pan with 12 cup capacity (or a tube pan without removable bottom). Do not use a tube pan with a removable bottom; the batter will leak out.
- Prepare the pan to prevent sticking. Use an even coating of baking spray with flour or generously butter and flour the pan. The flour gives the batter something to cling to so it rises evenly. Do not use regular nonstick spray here, the cake won’t rise as much.
- Use a mixer. Make this cake in a stand mixer fitted with the paddle attachment. The timing of the mixing helps aerate the batter and is much easier with an electric mixer.
How to Make Lemon Pound Cake
Start by bringing the butter, eggs, and egg yolks to cool room temperature (60°F). While you wait, measure out the other ingredients (and sift the cake flour). For the best texture, I recommend sifting the cake flour at least twice.
Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes.
With the mixer on medium speed, gradually pour in granulated sugar. Once all of the sugar is incorporated, increase the mixer to medium-high speed and beat until pale and fluffy, about 4 to 5 minutes.
Scrape down the mixer bowl with a rubber spatula. With the mixer running on medium speed, gradually add the egg mixture in a slow, steady stream. Mix until incorporated (about 1 minute), then scrape down the bowl. Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.
With mixer on low speed, add sifted cake flour in 3 additions, alternating with sour cream.
Spray a 12-cup bundt pan evenly with baking spray with flour. Spoon pound cake batter into the pan and smooth the top with an offset spatula. Tap pan sharply once or twice to settle the batter.
Bake for about 65 minutes, or until golden and a tester emerges clean. Pound cake is done baking when the internal temperature reaches 210°F. Cool for 20 minutes in the pan, then carefully invert onto a wire cooling rack and cool completely. Once cool, drizzle with glaze.
Tips to Make Ahead and Freeze
Pound cake is one of my favorite make-ahead desserts and the flavors continue to develop overnight. Once the cake is completely cool, wrap well with plastic wrap and store at room temperature overnight.
If you’re making this cake ahead of time, I recommend adding the glaze on the day you serve for the prettiest presentation.
To freeze, let cake cool completely and then wrap well (unglazed) in a layer of plastic wrap and place in a freezer bag. For the best texture and flavor, freeze for up to 3 months.
When you’re ready to enjoy, thaw the cake overnight in the refrigerator (still wrapped to prevent condensation from forming on the surface of the cake) and bring to room temperature before adding the glaze.
More favorite lemon cakes:
Did you try this Lemon Pound Cake Recipe? Let me know by leaving a comment and rating below!
Description
Homemade lemon pound cake makes a bright, lemony twist on classic sour cream pound cake! Each slice is plush and buttery with a moist crumb thanks to rich sour cream. Drizzle with lemon glaze and top with lemon slices for the ultimate dessert for lemon lovers!
- Bring ingredients to cool room temperature: Place butter in the bowl of a stand mixer and let stand at room temperature for 20 to 30 minutes, until butter reaches 60°F. Combine eggs, egg yolks, vanilla, and almond extract in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to 325°F.
- Make pound cake: Beat butter, salt, and lemon zest at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Scrape down the bowl. Reduce speed to medium and gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 2 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream (begin and end with flour mixture), just until combined.
- Spray a 12-cup bundt pan with baking spray with flour. Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.
- Bake pound cake for 65 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210°F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.
- Make glaze: Whisk together melted butter, salt, lemon zest and juice, milk, and powdered sugar in a small bowl. Drizzle glaze over pound cake and let set before serving.
- Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 2 days. Bring to room temperature before serving.
Notes
Optional lemon syrup: In the last five minutes of baking, combine 3 Tbsp (45 g) fresh lemon juice and 3 Tbsp (38 g) granulated sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.
Remove cake from the oven and let cool for 5 minutes. Prick holes over the top of the cake with a fork or skewer and brush generously with lemon syrup. Cool in pan on a wire rack for another 15 minutes; carefully remove cake from pan and cool completely.
Adapted from The Cook’s Illustrated Cookbook.
