Lemon Pound Cake Recipe

There is something about a lemon pound cake that feels both special and familiar. It’s brighter than a classic pound cake, a little more celebratory, and just citrusy enough to taste like spring, while still delivering the dense, buttery crumb that makes pound cake such a staple in Southern kitchens.

This recipe is a lemon variation of my Classic Pound Cake Recipe, the old-fashioned base that all good pound cakes begin with. That foundational recipe is the one I return to year after year, whether I’m leaving it plain, adding sour cream, or brightening it with lemon. Once you understand the texture and balance of a traditional pound cake, variations like this one come naturally.

If you’re looking for the plain, time-honored version, I recommend starting there before exploring flavors. But if lemon is what brought you here, and GOSH I love lemon, this recipe keeps everything you love about a classic pound cake and adds fresh lemon zest, juice, and a simple glaze for a cake that feels both timeless and seasonal.

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Old-Fashioned Lemon Pound Cake

A proper lemon pound cake should never be fluffy or sponge-like. It should be rich, finely textured, and moist, with lemon flavor that tastes clean and natural rather than sharp or artificial. This recipe stays true to the traditional method, using real butter, eggs, and fresh lemons to create a cake that slices beautifully and keeps well for days.

Find more of my favorite made-from-scratch recipes in my new cookbook, The Heirloomed Kitchen Cookbook.

What Makes a Lemon Pound Cake Different

A lemon pound cake is not meant to be fluffy or sponge-like. It should be rich, tight-crumbed, and moist, with lemon flavor that tastes natural, not artificial or sharp.

The key differences from a classic pound cake are simple:

• Fresh lemon zest for aroma and depth

• Lemon juice for brightness

• A light lemon glaze that soaks into the warm cake

The base remains the same: butter, sugar, eggs, flour, and patience.

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Classic Pound Cake Recipe

Ingredients

(Makes one 9×5 loaf cake)

• 3 cups all‑purpose flour

• 2 ¾ cups granulated sugar

• 6 large eggs

• 1 ¼ cups unsalted butter, softened

• 1 cup sour cream

• ½ tsp baking soda

• ¼ tsp salt

• 2 tsp vanilla extract

• 2 tsp fresh lemon juice + zest for topping

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf or bundt pan.

2. Cream: In a large bowl, beat softened butter, sugar, vanilla, lemon juice, and salt until light and fluffy. Add sour cream and mix just until combined.

3. Combine: In a separate bowl, whisk together flour and baking soda. Alternate adding flour and eggs to the butter mixture, stirring gently until just combined—avoid overmixing.

4. Bake: Pour batter into the pan and bake 45–55 minutes, until a toothpick inserted in the center comes out clean.

5. Finish & Serve: Let the cake cool for 20–30 minutes, then top with a lemon glaze or dust with powdered sugar. Slice and savor!

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Ingredients You’ll Need

• Unsalted butter, softened

• Granulated sugar

• Large eggs, room temperature

• All-purpose flour

• Fresh lemons (zest and juice)

• Sour cream or whole milk (optional but recommended for moisture)

• Vanilla extract

• Salt

If you are able, use real lemons here, or even meyer lemons my personal favorite. Bottled juice does NOT give the same result.

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How to Make Old-Fashioned Lemon Pound Cake

1. Cream the butter and sugar

Take your time with this step. Creaming properly creates structure and helps the cake bake evenly. The mixture should be pale and fluffy before moving on.

2. Add eggs slowly

Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents curdling.

3. Add lemon flavor

Mix in the lemon zest, lemon juice, and vanilla. The batter should smell bright and clean, not overpowering.

4. Fold in dry ingredients

Add the flour and salt gently, alternating with sour cream or milk if using. Do not overmix. Pound cake rewards restraint.

5. Bake low and slow

Pour into a well-greased loaf or bundt pan and bake until golden and set. A toothpick should come out with just a few moist crumbs.

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Lemon Glaze (Optional, but Worth It)

A simple glaze made with powdered sugar and fresh lemon juice poured over the warm cake adds just enough sweetness and seals in moisture.

You can use my favorite glaze icing recipe, add a bit of lemon juice and zest to give it the perfect flavor. A thin glaze is better than a thick one. It should soak in, not sit on top. It will dry and give that perfect thin crack on top of the cake, my very favorite part.

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Serving Suggestions

Lemon pound cake is lovely on its own, but it also pairs beautifully with:

• Fresh blueberries

• A dollop of lightly sweetened homemade whipped cream

• A cup of strong coffee or hot tea

• With a fresh twist of sugared lemon peel on top

This is the kind of cake that feels right on a simple weekday afternoon or dressed up for company.

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Storage Tips

• Store tightly wrapped at room temperature for up to 3 days

• Refrigerate if glazed heavily

• Freeze slices individually for easy serving later (like you’ll have any left …)

Pound cake often tastes better the next day once the flavors settle.

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A Note on the Classic Version

This lemon pound cake is built on a traditional pound cake base. If you want the foundational recipe that every variation starts from, you can find that here:

Classic Pound Cake Recipe

That recipe is the one I come back to time and time again, whether I’m adding lemon, sour cream, or leaving it just as it is.

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Why This Recipe Endures

Lemon pound cake has stayed popular for generations because it strikes a balance. It’s familiar, but not plain. Bright, but still comforting. It’s the kind of cake that shows up at church suppers, spring luncheons, and family gatherings, sliced thick and served without fuss.

And when made from scratch, it reminds you why simple recipes passed down through kitchens still matter.

 

Other Recipes You’ll Love

• Classic Strawberry Shortcake
• Classic Pound Cake

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