A classic pound cake recipe calls for simple ingredients—flour, butter, sugar, and eggs—transformed into a tender, buttery loaf that tastes like summer memories in every bite. Our version brings in a splash of fresh lemon juice and a dollop of sour cream for extra moisture, creating the best pound cake recipe that’s as comforting as it is classic.
Find more of my favorite made-from-scratch recipes in my new cookbook, The Heirloomed Kitchen Cookbook.
Classic Pound Cake Recipe
Ingredients
(Makes one 9×5 loaf cake)
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3 cups all‑purpose flour
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2 ¾ cups granulated sugar
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6 large eggs
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1 ¼ cups unsalted butter, softened
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1 cup sour cream
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½ tsp baking soda
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¼ tsp salt
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2 tsp vanilla extract
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2 tsp fresh lemon juice + zest for topping
Instructions
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Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf or bundt pan.
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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.
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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.
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Bake: Pour batter into the pan and bake 45–55 minutes, until a toothpick inserted in the center comes out clean.
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Finish & Serve: Let the cake cool for 20–30 minutes, then top with a lemon glaze or dust with powdered sugar. Slice and savor!
Lemon Pound Cake Recipe
Description
This Lemon Pound Cake recipe is so easy to make and has a great moist consistency. Top with lemon and glaze icing to complete the treat!
Ingredients
- 3 cups all purpose flour
- 2 3/4 cups sugar
- 6 eggs
- 1 1/4 cups unsalted butter, softened
- 1 cup sour cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla extract
- 2 teaspoons lemon juice
- lemon zest (topping)
Instructions
- Start by Preheating oven to 350 degrees.
- Mix together butter, vanilla, salt, lemon juice and sugar in a large mixing bowl. Add in sour cream and mix together.
- In a different bowl, add in sifted flour and baking soda. Then, add in this and the eggs with the other mixture.
- Add completed mixture to a greased and floured loaf or bundt pan.
- Bake for about 45-55 minutes. Test by dipping in a toothpick or fork to check consistency.
- Let the cake cool for about 30 minutes before icing or serving.
- Top with Glaze Icing and lemon zest. Enjoy!
Why This Is the Ultimate Pound Cake Recipe
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Perfect Texture: Sour cream keeps the loaf tender and moist. You just cannot top a Sour Cream Pound Cake.
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Balanced Flavor: Just enough lemon to enliven without overpowering, it just gives it a freshness.
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Heirloom-Worthy: Simple, beautiful, and always a crowd favorite—this cake feels like a story told over generations. Some would say this is a great vintage pound cake recipe because it’s just like your grandmother would have made it.
Heirloomed Serving Suggestion
Slice this lemon pound cake and serve it warm with fresh berries and a dollop of whipped cream. Pair it with afternoon tea on your favorite vintage tray—because cake tastes even sweeter when shared. I love to add lemon zest to the top, too.
Glazed Icing for your Pound Cake Recipe
I use my Glaze Icing Recipe to top it all off, one of the top recipes on our site and a simple, must-know recipe you can use on anything.
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