A soft, buttery, moist lemon pound cake topped with a rich, sweet lemon glaze. Perfect for breakfast, dessert, or afternoon coffee!
Prep Time: 15 minutes | Cook Time: 50–60 minutes | Servings: 10 slices
Ingredients
For the Lemon Pound Cake
- 1½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- ½ cup (120 g) sour cream
- ¼ cup (60 ml) whole milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar together for 3–4 minutes until light and fluffy.
Step 3: Add Wet Ingredients
Add eggs one at a time, mixing well after each addition. Stir in sour cream, milk, lemon juice, lemon zest, and vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool the Cake
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Lemon Glaze
Whisk powdered sugar, fresh lemon juice, and optional vanilla extract until smooth and pourable. Add more powdered sugar for a thicker glaze.
Step 8: Glaze and Serve
Drizzle the glaze generously over the cooled cake. Allow it to set for 15–20 minutes before slicing.
Tips for the Perfect Lemon Pound Cake
- Use fresh lemons for the best flavor.
- Keep your butter, eggs, and sour cream at room temperature.
- Avoid overbaking to maintain a soft, moist texture.
- For extra lemon flavor, brush the warm cake with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
The result: A golden, tender lemon cake with a rich buttery crumb, refreshing citrus flavor, and a beautiful sweet glaze that melts in your mouth.
Note: This is a close homemade interpretation of the cake shown in your photo; the exact original recipe cannot be determined from the image alone.