Why You’ll Love This Recipe

Lemon Lovers Pound Cake is a bright, citrusy dessert that’s dense, moist, and bursting with fresh lemon flavor. Perfect for lemon enthusiasts, this cake features a tender crumb, a sweet-tart glaze, and an irresistible aroma. It’s ideal for brunch, afternoon tea, or as a zesty ending to any meal.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsalted buttergranulated sugareggswhole milksour creamfresh lemon juicelemon zestvanilla extractbaking powdersaltconfectioners’ sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease and flour a bundt or loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, vanilla extract, and sour cream.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with flour.

Pour the batter into the prepared pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the glaze, whisk together confectioners’ sugar and a bit of lemon juice until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 20 minutesBaking time: 55-65 minutesCooling and glazing time: 40 minutesTotal time: 1 hour 55 minutes

Variations

Add blueberries or raspberries to the batter for a fruity twist.

Use a lemon syrup soak before glazing for extra moisture and flavor.

Top with whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Try mini loaf pans for individual servings.

storage/reheating

Store Lemon Lovers Pound Cake in an airtight container at room temperature for up to 4 days.Refrigerate for up to 1 week or freeze for up to 3 months.To refresh, warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

FAQs

What makes this a “Lemon Lovers” cake?

It has a triple lemon impact: zest, juice, and a tangy glaze.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Why is sour cream used?

Sour cream adds richness and moisture to the cake’s texture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour substitute and ensure other ingredients are GF-certified.

How do I prevent my pound cake from sticking?

Grease and flour your pan thoroughly or use a baking spray with flour.

Why did my cake crack on top?

This is common in pound cakes due to the dense batter—it’s completely normal.

Can I skip the glaze?

Yes, but the glaze adds an extra punch of lemon flavor.

Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a good substitute.

Does this cake need refrigeration?

Only if it’s not being consumed within a few days or if you live in a hot climate.

What type of pan works best?

A standard bundt pan or two 8×4-inch loaf pans work well.

Conclusion

Lemon Lovers Pound Cake is a sunny, flavorful dessert that delivers everything a lemon fan could ask for. Its tender crumb, bold lemon essence, and simple yet elegant presentation make it a timeless classic. Bake it once, and it may just become your go-to lemon treat.