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Our kitchen always smelled of lemons and butter on Sunday afternoons. This pound cake recipe, scribbled on a faded index card, is more than just dessert—it’s a taste of home, of aprons dusted with flour, and of laughter around the table. I’m so glad to finally share this cherished family treasure with you all.

Why This Recipe Works

The combination of butter and sour cream creates an exceptionally moist, tender crumb that stays fresh for days.
Using both fresh lemon juice and zest delivers a bright, authentic citrus flavor that permeates every bite.
A simple lemon glaze soaks into the warm cake, adding an extra layer of tangy sweetness and keeping it perfectly moist.
The straightforward mixing method ensures a consistent, dense yet soft texture every single time.

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup full-fat sour cream, at room temperature
1/4 cup fresh lemon juice (from about 2 large lemons)
2 tablespoons finely grated lemon zest (from about 2 large lemons)
2 teaspoons pure vanilla extract
For the Lemon Glaze: 1 cup powdered sugar, sifted, and 2-3 tablespoons fresh lemon juice

Equipment Needed

10-inch Bundt pan or 9×5-inch loaf pan
Stand mixer or hand mixer
Large mixing bowls
Whisk and rubber spatula
Microplane or fine grater for zesting
Wire cooling rack
Toothpick or cake tester

Instructions

Step 1: Prepare Your Pan and Preheat the Oven

Before we begin mixing, let’s get our baking vessel ready. Generously grease every nook and cranny of your 10-inch Bundt pan or 9×5-inch loaf pan with softened butter or non-stick baking spray. For good measure, dust the greased pan lightly with flour, tapping out any excess. This ensures your beautiful cake will release cleanly after baking. Now, position a rack in the center of your oven and preheat it to 325°F. This lower, slower baking temperature is key for a pound cake—it allows the center to cook through without over-browning the crust. While the oven heats, gather all your ingredients. Having everything measured and at room temperature is the secret to a smooth, well-emulsified batter. Tip: If you forgot to take your eggs and sour cream out, place the eggs in a bowl of warm water for 10 minutes and microwave the sour cream for 10-15 seconds to take the chill off.

Step 2: Cream the Butter and Sugar to Fluffy Perfection

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine the 1 cup of softened unsalted butter and 2 cups of granulated sugar. Beat them together on medium-high speed for a full 4 to 5 minutes. Don’t rush this step! You’re looking for the mixture to become very pale, fluffy, and almost whipped in texture. This process incorporates air, which is part of what gives the cake its lift. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure everything is evenly combined. The sound of the mixer will change from a heavy, gritty sound to a light, airy whisper when it’s ready. This creamed foundation is what makes the texture so delightfully tender.

Step 3: Incorporate the Eggs and Flavorings

With the mixer on low speed, add the 4 large room-temperature eggs, one at a time. Beat for about 30 seconds after each addition, allowing each egg to fully incorporate before adding the next. This prevents the batter from curdling and ensures a smooth, homogeneous mixture. Once all eggs are in, scrape the bowl again. Now, add the 2 tablespoons of finely grated lemon zest, 1/4 cup of fresh lemon juice, and 2 teaspoons of pure vanilla extract. Mix on low just until these vibrant flavorings are distributed. The aroma at this point is simply heavenly—bright, citrusy, and sweet. Tip: When zesting your lemons, be careful to only grate the bright yellow outer skin; the white pith underneath is bitter. A microplane grater is perfect for this job.

Step 4: Combine Dry and Wet Ingredients Alternately

In a separate bowl, whisk together the 3 cups of all-purpose flour (spooned into the cup and leveled off, don’t scoop!), 1/2 teaspoon each of baking soda and baking powder, and 1/2 teaspoon of fine sea salt. With the mixer on the lowest speed, add about one-third of this dry mixture to the butter bowl. Mix just until the flour disappears. Next, add half of the 1 cup of room-temperature sour cream. Mix until combined. Repeat with another third of the flour, the remaining sour cream, and finally the last of the flour. Mix each addition only until just incorporated; overmixing at this stage will develop the gluten in the flour and lead to a tough cake. The batter will be very thick, creamy, and gloriously speckled with lemon zest.

Step 5: Bake to Golden-Brown Perfection

Using your spatula, give the batter one final fold to make sure everything at the bottom is mixed in, then spoon it evenly into your prepared pan. Smooth the top gently. Place the pan in the center of your preheated 325°F oven. Bake for 60 to 75 minutes. Start checking for doneness at the 60-minute mark by inserting a long toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs attached—no wet batter. The top will be a deep, golden brown, and the cake will have just started to pull away slightly from the sides of the pan. Tip: If the top is browning too quickly, loosely tent it with a piece of aluminum foil for the remainder of the baking time.

Step 6: Cool, Glaze, and Serve

Once baked, transfer the pan to a wire cooling rack. Let the cake cool in the pan for a full 25 minutes—this allows it to set and makes it much easier to remove. Then, carefully invert the pan onto the rack and lift it away. If it sticks, gently run a thin knife around the edges. Let the cake cool completely, about 2 hours. While it cools, make the glaze: in a small bowl, whisk the sifted 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth. It should be thick but pourable; add the extra tablespoon of juice if needed. Once the cake is completely cool, drizzle the glaze generously over the top, allowing it to drip down the sides. Slice, serve, and savor that perfect balance of rich, buttery cake and sunny lemon flavor.

Tips and Tricks

For the absolute best flavor, use the highest quality, freshest lemons you can find. Their zest and juice are the stars here. If you only have a loaf pan, the bake time may need to be extended by 10-15 minutes; just keep testing with a toothpick. This cake actually tastes even better the next day as the flavors meld. Store it, well-wrapped, at room temperature for up to 4 days. For a cleaner slice, use a serrated knife and wipe it clean between cuts. If you want to freeze it, do so without the glaze. Wrap the cooled, unglazed cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw overnight at room temperature before glazing and serving.

Recipe Variations

Lemon Blueberry: Gently fold 1 1/2 cups of fresh or frozen (not thawed) blueberries tossed in 1 tablespoon of flour into the batter just before pouring it into the pan.
Lemon Poppy Seed: Add 1/4 cup of poppy seeds to the dry ingredients. The nutty crunch pairs wonderfully with the citrus.
Lavender Lemon: Infuse the granulated sugar with culinary lavender. Place 1 tablespoon of dried lavender buds in a jar with the sugar for a week before baking, then sift out the buds.
Glazed & Toasted Coconut: Add 1 cup of sweetened shredded coconut to the batter. After glazing, press an additional 1/2 cup of toasted coconut onto the top and sides of the cake.
Citrus Trio: Use a mix of zest and juice from lemon, lime, and orange for a more complex, vibrant citrus flavor profile.

Frequently Asked Questions

Q: Can I use bottled lemon juice instead of fresh?
A: I strongly recommend fresh lemons. Bottled juice lacks the bright, vibrant flavor and aroma of fresh-squeezed, which is central to this recipe. The zest, which you can only get from a fresh lemon, is also non-negotiable for that true lemon essence.

Q: My cake is dense and heavy. What went wrong?
A: This likely means the butter and sugar weren’t creamed long enough, the ingredients were too cold, or the batter was overmixed after the flour was added. Ensure everything is at room temp and mix just until combined in the final stages.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it’s often better on day two. Bake and cool the cake completely, wrap it tightly in plastic wrap, and store at room temperature. Add the glaze just before you plan to serve it for the best texture and presentation.

Q: Why did my glaze soak in and disappear?
A: This happens if the cake is still warm when you glaze it. The warmth thins the glaze and causes it to absorb. For a beautiful, opaque glaze that sits on top, make sure the cake has cooled completely to room temperature before drizzling.

Q: Can I substitute the sour cream?
A: Yes, plain full-fat Greek yogurt or even full-fat buttermilk can be used in a 1:1 ratio for the sour cream. Each will yield a slightly different texture—yogurt makes it a bit tangier and denser, while buttermilk makes it very tender.

Summary

This lemon pound cake is a timeless classic, offering a perfect balance of rich, buttery crumb and bright, sunny citrus. Simple to make yet deeply satisfying, it’s a recipe you’ll return to for years to come.