Classic Lemon Pound Cake: A Sunny, Buttery Treat for Every Occasion

There’s something undeniably comforting about a Classic Lemon Pound Cake. Its tender crumb, rich buttery flavor, and that sunny burst of citrus make it a dessert that feels both nostalgic and fresh. Whether you’re serving it at a spring brunch, pairing it with afternoon tea, or sneaking a slice as a midnight snack (no judgment here!), this cake is a timeless crowd-pleaser.

I’ll never forget the first time I baked this cake for my grandmother. She was a stickler for tradition, and her eyes lit up when she took that first bite—just like hers used to taste. That’s the magic of pound cake: simple ingredients, perfected over generations. And with a generous drizzle of lemon glaze? Pure happiness. If you’re looking for a foolproof recipe that delivers every time, you’ve found it.

Why You’ll Love This Classic Lemon Pound Cake

This isn’t just any pound cake. Here’s what makes it special:

• Bright, balanced flavor: Zesty lemon cuts through the richness for a perfect harmony.
• Moist texture: Sour cream ensures it stays deliciously tender for days.
• Versatile: Dress it up with berries, whipped cream, or enjoy it plain.
• Easy to make: No fancy techniques—just a bowl, a whisk, and love.

How to Make Classic Lemon Pound Cake

Ingredients You’ll Need

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sour cream
• Zest and juice of 2 lemons
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. Cream butter & sugar: Beat butter and sugar until light and fluffy (about 5 minutes).
3. Add eggs: Incorporate one at a time, mixing well after each.
4. Dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.
5. Combine: Alternate adding dry ingredients and sour cream to the batter. Stir in lemon zest, juice, and vanilla.
6. Bake: Pour into pan and bake for 75–85 minutes, or until a toothpick comes out clean.
7. Cool & glaze: Let cool in pan for 15 minutes, then invert onto a rack. Drizzle with lemon glaze once fully cooled.

Tips for the Best Pound Cake

Want bakery-level results? Here’s how:

• Room-temperature ingredients: They blend more evenly for a smoother batter.
• Don’t overmix: Stop as soon as the flour disappears to avoid a dense cake.
• Check for doneness early: Ovens vary—start testing at 70 minutes.
• Storage: Keep it fresh under a cake dome or wrapped tightly for up to 4 days.

Pairing Ideas

This cake shines on its own, but if you’re feeling fancy:

• Serve with whipped cream and fresh berries.
• Pair with a cup of Earl Grey tea for a cozy afternoon.
• Toast slices and top with vanilla ice cream for a decadent twist.

There you have it—the ultimate Classic Lemon Pound Cake, ready to brighten your table and your day. Whether you’re baking it for a special occasion or just because, this recipe is a keeper. Share a slice with someone you love (or keep it all for yourself—we won’t tell). For more citrusy inspiration, try our Lemon Blueberry Bundt Cake next! Happy baking!

Classic Lemon Pound Cake

• Author: Baking Enthusiast

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Description

A moist and tender lemon pound cake with a bright citrus flavor, perfect for any occasion. This classic recipe features a buttery crumb and a sweet lemon glaze for extra zing.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the cake:
• 1 1/2 cups unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon milk
• 1/2 teaspoon lemon zest

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. 2. In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
3. 3. Add eggs one at a time, beating well after each addition.
4. 4. In a separate bowl, whisk together flour, baking powder, and salt.
5. 5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
6. 6. Stir in lemon zest, lemon juice, and vanilla extract until just combined.
7. 7. Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
8. 8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. 9. For the glaze: Whisk all ingredients until smooth. Drizzle over cooled cake.

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Notes

For best results, use fresh lemon juice and zest. Cake can be stored at room temperature for 3 days or frozen for up to 3 months. The glaze may be omitted for a less sweet option.