Lemon Pound Cake Recipe

Introduction

The Lemon Pound Cake is a classic dessert that combines rich, buttery goodness with the bright zing of fresh lemons. Its dense yet moist texture makes it ideal for pairing with tea, serving as a light dessert, or even enjoying as a sweet breakfast treat. Whether you’re baking it for a spring picnic, a Sunday brunch, or simply to enjoy with your family, this lemon pound cake is sure to become a favorite. The scent alone — warm cake and fresh lemon zest — is enough to lift your spirits. Best of all, it’s easy to make with simple ingredients and customizable with delicious variations.

Ingredients:

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

3 tablespoons lemon juice (freshly squeezed preferred)

1 tablespoon lemon zest

2 ½ cups (315g) all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup (240ml) sour cream

Optional: 1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup (120g) powdered sugar

2–3 tablespoons lemon juice

1 teaspoon lemon zest

Preparation:

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