This Old Fashioned Lemon Pound Cake recipe is incredibly tasty and filled with a bright lemon flavor. By using both lemon juice and lemon zest, the lemon flavor is strong but perfectly balanced with the sweetness of granulated sugar. Also, the texture is moist and fluffy with a smooth crumb.

Slices of lemon pound cake on a platter.

Have you ever had an Old Fashioned Lemon Pound Cake? It is absolute perfection and this recipe is truly the best. The texture of the loaf is light, yet tender and moist.

This pound cake can be made with your typical all purpose flour or gluten-free all purpose flour, if needed. In the FAQ section, I provide details on the ratio for the substitution.

Ingredient Notes

These are the ingredients you will need to make this recipe. However, the measurements can be found in the recipe card below.

Ingredients measured out in bowls to make the lemon pound cake.

What is a pound cake?

A classic pound cake is known for being very dense, rich, and moist. However, some modern recipes often use baking powder to create a lighter crumb.

This recipe uses baking powder and baking soda but the result is the perfect combination of the classic and modern pound cake.

Pound cake is an 18th-century recipe that people still love today! There are a variety of flavor variations that can be done with a pound cake, such as this lemon version.

How to Make this Old Fashioned Lemon Pound Cake Recipe

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Butter and sugar creamed together in the bowl.
Cream together the butter and sugar
Adding the eggs and vanilla extract to the butter and sugar.
Add the eggs and vanilla
Adding the sour cream, lemon zest and lemon juice to the other wet ingredients.
Mix then add the sour cream, lemon juice and lemon zest
Adding flour to the wet ingredients.
Once combined, add half the flour
Adding the rest of the flour to the batter as well as the baking powder and the baking soda.
Mix, add the remaining flour plus the baking powder and baking soda
Old Fashioned Lemon Pound Cake Batter in the bowl.
Slowly incorporate until just combined
Pound cake batter in the prepared loaf pan.
Transer to a prepared loaf pan
Baked lemon pound cake in the loaf pan.
Bake
Cooled lemon pound cake on a platter.
Let cool completely
The old fashioned lemon pound cake topped with the glaze.
Once cooled, make the glaze
A slice of lemon pound cake on the platter.
Add the glaze all over the top
Slices of old fashioned lemon pound cake on the platter.
Once set, slice the loaf
Slices of old fashioned lemon pound cake on the platter.
Enjoy!

Frequently Asked Questions

What is the secret to a good pound cake?

In my opinion, sour cream and not over-mixing the flour. Once the flour is added, incorporate on the lowest setting of your stand mixer or fold by hand just until incorporated. Over-mixing at this stage develops too much gluten, making the cake tough and crumbly instead of moist.

Can this pound cake be made gluten-free?

Yes! You can use all purpose gluten-free flour, swapping at a 1:1 ratio. Be careful to not use too much flour as that will make the pound cake too crumbly.

How do I know the pound cake is done baking?

You know the loaf is done baking when a toothpick comes out of the center clean. When you remove the loaf from the oven, it will continue to bake in the loaf pan.

Should the lemon glaze be thick?

The glaze should be thin enough to pour and spread in an even layer. However, it should also be thick enough to stay on the loaf to create a nice layer of glaze on top of the pound cake. You don’t want to it soak into the pound cake.

What is the best way to store leftovers?

Store in an airtight container for up to 5 days. If you would like to keep it for longer, put in the fridge for up to a week. You can also slice the bread once cooled and freeze it for up to 1 month in a freezer-safe container.

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Slices of lemon pound cake resting on each other on a platter.
Slices of old fashioned lemon pound cake on a serving platter.
5 stars (3 ratings)

Old Fashioned Lemon Pound Cake Recipe

Prep Time: 25 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Yield: 14 servings
This Old Fashioned Lemon Pound Cake recipe is incredibly tasty and filled with a bright lemon flavor. By using both lemon juice and lemon zest, the lemon flavor is strong but perfectly balanced with the sweetness of granulated sugar. Also, the texture is moist and fluffy with a smooth crumb.
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Ingredients
 

Old Fashioned Lemon Pound Cake

  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup salted butter, softened to room temperature
  • 2 tsp vanilla extract
  • 1/3 cup sour cream, room temperature
  • 4 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Lemon Glaze Topping

  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F
  • Add your eggs and butter to a stand mixer
  • Beat until combined light and fluffy,
  • Add in the eggs and vanilla
  • Mix again
  • Now, add the sour cream, lemon juice and lemon zest
  • Mix until incorporated
  • Add in half the flour
  • Mix on slow until just combined
  • Add the remaining flour, baking powder and baking soda
  • Mix until combined
  • Transfer the batter to a prepared loaf pan that has been lined with parchment paper or greased with nonstick
  • Using a knife, draw a line down the middle of the batter. This will create that beautiful opening once the loaf is done baking.
  • Put in the oven to bake for 35 minutes
  • After 35 minutes, remove from the oven and cover with an aluminum foil tent to prevent the top of the loaf from burning
  • Put back into the oven and baked for an additional 10-15 minutes or until a toothpick comes out of the center clean/with just a few crumbs
  • Once the loaf is done baking, remove from the oven and set aside to cool
  • Do not remove from the pan until the loaf is fully cooled.
  • Before the loaf is done cooling, mix together the lemon glaze ingredients
  • Once cooled, remove the pound cake from the pan and drizzle the lemon glaze on top
  • Slice, serve and enjoy!

Nutrition

Serving: 1slice, Calories: 301kcal, Carbohydrates: 37g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 190mg, Potassium: 51mg, Fiber: 1g, Sugar: 23g, Vitamin A: 507IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American, Breakfast, Dessert
Keywords: gluten free bread, gluten free recipes, lemon, lemon bread, lemon cake, Lemon Glaze, lemon loaf, lemon recipes, Starbucks Lemon Loaf

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