Lemon Pound Cake Recipe

Prepare and preheat

Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan thoroughly with butter and line the bottom with parchment paper for easy release. Lightly dust with flour and tap out excess.

Cream butter and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on medium-high until light and fluffy, about 3–4 minutes, scraping the bowl down once or twice.

Add eggs and flavorings

Add the eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Scrape down the bowl. Mix in the vanilla extract, lemon zest, and the 3 tablespoons lemon juice until combined.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly distributed.

Alternate dry and wet

Reduce mixer speed to low. Add one-third of the flour mixture and mix just until combined, then add half of the sour cream and mix briefly. Repeat with another third of the flour, the remaining sour cream, then finish with the remaining flour. Mix only until no streaks of flour remain — avoid overmixing to keep the pound cake tender.

Finish batter

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan on the counter a few times to release large air bubbles.

Bake

Bake in the preheated oven for 55–70 minutes, or until the top is deep golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 30–40 minutes.

While the cake bakes, combine 1/4 cup fresh lemon juice and 2 tablespoons granulated sugar in a small heatproof bowl or small saucepan. Warm gently over low heat, stirring, just until the sugar dissolves (do not boil). Set aside and keep warm.

When the cake comes out of the oven, let it rest in the pan for 10 minutes. Then, using a skewer or fork, poke holes across the top of the cake. Slowly brush or spoon the warm lemon syrup over the hot cake, letting it sink in. Allow the cake to cool in the pan until just warm, then transfer to a wire rack to cool completely.

If using the glaze, whisk the powdered sugar and 1 1/2 tablespoons lemon juice in a small bowl until smooth. If the glaze is too thick, add additional lemon juice 1 teaspoon at a time until pourable but thick. Drizzle the glaze over the cooled cake and sprinkle with the reserved 1/2 teaspoon lemon zest for garnish. Let set 10–15 minutes before slicing.