Lemon Pound Cake Loaf With No Icing Recipe

Position an oven rack in the lower-middle third of the oven and preheat to 325°F (160°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan with butter, then line the bottom with a strip of parchment paper leaving a slight overhang to help remove the cake. Grease the parchment and dust the pan lightly with flour, tapping out excess.

Bring the eggs and sour cream to room temperature (about 20–30 minutes) — this helps the batter emulsify and produces a tender crumb.

Cream Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and pale, about 1–2 minutes. Add the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy and noticeably paler, about 3–4 minutes. Scrape down the bowl as needed.

Add Eggs and Flavorings

Add the eggs one at a time, beating on low speed after each addition until incorporated. After all eggs are added, mix on medium speed for 20–30 seconds to emulsify. Add the lemon zest, lemon juice and vanilla extract and mix just until combined.

Combine Dry Ingredients

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

Alternate Dry and Wet

With the mixer on low speed, add one-third of the dry ingredients to the butter mixture and mix until nearly incorporated. Add half of the milk and sour cream mixture (or add milk, then sour cream), mix until just combined. Repeat with another third of the dry ingredients, the remaining milk/sour cream, then finish with the last third of dry ingredients. Scrape the bowl and fold by hand with a spatula to ensure no streaks of flour remain. Do not overmix.

Consistency Check

The batter should be thick but pourable — similar to a very thick brownie batter. If it seems extremely stiff, add up to 1–2 tablespoons additional milk, 1 tablespoon at a time.

Transfer to Pan

Spoon the batter into the prepared loaf pan and smooth the top using an offset spatula. Tap the pan gently on the counter 2–3 times to release large air bubbles. If using, sprinkle the surface with the demerara or coarse sugar and a little extra lemon zest for a subtle crunchy finish.

Bake

Bake in the preheated 325°F (160°C) oven for 50–65 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotating the pan halfway through baking can help promote even browning if your oven has hot spots.

Rest and Release

Remove the loaf from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges to loosen, then use the parchment overhang to lift the cake from the pan and transfer it to the rack to cool completely, about another 60 minutes. Cooling fully improves slice quality.

Serve

Once cooled, slice with a serrated knife into 10–12 slices. This loaves best at room temperature and can be stored in an airtight container at room temperature for up to 3 days, or wrapped and refrigerated for up to 5 days. Bring back to room temperature before serving if chilled.