Lemon Pound Cake

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Lemon Pound Cake . . . made with lemon juice and lemon zest, then topped with a lemon syrup glaze and lemon icing, this lemon cake is a perfect dessert for lemon fans! It’s made in a loaf pan, and is simple and delicious.

If you love my lemon brownies and lemon bundt cake, you’ve gotta give this cake a try.

slices of lemon pound cake with glaze on a plateI am a fan of all things lemon, so even though fall is just around the corner, I can still enjoy a tasty lemon dessert. I just had to share this lemon pound cake with you, because it is just so darn good!

One thing that’s nice about this lemon cake recipe is that you don’t need a special pan. It bakes up in a regular loaf pan. Not as fancy looking as a Bundt cake, but just as tasty!

loaf of lemon pound cake on a cooling rack with lemon glaze dripping down

What makes this lemon pound cake so special?

-Fresh lemon juice and lemon zest give this cake an unbeatable lemon flavor. It’s part sweet, part tangy, totally scrumptious!

-After the cake is baked, you brush it with a simple sugar lemon syrup. That syrup gets into all the nooks and crannies of the cake, adding both flavor and moisture. Yum!

-To top it off, you add a simple lemon icing to the cake. Doesn’t it just look incredible? Trust me, it tastes as good as it looks!

slice of lemon pound cake on a plate

One of the best things about most lemon cakes is that they get even more delicious a day after they are made. The lemon flavor just seems to intensify.

So if you happen to have any leftovers, just put them in an airtight container. Your cake will be even softer and flavorful the next day.

Plate with slices of lemon pound cake topped with lemon icing

What can I serve with my lemon pound cake?

-We at the cake at room temperature just as is, and thought it was simply delightful. But of course you have options.

-You could serve it with a scoop of vanilla ice cream or lemon sherbet and you’d have an extra refreshing dessert.

-Fresh berries always pair well with lemon, so you could top it with whipped cream and berries, or make a simple berry compote or syrup.

Tools I use when I make lemon cake:

-You must use fresh lemon zest for the best lemon baked goods. I have a hand held lemon zester like this one that I use all the time.

– Since the first ingredients need to beaten for 3 minutes, I like to use my Kitchenaid stand mixer. While it’s doing the work, I combine the dry ingredients.

-Loaf Pan: any heavy duty loaf pan will work, but if you don’t have a non-stick one, I recommend lining the bottom of the pan with parchment paper.

Lemon Pound Cake recipe Collage

Lemon Pound Cake

Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Yield: 10 servings
Ingredients
  • 1 1/4 cup sugar
  • 1 cup butter, softened to room temperature
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp lemon zest (usually takes 1-2 lemons)
  • 1/2 tsp vanilla
  • 1/3 cup sour cream
  • 5 eggs
  • 1 1/2 cups flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Syrup Glaze:
  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • Icing:
  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice
  • 1-2 Tbsp cream or milk
  • pinch of salt
Instructions
  1. Preheat oven to 325° Grease a 9x5" loaf pan and line the bottom with parchment paper. Set aside.
  2. Combine sugar, butter, lemon juice, lemon zest, and vanilla in a Kitchenaid or large mixing bowl. Beat for about 3 minutes, or till very creamy.
  3. Beat in the sour cream. Beat in the eggs one at a time till mixture is well blended.
  4. In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Add to the wet ingredients and blend well.
  5. Pour batter into the prepared loaf pan. Bake at 325° for 60-70 minutes or till a toothpick inserted in the middle comes out clean. Cool for 20 minutes.
  6. While cake is cooling, combine sugar and lemon juice in a small saucepan. Bring to a boil and simmer for about 5 minutes. Poke holes in the cake with a toothpick, then brush the glaze over the tops and sides of the cake.
  7. Cool cake completely, then drizzle with lemon icing.
  8. For icing, whisk together all ingredients till smooth, adding enough milk as necessary to make a thin consistency.
Notes
Recipe inspired by Life Made Simple

Love lemon desserts? Here are a few more recipes to try:

Lemon Blueberry Cheesecake Ice Cream
Lemon Berry Dessert
Strawberry Lemonade Cupcakes

To see all my dessert recipes, click HERE.


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