Lemon Pound Cake: A Zesty Classic with a Sweet Twist

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Golden on the outside, moist and rich on the inside—this Lemon Pound Cake is the ultimate showstopper. With its buttery crumb, vibrant citrus flavor, and that irresistible glossy lemon glaze trickling down the ridges, this cake is more than just a dessert—it’s a moment of sunshine on your plate. Whether you’re hosting brunch, need an easy dessert for a potluck, or simply craving something sweet and bright, this cake delivers every single time.

What makes this pound cake shine is the balance of tart lemon zest and juice folded into a soft, rich batter. The added bonus? It’s baked in a bundt pan, giving it a beautifully sculpted shape that looks elegant even before it’s dressed up with lemon glaze and slices. Pair it with tea or coffee, serve it warm or chilled—either way, this cake will become a repeat request.

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Ingredients for this Lemon Pound Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons lemon juice
• Extra lemon zest or thin lemon slices for garnish (optional)

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Step 1: Cream the Butter and Sugar

Start by preheating your oven to 325°F (163°C). Grease and flour a bundt cake pan generously to prevent sticking. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed. Beat for about 3–4 minutes until the mixture becomes light and fluffy—this step adds air and helps the cake rise beautifully.

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Step 2: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and keeps the batter smooth. Scrape down the sides of the bowl as needed.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix to maintain a tender crumb.

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Step 4: Add Sour Cream and Flavorings

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well incorporated. The batter should be thick and fragrant with citrus.

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Step 5: Bake the Cake

Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden brown crust and spring back when lightly pressed.

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Step 6: Cool and Glaze

Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely. Once cool, mix the powdered sugar and lemon juice for the glaze. Drizzle it generously over the top, letting it drip down the sides. Garnish with lemon slices or zest for a final decorative touch.

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Storage Instructions

To keep your Lemon Pound Cake fresh and moist, store it in an airtight container at room temperature for up to 4 days. If your home is particularly warm or humid, you may want to refrigerate it—just make sure it’s well-wrapped to prevent it from drying out. When refrigerated, it will last up to 7 days.

For longer storage, this cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, followed by aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight or bring it to room temperature for a couple of hours.

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Estimated Nutrition

Here is an approximate breakdown per slice (based on 12 servings):

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 200mg
• Total Carbohydrates: 55g
• Sugars: 38g
• Protein: 5g

Note: These values are estimates and may vary depending on specific brands and ingredients used.

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Frequently Asked Questions

What makes a pound cake different from a regular cake?

Pound cake uses a higher ratio of butter and sugar, resulting in a denser, richer texture compared to fluffier sponge cakes.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for the best flavor, but in a pinch, bottled can work. Just note it may lack the brightness of fresh juice.

How do I prevent my bundt cake from sticking?

Grease and flour the pan very well, making sure every ridge is coated. Using baking spray with flour also helps.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.

What can I substitute for sour cream?

You can use full-fat Greek yogurt or buttermilk as a replacement, though sour cream gives the richest texture.

Can I add poppy seeds to this recipe?

Absolutely! Add 1–2 tablespoons of poppy seeds to the batter for a Lemon Poppy Seed twist.

Is this cake good for special occasions?

Yes! Its elegant look and bright flavor make it perfect for brunches, tea parties, baby showers, or Easter.

Can I double the glaze?

You sure can. If you love a lot of glaze, feel free to double the quantity and drizzle half while the cake is still warm for an extra-soaked version.

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