Description
Bright, zesty, and dripping with lemony goodness, this Lemon Pound Cake is the ultimate treat to lighten up any occasion. Whether you’re looking for a quick breakfast option, an elegant dessert for brunch, or creative food ideas for a gathering, this easy recipe delivers with bold flavor and a picture-perfect presentation. Moist, rich, and just the right amount of sweet, the cake is enhanced with fresh lemon juice and zest, then crowned with a tangy glaze that adds sparkle and tang. If you’re hunting for a simple yet impressive cake, this is one of those must-try breakfast ideas or dinner dessert finales that always hits the mark.
Ingredients
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
Glaze:
1 ½ cups powdered sugar
2–3 tablespoons lemon juice
Lemon zest or thin lemon slices for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt cake pan thoroughly.
- In a large bowl, cream the butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix flour, baking soda, and salt.
- Gradually add dry ingredients to the creamed mixture.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour batter into the prepared bundt pan and level the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Mix powdered sugar and lemon juice to make glaze. Drizzle over cooled cake and garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert