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Glazed lemon pound cake with a moist buttery crumb on a light marble background with fresh lemons nearby.
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🍋 Lemon Pound Cake

This lemon pound cake is dense yet soft with layered citrus flavor from fresh lemon zest, lemon syrup, and a silky glaze. The texture is rich and buttery without feeling heavy, making it perfect for brunches, holidays, dessert tables, or afternoon coffee.
Course Brunch, Cake, Dessert, Snack
Cuisine American, Southern-Inspired
Keyword bakery style pound cake, buttery lemon cake, citrus pound cake, classic pound cake recipe, easy lemon cake, fresh lemon dessert, glazed lemon pound cake, homemade pound cake, lemon bundt cake, lemon dessert recipe, lemon glaze cake, lemon loaf cake, lemon pound cake, moist lemon loaf, southern lemon pound cake
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings 12 slices
Calories 390kcal
Cost $12 for entire recipe

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups and measuring spoons
  • Microplane zester or fine grater
  • Citrus juicer (optional)
  • Whisk
  • 10 to 12-cup bundt pan
  • Cooling rack
  • Small saucepan
  • Pastry brush for syrup
  • Toothpick or cake tester

Ingredients

Lemon Pound Cake

  • 1 ½ cups unsalted butter softened
  • 2 ¼ cups granulated sugar
  • 3 tablespoons finely grated lemon zest
  • 5 large eggs room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon fine kosher salt
  • ¾ cup full-fat sour cream room temperature
  • ⅓ cup whole milk room temperature

Lemon Syrup

  • ¼ cup fresh lemon juice
  • 3 tablespoons granulated sugar
  • Tiny pinch salt

Lemon Glaze

  • 1 ½ cups powdered sugar
  • 2 ½ tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Tiny pinch salt
  • 1 tablespoon melted butter
  • 1 to 2 teaspoons whole milk if needed

Instructions

Step 1: Prepare The Pan

  • Preheat oven to 325°F.
  • Grease and flour a 10 to 12 cup bundt pan thoroughly.

Step 2: Cream Butter, Sugar, And Zest

  • In a large mixing bowl, beat together the butter, sugar, and lemon zest for 5 minutes until pale and fluffy.

Step 3: Add Eggs

  • Add eggs one at a time, mixing well after each addition.
  • Scrape down the bowl as needed.

Step 4: Add Flavorings

  • Mix in the lemon juice, vanilla extract, and lemon extract.

Step 5: Combine Dry Ingredients

  • In a medium bowl, whisk together the flour, baking powder, and salt.

Step 6: Combine Dairy

  • In a separate bowl, whisk together the sour cream and milk until smooth.

Step 7: Finish Batter

  • Add the dry ingredients to the butter mixture in three additions alternating with the sour cream mixture.
  • Begin and end with the flour mixture.
  • Mix only until combined.

Step 8: Bake

  • Spread batter evenly into prepared bundt pan.
  • Tap pan lightly on the counter to remove large air bubbles.
  • Bake for 65 to 70 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • If browning too quickly, tent loosely with foil during the final 15 minutes.

Step 9: Make Lemon Syrup

  • While the cake bakes, combine lemon juice, sugar, and salt in a small saucepan.
  • Heat gently until sugar dissolves completely.

Step 10: Apply Syrup

  • Cool cake in pan for 15 minutes.
  • Invert onto cooling rack.
  • Brush warm syrup gradually over warm cake until fully absorbed.

Step 11: Make Lemon Glaze

  • Whisk together powdered sugar, lemon juice, lemon zest, salt, and melted butter until smooth.
  • Add milk if needed for consistency.

Step 12: Glaze Cake

  • Drizzle glaze over cooled cake.
  • Allow glaze to set before slicing.
  • For best flavor and texture, let cake rest several hours or overnight before serving.

Notes

🍋 Fresh Lemon Flavor

This lemon pound cake is packed with bright citrus flavor from fresh lemon zest, lemon juice, lemon syrup, and a silky lemon glaze. Using fresh lemons instead of bottled juice gives the cake a cleaner, more vibrant flavor and a bakery-style aroma.

🧈 Rich Buttery Texture

The combination of butter, sour cream, and milk creates a rich pound cake with a velvety crumb that stays moist for days. The texture is dense enough to feel classic and satisfying while still remaining soft and tender.

🍰 Bakery-Style Crumb

Creaming the butter, sugar, and lemon zest together for several minutes helps create a fine, even crumb and releases natural lemon oils into the batter. This method gives the cake its smooth texture and deep citrus flavor without becoming heavy or gummy.

🍋 Lemon Syrup Makes A Difference

Brushing warm lemon syrup over the warm cake adds extra moisture while intensifying the lemon flavor throughout the pound cake. This simple step helps the cake stay soft longer and gives it a more professional bakery-style finish.

⏳ Even Better The Next Day

Like many classic pound cakes, this lemon pound cake tastes even better after resting for several hours or overnight. The flavors settle into the crumb, creating a richer buttery texture and more balanced citrus flavor.

🍓 Serving Ideas

Serve this glazed lemon pound cake with fresh berries, whipped cream, coffee, tea, or vanilla ice cream for an easy bakery-style dessert. It is perfect for brunches, spring gatherings, holidays, bake sales, and family celebrations.