Can I make lemon pound cake in advance?

Lemon pound cake can be made up to two days ahead and stored, covered, at room temperature for the freshest flavor and texture. It can also be frozen for up to three months. Bring to room temperature before serving.

What can I serve with lemon pound cake?

Spruce up lemon pound cake with a dusting of powdered sugar, dollop of whipped cream, scoop of ice cream, or fresh berries. Don't forget the coffee or tea to pair with it.

Can I make lemon pound cake without lemon zest?

You can make lemon pound cake without zest, especially if you only have lemon juice on hand, but note that the flavor may not be as vibrant and citrusy.

How can I make lemon pound cake more moist?

While the soaking syrup in this cake works to keep it moist, it's important not to overbake. Bake the cake only until a wooden pick inserted comes out clean, even with a few moist crumbs. Store well-wrapped to avoid drying it out.

Lemon Pound Cake Recipe

Active Time:

30 mins

Total Time:

2 hrs 45 mins

Servings:

This lemon pound cake doesn't shy away from lemon flavor—it has lemon zest, lemon juice, and lemon extract in the cake, syrup, and glaze.

A pound cake is a gift to anyone who loves tender, moist cake without gobs of frosting. This has plenty of sweetness from the syrup that's brushed on the top and sides, and more comes from the powdered sugar-based glaze. Equally lemony as sweet, this a balanced dessert for people who appreciate sweet-tart flavors.

Learn how to make lemon pound cake, and you'll love having this on hand for desserts all week long.

Ingredients for Lemon Pound Cake

Bright, lemony, and with a velvety texture, this pound cake calls on pantry staples and of course, fresh lemons, for a deliciously citrusy result. To make lemon pound cake, you'll need:

For the cake:

All-purpose flour: Gives the cake structure.
Kosher salt: Enhances the overall flavor.
Baking soda: Reacts with the acidity of sour cream and lemon juice to give the cake its rise.
Sour cream: Adds moisture and tanginess. You can use yogurt, too.
Grated lemon zest and juice: For a burst of fresh lemon flavor.
Granulated sugar: Sweetens the cake.
Unsalted butter: For a buttery, tender crumb.
Large eggs: Binds the batter and gives the cake structure.
Vanilla and lemon extract: Adds depth of flavor and enhances the lemony flavor of the cake. If needed, you can leave out one or the other in a pinch.

For the lemon syrup:

Granulated sugar: Sweetens the syrup.
Fresh lemon juice: Gives the sugar a liquid base to dissolve into.

For the lemon glaze:

Powdered sugar: The sweet base of the glaze.
Kosher salt: Balances the sweetness.
Fresh lemon juice: Thins the glaze for a pourable texture while adding a bright, lemony flavor.

ingredients for pound cake overhead — Caitlin Bensel; Food Styling: Torie Cox

How To Make Lemon Pound Cake

With under 30 minutes of active time, this crowd-pleasing pound cake will be ready to serve. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the cake: Butter and flour the loaf pan, and whisk together the dry ingredients. In a separate bowl, whisk together sour cream and lemon juice.
Step 2. Cream butter and sugar: Beat sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, followed by the vanilla and lemon extract.
Step 3. Pour batter into prepared pan: Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour. Spoon batter evenly into pan.
Step 4. Bake pound cake: Bake until golden-brown and a wooden pick inserted in center comes out clean.
Step 5. Prepare the lemon syrup: Cook sugar and lemon juice in a small saucepan until sugar dissolves. Bring to a simmer.
Step 6. Spread syrup on pound cake: Brush some of the syrup over the cake, and let stand a few minutes. Invert cake onto a wire rack and brush bottom and sides with remaining syrup. Cool completely, top side up.
Step 7. Prepare the lemon glaze: Whisk together sugar and salt. Whisk in a teaspoon of lemon juice at a time until pourable. Drizzle over cooled cake.

Lemon Pound Cake Variations

For an unexpected twist on this classic pound cake, consider these variation ideas:

Spices: Add poppy seeds, crystallized or ground ginger, nutmeg, cinnamon, cardamom, or other spices for a unique twist.
Herbs: Add an herbal touch by mixing chopped basil, mint, thyme, rosemary, or other herbs into the batter before baking. Add dried lavender for a floral addition.
Mix-ins: Fold in candied lemon peel, berries, shredded coconut, chopped almonds or pecans, white chocolate, or flavored baking chips for a flavorful addition and contrasting texture.
Boozy addition: Add a splash of limoncello, Grand Marnier, or rum to the soaking syrup for a boozy touch.
Swap the glaze: For a fun twist, try flavoring the glaze with pureed berries, extracts, or swap with one of our bourbon, lavender, or caramel-rum glazes.

Our Tips for the Best Lemon Pound Cake

For a high-rising, tender lemon pound cake every time, keep these simple tips in mind:

Room temperature ingredients: For a smooth mix, taking the time to bring your butter, eggs, and even sour cream to room temperature can make all the difference.
Don't overmix: For the most tender crumb, avoid overmixing the batter once the dry ingredients go in. Mix only to combine for the best results.
Bake just until the cake springs back: Overbaking can dry out the pound cake. Bake only until the cake springs back and a wooden pick inserted comes out clean (even with a few moist bits).
Brush while warm: Brush the syrup over the cake while warm to make sure it soaks up every last drop.
Thick but pourable: For a glaze that coats the cake without absorbing into it, mix in lemon juice a bit at a time until the glaze is thick, but pourable. Test a spoonful on the cake before drizzling to check the consistency if in doubt.

How To Store Lemon Pound Cake

Pound cake can remain fresh at room temperature for several days.

To make ahead, bake this cake up to two days in advance for the freshest texture, and store, covered, at room temperature.

You can also store leftover slices of lemon pound cake well-wrapped in the refrigerator for up to one week, or frozen for up to three months. Bring to room temperature before serving.

More Tender Pound Cake Recipes You'll Love

Whether you prefer your pound cake to be chocolate, key lime, or coconut flavored, or frosted with caramel, we've got a recipe for you:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

1 1/2 cups (about 6 3/8 oz.) all-purpose flour, plus more for loaf pan
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup sour cream, at room temperature
3 Tbsp. grated lemon zest, plus 1/4 cup fresh juice (from 4 large lemons), divided
1 cup granulated sugar
1/2 cup (4 oz.) unsalted butter, softened, plus more for loaf pan
3 large eggs, at room temperature
1/2 tsp. vanilla extract
1/2 tsp. lemon extract

Lemon Syrup:

1/4 cup granulated sugar
1/4 cup fresh lemon juice (from 1 large lemon)

Lemon Glaze:

1 cup (about 4 oz.) powdered sugar
1/8 tsp. kosher salt
1 to 2 Tbsp. fresh lemon juice (from 1 lemon)

Directions

Prepare the loaf pan:

Preheat oven to 350°F. Butter and flour sides and bottom of an 8 1/2- x 4 1/2-inch loaf pan.

Caitlin Bensel; Food Styling: Torie Cox
Make batter mixtures:

Whisk together flour, salt, and baking soda in a medium bowl until combined; set aside. Whisk together sour cream and lemon juice in a small bowl until smooth; set aside.
Cream butter and sugar:

Beat sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape down sides as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as needed, about 45 seconds. Beat in vanilla and lemon extract until incorporated, about 15 seconds.

Caitlin Bensel; Food Styling: Torie Cox
Pour batter into prepared pan:

Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat on low speed just until combined after each addition.

Caitlin Bensel; Food Styling: Torie Cox
Add batter to loaf pan:

Spoon batter into prepared loaf pan, and smooth top with a spatula. Gently tap loaf pan on counter to release any large air bubbles.
Bake pound cake:

Bake in preheated oven until Cake is golden-brown and a wooden pick inserted in center comes out clean, about 55 minutes. Let cool in pan on a wire rack 5 minutes.

Caitlin Bensel; Food Styling: Torie Cox
Prepare the Lemon Syrup:

While Cake is cooling, stir together sugar and lemon juice in a small saucepan. Cook, stirring often, over medium-low until sugar is dissolved, about 2 minutes. Increase heat to medium-high, and bring to a simmer. Simmer, stirring occasionally, 1 minute; remove from heat.

Caitlin Bensel; Food Stylist: Torie Cox
Spread syrup on pound cake:

Brush about one-third of the Lemon Syrup evenly over top of Cake. Let stand 5 minutes. Turn out Cake from loaf pan onto a wire rack, brushing bottom and sides of cake with remaining Lemon Syrup. Let Cake cool completely, top side up, on wire rack, about 1 to 2 hours.
Prepare the Lemon Glaze:

Whisk together sugar and salt in a small bowl. Gradually add lemon juice, one teaspoon at a time, whisking until smooth and desired consistency.

Caitlin Bensel; Food Styling: Torie Cox

Drizzle Lemon Glaze over cooled Cake.

Let stand until Lemon Glaze is set, about 15 minutes. Slice and serve.

Caitlin Bensel; Food Styling: Torie Cox

Frequently Asked Questions

Can I make lemon pound cake in advance?

Lemon pound cake can be made up to two days ahead and stored, covered, at room temperature for the freshest flavor and texture. It can also be frozen for up to three months. Bring to room temperature before serving.
What can I serve with lemon pound cake?

Spruce up lemon pound cake with a dusting of powdered sugar, dollop of whipped cream, scoop of ice cream, or fresh berries. Don't forget the coffee or tea to pair with it.
Can I make lemon pound cake without lemon zest?

You can make lemon pound cake without zest, especially if you only have lemon juice on hand, but note that the flavor may not be as vibrant and citrusy.
How can I make lemon pound cake more moist?

While the soaking syrup in this cake works to keep it moist, it's important not to overbake. Bake the cake only until a wooden pick inserted comes out clean, even with a few moist crumbs. Store well-wrapped to avoid drying it out.