Old Fashioned Lemon Pound Cake
This old fashioned lemon pound cake is a rich, buttery, densely-crumbed classic made the way it's always been made — with real butter, fresh lemon zest, sour cream, and a bright lemon soaking glaze that locks in moisture and flavor. Every slice delivers a tight, velvety crumb with genuine citrus flavor running all the way through, finished with a gorgeous golden crust and an optional drizzle icing for serving.
Equipment
- 9x5 inch loaf pan Or a 10-inch tube pan
- Electric hand mixer Or stand mixer with paddle attachment
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Rubber spatula
- Measuring cups and spoons
- Microplane zester or fine grater For zesting lemons
- Wire cooling rack
- Skewer or toothpick For doneness testing
- Small saucepan For making the soaking glaze
- Pastry brush For applying the soaking glaze
- Parchment paper For lining the loaf pan
- Small bowl (optional)
Ingredients
- 3 cups all-purpose flour 360g; spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter 225g; softened to room temperature
- 2 1/2 cups granulated sugar 500g
- 6 large eggs room temperature
- 1 cup full-fat sour cream 240ml; room temperature; or substitute full-fat plain Greek yogurt
- 3 tbsp fresh lemon zest from about 3–4 lemons
- 3 tbsp fresh lemon juice for the batter
- 1 tsp pure vanilla extract
For the Lemon Soaking Glaze
- 1/2 cup granulated sugar 100g
- 1/4 cup fresh lemon juice 60ml; for the glaze
For the Optional Lemon Drizzle Icing
- 1 cup powdered sugar 120g
- 2-3 tbsp fresh lemon juice adjust to desired drizzle consistency
Instructions
- Preheat your oven to 325°F (165°C) with a rack in the center position. Grease a 9x5-inch loaf pan with butter, line with a parchment paper sling, then lightly flour the inside and tap out any excess.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
- Zest 3–4 lemons using a microplane to yield 3 tablespoons of packed zest, avoiding the bitter white pith. Juice the same lemons to yield 3 tablespoons for the batter and 1/4 cup for the glaze; set both aside separately.
- Beat the softened butter and sugar together on medium-high speed for 5–7 minutes until pale, fluffy, and noticeably increased in volume. Scrape down the bowl halfway through.
- Add the eggs one at a time, beating on medium speed for 30 seconds after each addition and scraping down the bowl between eggs. The batter should look smooth and glossy after all 6 eggs are incorporated.
- Mix in the lemon zest, 3 tablespoons of lemon juice, and vanilla extract on low speed until just combined, about 20–30 seconds.
- With the mixer on low, alternate adding the flour mixture in thirds and the sour cream in two additions (flour, sour cream, flour, sour cream, flour), mixing just until combined after each. Finish with a fold using a rubber spatula to ensure nothing is stuck at the bottom.
- Pour the batter into the prepared loaf pan, smooth the top, and tap the pan on the counter 2–3 times to release air bubbles. Bake at 325°F for 65–75 minutes, until a skewer inserted in the center comes out clean; tent loosely with foil after 45 minutes if the top is browning too quickly.
- In the final 10 minutes of baking, combine 1/2 cup sugar and 1/4 cup lemon juice in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 3–4 minutes. Remove from heat and keep warm.
- Remove the cake from the oven and, while still in the pan, poke 20–25 holes over the top with a skewer. Slowly brush all of the warm glaze over the hot cake, letting each application absorb before adding more; allow the cake to rest in the pan on a wire rack for 20–30 minutes.
- Lift the cake out of the pan using the parchment sling and cool completely on the rack, at least 1 hour, before slicing. If desired, whisk powdered sugar with 2–3 tablespoons of lemon juice until smooth and drizzle over the fully cooled cake; let set for 15 minutes before serving.
Notes
- Room temperature ingredients are essential. Take butter, eggs, and sour cream out of the fridge at least 1 hour before baking. Cold ingredients prevent proper emulsification and lead to a dense, uneven crumb.
- Don't rush the creaming step. Beating butter and sugar for the full 5–7 minutes is what creates the fine, tender crumb classic pound cake is known for — don't cut this short.
- Measure flour correctly. Spoon flour into your measuring cup and level it off; never scoop directly from the bag. For best results, use a kitchen scale (360g).
- Use fresh lemons only. The essential oils in fresh lemon zest provide depth of flavor that bottled lemon juice cannot replicate. Fresh juice for the glaze makes a noticeable difference too.
- Don't overmix once flour is added. Mix only until no flour streaks remain. Overworking the batter develops gluten and results in a tough, chewy texture.
- Apply the soaking glaze while the cake is hot. This step is what keeps the cake moist for days. A warm cake absorbs the glaze deeply into the crumb — don't skip it.
- Substitution — sour cream: Full-fat plain Greek yogurt works as a 1:1 substitute. Avoid low-fat versions as they add excess moisture and affect the crumb.
- Substitution — salted butter: If using salted butter, reduce the added salt to just a pinch to avoid an overly salty result.
- Storage: Wrap tightly in plastic wrap and store at room temperature for up to 5 days, or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.
- Freezing: Wrap the cooled, un-iced cake in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator or 2–3 hours at room temperature. Individual slices can also be wrapped and frozen separately.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 58gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 38gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 6mg
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