Lemon Pound Cake Recipe


– 1 cup unsalted butter, softened – 1 ½ cups granulated sugar – 4 large eggs, room temperature – 2 teaspoons vanilla extract – 2 tablespoons lemon zest


– 2 tablespoons fresh lemon juice – 1 ¾ cups all-purpose flour – ½ teaspoon baking powder – ½ teaspoon salt – ⅓ cup sour cream

Step 1

Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

Step 2

Cream together the softened butter and granulated sugar in a large bowl until light and fluffy using an electric mixer.

Step 3

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and fresh lemon juice.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Do not overmix.

Step 5

Prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.