This bright lemon pound cake is the kind of dessert that feels both satisfying and sunny. The crumb is dense and buttery, with a softness that holds for days, and the tangy glaze sets on top like a glossy coat.

It is the cake I reach for when I want something simple that still feels special. A slice with afternoon coffee, a quick dessert for a crowd, or a gift that travels well—it handles all of it without fuss.

Why This One Stays in the Rotation

The sour cream is the real workhorse here. It keeps the cake moist without making it heavy. Because the batter is packed with fresh lemon zest and juice, every bite has a clear, clean lemon flavor that never tastes like extract.

The glaze adds just enough sweetness to balance the tang, and the whole thing comes together in one bowl if you measure the dry ingredients into a separate bowl. It is a recipe I trust for brunch, a laid-back dessert, or a late-night slice straight from the cake stand.

Ingredients

1 cup unsalted butter, softened: brings the rich crumb and tender texture.
1 1/2 cups granulated sugar: sweetens and helps create the fluffy creamed base.
4 large eggs, room temperature: bind the batter and add richness.
1 tsp vanilla extract: rounds out the lemon with a subtle warmth.
1/4 cup fresh lemon juice (about 2 lemons): the bright, tangy backbone of the cake.
2 tbsp lemon zest: gives intense lemon oil without extra liquid.
1 3/4 cups all-purpose flour: measured by spooning and leveling for a tender crumb.
1/2 tsp baking powder: gives a gentle lift for a fine texture.
1/4 tsp salt: balances the sweetness.
1/2 cup sour cream, room temperature: the secret to a moist, soft crumb.

For the glaze:

1 cup powdered sugar: creates a smooth, pourable glaze.
2 to 3 tbsp fresh lemon juice: thins the glaze and adds tang.
Additional lemon zest for garnish: optional, for a pop of color and extra lemon hit.

Variations and Swaps

Swap the sour cream: use full-fat Greek yogurt for the same tang and moisture.
Make it lime: replace lemon juice and zest with lime for a key lime pound cake.
Add poppy seeds: fold in 1 tbsp poppy seeds with the flour for a bit of texture.
Go gluten-free: use a 1:1 gluten-free flour blend. The cake will be slightly less fluffy but still moist.

For another citrus dessert, try our Orange Creamsicle Bundt Cake.

How to Make Bright Lemon Pound Cake with Lemon Glaze

Step 1: Cream the Butter and Sugar

Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy lifting. In a large bowl, cream the 1 cup softened butter and 1 1/2 cups sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

The mixture should look pale and feel airy. It will cling to the beaters like thick frosting. This step builds the fine crumb structure, so do not rush it.

Step 2: Beat in the Eggs and Lemon

Beat in the 4 eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Then mix in the 1 tsp vanilla, 1/4 cup lemon juice, and 2 tbsp lemon zest.

The batter will thin out and might look slightly separated, but that is normal. The zest will speckle the yellow batter, and you will smell the lemon oil right away.

Step 3: Whisk the Dry Ingredients

In a separate bowl, whisk together the 1 3/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt until evenly combined.

Whisking the dry ingredients ensures the leavening is distributed so the cake rises evenly with no bitter pockets of baking powder.

Step 4: Fold in the Flour and Sour Cream

Add the flour mixture to the butter mixture in three additions, alternating with the 1/2 cup sour cream. Start with flour and end with flour. Gently fold with a spatula just until no dry streaks remain, about 30 seconds.

The batter will be thick and glossy. Overmixing at this stage can make the cake tough, so stop as soon as the flour disappears and the sour cream is just blended in.

Step 5: Bake the Pound Cake

Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached.

The top will be golden and will likely crack down the middle. That is a good sign the cake is baking through. The crack will crisp up and look beautiful once glazed.

Step 6: Glaze and Serve the Cake

Let the cake cool in the pan on a wire rack for 10 minutes, then transfer it to the rack to cool completely, about 1 hour. In a small bowl, whisk the 1 cup powdered sugar with 2 to 3 tbsp lemon juice until smooth, adjusting thickness with a few drops of juice if needed. Drizzle the glaze over the cooled cake, letting it run down the sides, and sprinkle extra lemon zest on top. Slice and serve.

The glaze will set slightly after 10 minutes, giving each slice a glossy, sweet-tart top coat that balances the buttery cake.

A Few Notes Before You Start

Use room temperature butter, eggs, and sour cream. They blend more smoothly and create a better emulsion, so the crumb is even and tender.
Zest the lemons before you juice them. Scrape only the yellow outer rind, not the white pith underneath, so the cake stays pleasantly tangy without any bitterness.
This cake tastes even better the next day. The lemon flavor deepens, and the texture stays soft. It is a great make-ahead dessert.
For a thicker glaze that sits in a ribbon on top, use 2 tbsp lemon juice. For a thinner, more translucent coating that soaks in a bit, use 3 tbsp and warm the juice slightly before whisking.

Bake times by pan size (the cake is done when it reaches an internal temperature of 200-205°F (93-96°C)):

Pan Size	Bake Time
9×5-inch loaf pan	55-65 mins
8×4-inch loaf pan	60-70 mins

Storing Leftover Pound Cake

Refrigerate: Store tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. The glaze may soften slightly in the refrigerator.
Freeze: Wrap an unglazed cake tightly in plastic and freeze for up to 2 months. Thaw at room temperature and glaze before serving.

What to Serve with Lemon Pound Cake

A handful of fresh raspberries or blueberries echoes the cake’s tartness, while a dollop of lightly sweetened whipped cream rounds out the citrus. A strong cup of black tea or coffee is a natural match, cutting through the richness with every sip.

Frequently Asked Questions

Can I use bottled lemon juice?

Fresh lemon juice gives the best bright flavor, but in a pinch, bottled juice will work. The taste will be less vibrant and slightly more metallic.

Can I bake this in a bundt pan?

Yes. Grease and flour a 10-cup bundt pan and bake for 45 to 55 minutes, checking for the same moist crumb on a toothpick.

Can I skip the glaze?

You can leave it off, but the cake will taste less sweet and the lemon flavor will be more subtle. A dusting of powdered sugar is a lighter alternative.

Why did my cake sink in the middle?

Overmixing the batter or underbaking are the usual causes. Make sure to fold just until combined and bake until a toothpick comes out with moist crumbs, not wet batter.