Why You’ll Love this Lemon Pound Cake Recipe
There’s something undeniably delightful about a slice of lemon pound cake. The moment I take a bite, I’m transported to a sunny afternoon, the zesty flavor bursting on my palate.
It’s moist, tender, and perfectly sweet, striking that ideal balance between indulgence and brightness. I love how it pairs wonderfully with a cup of tea or coffee, making it a go-to for gatherings or quiet moments.
Plus, it’s simple to whip up, so I can enjoy baking without spending all day in the kitchen. Trust me, once you try it, you’ll crave this cake again and again.
Ingredients of Lemon Pound Cake
When it comes to baking a scrumptious lemon pound cake, gathering the right ingredients is the first step towards creating something truly delightful. Each element plays a vital role in achieving that perfect balance of moistness and zest. Plus, it’s a great excuse to get your hands a little messy in the kitchen – who doesn’t love a bit of flour on their apron?
Now, let’s get to the good stuff. Here’s what you’ll need to bring this lemony dream to life:
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 2 teaspoons lemon zest (freshly grated is best)
- 3 tablespoons lemon juice (freshly squeezed, if possible)
- 1/2 cup sour cream
- 2 1/4 cups all-purpose flour
- 1 cup powdered sugar (for that sweet glaze, yum)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 egg whites (make sure they’re at room temperature)
Now, let’s talk about a few considerations regarding these ingredients. First off, using fresh lemons for zest and juice really makes a difference in flavor. Trust me, the bright, vibrant taste of freshly squeezed lemon juice will blow those bottled versions out of the water.
And don’t skip the sour cream—it’s the secret ingredient that keeps your cake moist and adds a lovely tang that complements the lemon perfectly. If you’re feeling adventurous, you could even swap out some of the granulated sugar for honey or maple syrup for a unique twist.
But hey, no pressure; the classic recipe is a winner just as it is. So, gather these ingredients and get ready to create a slice of sunshine!
How to Make Lemon Pound Cake

Making a lemon pound cake is a delightful journey, and I promise, it’s easier than it sounds. First things first, let’s preheat that oven to 350°F. You want it nice and warm so your cake can rise to its full potential.
While that’s heating up, grab 1/2 cup of softened butter and get ready to cream it. Plop that butter into a mixing bowl, and then add in 1 cup of granulated sugar. It’s time to beat them together until the mixture is light and fluffy—think clouds! This step is essential because it’s where the magic of air gets whipped in, helping your cake rise beautifully.
Once your butter and sugar are best buds, it’s time to introduce some zest into the mix. Add 2 teaspoons of lemon zest, followed by 3 tablespoons of fresh lemon juice, and 1/2 cup of sour cream. Stir these ingredients until they’re nicely combined.
Now, in a separate bowl, sift together your dry ingredients: 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This step is key—sifting helps to aerate the flour and avoid any pesky lumps. Gradually add your dry mix to the butter mixture, alternating and mixing until everything is just combined. You don’t want to overmix; we’re looking for a tender crumb here.
And now for the pièce de résistance: the egg whites. You’ll need 6 of them, and they should be at room temperature for the best results. Beat those egg whites until stiff peaks form—this is where the magic happens. It might feel a little like you’re training for the Olympics, but don’t worry, you’ve got this.
Gently fold the whipped egg whites into your cake batter. You want to keep that fluffiness, so be gentle. Once that’s all combined, pour the batter into a lightly greased loaf pan.
Now, it’s time for the oven dance! Bake your cake for about 55 minutes, or until a toothpick inserted comes out clean. Let it cool on a wire rack and resist the urge to devour it immediately—though I totally understand if you can’t help yourself. Enjoy your lemony masterpiece!
Lemon Pound Cake Substitutions & Variations
After you’ve perfected your lemon pound cake, you might want to switch things up a bit with some substitutions and variations.
For a lighter version, try using Greek yogurt instead of sour cream. If you’re feeling adventurous, swap the lemon juice for orange or lime juice for a citrus twist.
You can also add fresh blueberries or poppy seeds for extra flavor and texture. For a richer cake, replace half the granulated sugar with brown sugar.
Don’t forget to experiment with different glazes—like a honey or vanilla glaze—to elevate your cake to new heights.
Enjoy the creative process!
What to Serve with Lemon Pound Cake
To enhance your lemon pound cake experience, consider pairing it with fresh fruit or a dollop of whipped cream.
I love serving it alongside juicy strawberries or blueberries, which complement the cake’s zesty flavor perfectly. A light fruit salad can also add a revitalizing contrast.
If you’re feeling indulgent, a scoop of vanilla ice cream or a drizzle of lemon glaze elevates the dessert to a whole new level.
For a fun twist, try it with a tart lemon curd or a sprinkle of powdered sugar. Each pairing enhances the cake’s delightful citrus notes and makes every bite even more enjoyable.
Additional Tips & Notes
While baking your lemon pound cake, it’s essential to pay attention to a few key details that can elevate your result.
First, make certain your butter is at room temperature to achieve that perfect creamy texture. Using fresh lemon juice and zest truly enhances the flavor, so don’t skip that!
I recommend sifting your dry ingredients to avoid lumps and guarantee even mixing. When folding in the egg whites, be gentle; this keeps your cake light and airy.
Finally, let your cake cool completely before glazing it. Trust me, these little tips make a big difference in your baking experience!