If you’re searching for a slice of pure nostalgia that bursts with citrusy sunshine, this Old-Fashioned Lemon Pound Cake is the golden ticket! Classic, buttery, and beautifully tender, every bite of this cake is kissed with fresh lemon flavor and a touch of creamy richness. It’s the kind of dessert that transports you straight back to family gatherings and Sunday suppers, where something simple yet spectacular graces the table. Whether you’re baking for a holiday, a get-together, or just because you need a little joy with your afternoon tea, this lemon pound cake never disappoints.
Ingredients You’ll Need
There’s something so reassuring about the simplicity of classic ingredients coming together to make a show-stopping treat. Each item in this Old-Fashioned Lemon Pound Cake recipe plays a starring role, from the tangy freshness of lemon juice to the plush tang of sour cream. Let’s take a closer look at what you’ll need and why each ingredient matters.
- Unsalted Butter (1 cup, softened): The foundation of all great pound cakes—use quality butter for the richest flavor and moist, tender crumb.
- Granulated Sugar (2 cups): Provides the cake’s sweetness and helps create that beautiful crackly crust on top.
- Large Eggs (4): Crucial for binding everything together and giving the cake its signature structure and richness.
- Fresh Lemon Juice (1/3 cup): Infuses the cake with bright, zesty flavor you can really taste in every bite.
- Lemon Zest (2 tablespoons): Adds pure lemon aroma and intensifies the citrus punch—don’t skip it!
- Vanilla Extract (1 teaspoon): A subtle background note that rounds out the flavors beautifully.
- All-Purpose Flour (3 cups): The backbone of the cake, giving it structure while keeping it soft and dense.
- Baking Soda (1/2 teaspoon): Helps the cake rise gently for a plush, tender crumb.
- Salt (1/2 teaspoon): Brightens all the flavors and prevents the cake from tasting flat.
- Sour Cream (1 cup): The secret to incredible moisture and a bit of extra tang that pairs perfectly with lemon.
How to Make Old-Fashioned Lemon Pound Cake
Step 1: Preheat and Prep
Start by preheating your oven to 325°F. Grease and flour a classic 10-inch bundt pan thoroughly, making sure to reach every nook and cranny—there’s nothing worse than a cake that sticks! This ensures a flawless release and picture-perfect presentation.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and almost pale—it should take about 3 to 5 minutes. This step incorporates air, which gives your Old-Fashioned Lemon Pound Cake that irresistible, melt-in-your-mouth texture.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, letting each fully incorporate before adding the next. This keeps the batter smooth. Next, mix in the fresh lemon juice, lemon zest, and vanilla extract. At this stage, you’ll catch that amazing lemon aroma—the perfect preview of what’s to come!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This not only ensures they’re evenly distributed but helps prevent lumps in your batter, setting you up for pound cake perfection.
Step 5: Mix Batter and Sour Cream
Add the dry ingredients to the butter mixture, alternating with the sour cream—beginning and ending with the flour. Gently mix until just combined. Overmixing at this point can make the cake tough, so fold carefully for best results. The batter will be thick, creamy, and flecked with lemon zest.
Step 6: Bake and Cool
Pour the batter into your prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely. This wait is pure torture, but it’s worth every second!
How to Serve Old-Fashioned Lemon Pound Cake
Garnishes
A simple dusting of powdered sugar or a drizzle of homemade lemon glaze takes this Old-Fashioned Lemon Pound Cake completely over the top. Fresh berries, edible flowers, or a few delicate curls of lemon zest are all beautiful finishing touches that make each slice look like it belongs in a bakery window.
Side Dishes
Pair a thick slice with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a spoonful of lemon curd for an extra luscious treat. If you’re serving brunch, try it alongside fresh fruit salad or your favorite hot coffee or tea—absolute happiness!
Creative Ways to Present
Cut your Old-Fashioned Lemon Pound Cake into neat cubes for easy-to-grab party bites, or layer slices in a pretty trifle with fresh berries and whipped cream for a showstopper dessert. You can even toast slices lightly and serve with a dab of mascarpone for a modern twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your lemon pound cake tightly wrapped at room temperature for up to three days. The flavors actually improve as the cake rests, making each bite even more fragrant and delicious the next day.
Freezing
This Old-Fashioned Lemon Pound Cake freezes like a dream! Wrap individual slices or the whole cake (without glaze) in plastic wrap and then foil, and store in the freezer for up to three months. Thaw overnight at room temperature for best results.
Reheating
If you love a warm slice, just pop your pound cake in the microwave for 10–15 seconds. You can even toast it lightly in a toaster oven for a golden edge and an incredible aroma.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the brightest, cleanest flavor. Bottled juice can taste a bit dull, but in a pinch, it’ll work—just know the results might not be quite as vibrant.
Why is my pound cake dry?
Overbaking is usually the culprit. Keep a close eye on your cake during the last 10 minutes of baking and test with a toothpick. Also, be careful not to overmix the batter after adding the flour—the less mixing, the softer your crumb.
Can I make this Old-Fashioned Lemon Pound Cake gluten free?
Absolutely! Swap the all-purpose flour for a cup-for-cup gluten-free blend. The texture may be a little different, but you’ll still get plenty of zesty lemon flavor and tender bite.
Should I glaze the cake while it’s warm or cool?
Wait until the cake is completely cool before drizzling the glaze. This keeps the glaze from soaking in and disappearing, giving you that lovely glossy finish and sweet-tart kick.
What’s the best way to zest a lemon?
Use a microplane or fine grater, being careful to remove only the yellow part of the peel (not the bitter white pith underneath). Zesting right over the mixing bowl catches all the fragrant oils and intensifies the lemony flavor of your pound cake.
Final Thoughts
If ever there was a cake worth turning on the oven for, it’s this Old-Fashioned Lemon Pound Cake. With its cheerful citrus flavor and crave-worthy crumb, it brings a bit of sunshine to any kitchen. Bake it once, and you’ll make it again and again—so go ahead, treat yourself (and your loved ones) to this timeless classic!
Print
Old-Fashioned Lemon Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old-Fashioned Lemon Pound Cake is a classic dessert that is bursting with tangy lemon flavor and rich buttery goodness. With a moist, tender crumb and a hint of sour cream, this cake is the perfect balance of sweet and citrusy flavors.
Ingredients
Dry Ingredients:
3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
Wet Ingredients:
1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1/3 cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup sour cream.
Instructions
- Preheat oven and prep pan: Preheat oven to 325°F and grease/flour a 10-inch bundt pan.
- Mix wet ingredients: Cream butter and sugar, add eggs one at a time, mix in lemon juice, zest, and vanilla.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a separate bowl.
- Combine wet and dry: Add dry ingredients to wet alternately with sour cream, mix until just combined.
- Bake: Pour batter into pan, bake 60–70 minutes until toothpick comes out clean.
- Cool and serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For an optional glaze, whisk together 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake.
- This cake tastes even better the next day as the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
