Soft and Moist Lemon Frosted Pound Cake

This Rich and Buttery Pound Cake is a timeless classic — dense yet tender, with a melt-in-your-mouth texture that’s simply irresistible. Made with only eight simple ingredients, this cake delivers the perfect balance of sweetness, richness, and buttery flavor. Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, it’s the kind of dessert that never goes out of style.

Why You’ll Love This Recipe

Rich and velvety texture: Each bite is buttery and smooth, with a moist crumb that melts on your tongue.
Simple ingredients: You only need a few pantry staples to make this show-stopping cake.
Perfect for any occasion: Serve it for breakfast, afternoon tea, or as a dessert centerpiece.
Stays fresh for days: The dense crumb keeps it soft and flavorful even after a few days.

Ingredients

4 large eggs
1 cup (226 g / 8 oz) unsalted butter, at room temperature
1 cup (200 g / 7 oz) granulated sugar
1½ cups (180 g / 6.3 oz) all-purpose flour
½ cup (120 ml) sour cream
1 teaspoon salt
½ teaspoon baking powder
2 tablespoons pure vanilla extract

Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter, then dust it lightly with flour to prevent sticking. For extra security, line the bottom with parchment paper — this will make removing the cake much easier once baked.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, salt, and baking powder until evenly combined. Set this aside while you prepare the wet ingredients.

Step 3: Cream the Butter and Sugar

In a large mixing bowl or stand mixer, add room-temperature butter. The temperature of the butter is key — it should be soft enough to press a finger into but not melting.

Beat the butter on medium speed for about 10 seconds, then gradually add the sugar. Continue to beat the mixture for 3–5 minutes, until it becomes pale, light, and fluffy. This process incorporates air into the butter, giving your pound cake its perfect tender crumb.

Step 4: Add the Eggs

Crack four eggs into a small bowl or measuring cup. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined. The batter should look smooth and creamy at this point.

Step 5: Add the Flavor and Sour Cream

Mix in sour cream and vanilla extract. The sour cream gives the cake a subtle tang and keeps it moist, balancing the richness of the butter.

Step 6: Combine Wet and Dry Ingredients

If using a stand mixer, remove the bowl at this stage. Using a spatula, gently fold the dry ingredients into the wet mixture. Mix only until the flour disappears — overmixing can make your cake tough instead of tender.

Step 7: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 40–50 minutes, or until a skewer inserted in the center comes out clean. The top should be golden brown and slightly cracked.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 10–15 minutes, then carefully remove it and let it cool completely on a wire rack. Slice and serve plain, or enjoy it with a drizzle of lemon glaze, a spoonful of fresh fruit, or a dusting of powdered sugar.

Tips for the Perfect Pound Cake

Room-temperature ingredients are key: This ensures your batter mixes smoothly and evenly.
Don’t rush the creaming step: Beating the butter and sugar long enough creates a lighter texture.
Avoid overmixing the flour: Stir gently to keep the cake soft and tender.
Check for doneness early: Every oven is different — start testing around 40 minutes.

Serving Suggestions

Serve this classic pound cake as is for a comforting treat, or dress it up with:

Fresh berries and whipped cream
Lemon or vanilla glaze
A scoop of ice cream and a drizzle of caramel sauce