Moist Lemon Pound Cake (Ultra Soft and Zesty)
This Moist Lemon Pound Cake is everything a classic lemon dessert should be: rich, buttery, tender, and bursting with fresh lemon flavor. With its fine crumb, bright citrus aroma, and smooth lemon glaze, this cake is perfect for afternoon tea, family gatherings, or as a simple homemade dessert that feels special without being complicated.
The secret to its incredible softness is the combination of creamed butter, sour cream, and freshly squeezed lemon juice. Each slice is moist, flavorful, and balanced between sweetness and refreshing citrus.
Why You’ll Love This Lemon Pound Cake
- Exceptionally moist and tender texture
- Made with real lemon zest and fresh lemon juice
- Simple ingredients, easy steps
- Perfect for loaf pans, gifting, or slicing and serving
- Stays soft for several days
Ingredients
For the Lemon Pound Cake
- 1 cup (230 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest (about 2 to 3 lemons)
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) fresh lemon juice
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) sour cream, room temperature
For the Lemon Glaze
- 1 cup (120 g) powdered sugar
- 3 to 4 tablespoons fresh lemon juice
Kitchen Equipment Needed
- 9 × 5 inch loaf pan
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Rubber spatula
- Wire cooling rack
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and lightly dust it with flour, or line it with parchment paper for easy removal. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Mix for about 3 to 4 minutes, until the mixture becomes pale, light, and fluffy. This step is essential for a soft and tender cake texture.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Step 4: Add Flavorings
Mix in the lemon zest and vanilla extract until fully incorporated. Pour in the fresh lemon juice and mix briefly just until combined.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
Step 6: Mix the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix on low speed and stop as soon as everything is combined. Do not overmix.
Step 7: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover with foil during the last 15 minutes of baking.
Step 8: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Carefully transfer it to a wire rack and allow it to cool completely before glazing.
Lemon Glaze Instructions
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and thick but pourable. Adjust the lemon juice slightly if needed.
Once the cake is completely cool, drizzle the glaze over the top, letting it naturally drip down the sides.
Serving and Storage
- Serve plain or with tea, coffee, or fresh fruit
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days for extended freshness
- Freeze slices (unglazed) for up to 2 months