Lemon Pound Cake: A Buttery, Zesty Delight

There’s nothing quite like the bright, tangy flavor of Lemon Pound Cake—it’s soft, moist, and bursting with citrusy goodness. This classic dessert pairs a rich, buttery texture with the refreshing taste of fresh lemons, making it perfect for any occasion. Whether you’re enjoying it with coffee, as an afternoon treat, or as a show-stopping dessert, this recipe will quickly become a favorite.

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Why You’ll Love This Lemon Pound Cake

✔ Perfectly Moist & Buttery – A rich, dense, yet soft texture that melts in your mouth.

✔ Bursting with Lemon Flavor – Made with real lemon juice and zest for the best natural citrus taste.

✔ Easy to Make – No complicated steps, just classic baking at its best.

✔ Great for Any Occasion – Serve at brunch, tea time, birthdays, or even as a wedding-style treat.

✔ Freezes Well – Make it ahead and enjoy later!

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Ingredients for Lemon Pound Cake

For the Cake:

• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream (keeps the cake moist)
• 2 tablespoons lemon zest (about 2 large lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra flavor)

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How to Make Lemon Pound Cake

Step 1: Prepare Your Ingredients

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan (or loaf pan) to prevent sticking.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

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Step 2: Make the Cake Batter

1. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the batter, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.

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Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

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Step 4: Make the Lemon Glaze

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Drizzle the glaze over the cooled cake.
3. Garnish with extra lemon zest or thin lemon slices if desired.

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Serving Suggestions

✔ With Whipped Cream – A light, fluffy topping complements the tangy lemon.

✔ With Fresh Berries – Blueberries, raspberries, or strawberries pair perfectly.

✔ With Ice Cream – A scoop of vanilla ice cream makes it extra indulgent.

✔ As a Breakfast Treat – Enjoy with a cup of coffee or tea for a morning pick-me-up.

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Storage & Make-Ahead Tips

✔ Room Temperature: Store in an airtight container for up to 3 days.

✔ Refrigerator: Keep it fresh for up to 1 week in the fridge.

✔ Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.

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Recipe Variations & Substitutions

🔹 Extra Moist Cake – Replace half of the sour cream with Greek yogurt.

🔹 Stronger Lemon Flavor – Add lemon extract or a bit more zest to intensify the citrus taste.

🔹 Lemon Blueberry Pound Cake – Fold 1 cup of fresh blueberries into the batter before baking.

🔹 Gluten-Free Version – Use a 1:1 gluten-free flour blend for a wheat-free treat.

🔹 Healthier Option – Reduce the sugar slightly and use half whole wheat flour for a more wholesome version.

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Final Thoughts

This Lemon Pound Cake is everything you love about a classic pound cake with the bright, zesty flavor of lemons. Its buttery, soft texture and tangy glaze make it a dessert that will impress everyone at the table.

Bake it for a family gathering, serve it at a party, or enjoy a slice with your morning coffee—this cake is always a winner!

✨ Try it today and experience the ultimate lemony bliss!

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