Description
This Southern Lemon Pound Cake from scratch is rich, buttery, and bursting with fresh lemon flavor. Topped with a simple lemon glaze, it’s perfect for spring and summer brunches, afternoon snacks, or a slice alongside your morning coffee. Made with simple pantry ingredients, this classic Southern pound cake is dense, tender, and full of sunshine in every bite.
Ingredients
Lemon Basil Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), softened & room temperature
1 cup sugar, I use raw sugar
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
Juice of 1 lemon
zest of 1 lemon
1 teaspoon pure vanilla extract
Lemon Glaze
2–3 tablespoons fresh lemon juice
1 ½ cups powdered sugar
½ teaspoon lemon zest (optional)
Instructions
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Preheat the oven to 325°F. Grease and flour a 9×5 loaf pan or bundt pan. Line with parchment paper for easier removal if desired.
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In a large bowl or stand mixer, beat the softened butter and sugar until light and fluffy. This incorporates air for a tender crumb.
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Add the eggs one at a time, then stir in the vanilla extract. Mix until just combined.
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Stir in the fresh lemon juice and lemon zest for bright, citrusy flavor.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Then fold in the sour cream for moisture and tenderness.
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Pour the batter into the prepared pan. Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack.
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In a small bowl, whisk together 1 ½ cups powdered sugar, 2–3 tablespoons fresh lemon juice, and, optionally, ½ teaspoon lemon zest until smooth. Adjust consistency by adding more powdered sugar or lemon juice as needed.
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Pour the glaze over the slightly warm cake, letting it soak in and drip down the sides. Allow the glaze to set before slicing.
Notes
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Room temperature ingredients: Always use butter, eggs, and sour cream at room temperature. This helps the batter mix smoothly and prevents curdling.
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Do not overmix: Once the flour is added, fold gently. Overmixing develops gluten, which can make the cake tough.
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Measuring flour: Spoon flour into your measuring cup and level it off for accuracy. Too much flour can dry out the cake.
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Check for doneness: Insert a toothpick into the center of the cake. It should come out clean or with just a few crumbs attached. Avoid overbaking to keep the cake moist.
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Lemon zest & juice: Use fresh lemons for the brightest flavor. Bottled juice or pre-grated zest can taste flat.
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Glaze: Add lemon juice gradually to reach your preferred thickness. Pour while the cake is slightly warm so it absorbs without making the cake soggy.
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Storage: Wrap tightly in plastic wrap or foil. Store at room temperature for up to 3 days, in the fridge up to 5 days, or freeze unglazed for up to 2 months. Thaw before glazing.
- Prep Time: 15 minutes
- Cook Time: 50–65 minutes
- Category: Dessert, Dessert / Cake / Pound Cake
- Method: Baking
- Cuisine: American, Southern / American
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg