The BEST Lemon Pound Cake(Soft, Moist & Perfectly Lemony)

Servings: 16
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

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Ingredients

Cake

• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp fresh lemon zest
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 cup sour cream, room temperature
• 2 tbsp freshly squeezed lemon juice
• 1 tsp pure lemon extract

Lemon Glaze

• 1 ½ cups powdered sugar
• 2–3 tbsp freshly squeezed lemon juice

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Instructions

1. Preheat & Prep
   Preheat oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan. Set aside.
2. Mix Dry Ingredients
   In a bowl, whisk together flour, baking soda, salt, and lemon zest.
3. Cream Butter & Sugar
   In a large bowl, beat butter and sugar with an electric mixer on medium-high speed for about 5 minutes, until pale, fluffy, and airy.
4. Add Eggs
   Add eggs one at a time, mixing well after each addition.
5. Combine Batter
   With mixer on low speed, alternate adding:
   • Half the flour mixture
   • Half the sour cream
   • Remaining flour
   • Remaining sour cream
   • Lemon juice
   • Lemon extract
   Mix just until combined. Do not overmix.
6. Bake
   Pour batter into prepared pan. Smooth the top and tap pan gently on the counter to release air bubbles.
   Bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted comes out with a few moist crumbs.
7. Cool
   Let cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
8. Make the Glaze
   Stir powdered sugar with 2 tbsp lemon juice until smooth. Add more juice if needed for a drizzleable consistency.
9. Glaze & Serve
   Drizzle glaze over the fully cooled cake. Let set before slicing. Optional: garnish with extra lemon zest.

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Additional Notes

• Room Temperature Matters: Butter, eggs, and sour cream at room temp create the best texture.
• Extra Moist Option: Brush warm cake with a simple lemon syrup (¼ cup sugar + ¼ cup water, boiled, then add 2 tbsp lemon juice).
• Storage: Store covered at room temperature for up to 3 days or refrigerate up to 5 days.
• Freezing: Freeze unglazed slices for up to 2 months.

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Nutrition (Approx. per serving)

• Calories: 395
• Carbs: 62 g
• Protein: 5 g
• Fat: 15 g