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    Home » Cakes » Southern Lemon Pound Cake

    Published: Nov 12, 2018 · Modified: Sep 6, 2023 by Cheryl Norris · This post may contain affiliate links

    Southern Lemon Pound Cake

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    You're going to love this recipe for homemade Lemon Pound Cake. This is the recipe that my aunt taught to me and her cake is a family favorite. With its moist crumb, bright lemon flavor, and tart lemon glaze this cake will impress your family and friends. I not only share a full proof method for this cake but I also share the tips and tricks I learned from my aunt for the best lemon pound cake ever.

    A lemon bundt cake with lemon glaze on a cake stand with fresh lemons in the foreground
    Jump to:
    • Why You'll Love This Recipe
    • The Ingredients You'll Need For Lemon Pound Cake
    • How to Make Southern Lemon Pound Cake
    • How to Make Lemon Glaze
    • How to Store the Cake
    • What Pan Should I Use for This Cake
    • Pro Tips for Making this Recipe
    • Recipe - Frequently Asked Questions
    • If You Love This Recipe Try These Other Lemon Recipes
    • Southern Lemon Pound Cake

    The first time I had this cake was when we were visiting family in Texas. My aunt made this cake for Sunday supper and I was blown away by how good it was. Her cake was tart, moist, delicious and the depth of lemon flavor was beyond anything I had ever tasted. And the glaze was thick and creamy and just perfect. She made one for us to take home and I ate half of my share while waiting in the airport.

    For trhe next few years whenever we visited she made this cake at some point during out visit because we loved it so much. For me this cake is not only a great cake to make when you want a really good lemon pound cake, it's about making something with love to share with others.

    Why You'll Love This Recipe

    If you're a lemon lover, this cake is for you. It has a bright bold lemon flavor from the fresh lemon zest and lemon juice. The crumb is moist and fluffy. And the glaze is so tart, you'll definitely feel it at the back of your mouth.

    It's the perfect cake for any time of year. It's not only great for special occasions, or family get togethers, but also for when you crave a lemon dessert or a really good piece of cake.

    It’s hands down the best southern lemon pound cake recipe you'll ever try!  And if you're looking for other pound cake recipes check out my recipes Meyer Lemon Upside-Down Cake and Meyer Lemon Cardamom Pound Cake.

    If you picked this recipe because you love lemon desserts then try my Lemon Shortbread Cookies or Lemon Cupcakes.

    A slice of lemon pound cake on a dessert plant with another slice and the rest of the cake in teh background.

    The Ingredients You'll Need For Lemon Pound Cake

    Here are the ingredients that you'll need for this delicious lemon cake:

    Lemon Bundt Cake Ingredients - cake flour, granulated sugar, baking soda, kosher salt, sour cream, unsalted butter, lemons, and eggs
    • Cake Flour. Cake flour creates a tender crumb and is able to absorb all the liquid from the lemon juice, sour cream, and eggs. Make sure to follow the recipe instructions and sift the flour twice.
    • Granulated Sugar. Adds sweetness and moisture to the cake and helps caramelize the outside of the cake, creating a nice golden color and a slight crispness to the edges.
    • Unsalted Butter: Use unsalted butter that is at room temperature, 65-68 degrees. Don't use salted butter for this recipe.
    • Lemon Zest. Zesting the lemon directly into the sugar captures the lemon oil and the lemon sugar increases the flavor by releasing the oils and distributing the flavor throughout the cake. Make sure to use fresh lemons that have a shiny peel.
    • Fresh Lemon Juice. Adds that punch of lemon flavor. Don't use bottled lemon juice. It has a different flavor that is not as sharp as fresh lemon juice.
    • Large Eggs. Eggs add fat, flavor, moisture, color, and structure to the cake. For all my recipes I use conventionally raised AA large eggs which weigh about 50 grams (without the shell) each. If you using larger or smaller eggs make sure to weigh them. The eggs should be at room temperature, about 65-68 degrees F.
    • Baking Soda. Baking soda helps the cake to rise by enlarging the air bubbles that were created by creaming the butter and sugar.
    • Sour Cream. Sour cream adds fat and flavor to the cake and helps create a tender crumb. Make sure to use full-fat sour cream. The sour cream should be at room temperature, the same as the butter and eggs.
    • Kosher Salt. Salt elevates all the other flavors in the cake.

    Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

    How to Make Southern Lemon Pound Cake

    Start by brushing the interior of the bundt pan with the cake release. The cake release is a mixture of melted butter and flour, which allows you to brush the interior of the pan and ensures you get into every crevice of the pan without missing a spot.

    For this recipe use the Nordic Ware Anniversary Bundt Pan which is a 12-cup pan. Don't use a smaller cake pan otherwise the cake will overflow into the oven.

    Baking soda and salt added to the cake flour in a large bowl

    Step 1: Place all the dry ingredients - the cake flour, the baking soda, and the salt in a medium bowl and whisk to combine. Set aside the flour mixture.

    Step 2: Crack the eggs into a separate bowl. The easiest way to measure out the sour cream is to weigh it into a small bowl.

    Lemons zested into a bowl of sugar with a few lemons next to the bowl

    Step 3: Place the sugar in a medium-sized bowl. Zest the lemons directly into the sugar. This step ensures you get the most flavor possible out of the lemon peel.

    a bowl of lemon sugar which is lemon zest rubbed into sugar

    Step 4: Use your fingers to rub the lemon zest into the sugar until the sugar turns yellow and your kitchen smells like lemon.

    Lemon sugar and butter in the bowl of a stand mixer

    Step 5: Place the lemon sugar and the unsalted butter in the bowl of a stand mixer. With the paddle attachment cream the butter and the sugar until the mixture is lighter in color and looks fluffy

    Creamed butter and sugar in the bowl of a stand mixer with one egg added

    Step 6: Scrape the sides and bottom of the bowl and add the eggs one at a time, beating on medium speed after each addition until the egg is incorporated.

    The sugar and butter are creamed together for this length of time because we are introducing air into the cake batter. This aeration when combined with the small amount of baking soda will help the cake to rise.

    Flour added to the lemon bundt cake batter in the bowl of a stand mixer

    Step 7: Add the lemon juice and mix until just combined. Then add 1/3 of the dry ingredients and mix on low until most of it is incorporated.

    Sour cream added to the lemon pound cake batter in the bowl of a stand mixer

    Step 8: Next add half of the sour cream and mix on medium low speed until incorporated into the batter. Continue to alternate the addition of the flour and the sour cream.

    We mix the flour on low because we want to minimize the development of gluten so that we have a tender crumb.

    Lemon pound cake batter in the bowl of the stand mixer

    Step 9: After mixing in the last of the flour mixture, scrape the sides and bottom of the mixing bowl and beat on low to thoroughly combine the ingredients.

    Step 10: Spoon or pour the batter into the prepared bundt pan. After adding all the batter to the bundt pan, use an offset spatula to even out the batter.

    Lemon pound cake batter in a Nordic Ware bundt pan

    Step 11: Bake the cake for 55-65 minutes until it is done in the center. Start checking for doneness with a cake tester or instant-read thermometer at the 45 minute mark at the center of the cake, which is halfway between the outside edge of the pan and the center hole.

    The bake time can vary from oven to oven which is why it's important to start checking the cake early.

    When the cake is done remove it from the oven and place it on a cooling rack for 20 minutes. And no more than 20 minutes, otherwise you risk the cake sticking to the pan. However if you take the cake out too soon the cake make stick to the pan break apart when you invert it.

    Baked lemo pound cake in the Nordic Ware Anniversary Bundt Pan

    Step 12: Invert the cake onto a wire rack. To invert the cake place a large piece of parchment paper on top of the cake. Then place a cooling rack over the parchment paper and invert the cake so the cake is now on top of the parchment.

    Let the cake cool completely, about 2-3 hours, before adding the lemon glaze.

    How to Make Lemon Glaze

    This simple easy lemon glaze is tart, delicious, and has just two ingredients:

    Lemon glaze ingredients - powdered sugar in a bowl and lemon juice in a small bow
    • Powdered Sugar: We're using powdered sugar instead of granulated sugar because it easily dissolves and creates a thick glaze. Powdered sugar is also called confectioner's sugar.
    • Fresh Squeezed Lemon Juice: Do not use bottled lemon juice for this glaze. Fresh lemon juice has a bright citrusy taste that can't be duplicated by the bottled stuff.

    Sift the powdered sugar into a medium-sized mixing bowl. Add 4 tablespoons of lemon juice and stir until the glaze is smooth and fluid.

    Lemon glaze in a glass bowl with a couple of fresh lemons next to the bowl
    Lemon Glaze

    This lemon glaze is really thick but still pourable. For a thinner glaze, add lemon juice one teaspoon at a time until the desired consistency is achieved.

    Place the cake on a plate or cake pan and spoon or pour the glaze over the cake. The glaze on its own will flow down the sides of the cake creating a beautiful pattern.

    The lemon glaze is being poured on the lemon pound cake from a small white picture.  The cake is on a cake stand.

    How to Store the Cake

    The pound cake will stay fresh when covered in a cake container at room temperature for 4-5 days — it does not need to be refrigerated. To extend the life of your cake, slice the cake into individual servings, wrap it tightly in plastic wrap and store it in the refrigerator for up to 1 week. To freeze the cake, wrap it in plastic wrap then place in a freezer storage bag. It can be frozen for up to 3 months.

    What Pan Should I Use for This Cake

    The best pan to use for this cake is the Nordic Ware Anniversary Bundt Pan. Nordic Ware bundt pans are high quality and durable. Your cakes will turn out right every time.

    This bundt pan is a 12-cup pan if you're thinking of using another pan make sure it is at least 12-cups.

    A lemon pound cake with lemon glaze on a cake stand with fresh lemons in the foreground

    Pro Tips for Making this Recipe

    • For the best results use a food scale to measure the flour. Weighing the flour will ensure you have the right amount. Too little and the cake will collapse, too much flour and the cake will be dry.
    • Cake flour tends to clump. Sift the cake flour after weighing it, to remove the lumps and aerate the flour.
    • Make sure the eggs, butter, and sour cream are all at room temperature. Room temperate ingredients will ensure that the ingredients mix well together. In addition, cold eggs will result in a dense cake with a slightly rubbery texture.
    • Use fresh lemons with a shiny peel for the lemon zest. If the lemon peel is dull or dark don't use it. You won't get very much zest and it won't have as much lemon flavor.
    • If you're making this cake for a special occasion, make it the day before so the cake has plenty of time to cool. Plus, this lemon pound cake usually tastes better on the second day.

    Recipe - Frequently Asked Questions

    What causes a pound cake to be dry?

    If your pound cake is dry you either added too much flour, baked it at too high a temperature, or you overbaked it.

    Why did my pound cake sink?

    If your pound cake sunk you either did not use enough flour, or it was underbaked.

    What kind of pan should I use?

    For this pound cake recipe the best pan to use is the Nordic Ware Anniversary Bundt Pan.

    Why did my cake stick to the pan and break apart?

    If your cake broke apart when you tried to remove it from the pan you may not have properly buttered and floured your pan, you didn't let it cool long enough in the pan, or you let it cool too long in the pan.

    Top down view of lemon poundcake with lemon glaze. Cake is on a cake plate and three slices are cut leaning against one another

    If you make this delicious southern lemon pound cake please leave a rating and a comment below.

    Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.

    Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.

    If You Love This Recipe Try These Other Lemon Recipes

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    The lemon glaze is bering poured on the lemon bundt cake with the small picture of lemon glaze being poured over the lemon bundt cale

    Southern Lemon Pound Cake

    This lemon pound cake is a favorite family. The cake is a super moist, full of lemon flavor and the lemon glaze is simple but incredibly tangy and the perfect topping for this cake.
    4.49 from 29 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Cooling Time: 2 hours hours
    Total Time: 3 hours hours 25 minutes minutes
    Yield: 16 slices
    Author: Cheryl Norris

    Equipment

    • Nordic Ware Anniversary Bundt Pan

    Ingredients

    Cake Pan Release

    • 1 tablespoon unsalted butter melted
    • 1 tablespoon all-purpose flour

    Lemon Pound Cake

    • 3 cups (342 grams) cake flour sifted
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 2-3/4 cups (550 grams) granulated sugar
    • 1 cup (227 grams) unsalted butter room temperature
    • 3 tablespoons lemon zest about 4-5 lemons
    • 6 (300 grams) large eggs room temperature
    • 1/4 cup fresh squeezed lemon juice
    • 1 cup (230 grams) sour cream room temperature

    Lemon Glaze

    • 2-3/4 cups (308 grams) powdered sugar sifted
    • 2-3 tbsp fresh squeezes lemon juice

    Instructions

    For the Cake Pan Release

    • In a small bowl stir the melted butter and the flour together until it forms a paste. With a pastry brush thoroughly coat the sides and bottoms of the bundt pan.

    For the Lemon Pound Cake

    • Preheat the oven to 325 degrees F
    • Crack the eggs into a separate bowl. Put the sifted flour, baking soda and salt together in a another bowl and combine with a whisk.  
    • Place the sugar in the bowl of a stand mixer and zest the lemons on top of the sugar. Use your fingers to mix the lemon zest with the sugar. Juice the lemons until you have at least 1/4 cup of lemon juice.
    • Add the butter to the bowl and beat the butter, sugar and lemon zest on medium-high speed until the butter and sugar are fluffy about 5 minutes.
    • Scrape down sides and bottom of the bowl.  Add eggs one at time on low speed and then increase to medium until each egg is well incorporated.  Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed.  Add the remaining 3 eggs and scrape the down the after adding the last egg.
    • Add the lemon juice and mix on medium until well combined.
    • Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix.  Add one-half of the sour cream and mix on medium speed until well combined.  Add half of the remaining dry ingredients, then the rest of the sour cream.  Add the remaining the dry ingredients and mix until just combined.  Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
    • Scoop the batter into the prepared bundt pan.  Bake for 55-65 minutes until a skewer inserted in the center comes out clean, which means there is no batter clinging to the skewer and no more than a couple of crumbs clinging to the skewer. Or check the internal temperature with a Thermapen instant thermometer. The temperature should be about 203°F when the probe is inserted in the center.
    • Remove the cake from the oven and place it on a cake rack to cool. Cool the cake in the pan for 15-20 minutes and then invert it onto a cake rack covered with a piece of parchment paper.  Allow it to cool completely before adding the lemon glaze.

    For the Lemon Glaze

    • Sift the powdered sugar to remove the lumps and measure out 2-3/4 cups and put it into another bowl.  Add 2 tablespoons of lemon juice and stir until the glaze is smooth.  At this point you can decide if you want a really thick glaze.  If you want it a little thinner, add the remaining lemon juice 1 teaspoon at a time until it is the desired consistency.
    • Place the cake on a wire cake rack or plate.  Use a large spoon to slowly pour the glaze over the top of the cake.  The glaze will run down the sides the cake.  Put as a little or as much of the glaze as you like.  Allow the glaze to set, about 10 minutes and then move the cake to a platter or cake holder.  

    Notes

    Use a Scale: For the best results use a scale to measure the cake flour to ensure you have the right amount.  
    Room Temperature Ingredients: It's important that the eggs, butter, and sour cream are at room temperature to ensure that they mix well together and that the eggs emulsify once added to the batter.

    Nutrition

    Calories: 286kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 144mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!

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    About Cheryl Norris

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    1. Amanda Nguyen says

      November 26, 2018 at 11:17 am

      The crumb on this cake looks so perfect. You can just tell it’s packed with lemon, one of my favorite flavors.

      Reply
      • Cheryl Norris says

        November 26, 2018 at 9:29 pm

        Hey Amanda, thanks for the compliment. Who doesn't love lemon. I think one of the reasons I like this cake so much is that it comes from my aunt.

        Reply
    2. Sallie Doeg says

      June 19, 2021 at 11:40 am

      Sallie in Memphis posts: Love the lemons !!! I got really lucky with your recipe for the Meyer lemon cakes. I think I went to 3or 4? different market chains and got lucky. I bought two bags of lemons, paid for them and ran to the car! I made the lemon pound cakes and wrapped them up in foil, then put them in zip-lock bags and into the freezer they went. I just pulled the first one out to defrost and it is as good as the first one we ate back in mid January. Yes, I put a piece of paper tape in the foil with the date on them. My first introduction to Meyer Lemons ! Thank you, thank you, thank you. P.S. I add my lemon zest to the sugar after I measure it in the measuring spoon. Stay safe and be well.

      Reply
      • Cheryl Norris says

        June 21, 2021 at 7:45 am

        Hi Sallie
        Good to hear from you.  Yes, Meyer lemons can be so hard to find depending on where you live.  When I first learned of them they were only around for a couple of months, now I can get them for 4 or 5 months of the year.

        I'm so glad you enjoyed the Meyer Lemon Poppy Seed cake and it's good to hear that it still tastes great after freezing.  Thank you for that information.  It's a great note that I can add to the recipe for people who like to plan ahead.  These types of notes are great to get so thanks for taking the time to update me. 

        Reply
    3. Maire Kushner says

      June 25, 2021 at 5:01 am

      Hi Cheryl!

      I'm looking forward to making this Lemon Bundt on the weekend. Have you ever made it with the addition of blueberries?

      Thank you!

      Reply
      • Cheryl Norris says

        July 02, 2021 at 3:15 pm

        Hi Marie
        I have not made it with blueberries and that sounds like it would taste wonderful. If you add blueberries reserve about 3 tablespoons of the flour and toss it with the blueberries right before you add them to the batter.

        Reply
        • Maire Kushner says

          July 02, 2021 at 3:20 pm

          Thank you Cheryl! I made the cake without fruit last Sunday and it was glorious! Another stellar recipe!

          Reply
          • Cheryl Norris says

            July 23, 2021 at 11:20 am

            Hi Maire
            Thank you so much for that compliment. I'm glad you all liked the cake. Your question has inspired me to make a lemon-blueberry version, so I'll be recipe testing and hopefully posting a new recipe soon.

            Reply
    4. Hilda Thrriot says

      August 07, 2021 at 6:45 am

      This recipe is almost identical to my almond pound
      Cake.
      Only difference us mine uses 3 sticks butter , all purpose flour and 2 2/3 cups of sugar. Also pure almond extract.
      I am 80 yrs old and do not bake as much as I used to but your Lemon Pound Cake looks wonderful.
      Am going to try making it for my daughter's birthday.
      Does cake flour make a big difference?
      You are so talented maybe you should open a bakery
      and retire from engineering.
      Looking forward to my baking newsletter.

      Blessings for you and your family😇❤

      Reply

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    Welcome to Bakes by Brown Sugar!

    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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