Southern Lemon Pound Cake

You're going to love this recipe for homemade southern 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.

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 the 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.

The Ingredients You'll Need For Lemon Pound Cake

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

• 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.

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.

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.

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

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.

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.

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:

• 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 confectioners' 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.

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.

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.

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

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