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 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.
The Lemon Sugar Technique: Why You Should Always Zest Directly Into the Sugar
I learned this trick from another baker: zest the lemon directly into the sugar, not onto a cutting board or a piece of wax paper.
Why? All of the lemon's flavor lives in the oils of the peel, and those oils spray out the moment you zest. If they land on a board, most of them stay there, stuck to the surface or evaporating into the air before they ever reach your batter. Zest straight into the sugar and every drop lands where you want it.
When you rub the zest and sugar together with your fingers the sugar crystals break down the peel, releasing even more oil and the sugar absorbs the oils and holds onto them. The result is a cake with more lemon flavor.
I use this method in all my citrus desserts including my lemon curd, Meyer lemon pound cake, and my orange bundt cake, which has an incredible orange flavor and aroma.
Lemon Pound Cake Ingredients
- Cake Flour: I typically use all-purpose flour for my bundt cakes, but since I learned this recipe from my aunt I'm following her directions. 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 since cake flour tends to clump.
- 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.
- 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.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Southern Lemon Pound Cake
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: Whisk together the cake flour, the baking soda, and the salt. Set aside the flour mixture.
Step 2: Place the sugar in a medium-sized bowl. Zest the lemons directly into the sugar.
Step 3: Use your fingers to rub the lemon zest into the sugar until the sugar turns yellow and your kitchen smells like lemon.
Step 4: Cream the lemon sugar and the unsalted butter in the bowl of a stand mixer until the mixture is lighter in color and looks fluffy
Step 5: 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.
Step 6: Add the lemon juice and mix until just combined. Add the dry ingredients and mix on low until most of it is incorporated.
Step 7: Add half of the sour cream and mix on medium low speed until incorporated into the batter.
We mix the flour on low because we want to minimize the development of gluten so that we have a tender crumb.
Step 8: 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 9: 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.
Step 10: 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 11: 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.
How to Make the Lemon Glaze (Thick and Tart)
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.
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.
Troubleshooting Your Cake
- The pound cake is dry. If your cake is dry, it's either because you added too much flour or it was overbaked.
- The pound cake sank after being removed from the oven. A little shrinkage is normal after the cake is removed from the oven as it releases from the sides of the pan. However, if the cake sinks a lot and the texture is dense and gummy that means not enough flour was used or it was underbaked.
- The cake stuck to the pan or broke apart when removed from the pan. If the cake broke apart when you tried removing it could be because the pan wasn't properly prepared, it wasn't cooled long enough in the pan, or you let it cool too long in the pan.
If you make this delicious southern lemon pound cake please leave a rating and a comment below.
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Southern Lemon Pound Cake
Ingredients
Cake Pan Release
- 1 tablespoon unsalted butter melted
- 1 tablespoon unbleached 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 (18 grams) lemon zest about 4-5 lemons
- 6 large (300 grams) eggs room temperature
- 1/4 cup (60 ml) fresh squeezed lemon juice
- 1 cup ((240 grams) sour cream room temperature
Lemon Glaze
- 2-3/4 cups ((308 grams) powdered sugar sifted
- 2-3 tbsp (30-45 ml) fresh squeezed 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°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.
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 frozenfor up to 3 months.
Amanda Nguyen says
The crumb on this cake looks so perfect. You can just tell it’s packed with lemon, one of my favorite flavors.
Cheryl Norris says
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.
Sallie Doeg says
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.
Cheryl Norris says
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.
Maire Kushner says
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!
Cheryl Norris says
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.
Maire Kushner says
Thank you Cheryl! I made the cake without fruit last Sunday and it was glorious! Another stellar recipe!
Cheryl Norris says
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.
Hilda Thrriot says
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😇❤
Nola Miller says
I made the Southern Pound Cake and is was amazing. I have been baking for sometime and I I learned a new skill! Mixing the lemon zest with the sugar was a game changer! My family loved the cake❤️
Cheryl Norris says
Hi Nola
Thank you for trying this recipe! It's one of my favorite cakes and I'm so glad you like it too. I learned the trick from of zesting the lemons directly into from one of my cookbooks and you're right it's a game changer in terms of flavor.
Susan says
Can this cake be made in a loaf pan?
5 stars for your content!
Cheryl Norris says
Hi Susan
Thank you for the content rating. I appreciate it. I haven't tried this recipe in a loaf pan, but if you did make it in a loaf pan, you will need 2 8.5x4.5-inch loaf pans for this amount of batter. Typically for loaf pans, I bake them at 350°F instead of 325°F.
I hope this help. Let me know if you have more questions.
Annie C says
This was my first bake of a real pound cake and it was wonderful. The only change I made was to use Crème Fraiche instead of sour cream. I shared it with neighbors who have baked pound cake for years and it received rave reviews. The only challenge is that we can’t stop eating it. Having a slice has been the highlight of the past 3 days! This is going on my list of favorite cakes.
Cheryl Norris says
Hi Annie
I'm so happy to read that this pound cake is on your list of favorite cakes and your neighbors enjoyed it too. Yaa! Thank you for trying this recipe and leaving this wonderful review. I love the idea of creme fraiche and plan to try that. 😊
Frances says
Many years ago my Aunt brought a pound cake to a family reunion it was the most delicious lemon! The thing was it had been baked in a very long pan instead of a regular pound cake pan.I asked her about it she said it was a Wilton pan.When I got home I ordered two one for my mother and one for myself.
Performance pans by Wilton 16 x4x41/2. I use it when I want a lot of uniform slices.It May also help people who want to make a pound cake in loaf pans.It is a great addition to your pan collection if you don’t have one.
Also, I plan to make your lemon pound cake today.It sounds perfect!
Cheryl Norris says
Hi Frances
Thanks for sharing that story about your aunt and the info on the long pans. I've seen them, but didn't know where to get one. Coincidentally, I got this cake recipe from my aunt who lives in Texas. Please let me know how this cake turns out, especially if you make it in the long pan.
Afroman's mama says
Cake so good the police raided my son's house and stole it.
Cheryl Norris says
😂😂 Thank you Mama for trying this cake recipe and the laugh for the day. I appreciate both and I'm glad somebody enjoyed it.
Cara says
I can do butter all day long but not sour cream. Could I use a non dairy sour cream in place?
Otherwise, looks 5 star to me!
Cheryl Norris says
Hi Cara
I haven't used non-dairy sour cream so I don't know what impact it would have. Sour cream is about 20% fat, so if you use a non-dairy version you'd want to look for one with similar fat percentage. If you go that route let me know how it turns out.
MJ says
Delicious! I skipped the glaze and dusted with powdered sugar. Took it to our neighborhood block party and it was devoured in minutes.
Cheryl Norris says
Hi MJ
Thank you for this review - it made my day.😁 I'm so glad you and everyone else enjoyed the cake.
Rosalind says
Love her sharing her recipes. Delicious
Cheryl Norris says
Thank you Rosalind and you're welcome.