Soft and moist lemon pound cake is the ultimate dessert for lemon lovers, and it is so quick and easy to make at home. Its moist texture and rich, buttery taste make it a perfect addition to any gathering or a special treat for yourself.
Summer desserts are all about light, refreshing flavors, and this Moist Lemon Pound Cake fits right in. Its bright lemony taste makes it a perfect choice for warm weather gatherings, picnics, or simply enjoying on your porch with a cool drink.
If you love lemon desserts, you might also want to try our Lemon Bars , Moist Lemon Bundt Cake with Lemon Glaze and Lemon custard cake for more citrusy goodness. These recipes are just as easy to make and are sure to be a hit at any summer celebration.
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Ingredients
- Flour: This recipe uses unbleached all-purpose flour.
- Baking Powder and baking soda: Ensures the cake rises properly, giving it a nice, fluffy texture. Make sure they are fresh.
- Vegetable Oil: Used instead of butter to keep the cake moist and tender.
- Sugar: Granulated sugar to sweeten the cake.
- Eggs: Should be at room temperature for better incorporation.
- Sour Cream: Adds richness and moisture. Use it at room temperature. You can substitute with buttermilk or full-fat plain Greek yogurt for similar results.
- Fresh Lemons: Essential for both the juice and zest in the cake and glaze.
- Powdered Sugar: Used to make the lemon glaze by mixing with fresh lemon juice.
How to make moist lemon pound cake
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, add the eggs, sugar, and sour cream. Beat with a hand mixer or a stand mixer until smooth.
- Gradually add the oil while continuing to mix until well combined.
- Add the lemon juice, lemon zest, and vanilla extract, and beat for a few minutes until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Be careful not to overmix.
- Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
- For the glaze, combine powdered sugar with lemon juice and milk in a bowl. Mix until smooth. Drizzle the glaze over the cooled cake and top with additional lemon zest if desired.
Helpful tips
- Ensure that all your ingredients (eggs, sour cream, oil) are at room temperature. This helps them mix more evenly and results in a smoother batter and a better texture for the cake.
- Use fresh lemons for the juice and zest. Fresh lemon juice has a brighter, more vibrant flavor than bottled juice, and the zest adds an extra burst of citrus flavor.
- Measure your ingredients accurately, especially the flour. Spoon the flour into your measuring cup and level it off with a knife.
- When mixing the dry and wet ingredients, avoid overmixing. Overmixing can lead to a dense and tough cake. Mix just until the ingredients are combined.
- Properly grease your baking pan to prevent the cake from sticking. You can use butter or non-stick cooking spray, and dust with a little flour for added assurance.
- Start checking your cake a few minutes before the minimum baking time. Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done. If it comes out with wet batter, continue baking and check again after a few minutes.
- Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to remove from the pan.
- Make sure the cake is completely cool before glazing to prevent the glaze from melting and running off. For a thicker glaze, you can add more powdered sugar; for a thinner glaze, add more lemon juice.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, keep it in the refrigerator for up to a week, or freeze it for up to 3 months.
Different pan sizes and baking time
You can bake this cake in different pans. Adjust the baking time accordingly:
- 9-inch loaf pan: 40-45 minutes
- 8-inch loaf pan: 45-50 minutes
- Bundt pan: 50-60 minutes
- Muffin pan (for cupcakes): 20-25 minutes
- 9x13-inch pan: 30-35 minutes
These times are estimates and can vary based on individual ovens, so it's essential to check for doneness using a toothpick inserted into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done. If it comes out wet, continue baking and check every few minutes until done.
Faqs
While this recipe is tested with all-purpose flour, you can use cake flour if you prefer a lighter texture. However, the traditional density of a pound cake may be slightly different.
You can substitute sour cream with full-fat plain Greek yogurt or buttermilk.
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and test again.
Fresh lemon juice is recommended for the best flavor. Bottled lemon juice can be used in a pinch, but it may not have the same vibrant taste.
Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined. Also, ensure your baking powder is fresh, as old baking powder can affect the cake’s rise.
Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cake for up to 3 months.
To thicken the glaze, add more powdered sugar. To thin it, add more lemon juice a little at a time until you reach the desired consistency.
Video: watch how to make it
Recipe card
📖 Recipe
Moist lemon pound cake
Equipment
- 9x5 loaf pan
Ingredients
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup sour cream or buttermilk
- ½ cup vegetable oil
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1-2 tablespoon milk
- lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, add the eggs, sugar, and sour cream. Beat with a hand mixer or a stand mixer until smooth.
- Gradually add the oil while continuing to mix until well combined.
- Add the lemon juice, lemon zest, and vanilla extract, and beat for a few minutes until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Be careful not to overmix.
- Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
For the glaze
- Combine powdered sugar with lemon juice and milk in a bowl. Mix until smooth.
- Drizzle the glaze over the cooled cake and top with additional lemon zest if desired.
Video
Minnah says
I loved this recipe!