Ingredients

For the Cake:

• 1 cup (230g) unsalted butter, softened to room temperature

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 3 cups (375g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (240ml) sour cream (or plain Greek yogurt)

• ¼ cup (60ml) whole milk

• 2 tablespoons finely grated lemon zest (about 2 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 teaspoon pure vanilla extract
  
  

For the Lemon Glaze:

• 1 cup (120g) confectioners’ sugar, sifted

• 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
  
  

Instructions

1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).

• Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper, leaving an overhang on the sides for easy removal.
  
  

2. Cream the Butter and Sugar

• Beat butter and granulated sugar together on medium-high speed for 3–4 minutes, until light and creamy.

• Scrape down the bowl to ensure even mixing.
  
  

3. Add the Eggs

• Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
  
  

4. Mix Wet Ingredients Separately

• In a separate bowl, combine sour cream, milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
  
  

5. Combine Dry Ingredients

• Whisk together flour, baking powder, baking soda, and salt in another bowl.
  
  

6. Combine Wet and Dry Mixtures

• Alternate adding the dry and wet mixtures to the butter base, beginning and ending with the dry ingredients.

• Mix on low speed just until combined—do not overmix.
  
  

7. Pour and Bake

• Pour the batter into the prepared pan and smooth the top.

• Tap gently to remove air bubbles.

• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

• If browning too quickly, cover loosely with foil after 45 minutes.
  
  

8. Cool the Cake

• Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  
  

9. Prepare the Lemon Glaze

• Whisk confectioners’ sugar and lemon juice until smooth and pourable.

• Adjust consistency by adding more lemon juice or sugar as needed.
  
  

10. Glaze and Serve

• Drizzle the glaze over the cooled cake.

• Let the glaze set for 20 minutes before slicing and serving.
  
  

Tips for the Perfect Lemon Pound Cake

• Always use fresh lemon juice and zest for best flavor.

• Ensure all ingredients are room temperature for an even texture.

• For extra lemon punch, brush the warm cake with a mixture of lemon juice and sugar before glazing.

• Store tightly covered at room temperature for 3 days, or refrigerate for up to 1 week.