Spring Lemon Pound Cake

Name: Spring Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; ½ cup sour cream; 1 tablespoon lemon zest; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup powdered sugar (for glaze); 2 tablespoons fresh lemon juice (for glaze)

Highlighted under: Homemade Baking Ideas

I absolutely love making this Spring Lemon Pound Cake when the weather starts to turn warm and the days get longer. There's something so refreshing about incorporating bright lemon flavors into a rich, buttery cake. The zesty aroma that fills my kitchen as it bakes is enough to lift anyone's spirits. Whether served at a spring gathering or enjoyed as a personal treat with a cup of tea, this cake never fails to impress with its delightful, moist texture and vibrant taste. It truly embodies the essence of spring!

Created by

Isolde Bennett

Last updated on 2026-02-24T06:09:36.487Z

When I first baked this Spring Lemon Pound Cake, I was surprised at how well the tangy lemon paired with the buttery richness of the pound cake. After some experimenting, I discovered that using both fresh lemon juice and zest provides an extra punch of flavor that is simply irresistible. It took a couple of tries to perfect the texture, but I found that creaming the butter and sugar thoroughly makes all the difference, resulting in a light and airy cake.

One of my favorite tips is to let the cake cool in its pan for about 10 minutes before transferring it to a wire rack. This prevents it from falling apart and ensures you get that perfect slice every time. The glaze made of powdered sugar and lemon juice adds just the right sweetness, perfectly elevating the overall flavor profile. Trust me, once you try this cake, it will become a springtime staple in your kitchen!

Why You Will Love This Recipe
Bright and zesty lemon flavor with a soft crumb
Perfectly moist texture that stays fresh for days
Simple ingredients that deliver impressive results

Mastering the Perfect Pound Cake

To achieve that signature moist texture in this Spring Lemon Pound Cake, it's essential to properly cream the butter and sugar until the mixture becomes light and fluffy. This process incorporates air, creating a tender crumb. Be cautious not to overbeat once you add the eggs; doing so can create a denser cake. Remember, the goal is a smooth blend, not a whipped volume.

When measuring your flour, use the spoon and level method to avoid adding too much, which can result in a dry cake. Simply spoon the flour into your measuring cup and level it off with a knife. This small technique can hugely impact the outcome, ensuring you enjoy the moist, rich flavor that defines this cake.

Enhancing Flavor with Glaze

The lemon glaze adds an extra layer of brightness to the cake, enhancing the citrus profile. For the best flavor, use freshly squeezed lemon juice rather than bottled; it makes a noticeable difference in taste. Whisk the glaze until smooth and glossy, and adjust the consistency by adding more powdered sugar or lemon juice until it’s to your liking.

If you prefer a more intense lemon flavor, consider infusing the glaze further by adding a teaspoon of lemon extract or even a hint of lemon zest. This small tweak can elevate the cake and make the glaze even more vibrant!

Ingredients

Gather these ingredients to create your Spring Lemon Pound Cake:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
½ cup sour cream
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to make your cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake is baking, whisk together the powdered sugar and lemon juice until smooth. Set aside.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the glaze over the warm cake before serving.

Allow the glaze to set before slicing and serving.

Pro Tips

For an even richer flavor, consider adding a teaspoon of almond extract to the batter. Also, using organic lemons can enhance the quality of your zest and juice.

Make-Ahead Tips

This Lemon Pound Cake can be made ahead of time, perfect for busy spring days. Once cooled completely, wrap the cake tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, you can freeze the cake. Wrap it well, then store it in an airtight container for up to three months. Just let it thaw at room temperature when you're ready to serve.

For an added twist, consider making mini versions in muffin tins. This allows for easy portion control and is ideal for gatherings. Simply divide the batter among the greased muffin cups and adjust the baking time to about 20 to 25 minutes, checking for doneness with a toothpick.

Serving Suggestions

This delightful Lemon Pound Cake pairs beautifully with a variety of accompaniments. For a simple yet elegant dessert, serve slices with a dollop of freshly whipped cream and a few berries. The creaminess of the whipped topping balances the zesty cake perfectly, making each bite refreshing.

Another enjoyable option is to pair this cake with a citrus salad. The freshness of the salad complements the cake's rich texture and adds an extra burst of flavor. Consider mixing seasonal fruits like oranges, grapefruits, and strawberries for a truly spring-inspired treat.

Questions About Recipes

→ Can I use a different kind of flour?

Yes, you can use almond flour, but it may alter the texture of the cake. Adjust liquid ingredients accordingly.

→ How should I store the pound cake?

Store in an airtight container at room temperature for up to 5 days, or refrigerate for a longer shelf life.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and foil before freezing. It can last up to 3 months.

→ Can I add poppy seeds to this recipe?

Yes! Adding poppy seeds can give a nice texture and flavor. About 2 tablespoons should work well.