This Mile High Lemon Pound Cake is rich, buttery, and bursting with fresh lemon flavor. Made with sour cream for a soft, moist crumb and finished with a sweet lemon glaze, this beautiful bundt cake is perfect for holidays, family gatherings, Sunday dessert, or anytime you want a classic homemade cake with a bright citrus twist.
The texture is dense yet tender, just like a traditional pound cake should be, while the fresh lemon juice and zest give every slice a refreshing flavor.
Ingredients
For the Lemon Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract, optional for extra lemon flavor
For the Lemon Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan or tube pan very well to help prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together for 4–5 minutes, or until the mixture becomes pale, creamy, and fluffy. This step helps create a light and tender cake texture.
Step 4: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is fully combined.
Step 5: Add the Lemon Flavor
Mix in the sour cream, fresh lemon juice, lemon zest, vanilla extract, and lemon extract if using. The sour cream helps keep the pound cake moist, while the lemon adds a fresh, bright flavor.
Step 6: Combine the Batter
Gradually add the dry ingredients to the wet mixture. Mix just until combined. Be careful not to overmix, as this can make the cake too dense.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan or tube pan. Smooth the top with a spatula.
Bake for 75–85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 15–20 minutes. Then carefully turn it out onto a wire rack and let it cool completely before glazing.
Step 9: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Add more lemon juice if you prefer a thinner glaze.
Step 10: Glaze and Serve
Drizzle the lemon glaze over the cooled pound cake. Let the glaze set for a few minutes before slicing and serving.
Tips for the Best Lemon Pound Cake
For the best texture, make sure the butter, eggs, and sour cream are at room temperature before mixing. Fresh lemon juice and zest will give the cake a much better flavor than bottled lemon juice. Also, avoid overmixing once the flour is added so the cake stays tender and moist.
Serving Suggestions
Serve this lemon pound cake with a cup of coffee, hot tea, fresh berries, or a dollop of whipped cream. It is delicious for brunch, dessert, potlucks, holidays, or special family occasions.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 14 slices
- Calories: Approximately 520 kcal per slice
