Table of Contents
- Key Takeaways
- Why This Easy Lemon Pound Cake Stands Out
- From Betty’s Kitchen to Yours
- The Magic Behind Moist Lemon Cakes
- Pairing Your Pound Cake Perfectly
- Storage Tips That Work
- Your New Favorite Go-To Dessert
- Notes & Tips
Key Takeaways
This easy lemon pound cake recipe is a bright and flavorful dessert, perfect for all seasons. It’s easy to make, rich with citrus flavor, and finished with a glossy lemon glaze. Whether you’re serving it at brunch, as a tea-time treat, or simply for dessert, it brings sunshine to every bite. It’s a reliable go-to that tastes as stunning as it looks.
Why This Easy Lemon Pound Cake Stands Out
At Betty Cooks, we celebrate the joy of creating delicious treats with minimal fuss. This easy lemon pound cake checks all the boxes for an everyday indulgence. Moist, rich, and glazed to perfection, it’s one of those easy recipes that becomes a family staple. In the first bite, you’ll understand why simplicity often wins the day in baking.
From Betty’s Kitchen to Yours
Hi, I’m Betty, and here at Betty Cooks, I love sharing bakes that are just as delightful to eat as they are to prepare. This easy lemon pound cake recipe was born out of my own craving for something tart, sweet, and unfussy. I wanted a dessert that anyone could make at home with simple pantry staples—and here it is.
The Magic Behind Moist Lemon Cakes
What makes a lemon pound cake ultra-moist and flavorful? It’s the perfect balance of sour cream, butter, and lemon zest. These ingredients give the cake a rich texture and vibrant taste, all while keeping it incredibly tender. You’ll find that this cake, unlike many others, holds its moisture for days—making it a great candidate for meal prep and make-ahead easy recipes.
Pairing Your Pound Cake Perfectly
This dessert pairs beautifully with a hot cup of tea, coffee, or even fresh berries and cream. For a lighter twist, serve with a dollop of Greek yogurt and drizzle of honey. Looking for quick apple snacks easy recipes? Try adding thin apple slices on top and toast under the broiler—delicious!
Storage Tips That Work
After baking, let the cake cool completely before storing it. Wrap it tightly in plastic wrap or store it in an airtight container for up to 3 days at room temperature. It also freezes well for up to 2 months. If you’re into quick easy lunch recipes for kids, consider slicing and packing it alongside fresh fruit for a sweet lunchbox surprise.
Your New Favorite Go-To Dessert
This lemon pound cake is one of those easy recipes you’ll keep going back to. It’s reliable, flavorful, and incredibly versatile. Whether you’re an experienced baker or a first-time cake maker, this recipe is designed to help you succeed—no stress, no complicated steps, just great flavor. Bonus points if you’re exploring healthy easy vegan recipes—you can swap the butter and eggs for plant-based alternatives with solid results.
Notes & Tips
To ensure a consistent texture, don’t overmix the batter. Use fresh lemon juice for the best citrus flavor. Want to elevate the glaze? Add a pinch of lemon zest or swap in orange juice for a different take. And if you’re a bread lover looking for something sweet, this dessert is a great break from the usual No Need Bread or Jalapeño Cheddar Dutch Oven Bread.
Easy Lemon Pound Cake Recipe With Glaze
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups powdered sugar
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the lemon juice and zest.
- In another bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled cake.
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