There’s just something magical about slicing into a homemade Old-Fashioned Lemon Pound Cake. With its tender, moist crumb and that sunshiny burst of lemon in every bite, this cake feels like a celebration of simple pleasures and classic baking. The bright zing from fresh lemon juice and zest is perfectly balanced with buttery richness, making it irresistible whether you serve it as a showstopping dessert or a special afternoon treat. Whether you’re reminiscing about family gatherings or looking to add a timeless staple to your recipe box, this Old-Fashioned Lemon Pound Cake brings warm, nostalgic flavors straight to your kitchen.

Old-Fashioned Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Old-Fashioned Lemon Pound Cake is in its simplicity. Each ingredient has a role to play, whether it’s building that creamy crumb, amping up the citrus, or giving the cake its classic golden hue. Gather your ingredients and let their quality shine!

Unsalted Butter (1 cup, softened): The foundation of any good pound cake, it brings essential richness and keeps the crumb tender.
Granulated Sugar (2 cups): Sweetens the cake and helps achieve that perfect golden crust.
Large Eggs (4): Essential for structure and moisture, eggs create that traditional, dense-yet-light pound cake texture.
Fresh Lemon Juice (1/3 cup): Lends brightness and authentic citrus flavor that makes the cake sing.
Lemon Zest (1 tablespoon): Packs extra aromatic lemon oils and gives the cake a fragrant punch.
Vanilla Extract (1 teaspoon): Adds subtle warmth and depth, enhancing both the citrus notes and sweetness.
All-Purpose Flour (3 cups): The backbone of the cake, giving structure while keeping each slice soft.
Baking Soda (1/2 teaspoon): Just enough leavening to ensure the cake rises beautifully.
Salt (1/2 teaspoon): Balances the sweetness and boosts every other flavor.
Sour Cream (1 cup): This secret weapon makes the crumb incredibly moist and melts in your mouth.
Powdered Sugar (1 cup, for the glaze): Creates a sweet, silky topping for that final flourish.
Fresh Lemon Juice (2–3 tablespoons, for the glaze): Brings zesty tang to the glaze, rounding out every bite.

How to Make Old-Fashioned Lemon Pound Cake

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 325°F so it hits just the right temperature for a slow, even bake. Butter and flour a 10-inch bundt or tube pan thoroughly, making sure to reach every nook and cranny—this ensures your Old-Fashioned Lemon Pound Cake releases smoothly, looking bakery-beautiful when you unmold it.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer. Take your time—creaming for 3 to 4 minutes until the mixture is pale and fluffy creates structure and incorporates essential air, which is key for that perfect, soft crumb we all love in pound cake.

Step 3: Add Eggs and Citrus

Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and silky. Next, mix in the fresh lemon juice, lemon zest, and vanilla extract. These steps allow the citrus flavors to meld beautifully right from the start, infusing the batter with sunny brightness.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. This ensures even distribution and avoids little pockets of leaveners or salt in your cake, keeping every forkful delightfully consistent.

Step 5: Alternate and Mix

Add the dry ingredients to your creamed butter mixture in three additions, alternating with the sour cream (beginning and ending with flour). Gently fold each addition just until incorporated; overmixing will toughen the crumb. This alternating method keeps the Old-Fashioned Lemon Pound Cake moist and feather-light.

Step 6: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden, slightly domed, and your kitchen will fill with the most enchanting lemon aroma.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack. While it cools completely, whisk together the powdered sugar and fresh lemon juice for a silky glaze. Once the cake is cool, drizzle the glaze generously over the top, letting it cascade down the sides for that classic bakery look.

How to Serve Old-Fashioned Lemon Pound Cake

Garnishes

Dress up your Old-Fashioned Lemon Pound Cake with a few finishing touches. Try a sprinkle of extra lemon zest, a handful of fresh berries, or even a dusting of powdered sugar alongside the glaze. These garnishes highlight the cake’s bright flavors and make your presentation extra special.

Side Dishes

Serve a thick slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a classic pairing. Light fruit salads—especially with strawberries, blueberries, or kiwi—add color and a refreshing contrast. For a brunch spread, this cake pairs beautifully with hot tea or a citrusy mimosa.

Creative Ways to Present

Turn your Old-Fashioned Lemon Pound Cake into elegant dessert trifles: layer cubes of cake with whipped cream and berries in small glasses. Or, toast thick slices under a broiler and serve with lemon curd for an unexpected twist. Individual mini cakes baked in muffin tins also make an adorable treat for parties and gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your cake moist by storing slices or the whole loaf in an airtight container at room temperature for up to three days. If you prefer, cover it loosely with foil. The flavors develop and deepen with time, so many fans say it’s even tastier on day two!

Freezing

Wrapped tightly in plastic wrap and foil, your Old-Fashioned Lemon Pound Cake freezes beautifully for up to three months. For convenience, consider slicing before freezing so you can tuck individual pieces into lunchboxes or enjoy a single serving whenever a craving strikes.

Reheating

To revive day-old or thawed slices, briefly warm them in the microwave (about 10–15 seconds per slice) or toast them lightly in the oven. The warmth brings back the fresh, lemony aroma and softens the crumb just enough.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, fresh lemon juice and zest really bring out the best, most vibrant citrus flavor in your Old-Fashioned Lemon Pound Cake. For the most irresistible result, squeeze lemons yourself if you can.

Does this cake need to be refrigerated?

No need! It keeps well at room temperature for a few days when stored in an airtight container. If your kitchen is particularly warm or humid, you can refrigerate it, but bring it back to room temperature before serving for the best texture.

Can I add poppy seeds or blueberries?

Absolutely—fold in up to 2 tablespoons of poppy seeds or 1 cup of fresh blueberries to the batter just before baking for a delightful twist. Both additions complement the bright lemon flavor of this Old-Fashioned Lemon Pound Cake perfectly.

How do I prevent my cake from sticking to the pan?

Be generous when greasing and flouring your bundt or tube pan, ensuring every curve and corner is coated. For extra insurance, use a baking spray with flour or line the bottom with parchment paper if possible.

What makes this pound cake “old-fashioned”?

Old-Fashioned Lemon Pound Cake follows the time-tested method of creaming butter and sugar, uses classic ingredients, and highlights bold citrus flavor—a nod to recipes that have been beloved for generations and never go out of style.

Final Thoughts

If you love timeless desserts with a bright, fresh twist, you owe it to yourself to try this Old-Fashioned Lemon Pound Cake. Its sunny flavor, tender crumb, and gorgeous glaze make every slice a happy occasion—perfect for sharing or savoring all on your own!

Old-Fashioned Lemon Pound Cake Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Old-Fashioned Lemon Pound Cake is a classic dessert that’s perfect for any occasion. With a moist and tender crumb, bright lemon flavor, and a sweet glaze, it’s sure to be a hit with your family and friends.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

For the Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
Bake the cake: 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.
Cool and glaze: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled cake before serving.