Bright Lemon Pound Cake Loaf

Bright, buttery, and perfectly moist—this lemon pound cake loaf is packed with fresh lemon flavor and finished with a sweet citrus glaze. It’s soft, tender, and comes together easily with simple ingredients.

Perfect for spring baking, Easter, or anytime you want a fresh, homemade dessert.

Bright Lemon Pound Cake Loaf

Ingredients

3/4 cup (1 ½ sticks) softened butter (170 g)

1 2/3 c sugar (340 g)

3 large eggs

1 tsp vanilla

Zest of 1 lemon OR 1-2 tsp lemon extract (2 for a stronger lemon flavor)

1 Tbs lemon juice (15 g)

2 cups all-purpose flour or fresh milled soft white wheat (255 g)

½ tsp baking soda

¼ tsp salt

¾ c sour cream or Greek yogurt (205 g) full fat will give the best texture

½ c buttermilk (100 g) can use ½ c milk + 1 tsp vinegar

Citrus Glaze

1 cup powdered sugar (120 g)

2-3 Tbs lemon juice (30-45 g)

Lemon Buttercream Icing *optional for serving

3 cups powdered sugar (360 g)

4 Tbsp softened butter (56 g)

2 Tbs lemon juice (30 g)

2-3 Tbs milk (30-45 g), to desired consistency

Instructions

1.  Use room temperature ingredients for best results.

2.  In a stand mixer, cream butter and sugar for 2–3 minutes until light and fluffy.

3.  Add eggs one at a time, mixing well after each.

4.  Mix in vanilla, lemon extract (or zest), and lemon juice.

5.  In a separate bowl, whisk together flour, baking soda, and salt.

6.  With the mixer on low:

o   Add half the dry ingredients

o   Add half the sour cream and milk

o   Repeat with remaining dry ingredients and wet ingredients

7.  Mix just until combined (don’t overmix).

8.  Pour batter into a greased or lined 8.5x4.5 to 9x5 loaf pan.

9.  Bake at 325°F for 60–70 minutes, until a toothpick comes out clean.

10. Let cool in the pan for 10–15 minutes, then remove and cool on a wire rack.

11.  Drizzle glaze over cake once warm or fully cooled.

Click here for the Printable Recipe!

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This Bread Machine Lemon Pound Cake is so easy!