From-Scratch Southern Lemon Pound Cake

This Southern lemon pound cake recipe is super moist and packed with fresh lemon flavor! Learn how to make this old-fashioned lemon cake completely from scratch – you’re going to love it!

I love a good old-fashioned pound cake – especially when it’s an easy lemon pound cake recipe made from scratch! Don’t get me wrong, I love a semi-homemade lemon dessert (like my lemon loaf made with cake mix). But a from-scratch pound cake recipe, backed with bright lemon flavor and topped with a sweet, tangy lemon glaze?! That’s my favorite!

This real Southern lemon pound cake is made with fresh lemons, real butter, buttermilk, and sour cream. It’s got a super moist crumb and tangy, fresh flavor that really hits the spot any time of year!

Homemade Lemon Pound Cake is Perfect for Summer

Now, we all know that summertime is the best time for lemons. Their bright and citrusy flavor is perfect in homemade lemonade or a no-bake lemon cheesecake. In this homemade pound cake recipe, the flavor of lemon is everywhere, from the cake batter to the sweet and tart icing on top.

But you may ask, what exactly is pound cake? It’s a dense, moist cake made with simple ingredients. The first pound cake recipes date back to the 1700s in Britain! Pound cake got its name from the oldest known recipe that called for a pound of each ingredient – sugar, eggs, butter, and flour. Of course, most pound cake recipes don’t include four pounds of ingredients. But they’re still the perfect easy treat to make, with tons of variations!

I’ve made plenty of versions of pound cake – a classic Southern vanilla pound cake, tangy cream cheese pound cake, key lime pound cake, and even a cherry 7-Up pound cake. This from-scratch version is the best lemon pound cake I’ve tried, so it’s about time I shared it with you!

How to Make Southern Lemon Pound Cake from Scratch

Ingredients

You only need a handful of simple ingredients to make this super moist lemon pound cake, 100% homemade! If you’re a regular baker like me, you’ll have most of these on hand already! Be sure to check out the recipe card below for complete ingredient measurements before you get started. Here’s everything you need:

• All-Purpose Flour: I use AP flour instead of cake flour because it’s what I usually have on hand.
• Baking Powder: helps the pound cake to rise while baking.
• Unsalted Butter: this sweet and tangy cake doesn’t need salted butter since we add a touch of salt to the dry ingredients. If you only have salted butter, omit the extra salt.
• Granulated Sugar: classic white sugar is all you need to sweeten this pound cake right up!
• Eggs: I use 3 large eggs to give the pound cake that perfect tender crumb.
• Sour Cream & Buttermilk: these ingredients add flavor and fat to the cake, which makes it extra moist and flavorful!
• Fresh Lemon Juice: don’t skimp out and use bottled lemon juice, cousins!! That fresh, tangy flavor can’t be beat. Plus, you need fresh lemon zest as well.
• Vanilla Extract: y’all know I use only the real thing in this house… away with imitation!
• Confectioner’s Sugar: also called powdered sugar, it’s used to make the sweet lemon glaze.

Can I use cake flour instead of all-purpose flour in this pound cake recipe?

The difference between cake flour and all-purpose flour comes down to protein content. More protein in your flour means more gluten-forming potential, which affects the texture and crumb of your baked goods. Cake four has a lower protein content, making it best for cakes. AP flour has a slightly higher protein content.

So, what do you do if you don’t have cake flour but want to use it for this lemon pound cake recipe? A simple substitution! For every cup of AP flour, take out 2 tablespoons of flour and replace it with 2 tablespoons of cornstarch. This recipe calls for 3 cups of flour, so you’d remove 6 tablespoons of AP flour and add 6 tablespoons of cornstarch. (Pro-tip: you should always sift your flour to prevent lumps, but especially if you make this swap, since cornstarch tends to get pretty clumpy.)

Other Simple Ingredient Substitutions

Now, y’all know I always say follow the recipe for best results, but I understand that not everyone can run out to the store on a whim for a recipe. I’m a big believer in using what you have, so here are a few simple ingredient swaps in case you need some ideas.

• Sugar: if you’re watching your sugar intake, you can swap out granulated sugar for a sugar substitute. Just check on the measurements!
• Sour Cream: if you don’t have sour cream, you can use plain Greek yogurt as a swap. You could also use cream cheese!
• Buttermilk: make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice (or vinegar) and letting it sit for 10 minutes.

Instructions

Now we’ve come to the good part – making this dang good lemon pound cake! I’m telling y’all, lemon lovers will die over how deliciously tangy and moist this easy homemade cake is. It’s the perfect cake for special occasions – especially on those sunny summer days when lemons are bountiful!

Step 1: Prep Your Pan

This seems like a no-brainer, but how many times have you seen a perfect cake ruined because it stuck to the pan?! You want to grease your bundt pan so well that the baked cake will slide right out.

I use Pam baking spray to grease my pan. You can also use the classic butter and flour method. Just make sure you get all the nooks and crannies if you’re using an elaborate bundt pan.

Step 2: Wet and Dry Ingredients

First, combine your dry ingredients – flour, baking soda, and salt. Set that bowl aside.

In a separate bowl, cream together the butter and sugar until creamy. Then add the rest of the wet ingredients – eggs, buttermilk, sour cream, lemon juice and zest, and vanilla extract. Mix everything until well combined.

Finally, fold in the flour mixture and mix until everything is combined. You can mix the cake batter by hand or with an electric mixer but don’t use higher than medium speed. We don’t want to overmix the batter!

Step 3: Bake the Cake

Pour the lemon pound cake batter into the greased bundt pan and toss that baby in the oven for about 60-70 minutes, or until a toothpick or cake tester comes out clean.

You want to let the cake cool until the pan is safe to touch, then remove it from the pan and let it cool the rest of the way on a wire rack. If you leave the lemon bundt cake in the pan for too long, it will stick, and you’ll be fighting for your life to get that thang out!

Step 4: Make the Icing

While the cake is baking, make the sweet lemon glaze by mixing powdered sugar and lemon juice together in a small bowl. Once the cake is completely cooled, drizzle that sweet and tangy icing over the top of the cake.

And that’s that, cousins! A classic pound cake made from scratch, packed with great lemon flavor! This cake is love at first bite thanks to its super moist texture and bright and tangy flavor.

Tips and Tricks for the BEST Homemade Southern Lemon Pound Cake

• Make sure all your ingredients are at room temperature so everything mixes smoothly without any lumps.
• Be sure to wash your lemons! We’re using a good amount of fresh lemon zest in this recipe, so you want to make sure the outside of the lemons are nice and clean.
• If you can find them, use Meyer lemons. They’re much sweeter and a bit less tangy than regular lemons. However, if you really love that sour kick, regular lemons do just fine.
• Some people add pudding mix to their pound cake recipes, but this version doesn’t need it! If you want a recipe that does use lemon pudding mix, check out my copycat Starbucks Lemon Loaf recipe!
• Lemon pound cake does not need to be refrigerated and can be stored at room temperature (covered) for up to 5 days. It will store in the fridge for up to a week, and in the freezer for up to 3 months.

Can I make this lemon pound cake in loaf pans instead of a bundt pan? 

Yes, you can make this lemon cake in loaf pans! The batter should be enough to fill one large loaf pan or two medium loaf pans. However, I personally think pound cake is made for bundt pans, so I highly recommend sticking to tradition on this one!

What can I serve with homemade lemon pound cake?

While a slice of this delicious cake tastes amazing just as-is, you can dress it up by serving it with vanilla ice cream, a dollop of whipped cream, or with fresh fruit – raspberries, strawberries, and blueberries pair well with lemon.

More Lemon Desserts from I Heart Recipes

Give this moist Southern lemon pound cake a try and let me know what you think in the comments below! If you’re a lemon lover like me, here are some more tried-and-true lemon recipes to try:

• Easy Lemon Ice Cream Cake
• Layered Lemon Dream Dessert
• Strawberry Lemonade Dream Pie
• 3 Layer Orange Lemon Cake
• Easy Lemon Bars Recipe

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