Moist southern lemon pound cake, made easy. This old fashioned lemon pound cake is super moist – You’re going to love it!
I love a good old fashioned pound cake. Especially when it’s a southern lemon pound cake made from scratch. Don’t get me wrong, I love my semi homemade lemon pound cake loaf recipe( which was a lemon pound cake made with cake mix), that I uploaded a few months back. But from scratch pound cake recipes are my favorite! In this post I’m going to share one of my all time favorite easy lemon pound cake recipes. This real southern lemon pound cake is made with fresh lemons, real butter, buttermilk, and sour cream.
Give this moist southern lemon pound cake recipe a try, and tell me what you think!
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Southern Lemon Pound Cake
easy moist southern lemon pound cake made from scratch
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Ingredients
Cake
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 4 tbsp lemon juice
- zest from 2 large lemons
- 1 tbsp vanilla extract
Glaze
- 1 1/2 cup powdered sugar
- 3-4 tbsp lemon juice
Instructions
- Preheat the oven to 325 degrees.
- Generously grease and flour a bundt pan.
- Combine the flour, baking powder, salt and set aside.
- Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
- Slowly fold in the flour mixture.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour 10 minutes, or until completely done.
- While the lemon pound cake is baking, combine the ingredients for the glaze.
- Once the cake is done baking, move from oven and let cool a few minutes.
- Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
- Drizzle the glaze over the cake while it's still warm.
- Let sit until cool.
- Serve & enjoy!
Try these recipes as well!
Lemon Loaf Pound Cake ( made with cake mix)
Easy Lemon Ice Cream Cake
No Bake Lemon Cheesecake
Keith says
November 18, 2017 at 4:19 pmQuestion: Do I fold in the flour mixture into the cream mixture with a spatula or my hand mixer? Thank you, I love your recipes!
Rosie says
November 18, 2017 at 4:37 pmA spatula 🙂
Diana Pugh says
November 19, 2017 at 2:36 pmCan you substute cake flour for allpurpose flour?
Rosie says
November 19, 2017 at 2:42 pmFor best result stick to the recipe listed.
LeVan N. Fee says
November 20, 2017 at 8:27 amDo you have a cook book out? I would like to get one for me and my granddaughter who is just learning to cook. Thanks Love your recipes.
Rosie says
November 20, 2017 at 9:14 amHi LeVan! I don’t have one yet, but stay tuned. 🙂
Tiffany says
November 20, 2017 at 1:41 pmCan a sugar substitute be used
Rosie says
November 20, 2017 at 2:40 pmSure
Valerie says
November 25, 2017 at 8:19 pmHi. I made this cake for my Thanksgiving dinner. It was a hit! Thank you for never disappointing me. This is my favorite recipe blog.
Rosie says
November 25, 2017 at 9:13 pmThanks for trying my recipe Valerie! XOXO
Sonia says
November 30, 2017 at 4:14 amThis cake right here…omg! I have been searching for the perfect lemon pound cake for years and this is the one. Saw Lexitelevision talking about it so I had to try it. It’s so moist and flavorful and delicious. I have a thing for cold cake so I kept it in the fridge and it was gone in a few days. I did have an issue with getting it out of the bundt pan but that’s my fault because I didn’t let it rest long enough, lesson learned. Thank you for sharing this recipe.
Belle says
December 17, 2017 at 6:50 pmHello Rosie. What exactly did you use to grease the pan? PAM spray or Crisco (do people still use that white stuff))?
Happy Holidays:-)
Rosie says
December 17, 2017 at 7:04 pmI like to use Pam Baking Spray
Lana says
February 16, 2018 at 11:00 amHi Rosie! Do you suggest using fresh lemon juice? Or would that leave too much room for variance depending on the lemon ripeness? Thanks!
Rosie says
February 16, 2018 at 7:47 pmYes, fresh lemon juice is best.
Franklin says
May 26, 2018 at 9:00 pmYour receipes have given me the motivation to cook. Your receipes are so seasoned and deliciously amazing!!! The receipes l have tried has never let me down. You make cooking fun and the directions are easy to follow.
Thank you Rosie for sharing your wonderful gift of cooking.
Bose says
June 26, 2018 at 1:34 amThanks for the recipe, is there a substitute for sour cream e g yoghurt because sour cream is difficult to get at my place.
Rosie says
June 30, 2018 at 8:59 amplain yogurt can be used.
Shannon says
March 8, 2019 at 6:38 amI have been looking for the recipe for my Granny’s Lemon Pound cake and when I tried yours it took me right back to my childhood! Thank you so much for ending my search. You have made this southern child’s day!