My Lemon loaf pound cake has sour cream and lemon juice in the cake for extra moistness and taste as well as the lemon zest. If you are watching your sugar, you won’t miss the glaze too much if you were to say, skip it.

Using cake flour gives it the fine texture I was looking for, and also makes it so melt in your mouth!

Baking at a lower temperature, 325°F (165°C) allows it to rise slowly, reducing air pockets and overbrowning.

lemon loaf pound cake slice

I have been craving a lemon loaf pound cake –lemon glazed, for months. 

Talk about self restraint!

I dedicate this Lemon Loaf Pound Cake for my most wonderful friend Kim, who said she would like one, but currently all I can send her is the recipe.  I will make it for you one day, I am sure of it.

Until then, make it yourself!  It’s wonderful with tea, or you can take it to the beach!

Lemon pound cake loaf served

How to Make my Lemon Loaf Pound Cake

INGREDIENTS

Makes: 1-9”x5” (23×12.5cm) loaf pan

Prep Time: 35 minutes

Baking Time: 65 minutes

  • 1 cup (110g) cake and pastry flour
  • ½ cup (65g) all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, cool room temperature
  • 1 cup (205g) granulated sugar, I used organic cane here
  • 1½ tsp pure vanilla extract
  • 3 extra large eggs (167g)
  • 2 lemons or so to make 1½ -2 Tbsp lemon zest
  • 2 Tbsp lemon juice (plus more for the glaze)
  • ¼ cup (62mL) sour cream

    Glaze

  • 1 cup (115g) icing sugar
  • 4 tsp lemon juice
  • 1 tsp butter, melted, optional
Lemon loaf pound cake ingredients

Preheat oven to 325°F (165°C)

1. Line or grease and flour a 9”x5” (23×12.5cm) loaf pan.  You could use a smaller loaf pan, but add more time.  Depending on the size, I’ll say start with an extra 5-7 minutes.

2. Wash, zest and juice the lemons. I suggest organic lemons especially since the peel is being used.

3. Combine the sour cream with 2 Tbsp lemon juice.  Set aside.

zest two lemons
add lemon juice to sour cream
combine lemon juice and sour cream

4. Sift together the flours, baking powder and salt.

You could just combine them, but sifting will give the lemon loaf pound cake more lift.

sift dry ingredients

5. Cream together the butter, and sugar. Add in the zest and beat for 3-5 minutes.

If the butter is warm and has a shine, it may be too soft.  It will still be fine to use.  However, less soft, not cold, but cool room temperature, allows the batter to hold it’s shape and have more structure.

6. Beat in the 3 eggs one at a time, adding the next after each is fully incorporated.

in a mixing bowl add the soft butter
add the sugar to the butter
work in the lemon zest for 3-5 minutes
beat in eggs one at a time

Scrape the mixing bowl often.

7. Add the vanilla.

add pure vanilla extract

8. Add in ½ of the dry ingredients, and starting slowly, combine well.

9. Add the sour cream and lemon juice mixture, combine.

10. Mix in the rest of the dry ingredients.

add in half of the flour mixture
add the lemon sour cream mixture
add the rest of the flour mixture to the lemon loaf pound cake batter

11. Spread into the prepared loaf pan.  Shake and tap a few times on the counter to release any large bubbles.

Bake at 325°F (165°C) for about 65 minutes.

To be sure, test with a toothpick or cake tester for doneness.

Cool your lemon loaf pound cake before you finish it with the glaze.

spread the lemon loaf pound cake batter into the pan

For the glaze

Add most of the lemon juice to the icing sugar.  Mix, then add more as needed.  Beat in the melted butter if using.

Check the lemon glaze consistency again, depending on if you want to drizzle or spread the icing.

add lemon juice to icing sugar
stir until the lemon glaze is smooth
spread or drizzle glaze over cooled lemon loaf pound cake

Lemon Loaf Pound Cake

My Lemon loaf pound cake has sour cream and lemon juice in the cake for extra moistness and taste as well as the lemon zest.

  Prep Time: 35 minutes

  Baking Time: 65 minutes

  Yield: 1-9”x5” (23×12.5cm) lemon loaf

INGREDIENTS

  • 1 cup (110g) cake and pastry flour
  • ½ cup (65g) all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, cool room temperature
  • 1 cup (205g) granulated sugar

  • 1½ tsp pure vanilla extract

  • 3 extra large eggs 

  • 2 lemons or so to make 1½ -2 Tbsp lemon zest

  • 2 Tbsp lemon juice plus more for glaze

  • ¼ cup (62mL) sour cream

Glaze

  • 1 cup (115g) icing sugar
  • 4 tsp lemon juice
  • 1 tsp butter, melted, optional

INSTRUCTIONS

Preheat the oven to 325°F (165°C)

  1. Line or grease and flour a 9”x5” (23×12.5cm) loaf pan.  If you use a smaller loaf pan, add more time.
  2. Wash, zest and juice 2 lemons.
  3. Combine the sour cream with 2 Tbsp lemon juice.  Set aside.
  4. Sift together the flours, baking powder and salt.
  5. Cream together the butter, and sugar. Add in the zest and beat for 3-5 minutes.
  6. Add the eggs one at a time, beating until each is incorporated.
  7. Add vanilla.
  8. Add in ½ of the dry ingredients, combine well.
  9. Add the sour cream and lemon juice mixture, combine.
  10. Mix in the rest of the dry ingredients.
  11. Spread into the prepared loaf pan.  Shake and tap a few times on the counter to release any large bubbles.

Bake at 325°F (165°C) for about 65 minutes.  Test with a toothpick or cake tester for doneness.

Let cool, then spread or drizzle with the glaze.

For the glaze

  1. Add most of the lemon juice to the icing sugar.
  2. Mix, then add more as needed.
  3. Beat in the melted butter if you are using it