Lemon Pound Cake

🍋 Lemon Pound Cake — Bright, Buttery, and Bursting with Sunshine

Bright, buttery, and bursting with citrus — this lemon pound cake is sunshine you can slice.

Let’s talk about the kind of dessert that doesn’t just sit politely on the table but demands attention. That’s exactly what Lemon Pound Cake does. It’s golden, buttery, tender, and infused with the kind of citrus brightness that makes you feel like you’ve opened a window on a spring morning. It’s the kind of recipe that looks elegant enough for a bridal shower, cozy enough for Sunday dinner, and practical enough to slice and freeze for weekday treats.

Here’s why pound cake deserves a permanent spot in your recipe rotation: it’s versatile, it’s forgiving, and it’s endlessly customizable. You can dress it up with glaze, berries, or whipped cream, or keep it simple and let the lemon shine. It’s also the ultimate “make ahead” dessert — it tastes even better the next day when the flavors have had time to mingle.

And let’s be honest: lemon desserts are basically the universal love language of spring and summer. They’re nostalgic, they’re crowd‑pleasing, and they somehow manage to feel both refreshing and indulgent at the same time.

💬 Reader prompt: Are you team “chocolate forever” or team “lemon desserts deserve the spotlight”?

What do you do when you have so many fresh lemons that you don’t want to go bad? You make a delicious lemon pound cake! My mother in law’s sister had just went down to Arizona and brought back tons of lemons! She juices the lemons and freezes the juice for later for her tea.

 

She always so good to give us some lemons. I do love a good lemon in my Diet Coke but you can only use so many lemons that way. The cake was perfect solution for this fresh fruit.

 

 

🥕 Nutritional Facts & Fun

• Lemon: Vitamin C + zingy freshness.
• Butter: Richness + tender crumb.
• Eggs: Structure + protein.
• Sour Cream: Moisture + tang.
• Pudding Mix: Secret weapon for flavor + texture.

💬 Reader prompt: Do you prefer your lemon desserts extra tangy or just lightly citrusy?

👩‍🍳 Cooking Tips for Pound Cake Success

• Room Temp Ingredients: Butter, eggs, and sour cream blend better when not cold.
• Don’t Overmix: Stir until just combined for tender crumb.
• Pan Prep: Grease and flour well to avoid sticking.
• Cool Before Glazing: Otherwise, the glaze melts right off.
• Serving Suggestion: Pair with fresh berries for a pop of color.

🔄 Recipe Variations

• Lemon Blueberry Pound Cake: Fold in 1 cup fresh blueberries.
• Coconut Lemon Pound Cake: Add shredded coconut to batter.
• Glazed Citrus Pound Cake: Swap lemon juice for orange or lime.
• Cream Cheese Glaze: Replace butter in glaze with cream cheese.
• Mini Pound Cakes: Bake in muffin tins for individual servings.

💬 Reader prompt: Which version would your family devour first — blueberry, coconut, or citrus mix?

🧒 Kid Tips

• Let kids zest lemons (with supervision — zesters are sharp!).
• Have them whisk glaze or drizzle it on top.
• Serve with sprinkles for a fun twist.
• Make mini loaves for kid‑sized treats.

🛒 Grocery Hacks

• Lemon Shortcut: Use bottled lemon juice in a pinch, but fresh zest is key.
• Butter Saver: Buy in bulk and freeze sticks for later.
• Egg Trick: Place cold eggs in warm water for 5 minutes to bring to room temp.
• Pudding Mix Swap: Vanilla pudding works if lemon isn’t available.

🎯 Reader Challenge

This week, I challenge you to make Lemon Pound Cake and share it with your people. Bonus points if you try one of the variations! Post your creation with #LouLouGirlsLemonLove so we can all drool together and swap ideas.

🥪 Leftover Remix

• Lemon Trifle: Layer cake cubes with whipped cream and berries.
• French Toast: Dip slices in egg mixture and fry for lemon pound cake French toast.
• Cake Pops: Crumble cake, mix with frosting, and dip in white chocolate.
• Ice Cream Topping: Toast cubes and serve over vanilla ice cream.

💬 Reader prompt: Would you dare turn pound cake into French toast, or is that too wild?

 

 

Lemon Pound Cake

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Ingredients

• Cake
• 3 cups flour
• 1 (3.4-oz) package instant lemon pudding
• 1 tsp salt
• 1 tsp baking soda
• 3 sticks of butter, room temperature
• 2¾ cup sugar
• 2 tsp vanilla extract
• 6 large eggs
• 1 cup sour cream
• 2 Tbsp lemon zest
• Glaze
• 1½ cups powdered sugar
• 2 Tbsp lemon juice
• 2 Tbsp lemon zest
• 1 Tbsp butter melted

Instructions

• Preheat oven to 325°F. Grease and sugar a bundt pan; set aside.

  Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.

  Cream together butter, sugar and vanilla. Combine for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

  Add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.

  Pour into prepared pan and place in the oven.

  Bake, placing a piece of parchment paper on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.

  Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

  To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice, zest and butter. Drizzle over cooled

🔢 Calorie Count (Per Slice, Based on 12 Servings)

• Calories: ~420
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 320mg
• Total Carbs: 55g
• Fiber: 1g
• Sugars: 35g
• Protein: 5g

💡 Note: Basically dessert math that says, “Yes, you can have a second slice.”

💭 Final Thoughts

This Lemon Pound Cake is proof that simple ingredients can create something extraordinary. With buttery crumb, tangy lemon, and sweet glaze, it’s the kind of recipe that makes everyone smile.

It’s also endlessly adaptable. You can keep it classic, go fruity, or even turn it into breakfast the next day. And because it’s so easy, it’s perfect for holidays, potlucks, or cozy weekends.

Here’s the thing about pound cake — it’s never just cake. It’s the smell of lemons brightening your kitchen, the sight of golden crumb under a drizzle of glaze, and the sound of happy chatter as everyone asks for “just one more slice.”

And this lemon version? It’s a little extra special. It’s bright, it’s buttery, it’s refreshing, and it’s guaranteed to make you the star of any table. It’s the kind of recipe that makes people pause mid‑bite and say, “Okay, I need this recipe.”

But what I love most is how it brings people together. Food has that magic — it’s not just about filling bellies, it’s about filling lives with joy, laughter, and connection. So here’s my challenge to you: bake this cake, share it with your people, and then tell me your twist. Did you go blueberry? Did you sneak in coconut? Did you eat a slice straight from the pan before glazing? (No judgment — I’ve been there.)

💬 Reader prompt: Should we do a “Pound Cake Series” next? I’m dreaming up chocolate marble pound cake, almond pound cake, and maybe even a strawberry swirl version.

Until then, may your lemons be zesty, your glaze glossy, your crumb tender, and your kitchen full of laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about eating — they’re about celebrating the little joys that make life delicious. And this lemon pound cake? It’s ready to do exactly that.

Did you try our Lemon Pound Cake recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

 

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