This Lemon Pound Cake Loaf is a simple, cozy loaf cake with a moist, tight crumb and that bright lemon flavor I always want in a lemon dessert.

I like this version because it stays tender for days, thanks to sour cream (or yogurt), and it has enough real lemon zest to actually taste like lemon instead of “sweet with a hint of citrus.”

For me it’s best as an easy weekend bake, sliced thick with tea, or set out on a brunch table when you want something that looks nice but isn’t fussy.

Pin This Recipe For Later!

Why You’ll Love This Recipe

Moist crumb: Sour cream (or Greek yogurt) keeps the loaf tender and gives it that classic pound cake texture that slices cleanly.

Real lemon flavor: Using zest plus fresh lemon juice makes it taste bright and citrusy, not just sweet.

Easy glaze: The lemon glaze comes together in a minute and sets up nicely so you can slice and serve without a mess.

Good for sharing: A loaf travels well, serves a group, and feels right for brunch, bake sales, or a simple dessert.

Reliable recipe: The batter is thick and forgiving, and the bake time is straightforward with an easy doneness check.

Key Ingredients

Lemon Pound Cake

All-purpose flour: I use regular flour here. Spoon and level if you tend to pack flour into the cup.
Baking powder: Just enough lift so the loaf isn’t heavy. Make sure yours isn’t old.
Salt: Don’t skip it. It keeps the lemon and vanilla from tasting flat.
Unsalted butter: Softened butter creams better and gives the loaf that classic rich taste.
Granulated sugar: Plain white sugar keeps the crumb light and lets the lemon stand out.
Eggs: Room temperature helps the batter mix smoothly so it bakes evenly.
Lemon zest: This is where a lot of the lemon flavor comes from. Zest before you juice.
Fresh lemon juice: Fresh is best here, especially for the glaze and that clean lemon flavor.
Vanilla extract: A little vanilla rounds everything out and keeps the lemon from tasting sharp.
Sour cream or Greek yogurt: Either works. I reach for sour cream when I want the richest texture, but plain Greek yogurt is great too.
Milk: This is just to loosen the batter if needed. Add it a little at a time.

Lemon Glaze

Powdered sugar: Sift it if yours is lumpy, but I usually just whisk well and call it good.
Fresh lemon juice: Start with less, then add more until it’s thick but pourable.
Salt: A tiny pinch makes the glaze taste more balanced.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment so you can lift the loaf out easily.
Mix the dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl, then set aside.
Cream the butter and sugar: Beat the softened butter and sugar until pale and fluffy, scraping down the bowl as needed.
Add the eggs: Beat in the eggs one at a time, mixing until each one is incorporated before adding the next.
Add the lemon and vanilla: Mix in the lemon zest, lemon juice, and vanilla extract.
Add the sour cream: Mix in the sour cream (or Greek yogurt) until the batter looks smooth.
Add the dry ingredients: Add the flour mixture and mix just until you no longer see dry flour. If the batter feels too stiff, add a little milk until it’s thick but smooth.
Bake: Spread the batter evenly in the pan. Bake for 50 to 60 minutes, until deep golden and a toothpick comes out clean. Tent with foil if the top is browning too fast.
Cool: Cool in the pan for about 10 minutes, then lift out and cool completely on a rack before glazing.
Glaze: Whisk the powdered sugar, lemon juice, and a pinch of salt to a thick, pourable consistency. Drizzle over the cooled loaf and let it set before slicing.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Use room temperature ingredients. Butter, eggs, and sour cream/yogurt blend faster and smoother, and the batter is less likely to look curdled.

Don’t overmix once the flour goes in. Mix just until the flour disappears. Overmixing is what makes loaf cakes turn a little tough.

Watch the top near the end. If the loaf is browning before the center is done, tent it loosely with foil and keep baking.

Let it cool completely before glazing. A warm loaf will melt the glaze and it will slide right off instead of setting on top.

Want extra lemon? Brush the warm loaf with a quick lemon-sugar soak (lemon juice mixed with sugar) before you glaze it. It adds another layer of lemon without changing the texture much.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Tea: This loaf is really good with a mug of black tea or Earl Grey. The citrus plays nicely with those slightly bitter notes.
Coffee: I like a simple drip coffee or an americano with this. The glaze makes it feel like enough, even without anything else.
Berries: Serve slices with fresh strawberries, raspberries, or blueberries on the side. If the berries are tart, it’s an especially nice combo.
Whipped cream: A small dollop of lightly sweetened whipped cream turns it into more of a plated dessert. A little extra lemon zest on top is good too.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store the loaf airtight at room temperature for up to 2 days. I usually keep it on the counter in a covered container so the crumb stays soft.

For longer storage, refrigerate it for up to 5 days. Let slices sit out for a few minutes before serving so the butter flavor comes through again.

You can bake the loaf a day ahead and glaze it the next day. The cake slices more neatly once it’s fully cooled and had a little time to set.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use Greek yogurt instead of sour cream?

Yes. Plain Greek yogurt works well here and gives a very similar texture. I’d stick with full-fat if you can, but even a lower-fat plain yogurt will still bake up nicely.

How do I know when the loaf is done?

Look for a deep golden top and a toothpick that comes out clean from the center. If the toothpick has wet batter on it, keep baking and check again in a few minutes.

Why did my loaf crack on top?

A crack is normal for pound cake-style loaves. The batter is thick, so the top sets and splits as the center rises, and it usually gets covered by the glaze anyway.

Can I make it more lemony?

Yes. The easiest way is the lemon-sugar brush: mix lemon juice with sugar and brush it on while the cake is still warm, then glaze after it cools. You can also add a little extra zest if you want more lemon aroma.

Should I glaze the cake warm or cool?

Glaze it when it’s completely cool. If it’s warm, the glaze melts and disappears into the loaf instead of setting on top.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Lemon Pound Cake Loaf

No ratings yet

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Serving Size: 10

Moist lemon pound cake loaf with bright citrus zest and a tangy lemon glaze