Save This Recipe to Share Later

Lemon pound cake recipe with moist crumb

Name: Lemon pound cake recipe with moist crumb
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup sour cream (full-fat); Zest of 2 lemons; 1/4 cup fresh lemon juice; 1 tsp vanilla extract

The first time I made lemon pound cake, I was convinced I could eyeball the ingredients. Big mistake. The cake came out dense as a brick, and my husband—bless him—took one bite and said, “It’s… lemony?” I’ve since learned that precision matters, but also that even failed cakes make great memories. Now, after years of tweaks (and a few more disasters), this lemon pound cake recipe with moist crumb is my go-to for birthdays, potlucks, or just because. It’s bright, buttery, and forgiving—if you don’t skip the sour cream like I did that one time.

Recipe Card

Recipe Title	Lemon pound cake recipe with moist crumb
Servings	10
Prep Time	20 mins
Cooking Time	1 hour
Calories	320 per slice

Ingredients

1 cup (2 sticks) unsalted butter, room temp
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream (full-fat!)
Zest of 2 lemons
1/4 cup fresh lemon juice
1 tsp vanilla extract

That butter needs to be SOFT. I once microwaved it to “speed things up” and ended up with greasy soup that refused to cream with the sugar. And don’t even think about low-fat sour cream—I tried it once, and the cake tasted like sadness. The lemon zest is non-negotiable too; bottled juice just doesn’t give that sunny punch.

Directions

Preheat oven to 325°F. Grease a 10-inch Bundt pan like your life depends on it (trust me).
Cream butter and sugar until fluffy, about 5 mins. Scrape the bowl halfway—lazy me learned this the hard way when half the sugar stayed gritty.
Add eggs one at a time, mixing well after each. If you dump them all in at once, the batter will curdle. Yes, I speak from experience.
Whisk flour, baking soda, and salt in a separate bowl. Alternate adding this and the sour cream to the butter mix, starting and ending with flour. Overmixing = tough cake. Under mixing = weird pockets of flour. Find the sweet spot.
Fold in lemon zest, juice, and vanilla. Pour into the pan and smooth the top.
Bake 55–65 mins, until a toothpick comes out clean. Cool in the pan 15 mins, then flip onto a rack. If it sticks, curse quietly and pretend you meant to make “rustic crumbles.”

The first time I flipped the cake too soon, it split right down the middle. My kids called it “earthquake cake,” which was cute but not the vibe. Now I wait the full 15 minutes, no cheating. And for the love of all things holy, don’t skip greasing every nook of that Bundt pan. I once had to chisel out a cake with a butter knife.

This lemon pound cake recipe with moist crumb is my happy place. It’s the cake I bring to new neighbors, the one my kids request for “just because” days, and the dessert that survived my phase of substituting applesauce for butter (spoiler: don’t). The leftovers—if there are any—toast up beautifully with a smear of jam.

Next time, I might try adding a lemon glaze, but honestly, it’s perfect as is. The crumb stays tender for days, and the lemon keeps it from feeling too heavy. It’s comfort food that feels a little fancy, even when it cracks down the middle.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	42g	15g	5g

Look, it’s cake. I’ve tried cutting the sugar or using Greek yogurt instead of sour cream, but the texture suffers. If you’re watching calories, just enjoy a smaller slice—life’s too short for dry pound cake. For gluten-free folks, a 1:1 swap flour works okay, but it’s a tad denser.

Ingredient Swaps

Ingredient	Substitution
Sour cream	Plain Greek yogurt (works, but less rich)
All-purpose flour	Gluten-free 1:1 blend (add 10 mins bake time)
Lemon juice	Lime juice (fun twist, but less classic)

I once used lime instead of lemon, and while it tasted fine, my kid said it “wasn’t the right yellow.” Fair. Greek yogurt makes the cake slightly tangier, and gluten-free flour needs extra moisture—I add a tablespoon of milk. But honestly? Just stick to the original if you can.

Tips

Room temp ingredients are KEY. Cold eggs or butter will wreck your batter.
Zest the lemons before juicing—it’s way harder the other way around.
Use a light-colored pan. Dark pans make the crust too thick (another lesson from my “burnt edges” era).

I used to think “room temp” meant “slightly less cold.” Nope. Butter should dent easily when you poke it, and eggs should sit out for at least 30 mins. One winter, I rushed it and ended up with lumpy batter that baked into a weird, dense loaf. My dog wouldn’t even eat it.

FAQ

Can I freeze this cake?
Yep! Wrap slices tightly in plastic, then foil. Thaw at room temp. I froze a whole cake once for a party, forgot to label it, and my husband thought it was meatloaf. Not my finest moment.

Why did my cake sink in the middle?
Probably underbaked or too much leavener. I overdid the baking soda once (measuring spoons are friends, not decor) and got a crater. Still tasty, though!

Can I use bottled lemon juice?
Technically yes, but fresh is SO much better. The bottled stuff tastes flat to me now. Plus, zesting lemons is weirdly therapeutic.

That’s everything I know about making lemon pound cake recipe with moist crumb! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just tell everyone it’s “artisanal.”