This Mile-High Lemon Pound Cake is everything a classic pound cake should be: tall, rich, buttery, incredibly moist, and bursting with fresh lemon flavor. A generous amount of lemon zest and juice gives every slice a bright citrus flavor, while the buttery crumb stays tender and soft.
Finished with a simple lemon glaze, this cake is beautiful enough for special occasions but easy enough to make for a weekend dessert.
Why You’ll Love This Cake
- Tall, impressive pound cake
- Rich and buttery texture
- Fresh lemon flavor throughout
- Moist without being heavy
- Simple ingredients
- Delicious with coffee or tea
- Freezes beautifully
Ingredients
For the Lemon Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract, optional
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon melted butter, optional
How to Make Mile-High Lemon Pound Cake
1. Prepare the Pan
Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt or tube pan, making sure to coat all the grooves and corners.
A well-prepared pan is especially important for a tall pound cake because it needs to release cleanly after baking.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 4–5 minutes, until the mixture is very light and fluffy.
Don’t rush this step. Properly creamed butter helps create a lighter pound cake.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl as needed.
5. Add the Lemon
Mix in the lemon zest, lemon juice, vanilla extract, and optional lemon extract.
The fresh lemon zest provides an especially intense citrus aroma.
6. Alternate the Flour and Sour Cream
Add about one-third of the flour mixture to the batter and mix gently.
Add half of the sour cream and mix until just incorporated.
Repeat with another third of the flour, the remaining sour cream, and finally the remaining flour.
Don’t overmix once the flour has been added.
7. Fill the Pan
Spoon the thick batter evenly into the prepared Bundt pan.
Smooth the top with a spatula and gently tap the pan on the counter once or twice to remove large air pockets.
8. Bake
Place the cake in the center of the preheated oven.
Bake for approximately 75–90 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
Because ovens and pans vary, begin checking around the 75-minute mark.
9. Cool
Allow the cake to cool in the pan for about 15–20 minutes.
Carefully invert it onto a wire rack and allow it to cool completely before glazing.
10. Make the Lemon Glaze
Whisk the powdered sugar, lemon juice, and lemon zest together until smooth.
Add a little more lemon juice if you want a thinner glaze.
For a richer glaze, add the melted butter.
Drizzle generously over the completely cooled cake.
Allow the glaze to set before slicing.
Tips for the Perfect Mile-High Pound Cake
Use Room-Temperature Ingredients
Room-temperature butter, eggs, and sour cream blend together more evenly and help create a smooth batter.
Cream the Butter Properly
Beat the butter and sugar until noticeably lighter and fluffier. This helps give the cake a beautiful texture.
Don’t Overmix
Once the flour goes in, mix only until the ingredients are incorporated. Overmixing can make the cake dense.
Use Fresh Lemons
Freshly grated zest and freshly squeezed lemon juice give this cake much more flavor than bottled lemon juice.
Don’t Open the Oven Too Early
Try not to open the oven during the first hour of baking. A sudden temperature change can affect the cake’s rise.
Easy Variations
Extra-Lemony Cake
Add another tablespoon of lemon zest and use a little extra lemon juice in the glaze.
Lemon Blueberry Pound Cake
Gently fold about 1 cup of fresh or frozen blueberries into the batter before transferring it to the pan.
Lemon Cream Cheese Glaze
Replace the simple glaze with a mixture of softened cream cheese, powdered sugar, lemon juice, and a splash of milk.
Poppy Seed Lemon Cake
Add 1–2 tablespoons of poppy seeds to the batter for a classic lemon-poppy-seed combination.
Serving Ideas
Serve thick slices of lemon pound cake with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Fresh lemon curd
- Strawberries and blueberries
- A cup of coffee
- Hot tea
For an especially simple presentation, dust the cooled cake with powdered sugar instead of adding the glaze.
Storage
Store the cooled cake in an airtight container at room temperature for 3–4 days.
For longer storage, refrigerate it well covered.
The cake can also be frozen. Wrap individual slices or the whole cake tightly in plastic wrap followed by foil, then freeze for up to about 3 months for best quality.
Thaw at room temperature before serving.
Frequently Asked Questions
Why did my pound cake sink?
A pound cake can sink if it is underbaked, if too much liquid or leavening was added, or if the oven temperature drops significantly during baking.
Can I use a loaf pan?
Yes, but the batter may need to be divided between two large loaf pans rather than putting all of it into one.
Can I skip the glaze?
Absolutely. The cake is delicious on its own, but the lemon glaze adds an extra layer of bright citrus flavor.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor, especially because the recipe also uses fresh lemon zest.
Final Thoughts
Mile-High Lemon Pound Cake is a beautiful combination of rich buttery pound cake and bright, refreshing lemon flavor. The tall shape makes it an impressive centerpiece, while the simple lemon glaze adds just the right amount of sweetness and citrus.