Lemon pound cake moist has been my go-to dessert for years, and I’ve finally perfected the recipe for a truly decadent experience. I remember my aunt making this cake for every family gathering, its bright citrus aroma filling the house and its tender crumb melting in my mouth. This moist lemon pound cake recipe is not just easy to follow, but it guarantees a cake so delicious, you’ll want to make it again and again. Get ready for a slice of pure sunshine! Let’s get baking!

Why You’ll Love This Moist Lemon Pound Cake Recipe

It’s unbelievably moist, thanks to the sour cream and careful mixing technique.
The bright, tangy lemon flavor is perfectly balanced and incredibly refreshing.
You’ll get that sought-after dense, buttery crumb that defines a classic pound cake.
This super moist lemon pound cake is surprisingly simple to whip up, even for beginners.
The optional tangy lemon glaze adds an extra layer of deliciousness and a beautiful finish.
It’s the best recipe for moist lemon pound cake that works every single time for a guaranteed delicious result.
Perfect for any occasion, from afternoon tea to a special celebration.

Ingredients for the Best Moist Lemon Pound Cake

Gather these simple ingredients to create your moist lemon pound cake masterpiece. Using room-temperature ingredients is key for achieving that perfect texture.

1 cup (2 sticks) unsalted butter, softened – This forms the rich, buttery base of our cake.
2 cups granulated sugar – Sweetness and tenderness come from here.
4 large eggs, room temperature – They bind everything together and add richness, ensuring a fluffy moist lemon pound cake.
⅓ cup fresh lemon juice – For that essential bright, tangy citrus punch.
1 tbsp lemon zest – The zest packs an even more intense lemon flavor.
2½ cups all-purpose flour – The structure of our cake.
½ tsp baking soda – Helps with leavening for a tender crumb.
½ tsp salt – Balances the sweetness and enhances flavors.
1 cup sour cream – This is one of my secrets for a truly moist citrus pound cake recipe; it adds incredible moisture and a slight tang.
1 tsp vanilla extract – Enhances all the other flavors.
For the Glaze:
1 cup powdered sugar – The base for our sweet, tangy topping.
2–3 tbsp fresh lemon juice – To get that perfect drizzle-able consistency for our moist lemon drizzle pound cake.
Optional: extra lemon zest for garnish

How to Make a Super Moist Lemon Pound Cake

Follow these simple steps to achieve a perfectly tender and flavorful pound cake. This recipe is designed to be straightforward, ensuring you get a truly delicious outcome with every bake. Don’t worry if you’re new to baking; these instructions will guide you every step of the way to a guaranteed moist result.

Step 1: Prepare the Cake Batter

Step 1: Preheat your oven to 350°F (175°C). Make sure to properly grease and flour your 9×5-inch loaf pan or a 10-cup Bundt pan. This is crucial for preventing the cake from sticking.
Step 2: In a large bowl, I like to beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes. You’re looking for the mixture to become pale yellow and wonderfully fluffy – this creaming process incorporates air, which helps with the cake’s texture.
Step 3: Add the room-temperature eggs one at a time, beating well after each addition. This ensures they emulsify properly into the butter mixture, creating a smooth base.
Step 4: Next, mix in the fresh lemon juice, lemon zest, and vanilla extract. The aroma at this stage is already fantastic!
Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Having your dry ingredients combined helps them distribute evenly.
Step 6: Now, the key to a moist citrus pound cake recipe: with your mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream in two parts. Always start and end with the dry ingredients. Mix just until everything is combined; overmixing can make your pound cake tough, so be gentle here.

Moist Lemon Pound Cake: 1 Glorious Slice - Lemon Pound Cake Moist - main visual representation

Step 2: Baking and Cooling Your Pound Cake

Step 7: Gently spoon the luscious batter into your prepared pan and smooth the top with a spatula.
Step 8: Bake for 55-65 minutes. The best way to check if it’s done is to insert a skewer or toothpick into the center; it should come out clean. If you’re using a Bundt pan, start checking a bit earlier, around 45-50 minutes, as they tend to bake faster.
Step 9: Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit before you attempt to remove it.
Step 10: Carefully invert the cake onto the wire rack to cool completely. Patience here is key – trying to glaze a warm cake will result in a melted mess!

Step 3: Making and Applying the Tangy Lemon Glaze

Step 11: Once your beautiful pound cake is completely cool, it’s time for the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice.
Step 12: Keep whisking until you reach a smooth, drizzle-able consistency. If it’s too thick, add a little more lemon juice, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
Step 13: Drizzle the glaze generously over the cooled cake. For an extra pop of flavor and color, sprinkle with optional extra lemon zest.
Step 14: Let the glaze set for about 15 minutes before slicing and serving your absolutely perfect, guaranteed moist lemon pound cake. Enjoy that delightful tangy finish!

Pro Tips for Guaranteed Moist Lemon Pound Cake

Achieving that perfect, tender crumb every time is easier than you think! These tips will elevate your baking and ensure your pound cake is consistently moist and delicious.

Use room temperature ingredients: Butter, eggs, and sour cream incorporate better when not cold, leading to a smoother batter and finer crumb.
Don’t overmix the batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your cake tough instead of tender.
Measure flour correctly: Spoon flour into your measuring cup and level it off; don’t scoop directly from the bag, as this compacts the flour and can lead to a dry cake.

What’s the secret to perfect moist lemon pound cake?

The magic lies in the combination of ingredients like sour cream or Greek yogurt, which adds fat and acidity for supreme moisture, and the creaming method for butter and sugar, which builds a tender structure. For more baking tips, check out this guide on baking techniques.

Can I make this easy moist lemon pound cake ahead of time?

Absolutely! This easy moist lemon pound cake can be baked up to 2 days in advance. Store it in an airtight container at room temperature. Glaze it just before serving for the best appearance.

How do I avoid common mistakes with my lemon pound cake?

To prevent a dry cake, resist the urge to overbake. Always test for doneness with a skewer. Also, ensure your oven temperature is accurate; an oven thermometer is a great tool. This directly addresses why is my lemon pound cake dry. For more on oven accuracy, see this article.

Best Ways to Serve Your Moistest Lemon Pound Cake Ever

This incredible cake is so versatile, it’s perfect for almost any occasion! For a delightful afternoon tea, I love serving a slice of this moist lemon pound cake alongside a cup of Earl Grey tea. It’s also a fantastic dessert after a hearty meal. Imagine serving it with a dollop of fresh whipped cream and a handful of mixed berries – the tartness of the berries and cream beautifully complements the sweet lemon flavor. You can find great ideas for whipped cream recipes here.

Another wonderful pairing is a scoop of vanilla bean ice cream. The cool, creamy ice cream melts slightly into the tender crumb, creating pure bliss. This cake truly shines on its own, but these simple additions elevate it to something truly special, making it the moistest lemon pound cake ever.

Nutrition Facts for Moist Lemon Pound Cake

Here’s a look at the estimated nutritional breakdown for a single serving of this delightful moist lemon pound cake. This information helps you understand what you’re enjoying with each slice of this bakery style moist lemon pound cake.

Serving Size: 1 slice
Calories: 360
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Sugar: 30g
Protein: 4g
Sodium: 200mg
Cholesterol: 70mg

Nutritional values are estimates and may vary based on specific ingredients used and exact serving size.

How to Store and Reheat Your Moist Lemon Drizzle Pound Cake

Keeping your moist lemon drizzle pound cake fresh is super simple! Once it’s completely cooled, and the glaze has set, store it in an airtight container at room temperature. I’ve found it stays wonderfully moist for about 3 to 4 days this way. If you need to keep it longer, freezing is your best bet. Tightly wrap the unglazed cake (or individual slices) in plastic wrap, then in foil, and it can keep for up to 3 months. This makes having a slice of homemade cake super convenient! For more on food preservation, consider this resource.

When you’re ready to enjoy a frozen slice, the best way to reheat is to let it thaw overnight in the refrigerator. If you’re short on time, you can gently warm a slice in the microwave for about 10-15 seconds, just enough to take the chill off. For a slightly crisped edge and warm center, you can even pop a slice in a toaster oven at a low temperature for a few minutes. This ensures your cake remains delicious and moist no matter how you store or reheat it.

Frequently Asked Questions About Moist Lemon Pound Cake

Can I make this moist sour cream lemon pound cake recipe vegan?

While this recipe uses dairy, you can adapt it for a vegan version. Substitute the butter with vegan butter sticks, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) for each egg, and replace the sour cream with a dairy-free yogurt alternative like coconut or soy yogurt. The result will be a slightly different texture, but still wonderfully moist!

Why is my lemon pound cake dry even with the recipe?

If your cake turns out dry despite following the recipe, it’s likely due to overbaking or inaccurate measuring. Always use a skewer to check for doneness – it should come out with moist crumbs attached, not completely clean. Spoon and level your flour rather than scooping directly from the bag to avoid packing too much in. This is a common pitfall that leads to why is my lemon pound cake dry. For tips on accurate measuring, see this guide.

What’s the best way to get a moist lemon pound cake with a good crumb?

For the moistest lemon pound cake ever, ensure your ingredients are at room temperature, cream the butter and sugar thoroughly, and don’t overmix the batter once the flour is added. The sour cream is a key player in maintaining moisture and creating that tender, dense crumb characteristic of a great pound cake.

Can I make a moist citrus pound cake recipe with different citrus fruits?

Absolutely! This moist citrus pound cake recipe is very adaptable. You can easily swap some or all of the lemon juice and zest for lime, orange, or grapefruit. Just be mindful that different fruits have varying acidity and sweetness, which might slightly alter the final flavor profile and how much liquid you need for the glaze.

Variations of Lemon Pound Cake for Moistness

This basic moist lemon pound cake recipe is fantastic, but I love experimenting! Here are a few ways to switch things up while keeping that signature moistness.

Lemon Poppy Seed: Gently fold 2 tablespoons of poppy seeds into the batter along with the dry ingredients. The poppy seeds add a lovely texture and slight nutty flavor that pairs wonderfully with the lemon.
Glazed Blueberry Lemon: Fold 1 cup of fresh or frozen (not thawed) blueberries into the batter. The blueberries release juices as they bake, adding another layer of moisture and fruity tang to your moist citrus pound cake recipe.
Almond Lemon Pound Cake: Swap ¼ cup of all-purpose flour for almond flour and add ½ teaspoon of almond extract along with the vanilla. This gives a subtle nutty depth that complements the lemon beautifully and contributes to a tender crumb.
Bundt Pan Perfection: While the recipe already mentions the Bundt pan, using one often results in a slightly more evenly baked cake with a lovely presentation. Ensure you grease and flour it extra well to get that perfect release for your bakery style moist lemon pound cake.