Lemon Pound Cake

This lemon pound cake is dense, moist and rich. It tastes incredible with lemon syrup drizzle.


Cook time : 50 to 55 minutes
Servings : 12


For cake
  • 2 cups All purpose flour/Maida
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup butter 
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream/greek yogurt/hung curd
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • 3 Tbsp lemon juice
Lemon syrup
  • 3 Tbsp sugar
  • 2 Tbsp water
  • 1 Tbsp Lemon juice


  1. Preheat oven to 350℉ or 180℃. Line a loaf pan with parchment paper or just grease with butter and dust with flour. 
  2. Sift flour, baking powder, baking soda and salt in a bowl and give it a  mix.
  3.  In another bowl, beat together butter and sugar for 5minutes until light and fluffy with an electric mixer or in a stand mixer with whisk attachment. Add eggs, one by one mixing at medium speed.
  4. Add sour cream, lemon zest, lemon juice and vanilla extract. Mix just until well combined.
  5. Add sifted flour mixture and mix gently using a spatula.
  6. Pour the cake batter into the prepared loaf pan. Level the batter using a spatula or spoon.
  7. Bake for 50 to 55 minutes until a toothpick or skewer inserted in the center comes out clean.
  8. Take it out from oven and let it cool in the pan for 10minutes. 
  9. Poke 10 to 15 holes evenly throughout the cake with a skewer or toothpick. Pour the warm lemon syrup over the cake allowing it to soak in.
  10. Lemon syrup: Add sugar, water and lemon juice in a small sauce pan and bring it to a boil over medium heat, stirring sugar to dissolve. Let it cool slightly before pouring over the cake. 
  11. Remove the cake from loaf pan and let it cool completely.
  12. Slice and serve!

For Vegetarian recipe

Substitute 3 eggs with ¾ cup milk  + ½ tsp vinegar

For Vegan recipe 

substitute ¾ cup butter with ¾ cup coconut oil or vegan butter.
1 cup sour cream with 1 cup vegan yogurt.
3 eggs with ¾ cup applesauce + ¼ tsp baking powder or 3Tbsp ground flax seeds + 6Tbsp water or  ¾ cup vegan buttermilk.


You can store them in air tight container for 2 to 3 days or in fridge up-to a week.
 Slightly warm the cake before serving(Microwave for 15seconds).

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