Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (226 g) unsalted butter, room temp
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, room temp
- 2 cups (240 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine kosher salt
- 1/4 cup (60 g) sour cream, room temp
- 2 tbsp (30 ml) whole milk, room temp
- 2 tsp pure vanilla extract
- Glaze: 1 1/2 cups (180 g) powdered sugar, 3–4 tbsp fresh lemon juice, 1/2 tsp vanilla, 1 tsp lemon zest, pinch salt
Do This
- 1. Heat oven to 325°F (163°C). Grease a 9×5-inch loaf pan, line with a parchment sling, and flour.
- 2. Cream butter and sugar on medium-high until very light and fluffy, 4–5 minutes.
- 3. Beat in eggs one at a time, then mix in vanilla; scrape bowl often.
- 4. Whisk flour, baking powder, salt. On low, add dry in 3 additions, alternating with sour cream and milk. Fold to finish.
- 5. Fill pan, smooth top. Bake 60–70 minutes until a toothpick has a few moist crumbs or center reads ~205°F (96°C). Cool 10 minutes.
- 6. Whisk glaze. Poke warm cake, pour on half the glaze. Unmold, cool 20–30 minutes, then pour on remaining glaze. Let set and slice.
Why You’ll Love This Recipe
- Classic, buttery vanilla pound cake with a fine, tight crumb and moist bite.
- Low-and-slow bake for an even rise and a beautiful crack down the center.
- Bright lemon-vanilla glaze that soaks in for flavor and drips for drama.
- Foolproof technique with room-temp ingredients and easy, home-kitchen steps.
Grocery List
- Produce: 1–2 lemons
- Dairy: Unsalted butter, sour cream, whole milk, 4 large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, vanilla extract, baking powder, kosher salt, nonstick spray or extra butter for pan, parchment paper
Full Ingredients
Pound Cake
- 1 cup (226 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- 1/4 cup (60 g) sour cream, at room temperature
- 2 tablespoons (30 ml) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
Lemon-Vanilla Glaze
- 1 1/2 cups (180 g) powdered sugar
- 3–4 tablespoons freshly squeezed lemon juice (start with 3; add more to thin)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- Pinch of fine salt
- 1–2 teaspoons warm water, if needed to adjust consistency
Optional Garnish
- Thin strips of lemon zest or a few pinches of flaky sea salt
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 325°F (163°C) with a rack in the center. Grease a 9×5-inch loaf pan, line the long sides and bottom with a parchment sling for easy removal, then lightly flour the pan, tapping out excess.
Step 2: Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small cup, stir the sour cream and milk until smooth; this helps the batter blend evenly.
Step 3: Cream butter and sugar
In a stand mixer fitted with the paddle (or using a hand mixer), beat the butter and sugar on medium-high until very pale and fluffy, 4–5 minutes. Proper creaming is key to a fine, tight crumb. Scrape down the bowl and beater.
Step 4: Add eggs and vanilla
Beat in the eggs one at a time, mixing about 30 seconds after each until fully incorporated. Mix in the vanilla. If the mixture looks slightly curdled, sprinkle in a tablespoon of the whisked flour and beat briefly to bring it back together. Scrape the bowl well.
Step 5: Add dry and dairy, then finish by hand
On low speed, add the flour mixture in three additions, alternating with the sour-cream–milk mixture (dry, dairy, dry, dairy, dry). Stop when a few floury streaks remain and finish folding by hand with a spatula until the batter is smooth and satiny. Avoid overmixing.
Step 6: Bake
Scrape the batter into the prepared pan and smooth the top. Bake 60–70 minutes, rotating the pan after 45 minutes, until the top is golden with a classic crack and a toothpick inserted near the center comes out with a few moist crumbs (or the center reads about 205°F/96°C). If the top browns too quickly, tent loosely with foil near the end.
Step 7: Make the lemon-vanilla glaze
While the cake bakes (or while it cools slightly), whisk the powdered sugar, 3 tablespoons lemon juice, vanilla, lemon zest, and a pinch of salt until smooth and pourable, like heavy cream. Add more lemon juice or a teaspoon of warm water to thin as needed. You want a glaze that runs in thick ribbons but still seeps into the cake.
Step 8: Soak, unmold, and finish
Cool the cake in the pan for 10 minutes. Poke the top several times with a skewer, then pour on half the glaze, letting it soak in. Lift the cake out using the parchment and transfer to a rack set over a tray. Cool 20–30 minutes more, then pour the remaining glaze over the top, letting it cascade down the sides. Let the glaze set 15–20 minutes before slicing.
Pro Tips
- Room temperature matters: butter, eggs, sour cream, and milk should all be at cool room temp for a smooth, tight crumb.
- Cream thoroughly: pale and fluffy butter-sugar creates micro aeration without making the cake airy.
- Weigh ingredients if possible for accuracy; small differences affect texture in pound cake.
- Bake low and slow at 325°F for an even rise and no gummy streaks. Start checking at 60 minutes.
- Glaze in two passes: first to soak the warm cake, second for a glossy finish.
Variations
- Bundt Pound Cake: Bake in a well-greased 10–12 cup Bundt pan at 325°F for 55–65 minutes. Double the glaze for dramatic drips.
- Extra-Lemony: Add 1 tablespoon finely grated lemon zest to the batter and use lemon juice only (no water) in the glaze.
- Almond-Vanilla: Swap 1 teaspoon vanilla for 1 teaspoon pure almond extract; garnish with toasted sliced almonds.
Storage & Make-Ahead
Store the glazed cake airtight at room temperature for up to 3 days. For longer storage, wrap unsliced or sliced cake tightly in plastic, then foil, and freeze up to 3 months. Thaw wrapped at room temperature; refresh the glaze with a quick drizzle if desired. To make ahead for an event, bake the day before, keep wrapped once fully cool, then glaze a few hours before serving.
Nutrition (per serving)
Approximately per slice (1 of 12): 420 calories; 20 g fat (12 g saturated); 58 g carbohydrates; 36 g sugar; 5 g protein; 220 mg sodium; 1 g fiber.
