Low Sugar Old-Fashioned Lemon Pound Cake

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 5 min

Low Sugar Old-Fashioned Lemon Pound Cake

Bright lemon zest and fresh-squeezed juice run through every layer of this pound cake, cutting through the rich, buttery crumb with a citrusy tang that keeps each slice from tasting too heavy. Creaming the butter until pale and fluffy, then folding in sour cream between additions of flour, gives the loaf that classic tight, tender texture and a deep golden crust with a signature crack down the center. Poking the warm cake before pouring the glaze over top lets it soak deep into the crumb instead of just sitting on the surface, so every bite gets that same lemony punch. It slices beautifully, holds up well for a few days on the counter, and makes a great option when you're looking for a lower added sugar dessert that still feels like a proper celebration cake. Serve it plain with coffee or dress it up with fresh berries — either way, the lemon flavor is the real star here.

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ tsp baking powder
¼ tsp fine salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 large eggs, at room temperature
2 tbsp lemon zest (from about 2 large lemons)
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup sour cream, at room temperature

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess. Alternatively, line the pan with parchment paper, leaving an overhang on the long sides.
2
Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

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