This homemade, easy lemon pound cake is delicious. It’s baked and drizzled with a luscious glaze that you are going to love. Start by greasing a loaf pan and setting it aside. In a large mixing bowl, break in three eggs and lightly whisk them. Then add granulated white sugar and vanilla extract and continue whisking until the sugar is dissolved in the egg mixture.

Place the bowl with the egg mixture over a pot of hot water and continue whisking until it reaches about 40 degrees Celcius. Remove the bowl from the hot water bath, then place the butter in a small bowl together with the sour cream, place the bowl over the hot water, and let the butter melt.

Whip the egg mixture at high speed using an electric mixer until it is foamy, smooth, and doubled in size. Sift in all-purpose flour with baking powder and then slowly fold the dry ingredients in a spatula until the flour is moistened. Bring the melted butter and sour cream mixture to a boil and add it to the cake batter. Then zest one lemon and continue to fold the batter until smooth.

Pour the batter into the prepared cake mould and tap it a few times on the counter to remove any large air bubbles. Then, bake the cake in a 340-degree Fahrenheit oven (170C) for 35 to 40 minutes. Once baked, cool the cake to room temperature, wrap it, and chill it overnight in the fridge.

To make the glaze, squeeze the juice of half a lemon and add it to a bowl with 90 grams of powdered sugar, stirring until you reach the desired consistency. Place the cooled cake on a wire rack and drizzle the lemon glaze over it. Top with sliced lemon and let the glaze set. Then, finish by dusting the cake with powdered sugar. Slice the cake and serve.


  • Three large Egg
  • 130g Sugar
  • 3g Vanilla extract 
  • 50g Unsalted butter
  • 80g Sour cream
  • 1 Lemon zest
  • 130g All-purpose flour
  • 4g Baking powder

Lemon glaze;

  • 20g Lemon juice
  • 90g Powdered sugar