This is a perfectly citrusy and moist lemon pound cake. Add sugar, salt and fresh lemon zest to the bowl of a stand mixer or a mixing bowl. Try to zest only the yellow part of the surface because the white inside is pretty bitter. Whisk to mix the ingredients well, then set it aside. Sift all-purpose flour and baking powder into a bowl, mix them and set aside, grease your baking pan with a thin layer of butter and dust with flour then set it aside.

Add softened butter to the sugar mixture and start whipping on high speed until it becomes much fluffier and pale. Break 4 eggs into a small bowl and beat them. Then, add the beaten eggs little by little while the mixer is on medium speed until they are blended each time before you add the next one.

Add the sifted flour and mix well with a spatula until you don’t see any flour. Add sour cream, honey, vanilla extract and lemon juice and mix well until it’s incorporated and you have a smooth batter. Pour the batter into the prepared pan. Melt a little bit of butter and, using a dough scraper, insert the batter into the middle part of the batter. The butter inside cracks open from the line, creating a neat look on the cake once baked.

Bake the cake in a 325F/163C preheated oven for 60 to 70 minutes. It can be shorter when you use a shorter pan or divide the batter into pans. To check if it’s done, insert a toothpick into the centre of the cake and see if it comes out clean. The cake is very soft after it is baked, so don’t take it out of the pan; leave it there for about 5 minutes. Add water, lemon juice, and sugar in a pan to make the lemon syrup, then heat it until it starts boiling.

Slowly take the cake out of the pan and apply the syrup of the hot cake to soak up a lot more. Make sure you brush the syrup all over the cake. Let the cake cool completely before you apply the lemon icing. Mix lemon juice and powdered sugar to make the icing, and mix well until smooth.

Drizzle the icing all over the cake. The ising is still very sticky; bake it for 1 minute in the oven to make it dry. Enjoy this delicious lemon-frosted pound cake. You can carry this cake easily, so bake it and give it to someone special. If you love lemon dessert, then you will love this cake.


  • Granulated sugar 8.5 oz | 240 g (1 1/5 cups)
  • Salt 3/4 tsp
  • Lemon zest from 2 lemons
  • Unsalted butter (softened) 8 oz | 226 g (2 sticks)
  • Eggs 7 oz | 200 g (4 medium eggs)
  • All-purpose flour 8.5 oz | 240 g (2 cups)
  • Baking powder 1 & 1/2 tsp
  • Sour cream 6 oz | 170 g (3/4 cup)
  • Honey 1 oz | 30 g (1.5 Tbsp)
  • Vanilla extract 1/2 tsp
  • Lemon juice 1 oz | 30 g (2 Tbsp)

Bake at 325 F | 163 C for about 60 – 75 minutes.

Lemon Syrup;

  • Water 3 oz | 85 g (1/3 cup)
  • Lemon juice 1 oz | 30 g (2 Tbsp)
  • Granulated sugar 2 oz | 56 g (1/4 cup)

Lemon Icing;

  • Powdered sugar 5 oz | 142 g (1 1/6 cups)
  • Lemon juice 1 Tbsp + 2 tsp

Bake at 325 F | 163 C for 1 minute to let the icing dry and give it a nice crispiness.