One rainy Saturday afternoon, the kids were restless, my husband was tinkering with the old record player, and I was craving something bright—something that would warm up the house and lift the mood.
So I pulled out my grandmother’s old lemon pound cake recipe, the one she used to bake on stormy days when we visited her in Georgia. The scent of lemons always seemed to cut through the gray outside, and that memory never left me.
My daughter helped zest the lemons while my son measured out the sugar. Both of them wore mismatched aprons and argued about who would get to crack the eggs. As the batter whipped up into a thick, golden cloud, the kitchen began to hum with the kind of quiet energy that only baking brings. I poured it into the tallest bundt pan we had and watched it rise into a glorious, mile-high crown.
By the time the skies cleared, the cake had cooled just enough for slicing. We sat together on the porch, sharing thick wedges with our elderly neighbor, who claimed it tasted just like the ones his late wife used to bake. Lemon-scented steam rose from our mugs of tea, and for a while, the only sound was the soft tapping of rain on the roof and the occasional sigh of pure cake-induced joy.
Short Description
This Mile High Lemon Pound Cake is ultra-moist, rich, and full of bright citrus flavor from fresh lemon juice and zest. Topped with a tangy lemon glaze, it’s a show-stopping dessert perfect for birthdays, brunches, or afternoon tea.
Key Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Tools Needed
- 10-inch Bundt pan
- Stand mixer or hand mixer
- Mixing bowls (medium and large)
- Microplane or fine grater (for zesting)
- Rubber spatula
- Wire cooling rack
Cooking Instructions
Step 1: Prep the Pan and Preheat
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, making sure to coat every groove to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside for later.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar for 3–5 minutes until pale, fluffy, and creamy. This step helps give the cake its lift and soft crumb.
Step 4: Add the Eggs
Add eggs one at a time, beating well after each addition. Scrape the bowl to ensure everything is fully incorporated.
Step 5: Add Sour Cream and Flavorings
Mix in the sour cream, lemon zest, lemon juice, and vanilla extract. The batter will start to look creamy and fragrant.
Step 6: Combine with Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix, or the cake may become dense.
Step 7: Bake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Step 9: Glaze and Finish
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the completely cooled cake. Let it set for 10–15 minutes before slicing.
Why You’ll Love This Recipe
– Moist and dense without being heavy
– Perfect balance of sweet and tangy
– Crowd-pleasing dessert for any occasion
– Keeps well for several days
– Easy to make with pantry staples
Mistakes to Avoid & Solutions
Mistake: Overmixing the batter
Solution: Once you add the dry ingredients, mix until just combined. Overmixing creates a tough crumb.
Mistake: Not creaming butter and sugar long enough
Solution: Beat for a full 3–5 minutes. You want it light and fluffy before adding eggs.
Mistake: Using bottled lemon juice
Solution: Use fresh lemon juice and zest. It makes a noticeable difference in flavor.
Mistake: Cake sticking to the pan
Solution: Thoroughly grease and flour every nook of the Bundt pan. Consider using a baking spray with flour.
Mistake: Glazing the cake while it’s warm
Solution: Wait until the cake is completely cool or the glaze will melt and disappear.
Serving and Pairing Suggestions
– Serve as a centerpiece dessert at brunch, birthdays, or tea parties
– Pair with a warm cup of Earl Grey or chamomile tea
– Add fresh berries or a dollop of whipped cream for a springtime dessert
– Cut into small cubes and layer with fruit and whipped cream for a trifle
– Use leftovers as the base for a lemon shortcake
Storage and Reheating Tips
Store: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap slices tightly in plastic and foil. Freeze for up to 2 months.
Reheat: Let thaw at room temperature, then microwave slices for 10–15 seconds to warm slightly.
FAQs
1. Can I make this cake in a loaf pan or regular round pan?
Yes, but baking times will vary. For loaf pans, reduce baking time and check around 50–60 minutes.
2. What’s the best way to zest lemons without a microplane?
You can use the fine side of a box grater, but be careful not to grate into the bitter white pith.
3. Can I reduce the sugar in the recipe?
You can reduce by about ½ cup, but the texture and volume may be affected slightly.
4. Is it okay to use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitute for sour cream.
5. How do I know the cake is fully baked?
A toothpick inserted should come out clean, and the top should be golden and firm to the touch.
Tips & Tricks
– Room temperature ingredients blend better and create a smoother batter
– Don’t rush the cooling process—glaze only when the cake is cool
– If you want extra lemon flavor, double the zest in the batter
– Use a serrated knife for cleaner slices
– Sift the powdered sugar for a smoother glaze
Recipe Variations
1. Almond-Lemon Pound Cake
Replace 1 tsp vanilla with 1 tsp almond extract. Add ½ cup slivered almonds on top of the glaze for a nutty twist.
2. Lemon-Blueberry Pound Cake
Fold 1½ cups of fresh or frozen blueberries into the batter just before baking. Toss them in a little flour to prevent sinking.
3. Orange-Lemon Pound Cake
Use half lemon juice and half orange juice. Swap out 1 tbsp lemon zest for orange zest in both cake and glaze.
4. Lemon Cream Cheese Pound Cake
Replace half the butter with cream cheese. The result is extra creamy and slightly tangy.
5. Vanilla Glaze Variation
Instead of lemon, use milk and vanilla extract for a simple, sweet glaze.
Final Thoughts
That day reminded me how simple moments—like baking on a quiet, rainy Saturday—often leave the deepest imprint. The Mile High Lemon Pound Cake turned a gloomy afternoon into something golden, both literally and figuratively.
,kIt brought the family together without needing much more than a few lemons and some time. Even now, whenever it rains, my kids ask, “Can we make the lemon cake again?” And I never say no. It’s more than dessert—it’s a sweet little tradition tucked into a slice, one we’ll keep coming back to, rain or shine.
Mile High Lemon Pound Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, making sure to coat every curve to avoid sticking.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar for 3–5 minutes until light, fluffy, and creamy.
- Add eggs one at a time, mixing well after each. Scrape the bowl to blend evenly.
- Mix in sour cream, lemon zest, lemon juice, and vanilla extract. Batter will be smooth and fragrant.
- Gradually add dry ingredients to the wet mixture. Mix just until combined—don’t overmix.
- Pour batter into prepared Bundt pan. Smooth the top. Bake for 75–85 minutes, or until a toothpick comes out clean.
- Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake. Let the glaze set for 10–15 minutes before slicing.
