Mile High Lemon Pound Cake

 

Mile High Lemon Pound Cake – A Bright, Buttery Cake That Rises to Perfection

If you love rich pound cake with a fresh citrus twist, this Mile High Lemon Pound Cake is a recipe you'll want to bake again and again. It's wonderfully moist, packed with real lemon flavor, and topped with a sweet-tart lemon glaze that makes every slice irresistible.

This beautiful cake is perfect for holidays, brunches, birthdays, or simply enjoying with a hot cup of coffee. Its tall rise, tender crumb, and vibrant lemon flavor make it a dessert that's as impressive as it is delicious. 0

Flavor & Texture Highlights

• Rich buttery flavor
• Fresh lemon juice and zest in every bite
• Soft, tender, moist crumb
• Sweet homemade lemon glaze
• Beautiful tall Bundt cake presentation

Jump to Section

• Why You'll Love This Recipe
• What You'll Need
• How to Make It
• Expert Tips
• Storage
• Serving Suggestions
• Frequently Asked Questions

Why You'll Love This Recipe

• Perfect balance of buttery and citrus flavors
• Easy enough for beginner bakers
• Ideal for holidays and family gatherings
• Stays moist for several days
• Freezes beautifully

What You'll Need to Make This Recipe

Butter, sugar, eggs, flour, and sour cream create the rich, classic pound cake texture. Fresh lemon juice and lemon zest add bright flavor throughout the cake, while a simple lemon glaze gives it the perfect finishing touch.

Using fresh lemons makes a noticeable difference, giving the cake its refreshing homemade taste.

Exact measurements are listed in the recipe card below.

How to Make Mile High Lemon Pound Cake

Step 1

Preheat your oven to 325°F (165°C). Thoroughly grease and flour a Bundt or tube pan.

Step 2

Cream the softened butter and sugar until very light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

Whisk together the flour, baking powder, and salt.

Step 5

Alternate adding the dry ingredients and sour cream to the butter mixture. Mix until just combined.

Step 6

Stir in the lemon juice, lemon zest, vanilla extract, and lemon extract if using.

Step 7

Pour the batter into the prepared pan and smooth the top.

Step 8

Bake for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Cool in the pan for 15 minutes before transferring to a wire rack.

Step 10

Whisk together the glaze ingredients and drizzle generously over the cooled cake.

Expert Tips

• Use room-temperature ingredients.
• Fresh lemon juice gives the brightest flavor.
• Don't overmix the batter.
• Grease every part of the Bundt pan well to prevent sticking.

How to Store

Store covered at room temperature for up to 4 days or refrigerate for up to one week.

Freeze slices individually for up to 3 months.

What to Serve With

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Hot coffee
• Earl Grey tea

Frequently Asked Questions

Can I make it ahead of time?

Yes! Pound cake often tastes even better the next day.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor.

Why did my cake stick?

Be sure to grease and flour every corner of your Bundt pan before adding the batter.

Can I freeze this cake?

Absolutely. Wrap it tightly and freeze for up to 3 months.

Mile High Lemon Pound Cake

Prep Time: 25 minutes

Cook Time: 80 minutes

Total Time: 1 hour 45 minutes

Servings: 12 servings

Ingredients

For the Cake

• 1½ cups unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)

For the Lemon Glaze

• 2 cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 325°F (165°C).
2. Grease and flour a Bundt pan.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time.
5. Mix flour, baking powder, and salt.
6. Alternate dry ingredients with sour cream.
7. Stir in lemon juice, zest, vanilla, and lemon extract.
8. Pour into the prepared pan.
9. Bake for 75–90 minutes until a toothpick comes out clean.
10. Cool for 15 minutes before removing from the pan.
11. Whisk glaze ingredients together and drizzle over the cooled cake.

Notes

For the brightest flavor, always use freshly squeezed lemon juice and fresh lemon zest. This cake is even more delicious the day after baking.

Final Thoughts

With its buttery crumb, vibrant lemon flavor, and beautiful homemade glaze, this Mile High Lemon Pound Cake is a timeless dessert that's perfect for every occasion. One slice is never enough, and it's sure to become a favorite recipe you'll return to time and time again.

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