Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar (+ 2–3 tbsp for crust)
• 3 large eggs, room temperature
• 2 tbsp lemon zest (from 2 lemons)
• 3 tbsp fresh lemon juice
• 1/2 cup (120 ml) sour cream or Greek yogurt
• 1 tsp vanilla extract

Instructions

1. Preheat & prep pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan or line with parchment leaving overhang.
2. Dry mix: Whisk flour, baking powder and salt in a bowl; set aside.
3. Cream butter & sugar: In a large bowl, beat the softened butter with 1 cup sugar until light and fluffy (about 3–4 minutes).
4. Add eggs & flavor: Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice and vanilla.
5. Combine: Fold in the dry ingredients alternately with sour cream (3 additions: flour → sour cream → flour), mixing just until combined—do not overmix.
6. Pour & top: Spoon batter into prepared loaf pan and smooth top. Lightly brush the top with a little melted butter or milk, then sprinkle 2–3 tablespoons granulated sugar evenly over the top to create the sugar crust.
7. Bake: Bake 50–65 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs. If top browns too fast, tent loosely with foil after 30–40 minutes.
8. Cool: Cool in pan 10–15 minutes, then remove to a wire rack to cool completely. The sugar crust will set as it cools.
9. Slice & serve: Slice when slightly cooled. Optionally drizzle a simple lemon glaze (1 cup powdered sugar + 1–2 tbsp lemon juice) before serving.

Tips for Best Results

• Use room-temperature eggs and butter so they incorporate smoothly.
• If you prefer a crispier crust, press sugar lightly into the batter surface before baking.
• For extra lemon punch add 1 tsp lemon extract or 1–2 tbsp lemon curd between batter layers.
• Test doneness with an instant-read thermometer — loaf is done around 200°F (93°C) in the center.

History & Notes

Pound cake traces back to a traditional European recipe (originally a pound each of flour, butter, sugar and eggs). Modern pound cakes are lighter and flavored in many ways — lemon being a classic bright variation. The crunchy sugar top is a simple home-baker trick that adds texture and sparkle.

Serving Suggestions

• Serve warm with a cup of coffee or tea.
• Top slices with whipped cream and fresh berries for dessert.
• Toast thin slices lightly and spread with butter or jam.

Storage

Wrap cooled loaf tightly and store at room temperature for 2–3 days. Refrigerate up to 1 week (bring to room temp before serving). Freeze sliced pieces up to 3 months.

Conclusion

This sugar-crusted lemon pound cake is simple to make yet elegant in flavor and texture — buttery, tender crumb with a bright lemon lift and a delightful crunch on top. Great for everyday treats and special occasions alike.