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freshly baked sage and lemon pound cake

Sage and Lemon Pound Cake

This sage and lemon pound cake is soft, moist, and filled with fresh citrus flavor balanced by a gentle herbal note. Topped with a simple lemon drizzle, it’s perfect for tea time, brunch, or whenever you need a refreshing sweet treat.
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Prep Time 22 minutes
Cook Time 55 minutes
Total Time 1 hour 17 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Fusion, Modern American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the cake:
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 2 tablespoons fresh sage leaves finely chopped
  • ½ cup sour cream or plain yogurt
For the lemon drizzle:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon finely chopped sage optional, for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Gradually mix dry ingredients into the wet mixture.
  6. Stir in lemon zest, lemon juice, and chopped sage.
  7. Add sour cream (or yogurt) and gently fold until smooth.
  8. Pour into loaf pan and bake 50–60 minutes, or until a toothpick comes out clean.
  9. Let cake cool completely.
  10. Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Garnish with a sprinkle of sage if desired.

Notes

  • Always use fresh sage. Dried sage is too strong and can make the cake bitter.
  • This cake tastes even better the next day when the flavors settle.
  • Store leftovers wrapped tightly at room temperature for up to 3–4 days, or freeze slices for later.