This lemon pound cake has a soft, dense texture and a fresh, zesty flavor from lemon juice and zest. It’s made with no added salt, making it perfect for a heart-smart, low sodium lifestyle. The glaze adds just the right touch of sweetness without making the cake overly rich. This simple, homemade cake is great for brunch or dessert and fits well into a reduced sodium diet.

Ingredients Needed:

3 cups all-purpose flour: plain, unbleached.
½ teaspoon baking soda: low sodium leavening.
2 tablespoons lemon zest: fresh, bright flavor.
1 cup (2 sticks) unsalted butter: softened.
2 ½ cups sugar: granulated.
6 large eggs: at room temperature.
1 cup sour cream: use no salt added or plain Greek yogurt.
2 tablespoons lemon juice: freshly squeezed.
1 teaspoon lemon extract: for deeper citrus flavor.

For the glaze:

1 ½ cups powdered sugar
2-3 tablespoons lemon juice: freshly squeezed.

How To Make Low Sodium Lemon Pound Cake:

Preheat and Prep:
Preheat oven to 325°F. Lightly grease and flour a 12-cup bundt pan.

Mix Dry Ingredients:
In a bowl, whisk flour, baking soda, and lemon zest.

Cream Butter and Sugar:
Beat unsalted butter and sugar until light and fluffy (about 5 minutes).

Add Eggs:
Add eggs one at a time, mixing well each time.

Combine Wet and Dry Ingredients:
On low speed, alternate adding flour mixture and sour cream. Finish with lemon juice and lemon extract. Mix gently—do not overmix.

Bake:
Pour batter into pan. Tap to remove air bubbles. Bake 1 hour 15 minutes, or until a toothpick comes out with moist crumbs.

Cool and Glaze:
Cool 15 minutes in the pan, then turn out to cool fully. Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Recipe Tips:

Use no salt added sour cream or Greek yogurt.
Skip the salt to keep the cake kidney-friendly and low sodium.
For extra lemon flavor, brush with lemon simple syrup before glazing.
Let all ingredients reach room temperature for better texture.
Don’t overmix—this helps keep the cake light and tender.

How to Store & Reheat:

Room Temperature: Store in airtight container for up to 3 days.
Fridge: Up to 5 days, tightly wrapped.
Freezer: Freeze slices up to 2 months. Thaw at room temp or microwave 15–30 seconds.

Nutrition Facts (1 slice, approx.):

Calories: 395
Sodium: 45mg
Protein: 5g
Fat: 18g
Carbs: 55g
Fibre: 1g
Sugar: 36g

FAQs:

Is pound cake high in sodium?
Traditional pound cake can be high in sodium due to salt and salted butter. This version uses no added salt or salted ingredients, making it heart-healthy.

Can I make lemon pound cake without salt?
Yes! It still tastes delicious. Use unsalted butter and skip added salt for a low sodium option.

What can I use instead of sour cream?
Plain Greek yogurt with no added salt works well and keeps it moist.

How do I enhance lemon flavor without salt?
Use fresh lemon juice, zest, and pure lemon extract. You can also add a lemon syrup soak for extra brightness.

Is this cake suitable for people with high blood pressure?
Yes, it’s made without added salt, aligning with a DASH diet and low sodium lifestyle.

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