Low Sodium Lemon Pound Cake

This zesty pound cake uses sodium-free baking powder and skips the added salt to make it suitable for DASH or kidney-friendly diets. Light sour cream adds moisture, while fresh lemon juice and zest bring a fresh, tangy flavor. Finished with a naturally low sodium lemon glaze, it’s a delightful sweet that fits into low sodium baking goals.

Ingredients Needed

For the Pound Cake:

• 1¾ cups all-purpose flour: base of the batter.
• 2 teaspoons sodium-free baking powder: Featherweight brand preferred.
• ½ cup canola or vegetable oil: keeps it moist.
• 1 cup granulated sugar: for sweetness.
• 1 cup light sour cream: adds richness.
• ¼ cup fresh lemon juice: bright lemon flavor.
• 1 tablespoon lemon zest: enhances aroma.
• 2 large eggs: binds the batter.
• 2 teaspoons vanilla extract: balances flavor.
• 1 tablespoon poppy seeds (optional): adds texture.

For the Glaze:

• 1 cup powdered sugar: sifted.
• 2 tablespoons fresh lemon juice: tart and bright.
• 1 tablespoon milk: helps with consistency.
• Zest of 1 lemon: for topping.

How To Make Low Sodium Lemon Pound Cake

Prepare the Pan and Oven:
Spray an 8×14-inch loaf pan with nonstick spray with flour. Preheat oven to 350°F.

Mix Dry Ingredients:
In a large bowl, whisk flour, sodium-free baking powder, and poppy seeds (if using). Set aside.

Mix Wet Ingredients:
In another bowl, beat together oil, sugar, sour cream, lemon juice, zest, eggs, and vanilla until smooth.

Combine Wet and Dry:
Add wet ingredients to dry ingredients. Mix until just combined – don’t overmix.

Bake:
Pour batter into prepared pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil in last 15 minutes if browning too quickly.

Cool the Cake:
Cool in the pan on a rack for 20 minutes. Then remove and cool fully on wire rack before glazing.

Make the Glaze:
Whisk powdered sugar, lemon juice, and milk until smooth. Adjust thickness as needed.

Glaze the Cake:
Pour glaze over the cooled cake and spread evenly. Sprinkle with lemon zest while glaze is still wet. Let glaze harden 15–20 minutes before slicing.

Recipe Tips

• Always use sodium-free baking powder for heart-healthy baking.
• Avoid overmixing to keep the cake tender.
• Tent with foil to prevent over-browning.
• Use fresh lemon juice and zest for best flavor.
• Optional poppy seeds add texture and visual appeal.

How to Store & Reheat

• Room Temperature: Store in airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days. Bring to room temp before serving.
• Freezer: Freeze unglazed loaf up to 2 months. Thaw and glaze before serving.

Nutrition Facts (per slice)

• Calories: 272
• Sodium: ~90 mg
• Protein: 4g
• Fat: 12g
• Carbs: 36g
• Fibre: 1g
• Sugar: 24g

FAQs

Can I make pound cake low sodium?
Yes. Use sodium-free baking powder and avoid added salt for a heart-healthy version.

Is sour cream high in sodium?
Light sour cream has moderate sodium but is manageable in this recipe. Choose a low sodium brand if needed.

Can I use Greek yogurt instead of sour cream?
Yes. Use plain, low sodium Greek yogurt as a substitute.

Why tent the cake with foil?
This prevents over-browning while ensuring the inside bakes through.

How do I know when the cake is done?
A toothpick inserted should come out clean or with a few moist crumbs.

Try More Recipes:

• Low Sodium Yellow Cake Recipe
• Low Sodium White Cake Recipe
• Low Sodium Spice Cake

Low Sodium Lemon Pound Cake

Recipe by Emma

Moist, citrusy lemon pound cake with a tangy glaze. Made with no added salt for a sodium-smart, heart-healthy dessert.

Course: DessertCuisine: AmericanDifficulty: Easy

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Servings

10

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

272

kcal

Total time

1

hour 

Ingredients

• Cake:

• 1¾ cups all-purpose flour
  

• 2 tsp sodium-free baking powder
  

• ½ cup canola oil
  

• 1 cup sugar
  

• 1 cup light sour cream
  

• ¼ cup fresh lemon juice
  

• 1 tbsp lemon zest
  

• 2 large eggs
  

• 2 tsp vanilla extract
  

• Optional: 1 tbsp poppy seeds

• Glaze:

• 1 cup powdered sugar
  

• 2 tbsp fresh lemon juice
  

• 1 tbsp milk
  

• Zest of 1 lemon

Directions

• Preheat oven to 350°F. Prepare loaf pan with spray.
  
• Whisk dry ingredients.
  
• In another bowl, mix oil, sugar, sour cream, lemon juice, zest, eggs, and vanilla.
  
• Combine wet and dry. Do not overmix.
  
• Bake 40–50 min. Tent with foil if needed.
  
• Cool 20 min in pan, then fully on rack.
  
• Mix glaze. Pour over cooled cake. Sprinkle zest.
  
• Let glaze set 15–20 min before slicing.