Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is a treasure!
Lemon Pound Cake was never my favorite growing up. There was just something about it that didn’t appeal to me.
But then, I reworked a favorite pound cake recipe of my family’s and now, I’m addicted to this Lemon Pound Cake.
I mean addicted.
The fresh burst of lemon flavor coupled with the sweet deliciousness of the pound cake really does make each bite perfection.
Not too sweet, not too tart, but just right.
This Lemon Pound Cake will really be a popular cake throughout your spring and summer entertaining, I think. You can easily make this pound cake ahead of time and then serve to friends and family as dessert.
I love to serve it at a BBQ, at family reunions, showers, and of course after a big Sunday supper. Oh, and for Mother’s Day? Seriously, yes!
But please, do me a favor and do not skip out on making the lemon buttermilk glaze that you drizzle over this cake.
It is just the right thing to do.
I have a strong suggestion for you though. Do be sure to make it when you are expecting guests or headed off to a social occasion where people are expecting it. Otherwise, if you are like me, it might not be safe to be alone with this cake.
Save yourself the temptation.
Here’s my Lemon Pound Cake recipe. I can’t wait to hear how you like it.
- 3 sticks butter (1½ cups)
- 1 (8-ounce) package cream cheese
- 6 eggs
- 2 tablespoons lemon juice
- zest of one lemon
- 3 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1½ cups confectioner's sugar
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1 tablespoon buttermilk
- Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
- Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
- As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2012.
I am looking forward to make this it looks so good but does it use baking powder or baking soda please let me know I want to make it for our church brunch
Thanks cornelia
This recipe looks so good😁😁👍🏾👍🏾
what now i just forgot about the salt anyone i hope this still tastes good.
I am just starting to make this it really looks good
Recipe looks really good. Looking forward to preparing this on father’s day for my husband.
I hope you and your husband enjoy this! Perfect for summer! Thanks!
Does this Lemon Pound cake have any liquid added to it? I’ve been looking for an excellent Lemon Pound Cake and this just might be it.
Hi Shirley,
There is no liquid in this recipe, so bake just as it’s written. It is a tasty cake that my family and friends really enjoy. I hope you do as well! Thanks so much.
Hi Robyn,
This lemon pound cake is superb!! You got my husbands seal of approval 😄. Your recipe will be my go to!
I’m so thrilled you enjoyed it – and it got a rave review from your husband! Thanks so much!