This Lemon Pound Cake is a dream dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is scrumptious!

Lemon Pound Cake Recipe | ©addapinch.com

A  sweet and slightly tart flavor greets your tastebuds first as you take a bite. That’s immediately followed by the delicious taste of fresh lemon in the soft pound cake. Lemon is part of this cake in a juicy and scrumptious way in this homemade Lemon Pound Cake recipe!

The burst of lemon flavor coupled with the sweet deliciousness of the pound cake really does make each bite perfection.

Lemon Pound Cake Recipe

Lemon Pound Cake Recipe | ©addapinch.com

I must admit that many of the lemon pound cakes I had at reunions and church functions when I was growing up never interested me. There was just something about them 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.

Not too sweet, not too tart, but just right. It’s the Goldilocks of lemon pound cakes and I think it’s perfection!

Perfect for Spring and Summer Entertaining

This will really be a popular cake throughout your spring and summer entertaining. 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!

How to Make Lemon Pound Cake

For the Cake

Start by preheating the oven to 325 degrees. Then prepare your bundt or tube pan by coating with shortening or butter and flouring lightly. Set aside.

Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Then add eggs one at a time. Add the 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 the pound cake until golden brown and a skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes.

For the Lemon Buttermilk Glaze

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 the cake.

Please do not skip out on making this lemon buttermilk glaze that you drizzle over this cake. It is just the right thing to do because this is an amazing part of this cake!

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. Save yourself the temptation.

Lemon Pound Cake Recipe - 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! // addapinch.com

Here’s my Lemon Pound Cake recipe. I can’t wait to hear how you like it.

Lemon Pound Cake Recipe

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!
4.8 from 98 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 16 servings
Course Dessert
Calories: 457kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

For the Lemon Pound Cake

  • 1 1/2 cups butter 3 sticks
  • 1 (8-ounce) package cream cheese
  • 6 large eggs
  • 2 tablespoons lemon juice
  • zest of one lemon
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract

For the Lemon Buttermilk Glaze

  • 1 1/2 cups confectioner's sugar
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon buttermilk

Instructions

For the Lemon Pound Cake

  • 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.

For the Lemon Buttermilk Glaze

  • 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.

Nutrition Information

Serving: 1slice | Calories: 457kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 326mg | Potassium: 56mg | Sugar: 48g | Vitamin A: 635IU | Vitamin C: 1.5mg | Calcium: 20mg | Iron: 1.4mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Lemon Pound Cake Recipe - 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! // addapinch.com

 

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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329 Comments Leave a comment or review

  1. Absolutely scrumptious! I took this to a friend’s house for a “ladies get together” and everyone liked it! I was asked for the recipe so of course I referred them to your website! I am thinking I will try it next time with orange juice instead of lemon. Just a great recipe! Thanks for sharing!

  2. I made this cake for the first time today for my daughter and I am very disappointed. I had to leave it the oven the full 1 hr and 30 min., and it is very dark on the outside and the skewer came out sticky when I tested the cake for doneness. Also, is the lemon juice supposed to come from fresh lemons or bottled lemon juice? This is one of a couple things in the recipe that were unclear. The recipe looked delicious, but time will tell . . . it’s tomorrow’s dessert.

    1. Hi Marybeth,
      I usually use fresh lemon for the zest and juice but you could use bottled lemon juice if you prefer. It can take at least an hour and half for the cake to cook completely in some ovens but I don’t know why it turned so dark on the outside. I have never had that happen. If the skewer was still sticky when you you tested the cake, it was not completely done. Hope you like the cake!

      1. This is absolutely stunning! I put poppy seed filling in a ring around the cake and it was amazing! I made it to take to a friend’s house as a dessert. She was happy and asked to keep half of the cake!
        A few days after that I’ve made another as my boys wanted a dessert and it’s a hit!

        I don’t have a fan oven, so I have to keep mine in the oven for an hour and 45 minutes. But I put it on the 2nd rack from the bottom so it doesn’t burn the top. I’d show you a picture, but there’s no option for that!

  3. Can this be used as a tier on 3 tier wedding cake? Does it hold well under fondant and for carving. Thanks, your site is lovely and recipes are easy to understand.

    1. Thanks, Debbie.
      I have not made this as a tier cake but I would think it would hold up for fondant and carving. However, I suggest you make a trial cake before making a wedding cake with this.

  4. Simply delicious! Your recipe is simple and easy to follow and the lemon flavor just pops. The glaze is addictive, I was sopping up drips on the table. : ) 

  5. I used a loaf pan and followed the recipe exactly and mine did not come out like the picture. I left mine in the oven for longer than 1hr and 30min because every time I checked it with a skewer it still wasn’t done. I’m trying to figure out what I did wrong    

  6. This cake is not only delicious but BEAUTIFUL!!! Came out just the way it looked in the photo. Used the entire glaze recipe and every bite had lots of yummy frosting. Fresh berries with whipped cream made it a sensation.

  7. Followed it to the recipe to the T. I used bottled lemon juice but fresh zest. Golden brown and moist after 1.5 hours. The glaze recipe makes plenty. Delicious. The family ranted and raved. I WILL be making this again. Thank you so much for sharing!

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