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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!
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 such 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 delicious perfection!
Lemon Pound Cake Recipe
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.
Determined to make the best Lemon Pound Cake, I created this recipe with my Mama’s delicious Cream Cheese Pound Cake recipe in mind. That was definitely the right decision, because now I’m addicted to this Lemon Pound Cake and I get requests for it all the time!
It’s 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
I think lemon and citrus desserts are perfect for this time of year. Desserts like this cake, along with Lemon Bars, Lemon Sugar Cookies and Key Lime Pie, to name a few, are favorites for entertaining and family get-togethers during spring and summer especially!
You’ll find that this is a popular cake for holidays and events. You can easily make this pound cake ahead of time and then serve to friends and family as dessert for that special occasion – or just because.
I love to serve it at barbecues, family reunions, showers, and of course for Sunday supper dessert. Oh, and for Easter and Mother’s Day? Yes – it is always a crowd favorite!
How to Make Lemon Pound Cake
Again, this cake is simple to make with only a handful of ingredients.
To make this, you’ll need:
- Butter
- Cream Cheese
- Eggs
- Lemon Juice
- Lemon
- Sugar
- All-purpose Flour
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 the eggs one at a time and mix after each addition. Add the lemon juice and zest and combine well. Next add flour, salt and vanilla. Mix until just well-combined, but do not over mix. Then 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.
Cool the cake in the pan for about 10 minutes, then carefully turn out cake on wire rack until cooled completely. Then place cooled pound cake on your desired cake stand or cake plate.
How To Make the Lemon Buttermilk Glaze
You’ll need confectioner’s sugar, lemon juice, lemon zest and buttermilk to make this amazing glaze.
As the cake is cooling, whisk together the ingredients for the glaze.
Allow the glaze to sit until cake has completely cooled. Once the cooled cake is on a cake stand or cake plate, then drizzle the zesty Lemon Buttermilk Glaze on the cake. Serve and enjoy!
A bit of advice, please do not skip making this lemon buttermilk glaze that you drizzle over this cake. It is an amazing part of this cake!
Here’s my Lemon Pound Cake recipe. I can’t wait to hear how you like it.
Lemon Pound Cake Recipe
Ingredients
For the Lemon Pound Cake
- 1 1/2 cups butter
- 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. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
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.
Nutritional Information
Enjoy!
Robyn xo
I want to make this! It looks amazing. I have a quick question.. I don’t drink buttermilk and at today’s prices I hate to buy a whole carton for just a couple of teaspoons. Any suggestions?
Debbie, you can use whole milk instead of buttermilk if you wish. The taste will be a little different but it is still delicious. Hope you enjoy!
Is salt all that goes in the plain flour?
LaNell, you just need the ingredients listed in the recipe for an amazing cake. Hope you enjoy!