Robyn StoneThis 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 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
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.
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.
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 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
Enjoy!
Robyn xo
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!
Hi Sherry,
I’m so happy you and all your friends enjoyed this cake. If you try the orange juice, let me know how it turns out. Thanks! xo
I just made the lemon pound cake.Oh my it was much more then you said I absolutely love it. It was easy to make also.I would give this a 20 by far delicious.
Thanks so much, Carol!
The recipe calls for one tablespoon of vanilla flavoring. That sounds like a lot..much more than any pound cake recipe I’ve ever used. Is that correct, and does it have a strong vanilla taste?
The recipe is correct, Sharon. You do use 1 tablespoon vanilla flavoring. There is not a strong vanilla taste. Enjoy!
No baking powder, how does it rise. Making now just confused
I’m wondering that too. I’m getting ready to make this and want to be sure that wasn’t left out in error.
The recipe is correct. You don’t use baking powder in this recipe. Hope you enjoy!
Help! I thought I’d followed the directions accurately. However, the cake mix looks more like whip cream, super light and fluffy. Did I over eat the eggs?
Tiffany, you would cream the butter, cream cheese, and sugar until light and fluffy. Then you just mix in your eggs and the other ingredients. You don’t beat the batter hard once you start adding the eggs. It shouldn’t be the consistency of whipped cream.
Not all cream cheese pound cakes require baking powder. I used a different lemon pound cake today and the recipe called for baking soda not powder and it fell in the center.
I’m going to try this recipe b/c I love making cream cheese pound cakes. The ingredients are simple which I know by heart.
For the glaze I will make 2 Gingers Glaze. 😁
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.
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!
My cake turn out dark on the sides as well but the cake is still moist. I may have overly coated the bundit pan with oil instead of shorten or butter which cause the flour to burn.
Hi. Looks like a great cake. Is the butter salted or unsalted?
Hi, Nakeshia,
I use salted butter. Hope you enjoy the cake!
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!
Thanks so much, M. This sounds delicious with the poppy seed filling. I’m so glad your friend and family enjoyed the cake.
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.
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.
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. : )
Thanks! I just love those little drips that don’t soak into the cake, too! xo
What inch cake pan did you use?
Hi Alena,
I use a 10 x 3 1/2 inch 12 cup bundt pan for this cake. Hope you enjoy the cake!
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
What about baking powder or baking soda?
Hi Sissy,
You don’t use either in this recipe. Hope you try it!
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.
Thanks, Nancy for you sweet comment. So glad you liked this cake. xo
Hi, Does it need cream cheese, or can we use all butter? If all butter, how much should I use? Thank you!
You will need to use the cream cheese in this recipe. If you want a pound cake that you would use all butter, try my Classic Pound Cake Recipe. Replace the vegetable shortening with the same amount of butter if you just want to use butter. Hope you enjoy!
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!
Hi Christine,
I’m so glad you and your family loved this cake. Don’t you just love the glaze? It is one of my family’s favorites. Thank you so much!
I am a very good cook, but not a baker. I made your cake about 2 months ago and it came out great. My wife and our parents loved it. I’m making again now for Thanksgiving dessert.
Best wishes,
Lisa
I’m so glad the cake turned out well for you, Lisa. This is a favorite of my family. Happy Thanksgiving!
Thanks for clarifying my question about the vanilla flavoring. I’m making several cakes to serve at a wedding reception. Can I freeze this cake and add the glaze after it’s thawed?
Yes, you can, Sharon. Wait until the cake is thoroughly thawed and then add the glaze.
Thank you so much for this recipe. It was a hit for Thanksgiving! My family couldn’t believe it was so moist! I added a little bit of lemon extract in addition to the vanilla extract for an lemony kick.
I’m so glad everyone enjoyed it, Cynthia. Thanks
I don’t want to use lemon zest. Can I use lemon extract as a substitute and if so, how much? I want to try this recipe for Christmas. I love lemon desserts.
I’ve not used lemon extract as a substitute for the lemon zest, Sheila.
Can this be made in a mini bundt pan? I just bought one and would love to try it out.
This makes a large cake, Christy. I use my 12 cup bundt pan when I make this cake.
DO I USE SALTED BUTTER AND SALT? THE RECIPE SAYS SALT BUT IT DOESN’T SPECIFY WHAT KIND OF BUTTER BUT I DID READ ONE OF THE COMMENTS WHERE YOU SAID YOU USED SALTED BUTTER.
Sheila, I do use salted butter in my cakes and yes, you do add the salt as listed in the recipe. Hope you enjoy!
When pouring in the bundt pan, is the texture supposed to pour or should it be thick. I’m making on right now, but it didn’t pour out of the bowl, i kinda had to scoop it out.
This batter should be thick, Caralen. Hope you enjoy!
Can i use cake flour?
You can use cake flour in this recipe, Tee, if you wish. Hope you enjoy!
I’ve baked several times before, very delicious. I keep forgetting am I using salted or unsalted butter?
I use salted butter, Erica.
Thank you for this recipe! I don’t usually eat sweets but my family loves sweets and baking helps me relax. However, THIS recipe has me eating several pieces.
Thanks, Renita, so glad you like this cake. xo
I made this cake tonight. I tasted a small sample of it and it was good!!! The inside of my cake wasn’t as yellow as the one you have pictured not sure why because I followed your recipe exactly. The glaze was everything!!
I’m glad you liked the cake, Charlotte. I love that glaze, too. My cake was made with eggs from chickens we had on our farm so there could be a difference in the egg yolks.
This cake is awesome! I’ve made on several occasions.
Thanks, Patricia!
I don’t have a bundt pan, but your recipe looks amazing. Could I use a loaf pan (or two) or a rectangle glass baking pan? If so, what temp and how long? My family could really use an activity that results in something fresh and yummy at the end!
Lisa, you can divide the batter into 2 9×5 loaf pans. Bake at 325º F for about 1 hour. If you have young children, this is a great recipe to have them help. Hope this helps.
Can I use self rising flour?
I would not recommend using self-rising flour in this recipe. Sometimes you can substitute self-rising for all-purpose flour in recipes that also include baking powder as the rising agent. This recipe does not.
Absolutely delicious every single time!!!!
Thank you, Nicole!
This is not a 5 stars recipe. Its a 10 stars recipe!! Oh my oh my!. Its moist, flavorful, dense (in a good way), irresistible cake. I will stop searching for the perfect lemon cake after this!. Will add it to my recipe book and by that it means that its a complete success!!
Thank you so much, Dana. What a nice compliment. So happy you love this cake. xo
Dear Robyn, this recipe is fabulous! I made this pound cake two weeks ago for my sister’s birthday and it was a hit. I’m making another one right now to slice up and freeze. This puts other pound cake recipes to shame in my opinion. I like adding the salt to the cake batter, because the sweetness of the glaze will gives it a powerful punch.
Thank you and keep up the good work.
Cheers.xoxo
Thanks, Marcketa. I’m so happy you enjoyed the cake. xo
Hey it was my 1st making this cake and it came out pretty good the recipe was perfect but I think I could’ve left It in the oven a lil longer the bottom of the cake wasn’t all the way done when I cut into But it was still really good
Brittney, try testing the doneness of a pound cake by inserting a long wooden skewer into the thickest part of the cake. If it comes out clean, the cake should be done throughout. Hope this helps.
Best cake. Period. Love this recipe. This is my second time making it in two weeks.
Thanks, Latoya! So glad you like it so much. xo
May I add a 3.oz of instant lemon pudding to this recipe?
I have never added instant lemon pudding to this cake, Annie, so I can’t tell you how the cake would turn out.
This is the best recipe ever! I have used it for a few years now and it always comes out perfect. It is such a loved recipe I’ve shared with and baked with many! I follow your recipe to the letter because why mess with perfection 😉
Thanks so much, Mata!
My first time baking a pound cake and i followed your recipe i did a very good job
That’s great! I’m so glad this recipe worked so well for you, D.
First time making cake. Overall it was good. Not as lemony as I expected and it came out much darker too. I used a bundt cake pan. Maybe I should not have greased the pan with liquid oil as instructed because I think it is a non stick pan. Will try it again. My Husband loved it.
I use solid shortening like Crisco or butter to grease the pan and then flour it. I don’t use liquid oil. I do grease and flour my non-stick pans, too. You could use lemon extract instead of the vanilla if you prefer a more lemon flavor. I hope this helps.
Grandson requested Lemon Cream Cheese Cake for his birthday turning 13 yo. Haven’t baked a cake in many years. Thanks to you he said “ It taste like heaven, it’s perfect “. Made this pound cake Bundt style and am so much pleased with the appearance of it. Thx for the pleasure knowing he got what he asked for from me with A+ success
Deborah, I’m thrilled your grandson loved this cake so much. It is always a joy when you can make a special dessert for someone and they love it. xo
Does the cake need to be refrigerated?
It does not have to be refrigerated, Shelley. Of course, you can, if you prefer for it to be chilled but it doesn’t require it. Hope you enjoy it!
A friend told me that she loved lemon pound cake. I remembered this recipe from last year and was able to find it easily. I’m at my lake house in NC and wasn’t sure if baking time, etc would be affected by the altitude. Although the top browned quickly ( I should have lowered the rack ) the caked baked beautifully in 1 hour and 10 min in my gas oven. It is perfect! It’s so moist and wonderfully dense as a pound cake should be. Don’t skip the glaze! I’ll be making this again!
Mark, I’m so glad the cake worked so well for you at your lake house. I agree; don’t skip the glaze! Thanks.
I made this cake, and it was great! I tried it first without the glaze, and I was impressed, so I added lemon glaze, and I was very pleased. This is a recipe that will stay near the top of my list for future family events. Just a note, I make cheesecakes regularly, so whipping up cream cheese is part of my routine. I learned that the long whipping of cream cheese, butter and sugar is not necessary for this recipe. The cake was so fluffy it overflowed from the cake pan during cooking. It sure was yummy!
You don’t whip the cream cheese, sugar, and butter for a long time, Kim. I just use my regular mixer paddle and cream these together until they are light. If you whip these for a long time, you will add too much air to the batter.