Lemon Pound Cake Recipe

Southern Lemon Pound Cake Recipe – This 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.

Yield: 16 servings

Lemon Pound Cake Recipe

Total Time 1 hour 45 minutes

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

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!

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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

Directions

For the Lemon Pound Cake

1. Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
2. 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.
3. 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

1. 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 Facts

Lemon Pound Cake Recipe

Amount Per Serving (1 slice)

Calories 457 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 11g 55%

Cholesterol 115mg 38%

Sodium 326mg 14%

Potassium 56mg 2%

Total Carbohydrates 67g 22%

Sugars 48g

Protein 5g 10%

Vitamin A 12.7%

Vitamin C 1.8%

Calcium 2%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2012.