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!
4.82 from 111 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 1slice
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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393 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!

      1. 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.

    1. 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?

      1. 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?

      2. 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.

    1. 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. 😁

  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. 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.

      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!

  8. 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

  9. 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?

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

      1. 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!!

      2. 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.

  15. 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!

    1. 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.

    1. 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.

  16. 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!!

  17. 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

  18. 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

    1. 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.

  19. 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 😉

  20. 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.

    1. 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.

  21. 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

      1. 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!

  22. 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!

  23. 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!

    1. 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.

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