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 Recipe | ©addapinch.com

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.

Lemon Pound Cake Recipe | ©addapinch.com

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.

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.

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!
4.76 from 53 votes
Did you make this recipe?


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


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

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


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


199 comments on “Lemon Pound Cake Recipe”

  1. I made this cake yesterday. It was so yummy but I hadon’t a few issues. Haha. I don’t know if I over mixed it or what but after about 30 mins in the oven, it ran over the top of the pan I had to put a cookie sheet under it. The glaze was great. A little too sweet for me and it didn’t look nothing like in the pic. What did I do wrong? I followed this recipe to the T

  2. We liked the cake very much. I was worried that there was no baking powder or baking soda in the recipe, so I added 1/2 t of each. I was taking the cake to a luncheon and didn’t want it not to turn out. I also added more lemon juice. The batter seemed too much for the Bundt pan that I had, so I used a very small loaf pan for the rest. I will definitely make it again.

  3. We made two cakes — one for work and one for us — but we could easily have eaten both in one go! Perfect blend of sweet and tart.

  4. What size bundt pan did you use for the recipe?

  5. How do you measure your flour? Do you scoop the cup measurer into the flour or do you spoon flour into the cup and level? I made this and spooned it in to measure (like my grandma taught me) but the cake was gooey after 1 hour and 30 minutes baking. It appears there was not enough flour which I’m guessing you measured by scooping the cup directly into the flour.

  6. My family loves this recipe,nothing else compares! It is super moist, very tasty, and the perfect amount of lemon. Thank you for sharing.

  7. Awesome just awesome the glaze was very sour to taste but on top of cake perfect effect and not sour love this will put this one in the book thx saved the day on a B-Day !!

  8. I made this a month or so ago and loved it. I want to take it to a family gathering but also would love having some for me at home. Rather than using a bundt pan, can you use 2 loaf pans (one for me and one to take)? If so, how long do you think they would need to bake?

  9. I’m ten and I’ve made this for my parents seven times I’m about to make it today
    Perfect recipe


  11. This batter is so good that I have to stop myself from eating the batter…..

  12. Dear Robyn
    I make cakes to sell and when I saw your cake that look so good and delicious,I want to make. Can you please tell me if de recipe do not have baking powder or baking soda or was a printer mistake.

    I really appreciate your answer.


  13. Hey,

    I have a question. Would I be able to use self rising flour? Please let me know, thanks!

  14. In all these comments I saw my question, but no answer… So, can I use self rising flour? It’s all I have on hand!

  15. Have you ever cut the recipe in half and baked it in a loaf pan?

  16. I made this a month ago for a luncheon and it was a hit! Love the lemon flavor.

  17. What size bundt pan is used in this recipe?
    I have a 10 cup crown bundt that I would like to use which is a 10c volume.

  18. Robyn – can we have the recipe in ounces please – 3 sticks/cups?????? Can you please let me know ounces for us UK followers – I would love to bake this cake sounds delicious – BTW love your website xx

  19. Hi Jill,

    How many stone does 3 oz. of butter weigh?

    Just love you Brits.. 😉


  20. I was wondering about baking powder also and isothere no other liquid in this cake

  21. I am looking forward to make this it looks so good but does it use baking powder or baking soda please let me know I want to make it for our church brunch

    Thanks cornelia

  22. I am just starting to make this it really looks good

  23. Recipe looks really good. Looking forward to preparing this on father’s day for my husband.

  24. Does this Lemon Pound cake have any liquid added to it? I’ve been looking for an excellent Lemon Pound Cake and this just might be it.

    • Hi Shirley,
      There is no liquid in this recipe, so bake just as it’s written. It is a tasty cake that my family and friends really enjoy. I hope you do as well! Thanks so much.

  25. Hi Robyn,
    This lemon pound cake is superb!! You got my husbands seal of approval ?. Your recipe will be my go to!

  26. I made this for my daughter to take to job for a school party. everyone loved it. They thought it was so moist and delicious. Thanks

  27. Awesome

  28. I tried this recipe because I wanted to make a lemon pound cake and didn’t want to go to the store. This recipe was perfect for my pantry (lol) minus the zest and buttermilk. It was great. Very easy to follow and very moist. Will be making this again for our bake sale at work Friday. Thanks for sharing

  29. Dont we need any raising agent?

  30. Love the recipe. Very easy to make and very moist and lemon flavored. This will be my recipe to use whenever I want a lemon pound cake. Could not wait until Thanksgiving to cut it. Had to taste a day ahead. Wonderful!

    • Hi Cynthia!
      I’m so happy to hear that you enjoy the cake! I love the bright flavor it has – and just dream about that glaze!
      Thank you so much for sharing your thoughts about it with me! xo

  31. I’ve been making this for a few years now and we LOVE IT. It’s so good that others have asked me to bake it for them. I even bake it every year for my husband’s work parties and his co-workers love it as well. It is delicious. Thank you for sharing!

  32. Robyn Stone,
    I would like to know if this cake can be made with cake flour, as well as all purpose flour.
    I’ve made this cake about 4 times and it’s my Pastors favorite

    Rating: 5
    • Hi Janet,
      I’ve always just used all-purpose flour with this cake recipe. I am so thrilled that your pastor enjoys the cake! I know it is much appreciated for you to make it for them! xo

  33. Hi Robyn would this work as a sheet cake in a 12×17? If so, any recommendation on how long to cook it for?

  34. Hello Robyn, Is there an egg free version of this recipe? I can’t wait to make it. Pls advice…

    Rating: 5
  35. I have seen several questions about the baking soda or baking powder but no response!

  36. If you’re looking for the best lemon pound cake, you need look no further! This is, by far, is the very best I’ve found. My family absolutely loved it. I will be making another for Easter, if not before! It’s definitely a keeper. Thanks so much for this wonderful recipe!

    Rating: 5
  37. Does the lemon zest melt into the cake whIle baking? Just wondering if lemon zest provides a a crunchy? Or soft? Or chewy texture?

  38. Just loved it.

    Rating: 5
  39. I made this cake twice.   Once for a New Year’s Day supper and then an Easter supper for my friends and family.  It was a hit!  Thanks for sharing the recipe!

    Rating: 5
  40. I make cakes for home. I tried this Lemon Pound Cake for the first time. Just to say I make the same cake but with sour cream. The Philadelphia Cream Cheese made the cake a little more moist. It was simple to make and a very good cake. I rate this cake *****

    Rating: 5
  41. I decided to half the recipe and bake it in a bundt pan. It is still in the oven…looks fantastic! The batter tastes incredible! I will top it with fresh blueberry sauce. Bake time for 1/2 batch is about 45 minutes. 

    • The combination of lemon and blueberries is such a delicious one – especially for Spring! I hope you enjoy the pound cake – it’s so good! Thanks, Diane! xo

  42. I am making it now and I believe it will be awesome. I am taking it to a friends home for desert after dinner this Sabbath.

    Rating: 4
  43. Excellent cake! I made it for a Mother’s Day Brunch, it was moist, light  and delicious. Let’s just say my cake was the first to finish and everyone asked for the recipe 😄. Robyn you have yet to disappoint me, great recipes.

    Rating: 5
  44. First time I ever made a pound cake..used this recipe, turned out perfect as written.

    Rating: 5
  45. it turned out marvelous. the balance between the creamy lemony icing went perfectly with the moist cake batter. tasted like music on my taste buds 

    Rating: 5
  46. This is a delicious, moist cake with wonderful lemon flavor.  I made it for the first time yesterday.  My friends went crazy for it.  It is obviously a dense cake (pound cake), I served it with fresh sliced Strawberries over the slice.  The only thing I did differently was to grease and sugar the pan.  This is a trick i use for all my sweet breads and cakes.  They NEVER stick and it leaves a light sugary flavor to the crust.  Just regular granulated sugar instead of flour.

    Rating: 5

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