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!
4.83 from 113 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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399 Comments Leave a comment or review

  1. I am so excited to try this cake. I absolutely adore lemon pound cake, and yes, I would try to eat the whole thing.

  2. Oh my word, so pretty! There’s something so sophisticated about a lemon pound cake. I never liked it when I was younger either. Perhaps our palates are maturing. =)

  3. This cake is gorgeous! My mom loves lemon cake so this would be perfect. Thanks for sharing Robyn!

  4. Lady, this dessert is hitting all my favorite notes! Lemon, pound cake, bundt cake… I have to make it ASAP! 🙂

  5. Lemon pound cake is quite possibly my favorite dessert ever. This looks so fab!! Love the icing dripping off 🙂

  6. My mom loves lemon desserts! This may have to make an appearance at Mother’s Day brunch!

  7. Made this for Mother’s Day brunch and it was a HUGE hit. I’m back here because I’ve been asked to send people the recipe. Thanks so much for posting.

    1. Thanks for sharing your recipe. I’m making this cake for a special friend. I pray it will turn out great!!!! I can’t believe that little buttermilk made so a big difference in the glaze.

      Thanks again….

      Raynette

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  10. I can’t begin to tell you how yummy this cake turned out! I have only been baking for a short time and this by far is the best cake I’ve baked. My hubby is in heaven!!!

  11. This cake looks wonderful and I’m ready to bake it, although I have one question. Is there no baking powder or soda in the recipe?

  12. This may be a dumb question, but does the cake have tobe refrigerated…especially with buttermilk in the glaze?

    1. Hi Kim,
      It does not have to be refrigerated. Of course, you can, if you prefer for it to be chilled (which my aunt always likes her pound cakes chilled), but it doesn’t require it. Hope you enjoy it!

  13. Just got done making this cake. It was pretty good. I only made the cake part since I didn’t have powdered sugar to top it. So Im sure it would have made it better with the glaze. Overall, this makes a lot of batter! I used fresh lemon for everything and no lemon juice from a jar (even tho they are the same). The density is a little heavy than I would prefer but, hey, it is pound cake! Very good taste, not as “lemony” as I like mine. My parents and family loved it, thought it had a good flavor. I’m sure I will make this again but tweek the lemon to my liking. I would give this three and a half out of five stars.

  14. Made this as per recipe (exact) using my kitchenaide stand mixer (the easiest way to go) and it turned out great except my electric oven must read high on the dial. With pre-heating it turned out a little dark at 1 hr, 15 min. so next time I’ll watch closer. The center was perfect and everybody was extremely happy with the taste.

    Next time I’ll lower the temp on my old stove. I’m going to add cocoa powder to the frosting for a lemon/chocolate flavor that some of my friends are eager about.

    Thanks for the great recipe!

  15. I have 4 young boys and a fiancé and all I keep hearing from them is where is the homemade deserts I am a beginner baker can’t wait to try this but I and curious do you not need to add baking powder or baking soda.

    Thanks

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  17. Made this cake for coworkers and nearly everyone came back for seconds! I received compliments and emails all day long, and I was still cutting slices when my shift ended. I even have a coworker that wants to buy one for the holidays. I will definitely be making this again! Awesome recipe!

  18. Thanks for posting this wonderful recipe. I have made it twice using fresh lemons. The taist is great but it doesn’t have the yellow lemon color to it like yours. I will try it with lemon juice for Thanksgiving and see if that makes it yellow. Thanks again!!!

  19. Excited about the recipe. What size eggs did you use? My friend’s mom gave me her pound cake recipe but it called for 6 medium eggs.

  20. Made your cake, but I did not get the lemon taste I was looking for. any suggestions!
    Despite that very moist and delicious! 🙂

    1. To add more lemon flavor to the cake since it is already made, I’d really amp up the lemon zest amount that is called for in the lemon glaze and add that to the cake.

  21. This is the very first Poundcake recipe I’ve ever used since getting a bundt tin and it is delicious! Very easy and wonderful taste, I add a touch more lemon. Other than that I follow the recipe exactly – perfect every time ! Thanks for this recipe. I give 5 stars

    1. Wow thank you so much for answering back. I am trying your recipe which is a newer way. When you are baking you don’t want your recipes to become boring so I wanted to do something different. My family back at home loves lemon cakes but they do not like the Lemon taste to be excessive so that’s why I was asking can I add 2 more tablespoons to replace the Lemon zest. Also help me out please why did you not use baking powder in your ingredients? I am about to make it after I finish my pies and red velvet cheesecakes. I hope I am not being a pain.

  22. This is such a wonderful cake! My husband loves anything lemon, so I made this for his birthday yesterday. After a few minutes I asked him how he liked it, and his mouth was so full he couldn’t answer. 😉 But that was all the answer I needed.

    I love how it’s not too sweet, and the lemon-y glaze really amps up the flavor. Over all, it’s so thick and rich and delicious. Thank you for sharing the recipe…this one is a keeper.

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  24. I want to try this recipe,would like to know what size pan and eggs to use can I add baking powder or soda to make it lighter

  25. Okay I am almost ready to make this now. (1) I wonder what is meant by heavy? (2) would it make it or break it if I use baking powder or soda in it? (3) Cream cheese? I am intrigued I know i have some in the fridge somewhere. I can’t wait to make it ……

  26. I made this cake for New Years day. My first cake ever!! It turned out very moist, but too dark, and not enough of a lemon taste for me. I’m considering adding a dash of lemon extract.Overall it wad still a yummy cake.

  27. So you did not allow my feedback to be published? This is not right you should allow people to share there opinion this is called FEEDBACK

  28. I tried this recipe today and my cake came out awesome! This was my first pound cake and it was delicious … THANK YOU

  29. This looks beautiful and not too difficult for a beginner. Could this be frozen w/o the glaze? If so for how long? I need to make enough for 100 people and would like to start early!

  30. Hi! Thank you for sharing this great recipe! How long ahead do you think I can make this ahead? It’s Friday and I have an itch to bake tonight, do you think it will still be fresh enough for Sunday if I make the glaze Sunday?

  31. I decided to try this tonight since my daughter was at a friend’s house studying. And OH MY! It is delicious! I would not change a thing! I used one lemon for the cake and another for the icing. I was looking for a good pound cake recipe for a Lion bake sale this weekend and I don’t have to look any further! I used 3 8″ bread pans and it filled them up beautifully! They rose and cracked a little in the middle which is great because it will hold all that yummy lemon icing with the extra dripping down the sides beautifully! Thank you so much, it’s a keeper!

  32. Hi, i just want to know if i can use this recipe for cupcakes. Thanks! And love everything I’ve done from your blog. I will keep trying everything I see and like. Thanks a lot!!!

  33. I made this on 3/9/2014 and it’s just divine. I am not a big fan of desserts, so I don’t usually make them. This cake, however, is completely worth it. Next time, I will probably double the lemon zest/juice that goes into the batter but it’s still heavenly.

  34. BEST recipe ever. Easy to follow, baking time is exact, and the cake came out BEAUTIFULLY. Your house will smell like a bakery while it’s cooking. This cake is so pretty with the lemon zest glaze dripping down the sides I don’t even want to cut it!

  35. I absolutely love this recipe! This was my first time making a homemade pound cake and it was truly a hit. Thanks for sharing this.

  36. TO DIE FOR pound cake, guess it helps that my favorite flavor is lemon. I have to say tho, that 1 hour and 30 minutes was way, WAY too long in my oven. I’m willing to bet that an hour might be enough. And that is in a heavy bunt pan. Trying again and checking after an hour. GREAT RECIPE!

  37. I used Bundy pan and followed the recepie to the letter yet it cracked around the middle all the way around. Any way to avoid that? I thought I didn’t overmix but…didn’t taste it yet. Thank you.

  38. I made this cake for my birthday (yes I made my own cake for my birthday, lol) and it was great!! The only thing that I would change, for my taste, is more lemon zest and juice in the batter itself for just a little more lemon punch. Other than that this cake was the best pound cake recipe I have found in a long time.

  39. Fantastic! Followed the recipe exactly and it was wonderful. I can’t wait to make this again to take to family functions. Yumm!

  40. This is a good cake. I just finish icing the cake came out very good. I will make this again.

  41. I made this cake today. It came out great. It was the best pound cake that I have ever made. It was rich and buttery with a nice touch of lemon. The lemon flavor was just right. It didn’t overpower the cake. The cake came out dense but not too heavy. I did make one change, I added 2 teaspoons of baking powder to make it more like a cake and take away from the denseness of a pound cake. I will make this pound cake again. Thanks for putting this up on your blog.

  42. I am trying this recipe for the first time. I altered it just a little. I used 3 tablespoons of lemon juice and 1/2 tsp. Of pure vanilla and lemon extract. The ending result was pure beauty. My kids and their friends wend crazy over this cake. Cant wait to bake again.

  43. Robyn,could you please tell me the amounts of the ingredents for the glaze,for the lemon
    bunt cake.I can’t seem to find it.I see ingredents but not amounts.I would really appreciate it.I love your recipes.Thank You soooo much.

  44. Very tasty! My suggestions: add additional lemon in cake, bake closer to an hour, and less lemon in icing so it is more white and less liquid and more paste. Baked mine 1 hour 15 minutes and that was too long. Cake texture is moist and very nice.

  45. Used your recipe with a couple of variations, I food processed the sugar and zest so the sugar was completely mixed with the lemon zest, I used half cake flower and the other regular flower. By error I had the bunt pan in the oven so it warmed up but it turned out that the shortening melted and flowed when dusting it held the flower to the pan pretty amazingly without all the extra schmear! I’m sorry I had to bake it because I would have eaten the batter with a spoon! Thanks great cake!

  46. Oh my gosh… This is delicious! Made it tonight… Followed the recipe to a T and it was perfect! The outside was nice and crisp with a spongy, soft inside… Awesome!!!!!

  47. I start culinary school soon so I’m trying to bake more to prepare myself. My husband said he wanted me to try a pound cake, so I found this recipe. I did everything the same, except added about a table spoon+ of expensive honey, and some blueberries. I don’t like pound cake, so I thought it was nasty, but my husband (who loves pound cake) said it was extremely delicious. So i’m taking his word on it.

  48. Made this for a potluck, it turned out beautifully. The crumb was perfect. I only wish it had a bit more lemon, but that’s just me. Everyone raved over it.

  49. OMG!!!!!!!!! Tried the recipe last night, it was absolutely the best pound cake i have ever made since getting biting by the baking bug last year. My family all asked for seconds even my aunt who normally doesn’t eat sweets, just had to have a second slice. My only issue was i didn’t care for the icing and i will maybe use less sugar next time.
    I am definitely making it this weekend for my church family bible study group…

  50. Made this cake last night and made a slight alteration to the recipe….added about 1 1/2 tsp of baking powder and fresh lemon juice instead of bottled. The glaze got soaked into the cake and did not leave the beautiful glaze as pictured however the glaze was absorbed into the cake completely and tasted delicious! This will def be a staple/go to recipe for me and my family. Thanks for sharing!

  51. I made this for a Superbowl party and was disappointed in myself that I left it in the oven for the hour and thirty minutes suggested without checking. I was busy in the kitchen and didn’t check it till the timer went off. I think I probably overcooked it about 15 minutes. So – I sliced up some fresh strawberries and poured a mixture of lemon juice and sugar over them and let them sit covered in the fridge for half an hour. Used the berries to try and mask the fact that the cake was over baked…but really not many at the party liked my dessert. So I wrapped it up in plastic wrap and took it home and was about to throw it out this morning – but tried a piece and GUESS WHAT – it tasted fantastic. So – lesson learned…and quite possibly the frosting helped to remoisten the cake – but whatever happened I am delighted and want to thank you for the great recipe – and I will check it earlier next time I make it – and for sure I will make it again.

    1. Oh no! I hate that it over baked for you at that time! That’s the perfect time for my oven and when others have tested the recipe, but I’ll update the recipe to check it after an hour and 15 minutes based on your experience. I’m so glad you saved it with your quick thinking on the lemon and sugar syrup!

  52. THANK YOU SO MUCH for sharing this recipe! It just came out of the oven and it has been smelling absolutely amazing! I cannot wait to try it! How can you go wrong with creme cheese, right? Mine took the 1.5 hours to bake; simply pressing on the top gently was proof enough that it definitely needed more time. Hopefully I didn’t under mix as I did so with a spoon just until the flour was absorbed. I added a bit more lemon but only because the lemons I picked up were somewhat small so, definitely use your judgement in regards to how much since I have seen lemons nearly the size of grapefruit as a Southern California native. Much appreciate the Internet and those who share such wonderful things!

  53. I made this for my brother who was coming into town. We were all blown away by this recipe! The fresh lemon juice and zest were just right (we LOVE lemon) in the cake and the glaze. It barely lasted for 2 days in my home. Thank you for sharing and for making my first homemade cake a hit!!!

    1. Oh my goodness, I’m so glad everyone loved it and congratulations on making your first homemade cake! I can’t wait to hear what you make next! xo

  54. I made this today. I couldn’t wait for it to cool enough for the glaze, so my glaze is mostly in the circle in the middle of the cake. Oh my goodness, it’s so good! I made it because my children are coming home for the weekend. Today’s Thursday, so I may have to make another tomorrow! Just kidding…maybe!

    1. I’m so glad you love it, Donna! And I totally understand why you had to make one today for “testing purposes” and another tomorrow for serving. {hint hint}

  55. Hello i just wantrd to let you know that yiur recipe looked good for the lemon pound cake so i yhink i will make it for mothers day and i will let you know how it turned out. Thanks

  56. Do you use salted or unsalted butter? I’m guessing unsalted because it has a tsp. of salt in the recipe. Please verify. Thanks.

    1. You can use whichever you prefer, Eileen. Most professional bakers recommend using unsalted butter, but I generally keep salted butter on hand and just use it in all of my cooking and baking. If you are sensitive to salt, I would recommend unsalted.

  57. My one and only pound cake. It is truly divine. I was never a lemon lover but this changed my mind. Making it AGAIN as I am writing this review.

  58. Last summer I baked many, many lemon pound cakes, hoping to recreate the delicious Starbucks lemon pound cake. I could never find a recipe that created true pound cake with that crispy exterior and soft, velvety center, though a few did pack quite a delicious lemon punch I loved. I am SO glad I searched again today and found yours! I made it for my visiting family and I LOVE it! The texture is sinfully perfect! I do wish there was a stronger lemon flavor in the cake, though. Next time I will poke holes in the cake and douse it with a lemon sugar syrup. 🙂
    But truly, I loved this cake so much, I actually think I could have eaten it without any powdered sugar glaze at all. It was just that good!

  59. I must say, this cake is Dabombdotcom!!! Several compliments from all tasters. I’d definitely add just a tad more lemon juice and zest to the batter. Tastes great warm with scoop of vanilla ice cream.

  60. I made this cake last night for a work potluck. How about I ate two slices myself before I even knew it?? It is SCRUMPTIOUS, thank you SO MUCH for this delightful recipe! I just subscribed! 🙂

  61. I was really looking forward to making this, especially with all the great reviews. Sadly, the lemon flavor wasn’t very strong and it wasn’t very pound cakey. Maybe it was something I did but I probably won’t try this again.

  62. Don’t normally comment on receipes, but, I made this cake this afternoon. Delicious and very simple to make. I like to bake things that Don’t have a lot of ingredients. Cake is not to dense, light and airy. Will bake again and may try to use different citrus, pineapple or banana

  63. 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

    1. You should use a 10 inch tube pan that has tall sides…or what my Mom always called her Angel Food Cake pan.

  64. 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.

  65. 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.

  66. 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.

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

  68. 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 !!

  69. 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?

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

  71. 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.

    Sueli

  72. 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!

  73. 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.

    1. Hi Jan,
      I used a large sized bundt pan… it is probably a 10-12 cup pan. I hope you enjoy it! Thanks!

  74. 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

      1. Hi Robyn
        Sorry to be a pain – but how many ounces in 3 sticks of butter – just love you Americans!!

      2. Hi Jill –
        You’re not being a pain at all! I’m sorry my last answer didn’t have everything I needed to put… 🙂
        Three (3) sticks of butter equals 12 ounces.
        I hope you enjoy the cake!
        Thanks so much! xo

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

  76. 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

  77. 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.

    1. 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.

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

    1. I’m so thrilled you enjoyed it – and it got a rave review from your husband! Thanks so much!

  79. 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

  80. 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

  81. 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!

    1. 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

  82. 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!

  83. 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

    1. 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

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

    1. Hi Cindy,
      There is no baking soda or baking powder in this lemon pound cake recipe. I hope that helps! xo

  85. 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!

    1. I’m so glad you love this lemon pound cake recipe, Ellen! It is just perfect for spring and especially for Easter, I think! xo

    2. Such a sweet compliment, Ellen! I’m so happy you and your family enjoy this! Thanks so much! xo

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

  87. 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!

  88. 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 *****

  89. 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. 

    1. 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

  90. 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.

  91. 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.

  92. 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 

  93. 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.

  94. Wonderful! First and Best Lemon Pound Cake I made. First I question, why no milk? Then I said the cream cheese makeup for it Absolutely delicious. Thanks Robyn..

  95. Well, mine turned out perfect the first time. Loved it & will definitely make it again. Do you refrigerate? I left mine under a glass cake cover on the counter. I was wondering if that would be ok since there’s cream cheese in it. 
    Thanks so much for sharing. 

      1. Wonderful to hear this, Shirley! I’m glad you like it! It’s so perfect for Spring!
        Thanks! xo

  96. I made this for our annual 4th of July block party with strawberries and blueberries on top. It was so delicious, and everyone loved it! I am making it again today for a family BBQ!

  97. Hi, I saw the recipe and have a question. I realized that on the cake doesn’t go any baking powder, or something like it. Is it that? 

      1. Hi Maegan,
        I’m sorry your cake didn’t rise. I’ve not every had that issue when baking according to this recipe. It does not need any additional ingredients other than those listed. Like given in Step 2 of the recipe instructions, it’s important that the butter, eggs and cream cheese reach room temperature before creaming them with your mixer. It is important that you cream the butter, cream cheese and sugar well until very fluffy. Add each egg one at a time and mix. When adding the next ingredients as instructed, make sure to not over mix at this point.
        I hope this helps. Thanks!

  98. Yes, I made this cake recipe but you don’t taste the lemon. The vanilla extract is over powering the fresh lemon and zest. Cake is good taste but lemony tasting.

    1. Hi Juanita,
      I’m sorry it didn’t have enough lemon flavor for you. It has always tasted deliciously lemony when I’ve baked it. Thanks!

    1. I’d suggest using using a bundt or tube pan like in the recipe for desired results, Lorraine, since the recipe is for a pound cake. Enjoy!

    2. Lorraine: I’ve made this wonderful recipe many times in a standard square 9x9x2 cake pan and it works just fine, so a round pan would work as well. No need to buy a special pan.

  99. This is the best lemon pound cake I have ever made. Just follow the directions exactly , and use the recommended tube pan or bunt pan’s do not alter the. Ingredients an you will have a perfect lemon pound cake.

    1. Thanks so much Patrick! I appreciate you sharing your experience and tips too!
      I’m so happy that you enjoyed it – my family and I have loved this one for years! 🙂

    1. Lemon zest is made with the yellow part of the lemon peel.   Use a grater…like a box grater and use the smallest holes. Use the whole lemon to grate and then you can juice the rest of the lemons for the recipe.   You can also use a hand grater or a lemon zester utensil made especially for zesting lemons…you can find them in the grocery store.  

      Wash your lemons well and then run them (whole) up and down the grater like you would when you grate cheese.  Use the yellow peel only and don’t grate too deep because that will get into the pith (white part) of the lemon and the white pith of the lemon is bitter, so be careful not to get any white pith into the yellow zest.

  100. I always thought the way Starbucks made the Lemon Pound Cake was the best ever. After I made this accordingly and tried it, I believed this one was the best I had ever had.

  101. Hello, Thank you so much for sharing your recipe, I made the Lemon Pound cake and it came out perfectly… it was delicious. 😊😉

    1. So sweet of you, Victoria!
      I don’t sell them – I share my recipe and hope that you will enjoy making them (and eating them)!
      This is delicious – enjoy! xo

      1. Do you really cook this cake 1 hour and 30 minutes? I did so and it is way, way overdone! Mine “looked” right at about l hour 10 min but did not test done inside (using the clean skewer method) until almost l hour 30 min. I had covered the top with loose foil at 1 hour 10 min because it was too brown. The top crust was still very over-browned and the bottom and sides were even worse! It was dry as well. I have an oven thermometer that shows my oven as accurate. I cook pound cakes often (but never lemon) and know getting the baking time perfect is a delicate matter, but never had one over cook so badly.

      2. Hi Brenda,
        I have made this cake so many times and have never had an issue with it being dry or overcooked. It always bakes in 1 hour 15 minutes to 1 hour 30 minutes as noted in the recipe. I do not have to use foil to keep it from browning too much. I’m sorry yours was overcooked, but I’ve never had that happen. Thank you so much!

  102. I used this recipe twice in the past month and the cake was delicious both times. I plan on including  this recipe during the holidays this year. I’m not a “baker” and have tried other recipes in the past and have received “unfavorable” results. This recipe is simple and delicious. I’m now interested in trying others on the site. Wish me luck 😂

    1. I’m so glad you enjoyed it, Kelli! I hope you love the other recipes you try from the website just as much! xo

  103. I baked this cake replacing the creamn cheese with sour cream. My son who is an executive chef called me after tasting the cake to verify that I really baked it. I felt honored.

  104. I just wanted to thank you for your wonderful Lemon Cream Cheese Pound Cake! What a winner! I’d been perusing the Internet for two to three weeks looking for a Lemon Cream Cheese pound cake, the first thing I look for in a good cake is the crumb and if the cake texture looks almost velvety in appearance, that, to me determines the moisture in the cake.
    I saw that criteria once or twice, most looked too dry, also they looked like cornbread, terribly unappetizing. The worst yet was when people recipes  called for shortening and no salt! Yech, what a tastebud disaster. Along with pumpkin anything, I dislike shortening cakes baked without salt.
    Your cake is the cream of the crop in appearance and I also chose yours because it called for a teaspoon of salt, my Mother always taught, always add salt to your confections it balances out the flavor.
    Well, I baked the cake and I am satisfied with the outcome. Lady, your cake is the bomb!
    The only problem there was my bundt pan was too small, the next time, I’ll bake in an angel food cake pan.
    Thank you so much for my go to pound cake recipe.

    1. What a lovely comment, Jennifer! I’m so excited that you enjoy the cake and appreciate you letting me know how much so! Thanks so much! xo

    1. In the oven as we speak. Can’t wait to report back. One question, though. How big a piece of cake should I eat in order to get a grip on the taste. LOL

  105. I made this recipe over the weekend and it came out beautifully! I could not have expected it any better. Then when I tasted it…OMG! It was Magnificent….then when everyone else tasted it, they were exceptionally pleased. This will now be my go to cake. I give it a two thumbs up!!!!!

  106. I made this recipe for the first time last night, although I changed the lemon to orange, and it was perfect. It rose like it should and browned to perfection.
    This will be my go to recipe from now on.
    Thank you so much for sharing!

  107. Made a vegan version of this and it turned out BEAUTIFULLY! I was worried with all the substitutions that had to be made (particularly the 6 eggs, seeing as that makes up a lot of the cake) but all the worrying was for nothing! Followed to a T otherwise and all was well. 

  108. I took a wild notion to bake a cake today. I picked this recipe for my first cake. Followed the instructions and it came out PERFECT! Will definitely be baking this again and again!

    1. Justin – this is such a happy comment for me to see!
      Your first cake – I’m so happy you found this recipe, enjoyed baking it and eating it! I am just tickled with this and that you want to bake more! Thank you so very much for sharing this with me!

  109. I made this today and it was delicious. I left out the zest and poked holes in the cake with a skewer so the glaze could really soak in. Everyone loved it!

  110. My husband made this lemon pound cake for my work potluck. It was delicious! Everyone who tried it, loved it. Even my young son loved it, and he is a very picky eater. I told my husband that he will have to make it again soon. He said that he made some minor adjustments to the recipe:

    1.) For the cake section of the recipe: he used all of the lemon juice from 2 lemons that he hand squeezed instead of just 2 TBS and then squeezed and shaved off the pulp and put it into the batter.

    2.) For the directions section of the recipe: at the end of step 2, before putting the batter into the pan, he added 2 TBS to a 1/4 cup of Sierra Nevada Hazy IPA slowly while mixing the batter (the alcohol cooks off but aerates the pound cake).

  111. I was looking for a lemon pound cake recipe and came across this one, checked out the reviews and decided to give it a try and just so you know it came out wonderful, the only change I made was to the glaze, I did not have any buttermilk so I added 2 tbsp of melted butter.

    So that everyone knows, this cake uses 6 eggs and no leveling ingredients, you don’t need baking powder and baking soda because the eggs is what makes the cake rise and expand, you can switch up from cream cheese to sour cream and get the same result, this is a great recipe and I will use this again and again.

  112.  I agree with one of the comments that the vanilla overpowers the lemon.  I used 1/4 tsp vanilla and 3/4 tsp lemon extract.  I also used mini cake/bundt pans because I want to give them as Christmas gifts in decorative boxes.  It took less time to cook, also.  They are beautiful and more importantly, they are delicious.  Can’t wait to hear the oohs and ahhhs.  

    Thanks for a great recipe.  I think anything lemony at Christmas is a slice of sunshine!

  113. Love this recipe, have made it twice using duck eggs. Delicious!!! My husband loves lemon. Thanks for sharing this recipe.

  114. Will halving all the ingredients still achieve the same results, just with a smaller cake? I dont want to end up throwing away a bunch of cake because its too much too eat.

  115. I always make my brothers a pound cake for the holidays. This year my brother wants a lemon pound cake. I want to use your recipe but I have one question. Your recipe calls for lemon zest. How much lemon zest? I’ve not baked anything that called for this before so I have no idea the proper way to use it. 

    Thank you

    1. Hi Anita,
      The recipe uses the zest from the peel of one lemon. There are several articles online about zesting a lemon. It’s done with a zester but can use a fine grater. Just use the outer peel for zest – don’t get into the pith (or white part).
      Hope this helps! Enjoy the cake – it’s delicious. Make sure you make the glaze…so good!
      Thanks!!!

    2. Hi Anita,
      To zest a lemon, you’d want to use a zester and carefully just remove the colored zest portion of the outside of the lemon. Be sure not to get the white pithy part of the lemon as it is bitter. You’ll want to zest one lemon for the pound cake portion and then another one for the icing. If for some reason you do not have a zester, you can omit it, but it does lend a tremendous amount of flavor to the lemon pound cake and I highly, highly recommend it. You can find zesters fairly inexpensively at most local grocery stores, Walmart, Target and of course online at Amazon. I can’t wait to hear how your brothers enjoy it!

  116. This is the best cake! I poke holes in the cake and make some extra glaze to drip into the holes!

    A hit!

  117. This was the first lemon pound cake I made and it was a big hit. I added 1/2 tb of lemon extract to the cake and the juice from the lemon I zested in addition to the 2 tb of lemon juice. 

    The crusty exterior was sublime. 

    Thank you so much for this recipe. 

  118. Oh my. This is delicious. Made it for New Year’s 2019; followed the recipe exactly and it came out absolutely perfect. I have not baked in years and so wasn’t sure how this would turn out. The cake is so dense and moist, with a delightfully fresh taste of light lemon. I ensured that the eggs, cream cheese and butter were room temperature and the cake rose just perfectly. The glaze is just the right texture and has enough tartness to balance the richness of the cake. A keeper for sure!

    1. Wonderful to hear that you enjoyed it, Liz! Doesn’t the glaze add something special to this cake?! Thanks! xo

    1. You don’t have to sift, but I do a quick whisk in my flour container sometimes. Hope you enjoy it, Patricia. xo

  119. Omg! This is the most delicious lemon pound cake I’ve ever made!! It is so much better than even Starbucks pound cake!!! Soooo unbelievably moist too! You won’t be sorry!!!

    1. Thank you so much, Leslie! We’ve loved this pound cake in my family for a long, long time! I’m so happy to know that you enjoyed it too! xo

  120. I just made this lemon pound cake 2 days ago, and it was 2 DIE FOR!!! Thank you so much for this amazing recipe! By the way, we did use the buttermilk substitute. It is very easy to make🤤🤤🤤 This cake made birthday wishes come true!

    1. Hi Abby,
      You will need to make adjustments for high altitude baking. You should be able to find information for your area and altitude online or from your local extension service. Enjoy it! xo

    1. Hi Pearl,
      The buttermilk is just used in the glaze, which is delicious, but you can use regular milk for this glaze if you wish. It will taste a bit different, but if you don’t like buttermilk, you should enjoy it. Hope you enjoy the cake! It’s so good! xo

  121. I have made this several times and it always comes out perfect. I always pick the largest lemons for the zest and always have extra fresh squeezed lemon juice left over after adding the required 2 tablespoons for the cake as well as the glaze. I make sure the eggs, butter and cream cheese are at room temp, as well as the lemons so I get the most juice possible (rolling the lemon also helps). I’m also careful not to over beat, as stated in the recipe. I bake for the full 90 minutes. I will refrigerate my leftovers but always warm a piece in the microwave for 10 seconds before eating to bring out the lemony flavor. Lots of compliments and it is now a favorite of mine to make. Thanks for a wonderful addition to my collection!

    1. I am so glad to hear that you enjoy this too, Margaret! Isn’t it such a flavorful cake?! Thanks so much! xo

  122. This cake is fabulous! First used it as a base for a lemon trifle with lemon curd, whipped cream and lots of berries. Addicting! Made it again today for a birthday celebration and we are all salivating just looking at it. I used gluten-free flour (with xanthum gum already in the mix) and added an extra egg and it was perfect. Cooked 1.5hrs both times I made it, black bundt pan (don’t know how many cups).

    1. Prisca,
      I use salted butter for this cake but you can use unsalted if you prefer. Hope you enjoy it!

  123. Made this yesterday for today’s Easter dinner — it was really fun to make (fluffing up the butter, cream cheese, and sugar, especially :)), and turned out BEAUTIFULLY. It was a HUGE hit with the family, relatives asked to take extra slices home with them, and I’ve already shared your website with them! Many thanks for a fantastic recipe, this will be my go-to cake for family/friends/church/potlucks! Best regards to you!

  124. This is by far the BEST lemon pound cake recipe!!! I bake for all of my family events and I have people coming from near and far and some proclaim to be pound cake connoisseurs so I have to bring my A game… and this DELIVERS EVERY TIME!!! Sooo moist and delicious with the right amount of citrus and sweetness. You couldn’t ask for more. Make it, love it, become popular for it!!! Thank you thank you for this one and all of your AAAAHHHHMAZING recipes!!!

  125. Delicious! It’s the perfect balance of velvety pound cake texture, sweetness and, of course, lemon tartness. This recipe is perfect!

  126. The recipe calls for 3 sticks of butter what is the equivalent in ozs as we do nothave sticks of butter in the UK only 250 grams

    1. Jean,
      Each US stick of butter is equal to 8 tablespoons, 1/2 cup, or 4 ounces. Hope this helps!

  127. I made this cake for the first time and can’t say enough about!  It is fabulous.  I used juice from lemons – not the store bought bottled kind.  It was perfection.  Can’t wait to make it again.  Thanks for the great recipe.  This is my new favorite cake.

    1. Pat,
      Thank you so much for your sweet words. I think it tastes better, too with fresh lemon juice.xo

  128. 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. 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

      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.

    2. 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. The recipe is correct, Sharon. You do use 1 tablespoon vanilla flavoring. There is not a strong vanilla taste. Enjoy!

    1. I’m wondering that too. I’m getting ready to make this and want to be sure that wasn’t left out in error.

      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.

    2. 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. 😁

  129. 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!

      2. Thanks so much, M. This sounds delicious with the poppy seed filling. I’m so glad your friend and family enjoyed the cake.

  130. 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.

  131. 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. : ) 

    1. Hi Alena,
      I use a 10 x 3 1/2 inch 12 cup bundt pan for this cake. Hope you enjoy the cake!

  132. 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    

  133. 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.

    1. 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!

  134. 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!

    1. 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!

  135. 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

  136. 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?

  137. 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.

  138. 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.

  139. 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.

    1. Sheila, I do use salted butter in my cakes and yes, you do add the salt as listed in the recipe. Hope you enjoy!

  140. 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.

      1. I’ve baked several times before, very delicious. I keep forgetting am I using salted or unsalted butter?

  141. 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.

  142. 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.

  143. 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!!

  144. 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

  145. 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.

    1. I have never added instant lemon pudding to this cake, Annie, so I can’t tell you how the cake would turn out.

  146. 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 😉

  147. 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.

  148. 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. 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

      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!

  149. 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!

    1. Mark, I’m so glad the cake worked so well for you at your lake house. I agree; don’t skip the glaze! Thanks.

  150. 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.

  151. Made this for a customer tonight. It’s awesomeness. Thanks for sharing this recipe with us.
    Happy thanksgiving 2020

  152. I noticed that the recipe didn’t call for baking powder or baking soda, is this an error or not?

  153. This cake was delicious! I do like my cake with lots of lemon flavor, so instead of 1 tablespoon of vanilla extract, I used half and substituted the other half for lemon extract. It came out excellent.

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