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Side view of lemon pound cake with lemon buttermilk glaze drizzled on top.
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4.91 from 126 votes

Lemon Pound Cake Recipe

This easy Lemon Pound Cake recipe makes a dream dessert for lemon lovers! Made with fresh lemon juice and zest and topped with a lemon buttermilk glaze, this moist pound cake is bursting with delicious flavor!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Robyn Stone

Equipment

Ingredients

For the Lemon Pound Cake

  • 1 1/2 cups (339 g) butter
  • 1 (8-ounce) package (227 g) cream cheese
  • 6 large (300 g) eggs
  • 2 tablespoons (28 g) lemon juice
  • 1 tablespoon (6 g) lemon zest
  • 3 cups (594 g) sugar
  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon (2.8 g) kosher salt
  • 1 tablespoon (14 g) vanilla extract

For the Lemon Buttermilk Glaze

Instructions

For the Lemon Pound Cake

  • Preheat oven to 325 degrees. Prepare bundt or tube pan by brushing well with homemade pan release or 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. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.

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.

Notes

Storage Tips
To store: Place completely cooled cake in an airtight container or under a cake dome for up to 3 to 4 days.
To freeze: Wait to glaze if you plan to freeze the baked and cooled cake immediately. Wrap the cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag or airtight container and freeze for up to 3 months. To thaw and serve, unwrap and allow to thaw completely before slicing. Glaze the cake after it's thawed completely and just prior to serving for best results.

Nutrition

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

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