Lemon Pound Cake
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This lemon pound cake is the ultimate dessert for lemon lovers.
Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. If you’d like to switch things up, try my popular lemon poppyseed cake and lemon blueberry pound cake variations. A big thank you and shoutout to Karen Tannenbaum, one of my longtime readers, for inspiring this wonderful recipe!
What You’ll Need To Make Lemon Pound Cake
STEP-BY-STEP INSTRUCTIONS
Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise, it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.
Whisk and set aside.
In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
Transfer the cake batter to the prepared pans and smooth with a rubber spatula.
Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
Set the cakes on a cooling rack, and cool in the pans for 10 minutes.
Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
Finally, spoon the glaze over the top of the cake, letting it drip down the sides.
Let the cakes sit for about one hour to allow the glaze to set before serving.
How To Freeze Lemon Pound Cake
The cakes can be frozen without the glaze for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Note: This recipe was updated in 2022; to see the original version, click here.
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- Lemon Poppy Seed Muffins
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Lemon Pound Cake
This lemon pound cake is the ultimate dessert for lemon lovers.
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (low-fat is fine) (see note)
- 2 tablespoons (packed) grated lemon zest (see note)
- 2 tablespoons fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
For the Syrup
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
For the Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
- Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
- Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
- When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
- When the cakes are cool, carefully transfer them to serving platters.
- Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
- To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Note: You'll need 4 to 5 large lemons for the entire recipe.
- Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 slice
- Calories: 313
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 59g
- Sugar: 40g
- Fiber: 1g
- Protein: 4g
- Sodium: 143mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Baked this as a last minute birthday cake & the results were remarkably sumptuous! Because of the pinch of time I was in, I skipped making the syrup, but the moist rich full flavor on its own was “wow”. Will try again w/the syrup to compare, nevertheless, thank you for this recipe of extreme yumminess!
I made this for Easter. It was good but I wished it was moister. (Like starbucks lemon pound cake) The flavor was there but a little dry. I was thinking next time I might poke holes in the cake and double the syrup so it soaks in more. Any other tips to make it moister? I would make again with a few changes. Thanks
Hi Stacey, Sorry you found this to be a bit dry. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Please LMK if I can help in any other way.
Yes I used that method and fluffed the flour first. Next time I will weigh the flour and cook for a shorter amount of time. I cooked it for 65 min and the outside was pretty dark so maybe the cook time was too long. What about adding 2 eggs yolks for one of the whole eggs? Will that change the texture?
If the outside was dark, I suspect it was a bit overbaked so I;d pull it out a few minutes earlier next time. I wouldn’t bother with adding two egg yolks instead of one of the eggs but think it couldn’t hurt to make a little more syrup and, as you suggested, poke some holes in the cake for the syrup to go down into. Hope you find it more moist next time around!
Jenn I would like to add a blueberry filling in this. Not just blueberries but a filling. Will this bake the same?
Hi Chelsie, Unfortunately, I don’t think that will work here — sorry! While not exactly what you’re looking for, you may want to give this recipe a try. Hope you enjoy if you make it!
Hi Stacey,
You may have cooked it a tad to long. I made the cake yesterday and it was great. My oven runs hot its fan forced and I found my cake cooked after 45min at 160c, 325f. Your idea of poking holes in cake for the syrup to soak I’ll be using next time. Great tip.
Cheers.
Five stars is not enough for this amazing recipe! I made this for an early Easter dinner. The recipe is perfect without adding anything. So moist and just the right amount of lemon. My husband said I could make it anytime I want! Great job Jenn!
I made this for my mom’s birthday and it was a giant hit. My dad says it might be the best cake he’s ever had. I did jazz up the syrup a little with honey and vanilla bean but otherwise I followed the recipe. A+ cake
Hi, how early can I make this cake? How do I store if made early?
Thanks heaps
Hi, This keeps well for 3 to 4 days. (I’d store it in a cake dome on your counter.) Hope you enjoy!
Hi there,
Would this recipe work in a 9″ bundt pan? Thanks!
I wouldn’t recommend it – I think it will be too small – sorry!
Hi! I’m confused . What size Bundt pan are you suggesting then? You mentioned loaf pans or Bundt pans to be used . Thank you!
Hi Maggi, You’ll need either a 10-inch bundt pan or two 8½ x 4½-inch loaf pans. Hope that clarifies!
Thank you for this wonderful recipe. I made it yesterday and it was amazing, moist, flavorful, simply delicious.
I did have trouble with the glaze as it didn’t turn white as you show in the picture. I am not sure what went wrong. It gave the cake a shine. Any idea what the problem was?
Thank you again.
María
Hi Maria, so glad you liked it! It sounds like your glaze wasn’t thick enough. If you make it again, I’d add more confectioners sugar until it gets to a texture similar to honey. Hope that helps!
Love the scale – do you think I could substitute blood orange juice and zest – then maybe a dark Chocolate glaze ?
Hi Robbie, I think those tweaks would work. I think lemon provides a bit more zing, but some readers have commented they’ve made this with orange and have been happy with the results. Please LMK what you think if you try it!
Thanks – trying it this weekend – will let you know
I did try it with Blood oranges and it is delicious – I made 2 smaller bundts from this recipe as always and it is sweeter so I put a dark chocolate ganache drizzle on top of one and it was amazing.. For the other I did a blood orange drizzle and it was also amazing but quite sweet.. its a nice twist, the cake & drizzle are pinkish from the blood orange so it is visually appealing.. thanks as always for such great recipes and pictures – you are amazing.
I’ve made it a few times – it’s delicious!
Hi Jenn,
I made this recipe yesterday with store-bought egg replacer and turned out so good! I couldn’t believe how well it turned out without eggs. I usually stay away from egg recipes because they don’t turn good. But this Lemon cake was exceptional!!
My daughter who has egg allergies now enjoying the lemon cake🥰
Thank you so much for sharing this recipe!!
Does anyone have experience using lemon curd as a filling? Was wondering specifically how this cake would be if made it into a two layer cake And use the lemon curd as a filling. If so was thinking perhaps I need to poke some holes into the bottom layer to add the syrup prior to using the filling.
Hi Diane, I think you could make this into a layer cake, but keep in mind that it will be more dense than your typical layer cake. Lemon curd should work between the layers and I think your suggestion of adding some of the syrup to the bottom layer is a good one. Please LMK how it turns out if you try it!