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.
You May Also Like
- Warm Lemon Pudding Cakes
- Lemon Poppy Seed Muffins
- Lemon Bars
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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.
Hi, this is my go to lemon cake recipe when one is required, it’s delicious!
I wondered about potential baking times of baked as a traybake though (8 inch square) and 13 x 9?
Hi Craig, I haven’t tried it so can’t say for sure, but I’d start checking around 30 to 35 min for 8-inch square (that will only fit half the recipe) and 40 to 45 for 9×13. Please LMK how it turns out if you try it. 🙂
This is the BEST LEMON CAKE I ever MADE. TY TY TY🥳🤪😂
Hi Jenn
I am wondering if I can make this into mini Bundt cakes.
Hi Fanny, You can make mini Bundts with this recipe; the baking time will be less so keep a close eye on them!
By no means am I a cook. I received a KitchenAid mixer for Christmas and this is what I made first. Absolutely delicious!! Followed the instructions to the letter and it turned out great!! I am so proud of myself. Thank you for sharing!!
I just wanted to add that my daughter in law is on an absolute 100% gluten free diet. None ! I made this cake using the recipe with no alterations at all except ONE. I substituted corn flour for the wheat flour. We all thought it was done . . . and was just not quite . . . the very top (would have been brown) layer stayed in the cake pan . . . but the rest was well done and tasted fantastic. I’m sure with your expertise you could find a way around my small problem . . . but even with it’s problem . . . it is good . . . and we’ll eat it anyway. The picture of the cake with bright yellow parts . . . brown parts and the white glaze . . . it is beautiful. Saved a picture it for future use. Thanks for the recipe and placing it here.
Dwight. You might be able to make this cake using gluten free flour. I know King Arthur has a version which includes some of the other components needed to make the GF cake rise correctly etc. As you probably know by now, GF cakes etc need more support, so you might try making this recipe in a loaf pan, where more of the cake is held in place by the sides of the loaf pan. Good luck and good for you for trying something new for your GF daughter in law.
Thanks for weighing in Mamaro! Dwight, just to add to what Mamaro said, you can find guidance in a note on the bottom of the recipe for making this into 2 loaves instead of a bundt pan. That may work out well for you. 🙂
Made this today and it is amazing! I had a little leftover zest, so I sprinkled it on top after putting the glaze on.
Hi want to do the 2 loaf pans version. May I bake them at the same time?
Yep — enjoy!
I baked it a few times and have been getting orders for people for birthdays, etc. and I could go on. I follow it to the “t”, never changing a thing. It is perfect. However, I do go ahead and prepare about 8 lemons and freeze any excess juice and zest. Thank you.
I need to thank you for this recipe, I feel it’s long overdue. I have made it several times, and it NEVER fails to wow anyone that gets to enjoy the finished product. The texture of this cake is so light, it defies being an actual “pound cake” and I mean that as a compliment. It has the perfect amount of sweetness and superb lemon flavor.
I made this recipe today to bring to Christmas breakfast at my in-laws but made a few tweaks, only because I wanted to make it more breakfast friendly, and it worked beautifully. I added dried blueberries and divided the batter into jumbo muffin cups. I had to adjust the temp of my oven (increased to 350) and of course, the baking time (about 45 mins) and they came out PERFECT!!
I have saved quite a few of the recipes that you have posted and I hope that you continue to share more.
Wishing you and yours good health and much happiness for the new year!
This lemon cake is the ultimate. I made it for my son’s birthday and then everyone else requested it for theirs too! I do a lot of baking and this is simply the best lemon cake I’ve made. Thanks for the recipe. Is this recipe included in your cookbook?
So glad you like it! This is not in either of my cookbooks. I actually have a “stamp” in the bottom left corner of the main picture for any blog recipe that is also in one of the cookbooks. See the Peruvian Chicken as an example. Hope that helps and keeps you from printing anything unnecessarily! 😊
This recipe is brilliant! Always a crowd pleaser. My question for Jenn is can I somehow incorporate ricotta into this recipe? I need to make an Italian dessert but I adore this recipe. What’s your thought?
So glad you like it! I wouldn’t recommend using ricotta here — sorry! I believe there are a lot of lemon ricotta cake recipes online if you want to use one of those. I do have a cake that uses ricotta if you’re not married to lemon. You can check it out here. Hope you enjoy whatever you make! 🙂
Thank you! ❤️