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 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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Hi Jen! I love your website! I have made many of your recipes (and have your first book) and usually they all turn out great. This one however, did not. The cake turned out flat, it didn’t rise… I think because I didn’t add the baking soda. I didn’t have any left at home so I thought it would not be a big deal (only half a teaspoon?)… So does baking soda work just as baking powder? The flavors are good but it’s flat and little too moist inside. Tips?
Hi Samantha – so glad you enjoy the recipes! Yes baking soda is a must here, as it makes the cake rise. Generally when baking it’s important to stick to the recipe precisely or it won’t turn out right. Hope that helps!
Love this!! Nice texture and just the right amount of lemon! Will make again
Can I give this ten stars?
This is the second time I’ve made this cake in three days. I halved the recipe both times but used the syrup amount for two cakes and poked holes in the warm cake and drizzled the syrup on it. The first time I made it I didn’t have enough lemons and used a combination of lemon, lime and orange zest and my buttermilk was fat free but it still was the best lemon pound cake EVAH.
I don’t trust myself to have two of these cakes around at one time and why would I freeze one when I could just bake one fresh.
Just perfect with coffee or tea or when you pass it by on the counter and it calls your name.
I have a pan that makes 6 mini bundt cakes, I was just wondering about how long they would need to be in the oven so as to maintain moistness?
Hi Kimberly, How much batter do the mini bundts hold?
My baby brother and I are going to make this for our mom as a Mother’s Day gift! because I don’t have fresh lemons I’m using orange zest and pre-made lemon juice to make a citrus pound cake; fingers crossed!
Wow! One of the best lemon pound cakes I’ve ever made, made it several times. I particularly like it’s baked in loaf pans, easier to tell when it’s done as opposed to baking in a Bundt pan.
Is it crazy to make this as a layer cake with frosting for someone’s birthday? If you think it’s not crazy, what size pans would you recommend? I have 6″, 8″ and 9″!
Hi Jane, It’s not crazy! You can make this into an 8-inch layer cake, but keep in mind that it will be more dense than your typical layer cake. The bake time will be shorter, so keep a close eye on it. Please LMK how it turns out!
I’m going to make this for my granddaughter’s BD on Saturday. She LOVES lemon. I just made some lemon curd to go with the cake, do you recommend that I go ahead and use the syrup as well?
Hi Jackie, I wouldn’t skip the soaking syrup as it adds moisture to the cake. Hope your granddaughter enjoys!
I’ve made this recipe twice now, using one bundt pan instead of two loaf pans, and it’s incredible!! The first time I made it as is, it made a simply irresistible cake, and just today I made it with lemons and limes and swirled in some leftover lemon curd and raspberry compote I had from another bake – also delicious.
How long did you bake the Bundt cake?
Hi Suzanne, Just in case Holly doesn’t weigh in, I thought I would. I’d reduce the oven temperature to 325 degrees and bake it for 65 to 75 minutes or until the top is golden and a tester comes out clean. Enjoy!
Hi there! I stumbled upon this and I think I’m going to make it this weekend. Only problem is, I only have one loaf pan. Can I half the ingredients to do one? Or should I bake one and sit the batter in the refrigerator and the bake the other? Lastly, I am sorry if I missed it but how many total cups of batter is this? If I choose to just put it in another pan entirely, what size pan would fit the amount equal to these 2 loaves? (I just threw out my Bundt cake pan due to rust. It was my moms and we just didn’t use it. So any other pans besides that one – thx)
Thanks so much! I’m looking forward to making this.
P.S. would a light lemon buttercream taste ok on top instead of the glaze?
Hi Cy, You have a few options — you could either halve the recipe or try baking it in a larger pan. If you’re going to do that, I think your best bet is a 9-inch square (keep in mind I haven’t baked it in that size pan). The bake time will be different in a 9-inch pan so make sure you keep a close eye on it. And you could do a light lemon buttercream on top in place of the glaze. I’d love to hear how it turns out if you try it!
Outstanding recipe! My friend recently had surgery and I wanted to make her something she would enjoy. She loves lemon so I searched and found your highly rated recipe. So glad I chose your lemon pound cake! Fabulous feedback from my friend…big hit with the family as well! Will make this again and again. Thank you!