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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- Warm Lemon Pudding Cakes
- 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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So good. I make it in a spiral bundt pan and everyone is always impressed!
Hi Jenn, I was wondering if this cake could be made as a layer cake. I have a friend who loves lemon cakes and would love to make it for her as a birthday cake. If so, what kind of frosting would you use? I love your recipes they never disappoint!
Hi Kimberly, So glad you like the recipes! 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. I think this would be nice with a cream cheese frosting. Hope your friend enjoys!
Thank-you Jenn I will try and let you know how it turns out.
Hi Jenn,
I did as you suggested and baked this cake in 2 8-inch pans. I did the lemon syrup on the first layer as well as a layer of raspberry jam the cream cheese frosting, I just iced the top and decorated it with some fresh raspberries. It was perfect!!! The birthday girl loved it as well as everyone else! they are still talking about! As per the course your recipes never fail me thank you again for another great one!!!
Kim
Sounds delicious – so glad it came out well!
Jenn, can you tell me how many cups of batter this recipe makes? I made it before in 3 6 inch round pans – it was delicious! Now I want to try it in a half sheet pan for Saturday. Thanks!!
Hi Dottie, just to make sure we’re on the same page, are you referring to a 13 x 18-inch pan?
I am baffled, I love this website and the recipes, but this recipe seems a bit dry to me or maybe its dense? Its just odd that I am not experiencing this moist cake every
One is referring to. Should the flour have been sifted? Any chance I can get the weight of flour so I am more precise? Also, I added water and lemon juice to make the batter resemble the photos as mine looked dry. Thank you in advance – Vanesa
Hi Vanesa, I’m sorry you found this to be dry! Because it’s a pound cake, it’s definitely more dense, but it shouldn’t be dry. The flour does not need to be sifted, but I’m wondering if you’re using too much flour. The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps and that you get a better result if you make it again!
This recipe used to be done in a bundt cake pan and I never had any problems. Now I’ve had one sometimes both pound cakes sink in the center and be very wet! What is causing this? Has anyone else experienced this problem?
Hi Joanne, I’m sorry you had a problem with the loaves sinking! It sounds like they are underbaked. Are you sure your loaf pans are 8½ x 4 ½”and not 8 x 4“? If they’re the correct size, it sounds like the loaves need to bake a little longer. And if you never had a problem with the Bundt version sticking, I’m happy to share the recipe with you. Just let me know and I’ll email it.
Thanks for the offer. I’ve saved and duplicated the Bundt pan recipe.
I’ve been unable to find any 8-1/2 x 4-1/2″. I’ve been using the foil 8-1/2 x 4-9/16″ pans.
This cake is so good, my friends regularly buy me the ingredients so I’ll bake it for them. 🤣 I use a bundt pan and they turn out perfect at 65 minutes every time.
It is probably my favourite cake ever. Thank you for the recipe!
I’m not much of a baker, but this recipe made me look like one.
I made this exactly per the recipe except for using a bundt pan. Baked for 70 minutes. I trimmed a small amount off the bottom so it would sit flat.
Is is spectacularly delicious and exceeded my expectations.
This one is well worth the effort.
What would the baking time be if I used a 8 by 23 pan instead of two loaves.
Hi Mel, I’m not familiar with an 8 x 23 pan. Might that be a typo?
Delicious! Since there were 2 pound cakes I decided to make one a Lemon Blueberry Pound Cake. So I took 1/2 -3/4 cup of blueberries rolled them in flour like in Jenns other recipe: “Lemon Blueberry Pound Cake” and wala! 2 different cakes for the same occasion! Turned out GREAT!
I probably missed it somewhere, but how many total lemons should I purchase for this recipe? Thanks!
Hi Emily, You’ll need 4 to 5 large lemons. Enjoy!