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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Is it possible to make it with almond milk
Hi Ariana, Yes, I think it’s doable. I’d use this method for creating your own buttermilk (but use almond milk in place of the regular milk). I don’t think it will curdle like cow’s milk, but as long as you’re adding the acid of the lemon juice or vinegar, you should be good to go. Hope that helps!
After I spoon the batter into the bundt pan, I poke frozen blueberries about 1″ into the batter. The cake is absolutely PERFECT, and everyone requests it constantly. Thank you for this awesome recipe!
Would it be possible to use this recipe for cupcakes?
Hi Barbara, I haven’t made this cake into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes. Hope you enjoy!
Hi Jenn,
Everyone loves this cake. I’m thinking of making it with poppy seeds because I have a friend who loves lemon poppy seed cakes. Would it work? And if so how much should I put in and are there any adjustments I need to make as a result? I’ll let you know how it turns out. 🙂
Hi Cherry, Sure you could add poppy seeds; I’d recommend about 1/4 cup. No other adjustments would be necessary. Please let me know how it turns out!
So I ended up making it twice. I accidentally put 1/2 a cup instead of a 1/4 cup of poppy seeds in the first. I think it turned out ok if a bit crunchy. LOL. I did take a picture of both but I don’t know how to send it to you. I think it turned out pretty good though.
Would love to see your photo, Cherry – send to my email jennifer@onceuponachef.com.
Hi Jenn,
I just sent the email with the pictures from yesterday’s cake. I figured you wouldn’t want to see the one I messed up. LOL. The doctors love it.
Hi Jenn, Could I bake this cake in a 9×13 glass dish (Pyrex)? How long to bake & does the oven temp stay the same?
I noticed the list of ingredients doesn’t have Baking Powder. Was It left out in error, or just not used in this recipe? Please explain why it isn’t needed in this cake. Hope to hear from you soon as I would like to make this cake. Lemon cake is my favorite. Thanks, Linda M
Hi Linda, I’ve never made this in a 9 x 13″ pan but I think it would work. The oven temp can remain the same. You may need to lessen the baking time but I can’t say for sure. I’d start checking around 35 to 40 minutes. And regarding the baking powder, because the cake is made with buttermilk (which helps with the leavening), the baking powder isn’t needed here. Hope you enjoy the cake!
Hi. I wish to make this as a high stack of layer cakes. And add frozen blueberries to the batter. Would that work? How many round cakes of 7″ would this recipe yield approximately? Tia.
Vanita
Hi Vanita, You could turn this into a layer cake, but keep in mind that it will be more dense than your typical layer cake. I’ve never tried this, so I don’t know exactly how many round layers this will generate, but I suspect that it will be good for two 7-inch rounds. I’d love to hear how it turns out if you try it!
Awesome cake !!
Quite a bit of effort, but worth it in the end! Dense, lemony and decadent. Wondering about how to get Limoncello into this cake-maybe by subbing for the lemon juice in the glaze?
Hi, would love to make this but I don’t have a bundt pan. Would you recommend a different pan and if so, bake time?
Thank you!
Hi Barb, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes plus or minus, so keep an eye on it!
I need to make a three tier wedding cake; will this cake stand up to being stacked?
Hi Ellen, Yes I think it will work. 🙂
Can this cake be baked in loaf pans?
Hi Esther, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes give or take, so keep an eye on it!