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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This looks amazing, but is it possible to make it in a loaf pan?
Yep, you’ll need two 8-1/2 by 4-1/2 loaf pans. 🙂
How about a mini loaf pan? I want to make a few of these and share them.
Sure, Stacey. You’ll need to reduce the baking time but it will work.
This cake was delicious!! I followed the recipe as is and the cake was moist, flavor was great and the whole family loved it…even my husband with the mindset “if it isn’t chocolate, it isn’t worth it!” There isn’t a single recipe I’ve tried of yours that wasn’t perfect! Thanks for sharing all your knowledge!
I needed a recipe for a carry in brunch and I thought this looked like a winner. I used the metric measurements and a scale, and followed the directions as closely as possible. I didn’t have a bundt pan, so I split the batter between two large, 9 x 5 loaf pans. They ended up baking the same amount of time, about 65 minutes. I brushed the loaves with the lemon syrup, but didn’t add the lemon glaze; I wanted something a little less sweet to serve as a breakfast cake. The loaves came out beautifully and the texture of the cake is wonderful, light and moist. I definitely recommend waiting until the cake is completely cooled before cutting. We got impatient and cut into the warm, sticky cake, which made it harder to cut neatly and we made a mess, but it was delicious. So, two thumbs up! In the future, if I use loaf pans, I think I will opt for the slightly smaller pans, maybe 8 1/2 x 4, so that the loaves bake a little taller. The whole family loved it!
Any tips on baking with a silicone bundt pan. I baked for the full 75 mins, but it’s still wet inside 😢
Hi Jillian, I don’t usually recommend silicone for baking as it is a poor heat conductor, which can interfere with leavening and cause overbrowning/underbaking. This time, I’d just keep the cake in the oven until it looks set and done. Fingers crossed!
It set finally and I took it out of the form, unfortunately the sugar carmelized and the top stuck to the pan. It tastes amazing, but this bundt excuse of a pan is going back to my sister 🤣😂 I also put it on a rack on top of a cookie sheet in the oven, so that could’ve been a contributor too. I just didn’t want it to get all cracked up since the silicone is so flexible. I may try again another day with flour, sans cookie sheet. Thank you!!
My grandmother would definitely approve of this lemon cake! Growing up, my grandmother’s go-to dessert was lemon cake so this cake filled me with delicious memories of her. I was a bit worried that this would be overly sweet with the three lemon and sugar steps, but it was perfect and surprisingly light. I served it with fresh strawberries. What a perfect springtime cake! The only thing I will try differently next time is to sprinkle powdered sugar and lemon zest over the top of the cake rather than the final glaze only because I do love the look of a dusted bundt cake. I would highly recommend this cake!
This is a wonderful cake. It is tender and moist, and my husband and I both loved it. Just to be sure, we went back for a second slice. I didnt glaze it, as I will be freezing slices. While on his second slice, I heard my husband say, “this is a keeper”. Making your Thai chicken salad tonight . Thanks for all the wonderful recipes. You make us all look like chefs.
💕
I have made this cake many times without the syrup and it is delicious! Have passed this recipe along with numerous others to relatives. Everything and I mean everything that I have made from your site is so simple to make and tastes so so good…main reason why I purchased your cookbook was to give something back to you after receiving so many free delicious recipes from you. Thanks!
❤️
The cake had a nice texture, moist and fluffy. The instructions were very clear – thank you. I found that it was really, really too sweet, though. I didn’t even do the glaze as the cake itself even without the syrup was too sweet- and this is after I had reduced the amount of sugar in the cake by a 1/4 as I do with most recipes as they are all generally too sweet. I might try making this again (and might try it with orange) but will substantially cut down the sugar.
Love this recipe- have yet to be disappointed by anything I’ve tried on your site! Thanks! -Celestina H
Hi Jenn, is this pound cake moist or dry? I know a lot of pound cakes are on the drier side, so I typically don’t like them.
Hi Serena, It’s quite moist, thanks to the syrup. Hope you enjoy it if you try it. 🙂