Lemon Pound Cake
This post may contain affiliate links. Read my full disclosure policy.
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
- Cake Pans to Cookie Sheets: 16 Essential Baking Pans
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this and I’m in heaven! It came out perfect!!
the cake was delicious! i did not follow the icing recipe though.
This lemon cake… i have no control with this thing around! It’s too wonderful!
I didn’t have buttermilk, but I used a substitute of 3/4 cup sour cream and 1/4 cup water whisked together to make up the 1 cup buttermilk.
First time made it in a bundt pan, and it was perfection with the sugar baked into the top of it. Second time made 2 loaves thinking I would freeze one… nope we ate all of it within a matter of days.
It’s not a matter of if I’ll make it again, but WHEN! 😀
I made this today and it turned out sooo good. It’s light and not super sweet.
Best cake that I have ever made
Cake is very good. I don’t taste as much lemon as expected but still very delicious. I was worried that the glaze might make the cake soggy but it did not. Light and tasty. Very nice.
Can you include a weight measurement for the flour please? I’m never sure whether I’m being too heavy handed or light in my volume measurements. Thank you!
Hi Kerri, the recipe actually has conversions to weight/metric. 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!
I was able to use only one lemon total instead of five. How come you need so many? I used all the skin for the zest. Half of the lemon juice was for the cake and the other half was for the syrup.
I prefer not to make the icing because I think it makes the cake really sweet. Definitely use the syrup!
I used 2 cups of sugar for the cake, and not 2.25. I think either way works.
I didn’t have vegetable shortening, I don’t recommend it because you may end up feeling sick. I used butter and lightly dusted flour for greasing. It worked well, with mild sticking.
I baked it for an hour and fifteen minutes (75mins) and it turned out perfect. Not raw or burnt.
I made this cake yesterday and it turned out great! Very nice delicate lemon flavour to the cake. I did make some changes…I decreased the sugar by 1/4 cup to just 2 cups for the cake and it was definitely sweet enough with the reduction. Also, I did not make the syrup and only glazed. I do not think the syrup is needed as the cake is already sweet enough and moist. I had zero issues with sticking to the bundt pan as I generously buttered and then floured the pan prior to baking. Lastly, check on your cake, mine took 58 minutes to bake at 325F in a 10″ bundt pan. My family loved the cake and I will make it again 🙂
I’ve made this cake several times. I just looked it up again to make it to share at a potluck. I lightly flour my bundt pan after the first one stuck a bit. This is so good, I’m serving it with mixed fresh berries and whipped cream. I love every recipe I’ve tried from your site.
Can I use sourcream instead of buttermilk? I don’t have any buttermilk?
Yes, that will work; just thin it out with a little milk. Enjoy!
Delicious!!! Followed the recipe exactly except I used Pam Baking Spray in the Bundt pan. I had no trouble with it sticking to the pan. It takes a bit of time to make the cake, glaze, then ice, but it is well worth it. Next time I will try adding a bit more lemon zest to the cake batter. The cake itself has a delicate lemon flavor. Thank you for the excellent recipe!
I made this cake for a friend who wanted a lemon birthday cake. It was a big hit–and easy to make. I made it the day before, soaked it with the syrup, wrapped it tightly, and then glazed it the next day. I only strayed slightly from the recipe. I used baking spray with flour in it to grease my pan and then sugared the pan. Not only did it pop right out, but it had a lovely sugar crust too!