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Lemon Buttermilk Pound Cake

5 stars based on 201 votes

Lemon-Buttermilk-Pound-Cake

If ever there were a cake for lemon lovers, this is it. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, it is doused with lemon syrup to further enhance the lemon flavor. Finally, the cake is drizzled with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite. The cake keeps well for days, and is actually best made a day ahead of time. Many thanks to my longtime reader Karen Tannenbaum for sharing her lemon cake with me and inspiring this recipe.

ingredients

Begin by spraying a 10-inch bundt pan (12 cup capacity) with nonstick cooking spray. Sprinkle some flour in the pan and turn to coat evenly.

flouring-the-pan

Over the sink, tap the pan upside-down against the edges of the sink to release any excess flour.

prepared-pan

Next, zest and juice your lemons. You’ll need about 4 large lemons for this recipe. Make sure you zest them first, otherwise it will be impossible once they are juiced. The best tool for the job is a rasp grater, like the one you see below, but any fine grater will do. For juicing the lemons, I use this juicer — not essential but definitely makes the job a lot easier.

zesting-and-juicing-lemons

Once the lemons are done, whisk together the flour, baking soda and salt in a medium bowl. Set aside.

whisking-dry-ingredients

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

creaming-butter-and-sugar

Beat in the eggs one at a time.

adding-eggs

In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest.

buttermilk-with-lemon-zest-and-juice

With the mixer on low speed, add one quarter of the flour mixture to the batter.

adding-flour

Add one third of the buttermilk mixture.

adding-buttermilk-mixture

Then another quarter of the flour mixture, a third of the buttermilk — and so on, until all of the ingredients are incorporated. It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, which will cause your cake to be heavy.

mixing-batter

Transfer the thick batter to the prepared bundt pan and smooth with a rubber spatula.

smoothing-the-batter

Bake the cake for about 1 hour and 5 minutes, until golden brown and a cake tester comes out clean.

cooling-cake-in-pan

Let the cake cool in the pan for about ten minutes. Meanwhile, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice.

boiling-the-syrup

Invert the cake onto a wire rack and slip a piece of parchment paper or aluminum foil underneath.

inverted-cake-on-rack

Gradually brush the cake with the syrup, allowing it to soak in as you go. Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible.

brushing-syrup-on-cake

It will look glossy when you’re done. Leave the cake to cool completely, about one hour, before glazing.

glossy-cake

To make the glaze, combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a small bowl.

mixing-glaze

Stir until well combined. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze.

glaze

Once the cake is cool, drizzle the syrup over top, letting it drip down the sides.

glazing-cake

Slip two large metal spatulas under the cake and carefully transfer to a serving platter. Enjoy!

Lemon-Buttermilk-Pound-Cake-1

 

 

Lemon Buttermilk Pound Cake

Servings: One 10-inch bundt cake, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour 5 Minutes
Total Time: 1 Hour 30 Minutes, plus about 1 hour cooling time

Ingredients

For the Cake

  • 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk (low fat is fine)
  • 2 tablespoons grated lemon zest, packed (note: you'll need 4-5 large lemons for the entire recipe)
  • 2 tablespoons fresh lemon juice

For the Syrup

  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice

For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest, packed
  • 1 teaspoon unsalted butter, melted

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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, 3-4 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.
  4. In another bowl, combine the buttermilk, lemon zest and lemon juice.
  5. 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 milk mixture. Repeat with another quarter of the flour and the remaining milk 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.
  6. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
  7. Cool the cake in the pan for ten minutes on a rack.
  8. Meanwhile, 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.
  9. Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
  10. When the cake is cool, make the glaze. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Nutrition Information

Powered by Edamam

  • 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

Reviews & Comments

  • 5 stars

    My “go to” pound cake. I overmixed the first time I baked this but learned my lesson and it is perfect. Thanks for the great cake recipe.

    - Barbara Dowtin on April 23, 2017 Reply
  • Can you substitute cake flour for all-purpose?

    - Edna Holloway on April 19, 2017 Reply
    • Unfortunately, I don’t think will work very well here– sorry!

      - Jenn on April 19, 2017 Reply
  • If baked in two loaf pans, you mention 8×4 and 8.5 x 4.5 in numerous places. Which size would be correct? I like a nice high loaf and was hoping 8 x 4 would work without overflowing?
    Thank you!

    - Sandra Conlon on April 16, 2017 Reply
    • Hi Sandra, I think 8×4 will work fine. Enjoy!

      - Jenn on April 16, 2017 Reply
  • I will be making the cake the day before I serve it. Should I also glaze it the day before or should I wait until the the day of serving.

    - Addie C on April 15, 2017 Reply
    • You can top the cake with the glaze when you make it. Store it covered on your kitchen counter until you’re ready to serve. Enjoy!

      - Jenn on April 15, 2017 Reply
  • Can I add poppy seeds (my son loves lemon poppy seed anything!) and, if yes, how much would you recommend?

    - Patricia McCracken on April 13, 2017 Reply
    • Hi Patricia, I think it would work and I’d add about 1/4 cup. Hope you enjoy!

      - Jenn on April 13, 2017 Reply
  • How long do I cook and at what temperature in a convection oven? Thank you!

    - Laura C on April 12, 2017 Reply
    • Hi Laura, if you’re using the convection setting, the baking time would be about the same, but I’d reduce the temperature by 25°F.

      - Jenn on April 13, 2017 Reply
  • 4 stars

    Hi, I did a trial run of this cake today in anticipation of making it for Easter. The flavor is delicious, however it is very light and airy – so airy there are large holes in the top of my cake, about the same size in diameter as bamboo skewers. Did I whip my butter and sugar too much? I am using a Kitchen Aid and whipped them for 3 minutes. Thanks!

    - Kim on April 10, 2017 Reply
    • Hmmm, that is very strange! It doesn’t sound like you over-creamed the butter and sugar. But I’m wondering if you over-mixed the flour and liquid ingredients – that might cause some air bubbles. Or is it possible you didn’t thoroughly whisk the dry ingredients together? Or used baking powder instead of baking soda? Next time, try tapping the pan on the countertop a few times before placing it in the oven — this will force any air bubbles to the surface.

      - Jenn on April 11, 2017 Reply
  • This sounds delicious. I need a limoncello cake recipe, but could probably just tweak the syrup and glaze for that. How do you think it would work in baby bundt pans, 1 cup capacity? Thanks!

    - Kate on April 8, 2017 Reply
    • Hi Kate, Yes, I think it would work in baby bundt pans. You’ll need to significantly reduce the baking time. Hope you enjoy!

      - Jenn on April 8, 2017 Reply
  • How much baking powder should you use if you don’t have baking soda?

    - Hi :D on April 7, 2017 Reply
    • Hi, Baking powder and baking soda are not interchangeable– sorry!

      - Jenn on April 10, 2017 Reply
  • Have you tried this as cupcakes?
    Thanks

    - Danielle on April 6, 2017 Reply
    • I haven’t Danielle but I think it would work just fine; check for doneness starting at 18 min.

      - Jenn on April 7, 2017 Reply
  • 5 stars

    Hi. I wondered if this would work in a 13×9 traybake pan, and if so what recommendations you would have for timing.

    If not, what about a loaf tin? Any changes to timings there too. Thank you for such wonderful recipes, made your chocolate cake and it was delicious!

    - Farouk on April 5, 2017 Reply
    • Hi Farouk, I would go with the loaf pans– it works nicely in two 8×4-inch loaf pans. No adjustments should be necessary. Enjoy!

      - Jenn on April 5, 2017 Reply
  • 5 stars

    Hello! How do I prevent the pound cake edges from getting hard and cracking?

    - Alice on April 5, 2017 Reply
    • Hi Alice, if you’re finding that the cake is getting too well done before it’s ready to come out of the oven, trying covering it with foil for the last 20 minutes of baking time. Hope that helps!

      - Jenn on April 5, 2017 Reply
  • 5 stars

    Just made today in two loaf pans. It’s delicious. Great lemony flavor and love the icing. Thank you for another great recipe!

    - Glinda on April 3, 2017 Reply
  • 5 stars

    Made this for my family exactly how it was written. What a hit. My family’s new favorite pound cake recipe. Thank you for sharing.

    - Melissa on March 26, 2017 Reply
  • 5 stars

    I JUST made this cake – followed recipe EXACTLY. It came out perfect! It’s a beautiful cake and SO delicious. It is the best Lemon Cake recipe I’ve ever made. Very, very lemony and my husband loved the tart glaze. Awesome

    - Joanie Winborne on March 24, 2017 Reply
  • can I add fruit to this recipe (ie raspberries) in the batter or will that mess it up?

    - Jessica Beardsley on March 23, 2017 Reply
    • Hi Jessica, I think you could add some raspberries w/o messing it up. Please lmk how it turns out if you try it :).

      - Jenn on March 23, 2017 Reply
  • 5 stars

    I made this cake in two 6 cup bundt pans. They were fantastic. They were the best pound cakes in aroma; taste and texture. Thank you for sharing.

    - Cathy on March 23, 2017 Reply
  • I dont have a bundt pan, so i’m going to use a bread pan instead. Do i need to modify baking time? Would i need to use two bread pans maybe?

    - Vera on March 21, 2017 Reply
    • Hi Vera, Yes, you’d need two loaf pans. I’ve made it in two 8 x 4-inch loaf pans and it took about 45 minutes. Enjoy!

      - Jenn on March 22, 2017 Reply
  • 1 stars

    Outside was done at hour an 5 mins inside was liquidy had to bake 25mins more to get it done now the outside inch is hard. Used an angel food pan. This try was a waste :(

    - Tanya on March 19, 2017 Reply
  • I live at 6200 elevation. Any high altitude suggestions?

    - Claire on March 16, 2017 Reply
    • Hi Claire, I’ve never baked at high altitude so I don’t have a lot of wisdom to share, but these tips may be helpful.

      - Jenn on March 17, 2017 Reply
  • 5 stars

    My best friend’s favorite flavor is lemon. I’ve made this cake many times, and each time it has been wonderful.
    Warning: you won’t have many leftover!!!

    Once, I’ve changed the lemon glaze to raspberry glaze, and it was delicious!

    - Jo Andrews on March 16, 2017 Reply
  • This is an excellent recipe. It stays moist for days. I’ve made it several times and it’s always a crowd pleaser.

    - Stephanie on March 15, 2017 Reply
  • 5 stars

    I rarely comment on recipes I’ve tried but THIS cake was absolutely delicious! Definitely one I will keep in my file. I’ve been scouting for a pot luck friendly dessert that would not need refrigeration for an upcoming event. I gave this one a test run last night and am so glad I did. This was the winner!!! Now off to check out your other recipes! Thanks for sharing!!

    - Pat on March 11, 2017 Reply
  • 5 stars

    I’ve made this cake 3 times already! My family requests it this often! The recipe is a keeper! Wow! Wow! Wow!
    I did experiment with a few things: added a teaspoon of vanilla extract and 1/2 teasooon of lemon extract and a bit more lemon juice and lemon zest (we like it lemony), and also mixed flour in this manner: 2 cups of AP flour and 1 cup of cake flour. I might try to add a bit of Amaretto next time.
    I think what makes a big difference in texture is the syrup, that is brushed over the baked cake. It makes the cake unbelievably moist, and it is not heavy, it stays airy, fluffy, and so light! It’s a delight!

    Thank you very much!

    - Alexandra on March 10, 2017 Reply
  • 5 stars

    I made this Poundcake a couple of days ago and I was so proud of myself. I’ve never made anything from scratch before in my life! It was the best!! I’ll be making this many times more.
    Right now I have the cake in a cake saver on my counter. Is this ok or should I put it in the refrigerator? How long does it last at room temperature?
    Thank you for your help and thanks for the wonderful recipe.

    Susan

    - Susan on March 6, 2017 Reply
    • So glad you like the cake! It’ll stay fresh for several days (around 4 give or take) and yes, it should be stored covered on the counter, so you’re good to go.

      - Jenn on March 7, 2017 Reply
  • 5 stars

    Wow! Made this cake for a reunion and people were diving over one another for 2nds! It is absolutely delicious and I was never a lemon fan until now. I was wondering if it can be made in loaf pans (so I can keep one for myself!) and if so, would you know what size and cooking time? Thank you for such a wonderful recipe!

    - Kate Vale on March 6, 2017 Reply
    • Hi Kate, so glad everyone enjoyed it! Yes, you can make it in loaf pans. I’ve made it in two 8 x 4-inch loaf pans and it took about 45 minutes.

      - Jenn on March 6, 2017 Reply
  • 5 stars

    Thank you so much! I’ve never been a baker (I hate following rules) but I have become one as a result of these recipes. I have made this twice now and everybody is suddenly my friend! I overworked the dough a bit the first time. It was still delicious but lesson learned. The second was amazing. I also made a bit more glaze and poured in the middle, chilled in fridge and they can add all the glaze they want!

    - Eric on March 5, 2017 Reply
    • How did you overwork the dough?

      - Barbara Dowtin on March 7, 2017 Reply
      • 5 stars

        Hi Barbara, I used the dough hook in my stand mixer. I needed to stop about 5 minutes earlier! It made all the difference in the world. It became a lemon 3lb cake!

        - Eric on March 7, 2017 Reply
        • To Eric, dough hook is for yeasted bread dough, to develop the gluten. You want the paddle attachment. Have fun!

          - Kate on April 8, 2017 Reply
  • 5 stars

    I prepared this cake for my son-in-law’s birthday in January. What a big hit! Loved by everyone. Although the process is involved, it is worth every step to the end product! It will become a favorite in our lemon-loving family.

    - Virginia Leftridge on March 2, 2017 Reply
  • 5 stars

    Oh my oh my! The best lemon cake I have ever had. Period. So light and so very lemony. Not much else to say, except if you truly enjoy the fresh taste of lemon, you must try this cake.

    - Cathy Hultgren on February 22, 2017 Reply
  • 5 stars

    I made this and loved it. It turned out perfect!! Your recipes are great . Just found this website a couple of weeks ago and have tried quite a few recipes. They have all be keepers. Thank you for sharing.

    - Carole Anne on February 18, 2017 Reply
  • 5 stars

    Wonderful recipe! Utterly delicious :) Instead of making one cake, I divided the batter in 2 muffin trays (it made 24 muffins) and skipped the syrup and glaze… Mostly because I wanted to keep it simple and I wanted it to be easy to serve to children. Very moist in the inside and the top of each muffin had a beautiful golden and crunchy crust. I’ve baked them three times and they are always a big success. Thank you for this lovely recipe!

    - Pilar Infante on February 15, 2017 Reply
  • 5 stars

    I made this cake for a friend and her family. I had the luxury of being able to use fresh lemons from our tree to use in the recipe. I got the most incredible raves from them. They told me that the lemon flavor shone through and it was delicious. I will caution you to be very careful when zesting the lemons. I zested part of my knuckle!

    - Lori on February 14, 2017 Reply
  • 5 stars

    Better than Starbucks. Easy and delicious.

    - LISA on February 14, 2017 Reply
  • 5 stars

    My husband and I love this cake! Such a great, fresh lemon taste. I made it in two 8X4 inch loaf pans, and it worked perfectly. Delicious!

    - Shari Broder on February 13, 2017 Reply
  • 5 stars

    I followed the recipe exactly and it turned out great. This was my first time baking a lemon cake from scratch and I’m so glad I tried this one. Thanks for sharing this!

    - Wanda on February 12, 2017 Reply
  • Can this cake be baked in 2- 8″ round pans?

    - Rosanne on February 12, 2017 Reply
    • Yes, Rosanne, I think that would work. Hope you enjoy!

      - Jenn on February 12, 2017 Reply
  • 5 stars

    Hi Jenn,

    Can I add poppy seed to this recipe? If yes, how much should I use?

    Thanks.
    Linda

    - Linda on February 9, 2017 Reply
  • 5 stars

    I used this recipe and the cake was great!! Only question could I use all natural sugar instead of granulated sugar?? Wondering if the color of the cake would not be yellow as shown instead be a different color. Thanks for any insight. LLL in Ohio

    - Larry L. on February 5, 2017 Reply
    • Hi Larry, I think natural sugar will work, but that the cake will be a bit darker in color. (And glad you liked the cake!)

      - Jenn on February 5, 2017 Reply
  • 5 stars

    Well..I made this awesome cake the other night. Been having a craving for lemon pound cake, I glazed it and let it cool and thought I would wait and have it with coffee in the morning. Low and behold I get up make my coffee and no cake? Sleepy trying to figure out what the heck I see my cake holder on the floor..MY DOGS! Yep…they loved it! So it’s dog tested and approved. I have a second cake in the oven now. This time I’m hiding in the pantry.
    Thanks for the recipe!!

    - Kirk on February 3, 2017 Reply
    • omg, this cake must be a magnet for pets. I left mine on the counter to cool, and when I came back, my CAT had eaten a huge chunk out of it!

      - Mals on February 13, 2017 Reply
  • 5 stars

    The best pound cake recipe only. Very easy recipe with simple ingredients!

    - Debbie on January 29, 2017 Reply
  • 5 stars

    I have now lost count of how many recipes of yours I have made and this one was no different. Every single time I make something of yours, savory or sweet, not exaggerating, someone has asked for the recipe. Thank you for sharing your many superb recipes so that others might do the same! Your site has become a staple resource for all my many hosting occasions! This cake turned out perfectly lemony and delicious.

    - Sandra on January 28, 2017 Reply
  • 5 stars

    Thank you so much for this recipe. We have a lemon tree and my husband is always bugging me to use our lemons and this was a perfect reason to do so! I made the mistake of cutting the sugar down to 1/2 based on some of the other reviewers and because of the additional syrup and glaze. I loved how it came out but my husband said it needed more sugar (not knowing I had reduced the amount) and I don’t think it would have come out too sweet if I would have followed the recipe as indicated, which I will do next time. It is not overly lemony either. Just the perfect balance. I will make this cake again for sure!

    - Javanut19 on January 20, 2017 Reply
  • 5 stars

    I just baked this today and I cut 1/4 of sugar and it turned out just right for me. The cake was moist and I can’t wait to share this to my friends . Thank you so much for sharing this recipe. Will absolutely do this again.
    Rose, Vancouver , WA

    - Rose S on January 12, 2017 Reply
  • Hello! I am planning to bake this but can I ask if I can use salted butter instead of unsalted butter?(:

    - Amy on January 11, 2017 Reply
    • Yes, Amy, I would just cut out some of the salt but not all of it. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed. Enjoy!

      - Jenn on January 12, 2017 Reply
  • 5 stars

    LOVED IT!!! Can’t wait to try MORE of your recipes!! Thanks for sharing it☺

    - D on January 10, 2017 Reply
  • 4 stars

    I’ve just made this yummy cake. I used a combination of lemon and lime though as it’s what I had on hand. I also cut the sugar back to just under 2cups. It is absolutely delicious!!!!!!

    - Kellie Biggins on January 8, 2017 Reply
  • 5 stars

    Such an amazing recipe! Halved it, baked it in a round pan (didn’t have a bundt cake pan) and it turned out fine. I also didn’t have enough lemons, so I added passionfruit juice to the syrup/glaze. So moist and amazing!

    - Nirmala on January 5, 2017 Reply
  • Is it okay to make the buttermilk myself and how can I do it?

    - Estelle on January 4, 2017 Reply
    • Yes Estelle, you can definitely make buttermilk yourself; just add 1 Tbsp. lemon juice or white vinegar to 1 cup regular milk and let it stand for 5 to 10 minutes. Hope you enjoy the cake!

      - Jenn on January 4, 2017 Reply
  • 5 stars

    This was my first ever attempt at making a lemon cake. Heck, even a bundt cake for that matter. This is the best lemon cake I’ve ever had! It was a huge hit! 5 stars!

    - Samantha on January 2, 2017 Reply
  • 5 stars

    This cake made me a star today, I skipped the glaze because I wanted a plain looking cake to complement the chocolate and vanilla cupcakes ( also from here!!) I made. Everything was well balanced, I was especially pleased that it wasn’t too sweet. Thanks Jen for helping this student prepare an amazing dessert spread.

    - Bernadette Mulenga on January 1, 2017 Reply
  • Do I need to make any adjustments if using a 10-cup bundt pan?

    - Melinda on January 1, 2017 Reply
    • Hi Melinda, You’ll likely have a little too much batter. I’d fill the pan up halfway and bake any remaining batter in a muffin tin for cupcakes.

      - Jenn on January 1, 2017 Reply
  • 5 stars

    Dear Jenn, I made this cake last night and it was delicious. Next time I would like to twist it a little, substituing buttwemilk for coconut milk and adding shrered coconut. How much baking powder would I need? Any other adjustments should be made?? Thanks for your wonderful recipes and happy new year!

    - Dianaka on December 31, 2016 Reply
    • Hi Diana, I think it’s safe to add the shredded coconut but I’d stick with the buttermilk — unfortunately, I can’t say how much baking powder the recipe would need w/ coconut milk without testing it out first.

      - Jenn on January 1, 2017 Reply
  • Can this be baked in a regular pound cake pan

    - Beverly on December 28, 2016 Reply
    • Yes, Beverly, that should work just fine.

      - Jenn on December 29, 2016 Reply
  • 5 stars

    I love lemons and this cake has it all- perfect texture, right amount of sweetness and a wonderful level of tartness and lemon flavor. I thought it would be too sweet but it wasn’t. It has several steps so I would reserve this cake for special occasions when I feel up to the extra work but it is so worth it. Everyone loved it- literally not a crumb left. I am so glad I made this for Christmas! Thank you Jenn for an amazing recipe.

    - Petra on December 28, 2016 Reply
  • I’d like to booze this up with some vodka … anyone done this? … maybe sub for part of wet ingredients and also to the sauce?

    - Jean on December 21, 2016 Reply
  • 4 stars

    What’s the temperature?

    - Lou Ann on December 20, 2016 Reply
    • Hi Lou Ann, the cake gets baked at 325°F. Enjoy!

      - Jenn on December 21, 2016 Reply
  • Will this cake freeze well without glaze of course

    - Tonya on December 20, 2016 Reply
    • Hi Tonya, Yes it freezes well. Enjoy!

      - Jenn on December 20, 2016 Reply
  • 5 stars

    Just made this cake this weekend. Did the cake and the syrup portion of the recipe and then put it in the freezer. Today I let it come to room temperature and glazed it. It smells and looks lemony good!! It is being delivered to my hair dresser today, as lemon is her absolute favourite flavour and I am always on the lookout for new recipes to try for her. Plus it’s Christmas!
    Thanks for another great recipe and merry Christmas.☺

    - SandraM on December 19, 2016 Reply
  • 5 stars

    I have baked this cake several times and it is a hit every time. My coworkers expect me to bring it to our holiday party and my mom always wants it as her birthday cake. It’s moist, lemony, and just awesome.

    - Myra R. on December 17, 2016 Reply
  • By the reviews , I really want to try making this recipe. However, Do I have to make this in a bundt pan? I want make a half sheet cake using this. Is that fine?

    - Shay on December 16, 2016 Reply
    • Hi Shay, No, you don’t need to use a bundt pan. It will work in smaller pans; just be sure to reduce the cooking time. To give you a sense, I have made a half-recipe in an 8 x 4-inch loaf pan and 9-inch cake pan and it took about 45 minutes.

      - Jenn on December 16, 2016 Reply
      • Have you ever made it in a bundtlette or mini bundt pan? Just curious about how many it would make and/or how long they would need to bake — if anyone knows or I will just be winging it :)

        - Kelly on January 23, 2017 Reply
        • Just saw someone asked about making the minis below and you need to know the size of them. I just looked, and each opening in the pan is 1 cup.

          - Kelly on January 23, 2017 Reply
          • Hi Kelly, I’d start checking them at 25 to 30 minutes, but keep an eye on them. I suspect it will make about 10 minis. I’d love to hear how they turn out!

            - Jenn on January 25, 2017
        • Hi Kelly, what size are the mini bundt pans?

          - Jenn on January 24, 2017 Reply
  • I have a question regarding this recipe before I make it. I plan to make it for Christmas but was wondering why it does not have any baking powder in it. I have looked at a few other very similar recipes and they all have 1/2 t. baking soda plus 1 t. baking powder. Thanks for your help.

    - Helane on December 15, 2016 Reply
    • Hi Helane, Because the cake is made with buttermilk, which helps with the leavening, the baking powder isn’t needed here. Hope you enjoy the cake!

      - Jenn on December 15, 2016 Reply
  • does the lemon zest dissolve in the lemon cake and in the frosting?

    - alice dagenhart on December 8, 2016 Reply
    • Hi Alice, The zest doesn’t really dissolve, but if you grate it finely (I use a rasp grater) you won’t notice anything other than the wonderful flavor.

      - Jenn on December 9, 2016 Reply
  • 5 stars

    OMG! I have not made this YET but as I am a huge lemon lover (even over chocolate) I just showed my mom this recipe and said I want it for my birthday…that’s all the way in March though so maybe I’ll need to make a “tester”. Thanks for another great recipe!

    - Katie on December 8, 2016 Reply
  • 5 stars

    I love this cake but I have to make it for a friend in a 6 cup bundt cake pan, what would be the cooking time and would one recipe be enough for two 6 cup cakes?

    Babette Mertel

    - Babette Mertel on December 7, 2016 Reply
    • Hi Babette, Glad you like the cake! Yes, two 6-cup bundt pans would work here (with no adjustment to the ingredients). They will take less time to bake, but I’m not certain how long. I’d start checking at about 40 – 45 minutes.

      - Jenn on December 7, 2016 Reply
  • 5 stars

    I made this last night and even after reading many of the reviews I was not prepared for how amazing this cake would be! Thank you for the easy to follow recipe, this has moved to the top of the list for my families requests.

    - Cindy on December 5, 2016 Reply
  • 5 stars

    This cake is the best. It is not overly sweet. I have made this several times. As a suggestion, serve the sauce on the side. Some folks like a lot and some not at all!

    - Susan Clayman on December 1, 2016 Reply
  • 5 stars

    This is my favorite Lemon pound cake recipe and this recipe got me hooked up with Jennifer Segal food blog a year ago while I was looking for a lemony cake recipe, so I am particularly fond of it! I follow it step by step and the outcome is always great. When I have a dinner with friends or a fundraiser in my son’s school I do it and I know is going to be a hit! Thank you Jennifer!

    - Stefania Giabardo on December 1, 2016 Reply
  • 5 stars

    I made this for Thanksgiving and my family loved it!

    - K on November 28, 2016 Reply
  • Where is the cream cheese that’s needed for the pound cake?

    - Robin on November 25, 2016 Reply
    • Hi Robin, this pound cake doesn’t require cream cheese! Hope you enjoy it if you try it.

      - Jenn on November 25, 2016 Reply
  • 5 stars

    The cake is the best lemon butter milk pound cake.. I ever made and tasted.. quick question.. can I use self rising flour I’m out of all purpose flour?

    - Monique on November 22, 2016 Reply
    • I don’t recommend it, Monique. Sorry!

      - Jenn on November 23, 2016 Reply
  • Hi Jenn,
    Thanks for the great recipe. Do you think I can reduce the butter to half cup and use the almond meal instead of all purpose flour?

    - Ris on November 22, 2016 Reply
    • Hi Ris, glad you like the recipes! I wouldn’t recommend reducing the butter here, and if you want to try almond meal instead of the all-purpose flour, I’d suggest starting out substituting only about 1/4 of the flour for the almond meal and see how you like the texture.

      - Jenn on November 22, 2016 Reply
  • 5 stars

    It turned out perfect the first time, however I decided to skip the frosting as the cake itself was very sweet. Maybe next time I can reduce the sugar instead.

    - Anglea on November 21, 2016 Reply
  • Cooking time when using mini bundt pans?

    - Phyllis Simon on November 21, 2016 Reply
    • Exactly what size are the bundt pans?

      - Jenn on November 21, 2016 Reply
  • 5 stars

    Thanks for another great recipe! I actually made a mistake: I halved the recipe but forgot to halve the lemon juice & zest quantities. I was a little worried but it actually turned out great, probably a bit more sour than it was supposed to but to me it was perfect that way, I’ll probably make it again the same way. The syrup kind of just soaked half an inch into the cake & I didn’t find it completely necessary. Still, I thought it was great & my grandma gave it a thumbs up!

    - Myrth on November 20, 2016 Reply
  • 5 stars

    This is the best lemon poundcake ever and I have made several! I have made it so many times and the reviews are always spectacular. I have prepared many of your recipes and I have never needed to make an adjustment. Thank you! Your website is a dream come true.

    - Aileen Heller on November 19, 2016 Reply
    • Thank you, Aileen. So glad you’re enjoying the recipes!

      - Jenn on November 20, 2016 Reply
  • 5 stars

    Just made this cake, all I can say is absolutely delicious!!! I have never made a homemade cake before, the directions were easy to follow and came out perfect. This is definitely a recipe I will continue to use, thanks soo much!

    - Tracy Chapman on November 18, 2016 Reply
  • This looks wonderful! Does it need to be kept in the fridge or can it be left on counter a couple days?

    - Kelly on November 15, 2016 Reply
    • Hi Kelly, you can store it (covered) on the counter. Hope you enjoy!

      - Jenn on November 15, 2016 Reply
  • Can you add fresh cranberries ?

    - Dana B Lark on November 11, 2016 Reply
    • You could Dana, but I think the cake would be really tart!

      - Jenn on November 14, 2016 Reply
  • 5 stars

    Rarely do I find a recipe for lemon pound cake that calls for enough lemon. This recipe is the exception, as the bright lemon is the most forward flavor. The syrup keeps the cake perfectly moist as well. Great recipe!

    - Jeremy Scheck on November 10, 2016 Reply
  • Can’t wait to try this for a friend’s birthday. I live in Denver. Do you have any high altitude suggestions??

    - Carla on November 4, 2016 Reply
    • Yes, here are some tips you may find helpful. Hope your friend enjoys the cake!

      - Jenn on November 5, 2016 Reply
      • 5 stars

        Thank you! I made some minor high altitude changes, and the cake came out wonderfully. Everyone wants the recipe.

        - Carla on November 8, 2016 Reply
  • 4 stars

    Omg! I followed the recipe exactly but it turned out to be a disaster! The cake didn’t form probably, I added 15 more minutes because it wasn’t done in 65 min but still. And it stuck to the pan even though I sprayed and floured as instructed. Don’t know what I did wrong! Nevertheless the cake was delicious!!! Very light and lemony! I was standing in my kitchen eating up bits and pieces, they were so good! I’m going to try again, hopefully it will turn out fine next time. Thank you!

    - Mic on November 4, 2016 Reply
    • Hmmm, not sure what went wrong Mic. Is it possible the batter wasn’t mixed thoroughly?

      - Jenn on November 5, 2016 Reply
      • I don’t know, but I’m sure it’s my fault! The cake tastes very good, I’m eating it now as I type. :) I put the crumbled cake in a bowl, serve it warm with lemon glaze drizzled on top. Fabulous! Thanks again for this wonderful recipe. I’m going to try your other recipes too.

        - Mic on November 5, 2016 Reply
  • Hi Jen I am planning to bake lemon blueberry cake for my son’s birthday next week and I am using Nordic Ware 10-15 cup capacity bundt pan.May I know is it possible to use this recipe by adding maybe 2 cups of blueberries please? Will the recipe work? Thank you and looking forward to hearing back from you. Thank you

    - Azlinda on November 3, 2016 Reply
    • Hi Azlinda, I do think you could add 2 cups of blueberries but keep in mind that the cake will be quite tart. Maybe serve it with sweetened whipped cream for balance? Also, I’d toss the blueberries with a tablespoon of the flour mixture beforehand to help them stay suspended in the batter.

      - Jenn on November 3, 2016 Reply
  • After all the wonderful reviews, I’m getting ready to bake this cake for the first time. Regarding the syrup, I’m wondering if it would soak in better if poured over the cake while it’s cooling in the pan. Has anyone tried this? Years ago someone at work baked these unbelievable lemon cakes, and it seemed the syrup soaked up from the bottom of each slice.

    - Marla on November 1, 2016 Reply
  • 5 stars

    I love the lemon buttermilk bundt cake. I did add more lemon juice My family loves lemons. I did not put the glaze on the cake. It was too thin. And too sweet. Overall I will make this recipe all the time. Thank you jenn. Please enter me in your drawing for the cookbook.

    - Angela Nogueira on October 9, 2016 Reply
  • 4 stars

    I made this for a birthday, and it was a hit!! The only thing is the syrup didn’t quite soak into the cake, even though I drizzled it on slowly, as instructed. So it was *almost* a huge mess! But all’s well that ends well, and it was delicious still!

    - Kristin on October 8, 2016 Reply
    • 5 stars

      Use a toothpick and poke holes in the cake before you put the syrup on, then it will absorb more❤️

      - Elizabeth Mitchell on October 24, 2016 Reply
  • I made this recipe but made it into mini-muffin size. My husband is fighting cancer and these little “bites” have tons of flavor that he can actually taste plus they give him much needed calories. I don’t glaze them as he takes his little bites with him in baggies so he can pop one in his mouth and not worry about having too much food since food isn’t interesting for him to look at or think about. Anything with citrus or chocolate and I have a “hit” with his taste buds.

    - Becky Eastwood on October 6, 2016 Reply
  • 5 stars

    I have made this cake many times and it is a favorite of my family. It turns out perfectly, and the fresh squeezed lemon shines through in the taste. One of the best cake recipes that I have ever made.

    - Mary Lou Pfeifer on October 6, 2016 Reply
    • When baking this cake in two 8.5 b6 4.4 pans, how long will you bake it and do you use the same temperature?

      - Mary Lou Pfeifer on October 6, 2016 Reply
      • Hi Mary Lou, No temperature adjustments are necessary and the loaves may take a bit less time to bake. I’d start checking at about 45 – 50 minutes. Enjoy!

        - Jenn on October 7, 2016 Reply
  • 5 stars

    I have made this cake many times and it is a favorite of my family. It turns out perfectly, and the fresh squeezed lemon shines through in the taste. One of the best cake recipes that I have ever made. Love it!

    - Mary Lou Pfeifer on October 6, 2016 Reply
  • 1 stars

    Well I’m not sure why you are naming this a Pound Cake. It is absolutely nothing like one. You must not be from the South. First it was not really that lemony nor was it that moist. But most of all it did not have the texture of a pound cake at all! I’ve made numerous pound cakes over the years and I know this was not one. I was truly disappointed as was making this for my family to celebrate my mother’s 90th birthday. I should have known better than to have used a recipe from the internet but I have moved and my recipes are in storage for the interim. I don’t know how this recipe received the reviews I read.

    - Robin on October 3, 2016 Reply
    • Robin, I am wondering what in the world did you bake!!! I am a true-blue southerner, and I know my pound cakes. This cake is a blue-ribbon winner! I baked this in a cake-off contest last summer in Pensacola, Florida, and it won FIRST PRIZE. Friends and family have been raving about this delightful cake every since, and those who have since baked it say it is now their go-to pound cake. I suggest you try baking this cake again, this time using the “right” recipe :-)
      Willa

      - Willa on October 5, 2016 Reply
  • 5 stars

    This was my first lemon pound cake. It was absolutely delicious. My husband and I ate it in three days. It was soooo good, it was almost addictive. Did I say almost addictive, it was addictive. I want to make another one, but, I think I should wait or my waist line will suffer.

    Thank you for a wonderful recipe.

    - Sherry Gay on September 29, 2016 Reply
  • 5 stars

    This pound cake is great!!!! I reduced a little bit sugar and butter, and let the syrup out but included poppy seeds in the batter and glaze. I used a bundt pan type Heritage. I got, in addition, 7 small cupcakes.
    Thanks for sharing your recipe.

    - Besety on September 28, 2016 Reply
  • Is the butter for the glaze one tsp or one tbsp?

    - Joy on September 28, 2016 Reply
    • One teaspoon :).

      - Jenn on September 28, 2016 Reply
  • 5 stars

    To bake this cake in a loaf pan would it fit in one or two. Thank for your help .

    - Dal Watt on September 24, 2016 Reply
    • Hi Dal, It bakes up beautifully in two 8.5 x 4.5-inch loaf pans.

      - Jenn on September 24, 2016 Reply
  • 5 stars

    This recipe is delicious and easy to make. I used pam baking spray and the cake popped right out. The second time I made it I omitted the glaze but still delicious. Rave reviews!

    - Carol Rojc on September 22, 2016 Reply
  • Can this cake be made as a layer cake?

    - Babette Mertel on September 21, 2016 Reply
    • Hi Barbara, While I think you could get probably away with it, this cake is heavier and more dense than your typical layer cake, so it may be a bit heavy (but still tasty).

      - Jenn on September 21, 2016 Reply
      • So you think I should cook it at 325 or 350. At 350 it should cook in 30 to 35 minutes I believe, but not sure at 325

        - Babette Mertel on September 21, 2016 Reply
        • Hi Babette, I would stick with what the recipe suggests and bake it at 325. I would start checking it for doneness at about 40 minutes.

          - Jenn on September 22, 2016 Reply
    • 5 stars

      Hi. I just modify this cake so I can use it for layer cake with lemon curd filling. I only used 2 cups of sugar instead of
      2 and 1/4 cup. I added 1and 1/2 Tbsp poppy seed too. Anyways:
      1 tsp baking soda instead of 1/2 tsp.
      1/2 tsp baking powder.
      2 tsp vanilla
      It took 50 minutes to baked. I poked it with bamboo stick and pour the sugar syrup with 1/2 tsp vanilla on top. rest it for 15 minutes before inverted the cake on the pan. The result is amazing! Crumbly, soft and very delicious. I will use it for wedding cake :-)

      - Ang on September 21, 2016 Reply
  • 5 stars

    Try poking holes in the cake before inverting, pouring your syrup over the holes so that more gets inside of the cake, wait a while, then invert it. Save a little to spread over the top after inverting it. This makes it a little dry.

    - Barbara Davis on September 10, 2016 Reply
  • Can I leave out the salt and use oleo?

    - Rdharris on September 7, 2016 Reply
    • Hi, I’ve never tried this with oleo/margarine, but another reader used margarine with success, so I think it’s worth a try. Regarding the salt, I may suggest cutting it back, but not completely omitting it. Hope you enjoy!

      - Jenn on September 7, 2016 Reply
  • Oops! I baked it at 350, 10 minutes less that the recipe. It looks and smells wonderful, I hope it’s not dry. Today is my husband’s birthday and this was his request. My fingers are crossed!!

    - Flora Wilcox on September 5, 2016 Reply
  • What is the cooking temperature for
    baking this lemon cake?

    - M. White on September 3, 2016 Reply
    • The cake gets baked at 325°F. Hope you enjoy!

      - Jenn on September 3, 2016 Reply
  • I plan to make this cake next week. It sounds incredible and I love the fact that a (to me) artificially tasting extract isn’t used. My question is if I make it the day before I serve it should I wait until the day of to put the glaze on?

    - Dorothy Turk on August 29, 2016 Reply
    • You can add the glaze when you make the cake and store it covered on your kitchen counter until you’re ready to serve it. Hope you enjoy!

      - Jenn on August 29, 2016 Reply
  • 5 stars

    Excellent and the cake came out soo good in my first try.thank you soo much for sharing the wonderful recipe which was exactly similar with lemon pound cake from shop.Quite a surprise :)

    Can you give measurements to half this?

    - Anitha on August 18, 2016 Reply
    • So glad you enjoyed it Anitha! And you just need to cut all the ingredients in half if you’d like to halve the recipe.

      - Jenn on August 19, 2016 Reply
  • 5 stars

    Hello I want to make this cake it sounds amazing , however I have a 10″ round cake pan with the hole in the middle can u tell me how to alternate this recipe to fit my pan.

    Love to bake Mitzi Donaldaon

    - Mitzi donaldson on August 18, 2016 Reply
    • Hi Mitzi, a 10″ tube pan should work just fine with no changes needed. Enjoy!

      - Jenn on August 18, 2016 Reply
  • 5 stars

    Absolutely best recipe! I’ve made several of your recipes and they always turn out perfect! Very trustworthy blog. Not trying to bash other cooking bloggers, but I’ve tried others recipes and they have come out horrible. Keep up the good work! :)

    - Anne on August 14, 2016 Reply
  • 5 stars

    This is the best pound cake I ever made/ate. Rave reviews from everyone

    - Janet Fowler on August 13, 2016 Reply
  • Hello, can I omit the salt if I am using salted butter?

    - Lasonya on August 4, 2016 Reply
    • Yes, that should work. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick and the cake calls for 1/2 tsp, so the math works out perfectly. Enjoy!

      - Jenn on August 4, 2016 Reply
  • 2 stars

    This cake was so moist and delicious the day it was baked. However the next day it was so dry it was almost inedible. Any ideas (was not stored in the refrigerator)

    - Charlotte on July 28, 2016 Reply
    • Hmmm, did you have it covered?

      - Jenn on July 29, 2016 Reply
  • 5 stars

    I’ve made this cake three times so far and it is the best lemon pound cake I’ve ever made! I’ve made it for others and they’ve had nothing but good things to say. The only adjustments I’ve made is adding a tsp of vanilla and changing how I grease the pan (butter shortening and flour.) The lemon flavor is so… well, lemony! Thank you for posting this!

    - Dom on July 22, 2016 Reply
  • Hi, I am planning to halve the recipe. How would the baking time differ in that case
    Thanks,
    Sri

    - Sri on July 19, 2016 Reply
    • Yes Sri, it’s likely that you’d need to adjust the baking time. What type of pan do you plan to bake it in?

      - Jenn on July 19, 2016 Reply
      • I have an 8 inch pan.

        - Sri on July 19, 2016 Reply
        • Hi Sri, I’d start checking it at about 45 minutes. Enjoy!

          - Jenn on July 20, 2016 Reply
  • Hi! I do not have buttermilk, what is the BEST substitute you recommend? I searched up 3/4 cup yogurt with 1/4 cup milk OR 1 cup milk with 1 tbsp lemon juice/ white vinegar?

    - rachel on July 18, 2016 Reply
    • Hi Rachel, I think the milk/lemon juice works great!

      - Jenn on July 18, 2016 Reply
  • 5 stars

    Absolutely the best recipe! Excellent texture & Flavor.
    Thank you Chef.

    - Cheri Rubin on July 16, 2016 Reply
  • I am so excited about this recipe! Made it today for a Strawberry / Whipped cream dessert. The flavor exquisite & texture light.
    Thank you so much!
    Cheri

    - Cheri Rubin on July 16, 2016 Reply
  • 5 stars

    Hi. I was just wondering if you are supposed to level the bottom of the cake or not? Thanks!

    - Ruby on July 15, 2016 Reply
    • Hi Ruby, You really don’t need to unless you find it to be really bumpy or uneven.

      - Jenn on July 15, 2016 Reply
  • 5 stars

    Got rave reviews. Followed recipe exactly.

    - Sandra Thoner on July 12, 2016 Reply
  • 5 stars

    First time making this cake and it was a hit. I was shocked because I thought it might not turn out well. Thanks a lot for this recipe

    - Vicky on July 7, 2016 Reply
  • 3 stars

    I tried this cake but it turned out very hard :(
    What do you think went wrong?
    I did all the things which were mention
    Please help :(

    - Ayesha raza on July 5, 2016 Reply
    • I’m sorry the cake didn’t turn out Ayesha! It could be that the cake was slightly overbaked. Also, is it possible you made a mistake in measuring? For the flour, did you spoon it into the measuring cup and level it off?

      - Jenn on July 6, 2016 Reply
  • 5 stars

    very nice cake! I was wondering if you suggest serving it at room temp or refrigerated. Thanks for sharing this recipe.

    - Ann on July 4, 2016 Reply
    • Hi Ann, I think it’s best served at room temperature. Glad you liked it!

      - Jenn on July 5, 2016 Reply
  • 5 stars

    This is the best cake is have ever made. I add dried fruit soaked in brandy. My husband is from Switzerland and loves this cake. If you have ever traveled to Switzerland the desserts are thee best ever. And this cake is right up there with a Swiss dessert! I have made it several times, always very good !

    - Cindy on July 4, 2016 Reply
  • 5 stars

    Thank you for this wonderful recipe. I followed it and it was great. Easy to follow. I added cream cheese and 2 more tablespoons of lemon juice to frosting for snowcapped effect.

    - Charlotte Austin on July 3, 2016 Reply
  • 5 stars

    This is truly a wonderful cake! I made it for a friends’s birthday dinner and all my friends loved it! My husband and I are having the leftovers for breakfast. I can’t wait to make more and share with other friends. And its so easy and satisfying to make and eat. Thanks so much.

    - Hedgehog in Oz on July 2, 2016 Reply
  • 5 stars

    Just made this cake last night. My family didn’t even wait for the cake to cool so I could apply the glaze. It was not as hard as I thought it would be to make. They loved it! Definitely keeping this.

    - Angela on June 30, 2016 Reply
  • Good Day, Ms. Segal:

    Can you possibly guide me in an alternate baking time (and if applicable) temperature for the following configuration; (1) Nordic Ware, Mini Citrus Loaf Pan which contains (3) mini pans. Per online W&S, specs are as follows:

    – Each well is 5 3/4″ x 3 1/4″ x 2 1/2″ high.
    – 6-cup capacity.

    Also, approximately how much batter would you place in each well?

    The recipe sounds amazing & I’m looking forward to baking these ‘lil gems for my husband’s co-workers & my physical therapist!!

    Thank You for your personal time & assistance.

    Kindest Regards,
    Carrie

    - Carrie on June 26, 2016 Reply
    • Hi Carrie, I took a look at those pans and they’re so pretty! If you wanted to fill all three of the pans, I’d suggest making 1 1/2 times the recipe and then just dividing the batter evenly among the 3 wells. I suspect you’ll need to bake them for less time; I’d start checking them at about 40 minutes. Hope everyone enjoys them!

      - Jenn on June 26, 2016 Reply
  • 5 stars

    This was is a wonderful cake – pretty, moist, light, with a perfect balance of sugar and lemon. Thank you for sharing such a great recipe. I added lavender – some leaves in the flour, some leaves and stems in the syrup as it boiled, and some purple flowers on top of the icing.

    - AQ on June 25, 2016 Reply
  • 5 stars

    I’ve tried all the top reviewed lemon cakes on foodnetwork and this by far is the best! I’m bringing this camping with friends as a fancy treat and decided to leave off the icing in case People wanted to eat it for breakfast. Super big hit! Definitely a go-to staple

    - Katey such on June 24, 2016 Reply
  • 5 stars

    This is a great recipe. The cake is absolutely wonderful. The texture is light and so flavorful. If you like a fabulous lemon pound cake, this is the cake for you!

    - Christa H on June 21, 2016 Reply
  • Can I used two small (gift sized) loaf pans instead? How would this affect total baking time?

    - Vicki Bennett on June 18, 2016 Reply
    • Hi Vicki, What are the dimensions of the loaf pans?

      - Jenn on June 19, 2016 Reply
  • I don’t have a bundt pan; would a 10″ tube pan (without a removable middle) work as a substitute? How would you compare the volume of your cake to the volume of a boxed cake mix (when the batter is prepared).

    - Mary Jane Alpaugh on June 16, 2016 Reply
    • Hi Mary Jane, Yes, a 10-inch tube pan should work here. And I’m honestly not certain how the volume of this would compare with the volume of a prepared mix– sorry!

      - Jenn on June 16, 2016 Reply
  • Hi Jenn
    I am from Australia and would like to make this cake as it looks wonderful. I understand our cup measures are different to US cup measures. Since I know that baking requires accuracy, would it be possible for you to advise the measurements in grams please.

    - Karen on June 9, 2016 Reply
    • Hi Karen, There are metric conversions for the recipe. Just 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.

      - Jenn on June 9, 2016 Reply
  • 5 stars

    Ugh! Baking this for my husband’s birthday, just flipped it after cooling for 10 minutes (per recipe instructions), and half the cake stayed in the pan. I sprayed and floured the bundt pan and this has happened to me before. What do I need to do differently? Hoping to salvage it for this evening, I popped it back in the pan and am letting it cool for another 30 minutes … (I snatched some scraps in this process, btw, and it is delicious!)

    - Amy on May 30, 2016 Reply
    • Hi Amy, sorry to hear the cake stuck! You may want to try one of two things– next time try using a baking spray with flour to treat the pan. Pam makes one that I like. If you still have issues with things sticking to it, it may be time for a new bundt pan. I love the Nordic Ware pan.

      - Jenn on May 31, 2016 Reply
      • Thank you, Jenn, for these suggestions; I will try them. Also wanted to let you know that my husband LOVED the cake! Thick and moist and fresh lemon flavor throughout. I will be baking another one soon as it’s already almost gone!

        - Amy on June 1, 2016 Reply
  • Hi Jenn,

    Tried this recipe twice to the T and am not sure what happened but each time, the cake was very liquidy and overflowed to be a complete disaster and left me with a liquidy half cake (if I even called it that). I measured everything perfectly but was thinking perhaps I needed an electric mixer? I did pour the flour mixture in slowly and in intervals with mixing in between so Im not sure where I went wrong! I never fail at baking and this one was for my boyfriend so it was beyond a bummer for me! Please help.

    - Lauren on May 27, 2016 Reply
    • Hi Lauren, So sorry to hear the cake didn’t work out (especially b/c it was a treat for your boyfriend)! I suspect you would have had more success with an electric mixer. Also, you mentioned that the cake overflowed — did you use a 10- inch bundt pan?

      - Jenn on May 30, 2016 Reply
  • Are there any changes to the recipe at higher elevations?

    - Eric Randle on May 26, 2016 Reply
    • Although I’ve never baked at higher elevations, I do believe that some adjustments need to be made. This has some good tips that may help.

      - Jenn on May 26, 2016 Reply
  • 5 stars

    Hi Jenn,
    Tried this recipe. It is an absolute gem. Thank you for sharing. I posted the link on my website.

    - Jenny on May 23, 2016 Reply
  • Hi Jenn, I followed your instructions to the T and the end result was the most moist and best cake that i have ever baked in my life!!! It tasted heavenly and my family is hooked on it. It is a definite keeper in our house. Thanks for the recipe.

    - CS on May 23, 2016 Reply
  • 5 stars

    This is a winner! It is my new go-to dessert because everyone LOVES it. A good zester is a must, but it’s pretty fail safe. Yummmmmm!!!

    - Snowchick on May 22, 2016 Reply
  • If you make this as 2 round cakes how do do you bake them?

    - Heather on May 22, 2016 Reply
    • Hi Heather, If you’re using the standard round 9-inch cake pans and it took about 45 minutes. Hope you enjoy them.

      - Jenn on May 22, 2016 Reply
  • 5 stars

    This is the best lemon pound cake!

    - Wendy on May 19, 2016 Reply
  • What oven Temp?

    - Anna on May 18, 2016 Reply
    • This should be baked at 325°F. Enjoy!

      - Jenn on May 18, 2016 Reply
  • 5 stars

    Every year for mother’s day I make a lemon cake for my mother-in-law. I always try different recipes, in search of the perfect cake. This year I found it! This lemon cake was amazing (and it was the first bundt cake that I’ve ever made that came out of the pan in one piece). I made two minor changes. First I replaced the buttermilk with a container of lemon greek yogurt mixed with two ounces of skim milk, and second I skipped the icing and instead sprinkled lemon zest over the glazed cake. The cake was moist, lemony, just the right sweetness, and held up for the three days it lasted. Thanks, this will now be my standard lemon cake.

    - Helen on May 17, 2016 Reply
  • I want to make your cake, but I am unsure of some of the measurements. Do you have a list of ingredients?

    - Danna on May 13, 2016 Reply
    • Hi Danna, Just scroll down a bit more on the page and you will come to the actual recipe with the list/amounts of ingredients. Hope you enjoy!

      - Jenn on May 13, 2016 Reply
  • Hello,

    I want to make this but don’t have buttermilk. Can I use whipping cream and add 1 Tbsp of lemon juice or vinegar to that and does it matter which one I use? Thanks.

    - Helen on May 12, 2016 Reply
    • Hi Helen, I think that whipping cream would make the cake too rich/heavy. If you have regular milk, you could use that with either the lemon juice or vinegar added in. Both work equally well.

      - Jenn on May 13, 2016 Reply
  • 5 stars

    Can I add fresh blueberries to this cake or will it throw off the moisture content? I plan on making this either way, it looks pretty fabulous!

    - Faith on May 12, 2016 Reply
    • Hi Faith, I haven’t tried with cake with blueberries mixed into the batter. I would suggest just serving them alongside the cake. I think the combination will be delicious!

      - Jenn on May 12, 2016 Reply
  • 5 stars

    Hi Jenn’

    Love the cake and recipe. The directions were clear and to the point which I loved and I appreciated you telling the reader the importance in beating the ingredients in different stages. My question is, can you use a lemon liqucur instead of lemon juice in the cake and glaze? Or will this have a negative affect on the buttermilk or cake being moist?

    Keep up the great work!
    Maddie

    - Maddie Schneider on May 11, 2016 Reply
    • Hi Maddie, it shouldn’t affect the buttermilk or the texture of the cake– it will just taste a little boozy. I’d love to hear how it turns out if you prepare it this way!

      - Jenn on May 13, 2016 Reply
  • 5 stars

    This was the most delicious, moist, lemony not-too-sweet, savor every tiny bite cake I’ve eaten in like forever(believe me – tiny bites make it last longer). This pairs well with a simple homemade blackberry sauce swizzled on the plate and Ménage a Trois Califonia White wine. This cake and that wine do something unexpectedly amazing in the mouth. The cake and its syrup and glaze are simple to make and worth the investment in lemons and time. Yeah, I’ll be planting a lemon tree soon.

    - Deb Gomez on May 9, 2016 Reply
    • 5 stars

      I made this for mother’s day on Sunday.
      The only thing I changed was adding 4 tablespoons of lemon juice instead of just 2 to the buttermilk before mixing into the batter.
      It turned out great! I got lots of compliments on it.

      - Alicia on May 10, 2016 Reply
  • 5 stars

    I made this cake according to your recipe and it was such a wonderful turn out.
    It was fast gone. Received many compliments from church friends.
    Thank you!!

    - Kendall on May 8, 2016 Reply
  • Have you tried this using a gluten free flour blend? I would be interested to know how it would turn out since both my mother and sister suffer from celiac disease.

    - Jennifer Faber on May 5, 2016 Reply
    • Hi Jennifer, I haven’t tried this with gluten free flour, but another reader made this with King Arthur GF flour and was happy with the results. Would love to know how it turns out if you make it!

      - Jenn on May 5, 2016 Reply
  • 5 stars

    This recipe is heavenly. I’m a chocolate kind of girl but decided to try your recipe as part of a gift package for all the wonderful mommies I know for Mother’s Day, let me just say I was eating the batter before baking and finished a very big portion of the cake after it was done. Needless to say I had to bake another batch for my gift baskets. The recipe gave me two load cake and I tweaked it by reducing the buttermilk to 1/2 cup and adding 1/2 cup of lemon juice with rinds of 6 lemons. I will definitely be making this again very soon. Thanks for sharing :)

    - Nadia on May 5, 2016 Reply
  • Can you use regular milk in place of buttermilk in this lemon pound cake?

    - Mary ellen on May 4, 2016 Reply
    • Hi Mary ellen, I recommend buttermilk, but you can make your own: Just add 1 Tbsp. lemon juice or white vinegar to 1 cup regular milk and let it stand for 5 to 10 minutes.

      - Jenn on May 5, 2016 Reply
  • What does the syrup add to this recipe? Can you skip and just use the glaze?

    - Michelle on May 3, 2016 Reply
    • Hi Michelle, the syrup helps to intensify the lemony flavor of the cake. I recommend using it, but if you try it without, I’d love to hear what you think!

      - Jenn on May 4, 2016 Reply
  • 5 stars

    I don’t have a stand mixer?
    Will hand held work ok and how long to beat?

    - Marsha on May 3, 2016 Reply
    • Yes Marsha, I think a hand held mixer would work and it would be for around the same amount of time as the stand mixer. Just remember, as the recipe specifies, it’s important to add the ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, and cause the cake to be heavy.

      - Jenn on May 3, 2016 Reply
  • GREAT Cake
    Had to use orange for the glaze… ran out of lemon — still great..
    I did notice that when I removed the cake from the oven –it had a light grayish color as if the flour had stuck to it –you could almost peel it off like a skin??
    It did not affect the taste — but I wonder if I missed something …
    I used the aluminum Bundt pan …spraying it with Canola oil cooking spray first -then coating it with flour ..
    This cake seems to lend itself to adding some cranberries or apricots ..wonder if anyone has tried this variation with success

    Thanks for your wonderful web site

    Richie

    - richie on April 24, 2016 Reply
    • Hi Richie, the film you describe could be because perhaps you were a little heavy-handed with the cooking spray. Try going just a bit lighter with it next time. You could also try cooking spray that has the flour in it like this one. Glad it tasted good though :)!

      - Jenn on April 25, 2016 Reply
  • 5 stars

    I made this cake and it was a big hit with my family, it disappeared in one night! I am planning to make another tomorrow.

    - Dee on April 24, 2016 Reply
  • Have you ever made this with meyer lemons? If so, how was it?

    - Nancy on April 19, 2016 Reply
    • Hi Nancy, Personally, I haven’t used Meyer lemons in this recipe, but you definitely can (and no changes need to be made).

      - Jenn on April 19, 2016 Reply
  • 5 stars

    This is absolutely the best lemon pound cake I’ve ever had. Lemon pound cake is my favorite, and I’ve researched many recipes trying to find the best one. Hands down, yours is the best! Made it in 2 loaf pans, and they came out perfect. Made it once substituting oranges for lemons and skipped the glaze at the end. Thanks for the great recipe.

    - Lisa Feo on April 19, 2016 Reply
  • Can I substitute butter with oil?

    - Bushra on April 16, 2016 Reply
    • I don’t recommend it for this recipe, Bushra. Sorry!

      - Jenn on April 17, 2016 Reply
  • 5 stars

    I made this cake last night. It was wonderful

    - Aleese on April 16, 2016 Reply
  • 5 stars

    It was flawless! It was perfect in every possible way! The cake was moist, The glaze gave it a great shine and flavour. Everyone at home loved it! Greetings from India!

    - Rohan Pai on April 15, 2016 Reply
  • 5 stars

    Love it!!! Made it few days ago and it was a success :)
    THANK YOU!

    - Gabs on April 13, 2016 Reply
  • 5 stars

    Made this cake yesterday afternoon and it’s half gone already! Another great recipe that is a definite keeper!!!

    - Cheryl B on April 12, 2016 Reply
  • Would this recipe work well as a 2 layer cake? It looks so delicious! Thank you!

    - Katie on April 12, 2016 Reply
    • Hi Katie, While I think you could get away with it, this cake is heavier and more dense than your typical layer cake, so it might be a bit heavy (but still tasty). If you prepare it this way, I’d love to know how it turns out!

      - Jenn on April 13, 2016 Reply
  • Can you freeze this cake?

    - dolores allen on April 11, 2016 Reply
    • Yes Dolores, you can freeze it. I’d add the glaze after defrosting it though.

      - Jenn on April 11, 2016 Reply
  • 5 stars

    DELICIOUS!! Made this cake in honor of our good family friend on her 91st birthday. Cut the recipe in half and baked in a loaf pan for ~45 minutes. Baked a small amount of the batter separately so we could taste to make sure it was what I wanted and “oh my!” The cake was light and the lemon identity was perfect. Can’t wait to make it for my mother in law for Mother’s Day!

    - Suzy on April 10, 2016 Reply
  • 5 stars

    I’m 69 and have been baking for most of my life, and am known for my pound cakes. This is without a doubt one of the best cakes I have ever baked. I used two loaf pans and buttered them with wax paper lining the bottom. I followed the recipe exactly. This will be my go to cake. I baked the cake last night and couldn’t wait to taste this a.m. Delish!

    - Bobbie on April 8, 2016 Reply
  • 5 stars

    Delicious. Huge hit. Used 2 loaf pans. One to take and one for home. Will keep this recipe for sure! Thank you.

    - Teresa on April 7, 2016 Reply
  • 4 stars

    Finally found a lemon pound cake that tastes like lemon!!!! The glaze definitely makes this cake!!!! Going to try it with limes or oranges next time. Thanks for the recipe.

    - Baybaker on April 7, 2016 Reply
  • 5 stars

    I just wanted to thank you. This cake was
    yummy. Moist, tender, with full lemon flavor, & easy too. There were more steps
    than some other recipes but well worth
    the trouble. I would definely recommend
    this cake. The best lemon cake anyone I
    served it to had ever tasted.

    - jackie fegan on April 5, 2016 Reply
  • 5 stars

    Hi, I’m new to your site and found your recipe on a Google search for lemon pound cake as I have a bumper crop of lemons and I love pound cake. I made the cake this morning and I have to say it is perfection. I followed your instructions to the word and the result is a delicious cake. Thank you and I look forward to trying your other recipes.

    - Denise on April 4, 2016 Reply
  • 5 stars

    Thank you for this fantastic cake recipe! I made it the day before we had company for dinner. The crumb on the cake was
    perfect! Everyone commented that they had never tasted a better lemon pound cake. The only change I made was I used 1 3/4 cup sugar instead of 2 1/4. I served the cake with fresh raspberries and strawberries although it could have easily stood alone!

    - Laura on April 4, 2016 Reply
  • 5 stars

    This cake came out perfect. I reduced the sugar to 11/2cups. With the syrup and icing there is no need for so much sugar. That said the lemon flavor was intense.

    - Sharon on April 1, 2016 Reply
    • 5 stars

      I made this exactly as written and it is hands-down the best lemon cake recipe out there. I have made several other recipes but none come close to the texture and moistness of this cake. The syrup and icing are key components – do not skip! Unbelievably good. This is a keeper.

      - Kristen Cleveland on April 3, 2016 Reply
  • 5 stars

    The flavor of this cake is amazing. I’ve baked a sundrop pound cake for years and wanted more of a lemon flavor. This did just that. However, I added cream cheese since a couple reviewed it as dry…that was the problem with my sundrop cake & after research I tweaked with cream cheese & perfection. So, I used it for this one. Now, my cake is much, much lighter than your photo and I have sad streaks, gummy, wet streaks. And I just researched the sad streaks as I do have them from time to time on the sundrop cake. I found it’s mostly due to over creaming/mixing. I thought I was careful not to do so. While the cake held together nicely, came out of the pan perfectly..it seems soft on the bottom as if it’s not done. Although it takes perfect. I baked for the exact time, tested with a toothpick on regular setting. Please tell me what you think?

    - summer russell on March 30, 2016 Reply
    • 5 stars

      I wanted to add that the streaks have never affected the taste, just the texture and I think it throws off the presentation. While it makes it look undone I haven’t had that problem.

      - summer russell on March 30, 2016 Reply
    • Hi Summer, I would suggest baking the cake as is without the cream cheese — I promise, if you follow the cooking instructions and measure properly, it will not be dry at all.

      - Jenn on March 30, 2016 Reply
  • 4 stars

    I made this for Easter weekend and everyone loved it! It was my first sttempt at making a homemade cake. The flavor was delicious but it wasn’t as thick as a poundcake. Was that by deisgn? I am teying to figure out if I did something wrong or if there is something I can do next time to make it more like a poundcake. I will add that I had to use lemon juice and milk bc I did not have buttermilk.

    - Melana D on March 28, 2016 Reply
    • Hi Melana, It is a bit lighter than a traditional pound cake, so you didn’t do anything wrong. :) I don’t recommend altering the recipe as it might throw the flavor and texture off — sorry!

      - Jenn on March 28, 2016 Reply
  • 5 stars

    I made this cake yesterday for an early Easter dinner and it was fantastic! I had gluten and dairy free guests so I substituted the flour with King Arthur Gluten Free mix (plus a little xanthan gum), used margarine instead of butter and made “buttermilk” from almond milk and apple cider vinegar. It came out great and everyone loved it. Served it with some fresh strawberries macerated with a bit of sugar and balsamic vinegar- the perfect counterpoint the wonderful lemon flavor. Thank you!

    - Andrea on March 27, 2016 Reply
  • Since I am a Lemon Curd addict, wonder if a tunnel of curd could be put into the cake…

    - Marian on March 26, 2016 Reply
  • 5 stars

    You mentioned that this cake keeps well for days. I wasn’t sure if I’m supposed to put it in the refrigerator or on the counter covered?

    This turned out absolutely perfect!! Thank you!!

    - Natalie on March 25, 2016 Reply
    • Glad it turned out well! You can store it covered on the counter.

      - Jenn on March 25, 2016 Reply
  • If I don’t intend to serve the cake until the next day, should I wait to add the syrup until then?

    - Lisa Howell on March 25, 2016 Reply
    • You can add the syrup in advance Lisa. You don’t need to wait until you’re serving it. Enjoy!

      - Jenn on March 25, 2016 Reply
  • My partner keeps asking me to bake a lemon cake for this weekend, and I think I’d choose your recipe because it looks very good. The only thing is we’re lactose intolerant, so I don’t think I should use buttermilk. Do you have any substitute for it? Will soy milk be OK?

    - Kent on March 25, 2016 Reply
    • Thanks BTW.

      - Kent on March 25, 2016 Reply
    • I think that will work, Kent, but you’d need to add a tablespoon of lemon juice to it.

      - Jenn on March 25, 2016 Reply
      • Great, thanks a lot.

        - Kent on March 25, 2016 Reply
  • 5 stars

    Hi what kind of adjustments I need to make using cake flour thank you

    - Theola on March 24, 2016 Reply
    • Hi Theola, unfortunately cake flour will not work well in this recipe. Sorry!

      - Jenn on March 25, 2016 Reply
  • 2 stars

    Even though I followed the recipe exactly, and greased and floured my pan, the cake completely fell apart when I inverted it. Total waste of time and money. Beware: 10 minutes is NOT enough time for the cake to cool. Will not be making this again.

    - Bake for good on March 23, 2016 Reply
  • 5 stars

    I have been cooking a long time. This is by far one of the best lemon pound cake recipes I have ever made. I have made it several times as gifts and everyone always asks for the recipe. This is one of the recipes that I keep in my go to file for “best recipes”.

    - Karla W. on March 23, 2016 Reply
  • 5 stars

    I’ve never liked lemon cake or cookies of any kind. Now I am a fan of this cake!! Absolutely love it!! So moist and delicious. I decided to make it for our church gathering and everyone raved about it so I figured I would taste it and knew I wouldn’t like it because it was lemon (I make cakes for others even though I might not like them) I was amazed at how good it was!! Thank you for the great recipe and have a great day:)

    - Bonnie Weber on March 22, 2016 Reply
  • 5 stars

    Wonderful lemon flavor! I followed the recipe exactly and it baked perfectly. I will bake another for our Easter potluck. This recipe is a keeper.

    - Ronni on March 20, 2016 Reply
  • 5 stars

    I have made this cake twice. It is very delicious, nice twist on a pound cake.
    The lemon flavor is very refreshing. This cake is not too sweet, it’s perfect toasted with fresh strawberries for breakfast or just as well as a dessert. I will make this again! Thanks

    - Dina Lupton on March 17, 2016 Reply
  • 5 stars

    I made this for Christmas last year and it was a hit! So, so moist and delicious. Flavor was not too tart.

    - Dee Hays on March 15, 2016 Reply
  • Hi Jenn!
    Love your website and all the beautiful pictures and great recipes.
    Is it possible to butter the pan instead of using the spray?? What is the difference in the outcome? Also, would you have a recipe for a plain pound cake where you don’t use lemon?
    Thank you for responding.

    - Ivana on March 15, 2016 Reply
    • Yes Ivana, you can butter the pan (and I would make sure to use a light coating of flour too)- just make sure to be thorough so the cake doesn’t stick. Also, I don’t have a plain pound cake recipe as of now, but it’s something I will add to my list :).

      - Jenn on March 16, 2016 Reply
  • 4 stars

    I really loved the flavor, but the cake came out on the dry side, even though I baked it for only 50 minutes (I have a convection oven). I was expecting (and hoping for) a super moist cake, and I’m not sure what I did wrong. Any suggestions?

    - Judy on March 13, 2016 Reply
    • Hi Judy, It probably was the fact that you used the convection setting. I always base/test recipes using the regular setting in my oven. You may want to try it again that way.

      - Jenn on March 14, 2016 Reply
  • Hi Jenn!
    I want to make this cake today for a get together later on but was wondering if I will encounter a problem using the only bundt pan I have which is Nordic Ware? Would much appreciate your advice and direction on this Jenn!
    Thank you !

    - Nila on March 9, 2016 Reply
    • Hi Nila, In order to avoid sticking if you’re concerned about it, I would suggest using a baking spray with flour. Pam makes one that I think works well. Hope everyone enjoys the cake!

      - Jenn on March 9, 2016 Reply
  • 5 stars

    Let me start that I never posts on recipe sites but felt that I had to this time. This is the most wonderful recipe for lemon pound cake! I only made the cake itself without any of the glazes and it was absolutely heavenly and light and delicious! My family woofed it all down and wanted more! Thank you so much!

    - Wei C. on March 4, 2016 Reply
  • What adjustments would I need for high altitude? I live in the mile high city and have had my share of fallen cakes and flat cookies.

    - Sue on March 3, 2016 Reply
  • I live at 6700 ft. Do I need to adjust for altitude, and if so, how???
    Thanks!

    - Beth on March 3, 2016 Reply
    • Hi Beth, yes, you would likely need to make some adjustments. Here are some guidelines that may be helpful.

      - Jenn on March 3, 2016 Reply
  • 5 stars

    Lemon Buttermilk Pound Cake

    I have made this recipe 3 times and baked in loaf pans. So delicious. I wondered if it would be possible to use honey instead of sugar?

    - Aline Arnold on March 3, 2016 Reply
    • Aline, due to the step of creaming the butter and sugar, I would recommend sticking with sugar. I don’t think you’d get the right texture with honey.

      - Jenn on March 3, 2016 Reply
  • Is instant buttermilk OK for most pound cakes ?

    - karen wright on March 1, 2016 Reply
    • Yes Karen, you could prepare buttermilk yourself and use it in this recipe. Hope you enjoy!

      - Jenn on March 2, 2016 Reply
  • 5 stars

    You don’t need to test this recipe……just go ahead and make it. This is the perfect lemon pound cake. I got lots of compliments when I took it to a ladies lunch.

    - Linda Youens on March 1, 2016 Reply
  • 5 stars

    This is the very best lemon pound cake we have ever made. It is moist and lemony but not too strong. But, it is dangerous in the calorie/sugar department. Oh well, eat wisely!!
    Even better the next day!

    - Loretta Kuechle on February 28, 2016 Reply
  • 4 stars

    My cake also crumbled after waiting the 10 minutes in my NordicWare pan as a previous reviewer mentioned. I think I should have left it to cool longer due to the intricate designs on the pan.

    Also, my cake also turned out crumbly – but I realized I missed the paragraph on my printout to first beat the sugar and eggs and I was adding the buttermilk mixture to just the flour and I got a dry mess. I then incorporated the butter/sugar/egg mixture afterwards. I may have overbeat because it was so dry initially, thus causing it to be crumbly now. I’ll have to try this one again later. Tastes okay, but crumbly. I may use the loaf pans next time as well.

    - Olivia on February 26, 2016 Reply
  • It would be best to put the recipe first, then the pictures and step-by-step instructions and comments. That way, those of us who are actually interested in cooking can get on with it instead of scrolling through 21 lovely pictures of bubbling sugar syrup, etc. and unnecessary commentary before we can even fins the list of ingredients!

    - Jonathan on February 26, 2016 Reply
    • Jonathan, There’s a recipe tab at the top of the page (above the photo) that will take you directly to the recipe.

      - Jenn on February 26, 2016 Reply
  • 5 stars

    I made your pound cake last night for my family, it was delicious… I didn’t have quite enough lemon zest but I think it turned out perfect.
    The frosting was a little tart for me the first day but grew on me by the second. I used all the syrup on the cake and loved the texture it created. I hope to try more of your recipes soon!

    - Cammie Sterzick on February 23, 2016 Reply
  • When brushing on the lemon/sugar syrup, should I use all of the liquid that the recipe makes or just until it’s coated?

    - Beth on February 21, 2016 Reply
    • Go ahead and use it all, Beth — the cake soaks it right up.

      - Jenn on February 21, 2016 Reply
  • Jennifer,
    Can I use Meyer Lemons for this recipe and if yes, does it change anything else?

    - Jim on February 15, 2016 Reply
    • Yes Jim, you can use Meyer lemons here and no need to change the recipe at all. Hope you enjoy!

      - Jenn on February 15, 2016 Reply
      • 5 stars

        The cake was good with the meyer lemons but not as good. The meyer lemons are pretty thin skinned compared to regular lemons, this makes it very difficult to grate the zest off of them without getting the pith. I also made your Guinness Lamb Stew yesterday and boy, was that a big hit! I normally don’t like lamb but I liked the stew very much and so did my wife and our guests. Another great recipe from you! Thanks again for doing what you do and for doing it so well!

        - Jim on February 20, 2016 Reply
  • Hi is there a specific reason you suggest not using cake flour thanks

    - Theola on February 13, 2016 Reply
    • Hi Theola, Cake flour and all purpose flour aren’t interchangeable in recipes. You could use it, but you’d need to make some adjustments.

      - Jenn on February 13, 2016 Reply
  • I would like to try this cake I bake a lot of pound cake with cake flour. can I use this for this cake and can I use salted butter?

    - Theola thornton on February 12, 2016 Reply
    • Hi Theola, I don’t recommend cake flour for this recipe. I think you could get away with using salted butter, but would suggest you cut out the added salt.

      - Jenn on February 12, 2016 Reply
  • We are not typically fans of lemon zest or the texture of the zest in bites of cake or pie. Is there a substitution to still give the lemon flavor? Thanks

    - Wendy on February 11, 2016 Reply
    • Hi Wendy, Do you use a rasp grater? It grates the zest so fine, you really can’t detect it. Unfortunately, there’s no substitute but I do think you could just leave it out if necessary.

      - Jenn on February 11, 2016 Reply
      • Thanks … I will try that!! It’s the big chunks we don’t like. I did look up substitutes and found options for substituting citrus (lemon in this case) for zest/peel. If you substitute juice, it’s a 2:1 ratio (i.e. 2 T of juice for 1 T peel). For concentrate, the ratio is 3/4:1. I know it’s not the same taste, but it’s an option!

        - Wendy on February 13, 2016 Reply
    • 5 stars

      Real lemon extract is made from the zest of the lemon and isn’t a bad substitute at all, although I do personally prefer the zest

      - Elissa on April 18, 2016 Reply
  • 5 stars

    Perfection! I used less sugar as my family prefers things less sweet. (1 2/3cups). Can’t believe the quality and reliability of your recipes. Considering I hate baking, you certainly have taken the pressure off. I can approach dessert with absolute confidence. Thank you.

    - JML on February 8, 2016 Reply
  • 5 stars

    So good! Next time I would poke holes (like some other cake recipes with syrup) so that it is not wet on the top side of the cake.

    - Julie on February 8, 2016 Reply
  • Can this recipe be prepared using a loaf tin rather than the bundt tin you use?

    If so, would any adjustments to the recipe be required?

    Looking forward to your response.

    - Alan Cronson on February 8, 2016 Reply
    • Hi Alan, You could prepare this in two 8×4-inch loaf pans. No adjustments should be necessary. Enjoy!

      - Jenn on February 8, 2016 Reply
  • I am not sure what lemon zest is. Is it the peel.

    - Terri Johson on February 8, 2016 Reply
    • You’re right Terri- it’s the colorful layer of the skin and is used to add flavor to foods.

      - Jenn on February 8, 2016 Reply
  • 5 stars

    OMG!! My friends husband loves all things lemon so I made this pound cake for our Christmas potluck. It was a hit!! Thanks for sharing :).

    - Trish on February 5, 2016 Reply
  • can I use fat-free buttermilk?

    - leslie on February 5, 2016 Reply
    • You could probably get away with fat-free, but if you want to cut back on the fat, I would recommend low fat instead.

      - Jenn on February 5, 2016 Reply
      • Do you have to sift the flour? I want to try this tonight.

        - Nicole on February 16, 2016 Reply
        • No sifting necessary! Enjoy

          - Jenn on February 16, 2016 Reply
  • 5 stars

    Really terrific, best pound cake I’ve ever made or eaten. Fluffy, lemony, just perfect. Made it in 2 loaf pans and it took exactly the same amount of time to cook.

    - L C B on February 4, 2016 Reply
  • 4 stars

    I followed the directions and sprayed the pan with non-stick cooking spray and dust with flour. I had a hard time removing the cake from the pan and the top stucked to the pan which ended up separating with the bottom half. Really excited about this cake and want to give another try. Is there any recommendations can you give so this won’t happen again? Thanks, A.

    - Anna on February 4, 2016 Reply
    • Hi Anna, What type/brand of pan are you using?

      - Jenn on February 4, 2016 Reply
      • Hi Jenn, I was using Nordic Ware Bundt pan.

        - Anna on February 4, 2016 Reply
        • Hi Anna, so sorry for the delay! I just realized I hadn’t responded to your comment. I would suggest using a baking spray with flour next time you prepare this. Pam makes one that I like.

          - Jenn on March 9, 2016 Reply
  • Hi Jenn,

    Can I substitute cake flour in this recipe?

    - Joy on February 1, 2016 Reply
    • Hi Joy, I don’t recommend cake flour for this recipe. Sorry!

      - Jenn on February 2, 2016 Reply
  • 5 stars

    Just made this yesterday ? this is THE best lemon cake recipe out there. I’ve made it several times and everyone always loves it!

    - A.Appleford on February 1, 2016 Reply
  • Can I use a tube pan? I have never had much success with a bundt pan.

    - adele on February 1, 2016 Reply
    • Adele, a 10 inch tube pan should work. Hope you enjoy it!

      - Jenn on February 1, 2016 Reply
  • 5 stars

    Follow directions, cake came out awesome! I was going to skip the granulated sugar glaze & just do the confectionary glaze, but I’m glad I followed the directions. So moist & lemony!

    - Rebecca on February 1, 2016 Reply
  • 5 stars

    This cake was very delicious and my daughter ate it without the frosting and loved the taste. I made a couple of substitutions which were turbo cane raw sugar (2 cups) and cake flour ( 3 cups sifted then measured). I followed the rest of the ingredients and directions on the recipe and it turned out very well. I plan to make this cake for special events and holidays. Thanks for sharing

    - Teresa M. on February 1, 2016 Reply
  • 5 stars

    Jennifer,
    I made this cake yesterday and sereved it to my neighbors for dessert last night. I can sum this one up with just three letters, “OMG”!!! What wonderful flavor! One of my neighbors who professes not to like lemon tried a piece and loved it.
    Thanks for another wonderful recipe!

    - Jim on January 31, 2016 Reply
  • 5 stars

    5-star recipe- C’est si bon et delicieux! I just wrote in to THANK YOU tremendously for your superb recipe! All these years, I have been searching for the best LEMON CAKE RECIPE BAKED FROM SCRATCH and yours is excellent! I live in San Francisco in North Beach and I’m surrounded by cafes and bistros. So far, I have not tasted a lemon cake as delicious as yours. It’s smooth and light and, it just has the right sweetness to it.

    I was reading your recipe last night and I couldn’t sleep. I can already imagine the taste of your cake recipe in my mind just as I was reading it!

    I woke up at dawn today, January 31, 2016, Saturday. I’m going to the Super Bowl event but I had to bake this cake first! Oh gosh, it’s so all worth it.

    My husband wanted to slice it fresh from the oven. I begged for him not to do it! He was raving about the smell! He said, “Oh my goodness, that smells sooooo good! Can I have a slice?” LOL!

    I baked it in a 2″ round pan. Much to my disappointment, my bundt pan turned out to be in my storage but it still turned out right! It could have been even more perfect. But it is still soft anyway (I forgot that the time setting was for a bundt pan).

    I’d like to send you some photos but I don’t know how can I attach them here. I followed you in Instagram last night and perhaps you can see the photos there. My alias is pizzicatto 56.

    Merci beaucoup!

    - Becha Peterson on January 30, 2016 Reply
  • amazing cake really moist, not too sweet. even better than Mary Berry’s lemon drizzle-sorry Mary. Only criticism the outside is dark brown, maybe oil and flour would be better for greasing tin.

    - dawn on January 26, 2016 Reply
  • 5 stars

    Thank you so much for posting this recipe! I live at high altitude and made the proper adjustments with a little less sugar and a little more liquid and it was absolutely perfect! I made these in 2 loaf pans as my son who’s in college absolutely loves lemon pound cake and figured that would be easier to ship! Which will be perfect as I’ll be able to test out the frozen version later! Thank you once again! I wouldn’t change a thing!

    - Lorraine Scott on January 26, 2016 Reply
  • I haven’t tasted the cake yet. When converting units to metric, the amount of sugar is 450g, way more than the flour. It’s off. Please fix it.

    - Mango Cooler on January 25, 2016 Reply
  • 2 stars

    Took me over an hour to get it in the oven. Split in half horizontally coming out of the pan. Too soft for a pound cake. NEVER AGAIN

    Was supposed to be a Birthday Cake for my 85 year old Aunt. Smelled great while cooking. What an incredible disappointment.

    - Scott Worthington on January 15, 2016 Reply
    • Hi Scott, I’m so sorry you had trouble with the cake. I know how frustrating it is to spend time on a recipe and not have it turn out. I’m wondering if you made any substitutions or if you’re by chance at a high altitude? I’ve made this cake countless times without any issues, so not sure what else could have gone wrong.

      - Jenn on January 16, 2016 Reply
  • 5 stars

    My husband and I love the cake. I took the remaining cake to work and they enjoyed also ask me to fix other one. The cake was phenomenal!!!!!!!!!

    - Jackie Ward on January 7, 2016 Reply
  • 5 stars

    LOVED IT!

    - anonomus on January 3, 2016 Reply
  • 4 stars

    Hi Jenn:

    I made this cake and although the flavor was good, it turned out a little bit dry…did I do something wrong?! I followed the directions exactly!

    - Lori Hock on January 2, 2016 Reply
    • Hi Lori, So sorry your cake came out dry. Did you use the spoon and level method to measure the flour? Your oven could also run a little hot — did it seem overcooked on the outside?

      - Jenn on January 2, 2016 Reply
  • 5 stars

    I have made this pound cake (without the icing) a dozen or so times by now, and it is an absolute winner recipe! It keeps easily for 5 days, but what it does even better, is freeze! I kid you not, I have defrosted this cake (again, without icing ofc) slowly, and it was just like a fresh one, you can not tell the difference! The only thing I can not stress enough is to really properly mix your butter and sugar, at the very least 5 minutes, but more really is better, it has to be almost white…Also, I use a tad bit more baking powder. Thanks for sharing this recipe ;-)

    - Jürgen on December 25, 2015 Reply
    • There seems to be no baking powder in this recipe, although one review has the comment that they added “a tad bit” more baking powder. The other lemon pound cake recipes all call for baking powder.

      - Beverley Hill on January 21, 2016 Reply
      • No, the recipe calls for baking soda. My guess is the other reviewer inadvertently said baking powder instead of soda in her comment. Hope you enjoy it!

        - Jenn on January 21, 2016 Reply
  • Will this cake work if I don’t have a bundt pan with a hole?

    - Nadine Assouman on December 25, 2015 Reply
    • Hi Nadine, I have made it in two 8×4-inch loaf pans and it works beautifully. Enjoy!

      - Jenn on December 25, 2015 Reply
  • I just got mine out of the oven. I split the batter in two..used lemon zest in one half and orange zest and raisins in the other. It was about 40 minutes to bake at 325°. My house smells heavenly and citrus-y. Can’t wait to eat it. But the texture and crumb alredy tell me it’s going to be amazing. Thanks for sharing

    - Jackie on December 24, 2015 Reply
  • 5 stars

    Recently I’ve been playing around with a bunch of different lemon cake recipes — this one was by far the best one I’ve tried. This will now be the only one I will make! Thank you for sharing

    - Arlene on December 15, 2015 Reply
  • 5 stars

    Just made the “lemon buttermilk pound cake” and it came out amazingly well, so delicious. Thanks for posting the recipe it will be a hit.

    - Stefania on December 14, 2015 Reply
  • 5 stars

    Delicious!

    - Alisa on December 14, 2015 Reply
  • 5 stars

    Have made this cake several times and have had nothing but rave reviews and requests to make this flavorful tender cake!
    Its like a little bit of sunshine in your mouth…..

    - Diana J Gerber on December 12, 2015 Reply
  • 5 stars

    This was hands down the most fabulous cake I have ever made. I made this for my mom’s birthday, and everyone at the party LOVED it! I followed the recipe exactly and I couldn’t be more pleased. The cake was moist and the icing was perfect- not to sweet at all. This will for sure be my go to cake- it is worth every step! I have a meyer lemon tree- these lemons are so good in this cake. Thank you for this awesome recipe!

    - Christina Bowman on December 10, 2015 Reply
  • Hi,

    Cake and step-by-step photoslook lovely. Intrigued by all the positive feedback, so planning to make this cake too! Just wanted to know though, your cup measures are how much in mls please? I think there may be a difference in US and UK cup measures? (I’m in NZ and cup measures here i think are usually 150mls?)
    Thanks for sharing.

    - Radhika on December 9, 2015 Reply
    • According to the conversions I use, a cup of liquid would be equivalent to 236.5 ml. Not certain if that’s different in New Zealand though. Hope that helps!

      - Jenn on December 11, 2015 Reply
  • 5 stars

    I made this cake for Thanksgiving. I have been looking and have tried a multitude of lemon pound cakes. THIS BY FAR IS THE ABSOLUTE BEST! It will be added to my recipe collection.
    I topped it with a raspberry compote!
    I can’t wait to make it again!

    - Miko on November 30, 2015 Reply
    • 5 stars

      Thanks for sharing this review as I also have been searching for the perfect recipe and as i was debating whether to try this recipe…it was your review that solidified my decision to do so! And boy am I glad I did!!! Thank you for taking the time that you did! It made all the difference!

      - Lorraine Scott on January 26, 2016 Reply
  • 5 stars

    This cake was just what I was looking for! I’ve tried other lemon pound cake recipes that tasted like my older relatives cake and they just didn’t add up but this is it!

    - Debra on November 2, 2015 Reply
  • 5 stars

    What a fantastic cake, not overly sweet and the lemon drizzle sets off the pallet salivating for another slice, which you must oblige!

    - Michael on October 28, 2015 Reply
  • 5 stars

    I made this yesterday. It was definitely the best lemon cake I’ve ever baked, hands down. After series of trying a handful of lemon cake recipes, I can safely vouch that I am very satisfied with the outcome ?. This recipe is a keeper.

    Thank you very much, Jenn!

    - Akma on October 21, 2015 Reply
    • Yay :) Happy you enjoyed it — I tested many as well before coming up with this one!

      - Jenn on October 21, 2015 Reply
  • 5 stars

    I made this for family and friends last week end and they love it ! Thank you so much for sharing this.
    Greetings from France !

    - Martine on September 23, 2015 Reply
  • 5 stars

    This is my very first time trying to make a lemon cake and it turned out to be everyone’s favourite. Thanks for the great recipe! Definitely going to be making another one soon!

    - Liliana on September 19, 2015 Reply
  • 5 stars

    Just stumbled on your website and made this pound cake! I must say, it is by far the best pound cake I have made. It’s moist, soft with the perfect touch of lemon!!! Thank you for sharing such a wonderful recipe and I look forward to making more!!

    - Nurse12 on September 17, 2015 Reply
  • 5 stars

    I made this cake today the taste was great and so was the texture the only problem I had was getting it or if the pan. I think next time I’ll use bakers joy.

    - Sherie on September 7, 2015 Reply
  • 5 stars

    I did this with key limes and it was delicious! highly recommend this recipe.

    - jane on September 1, 2015 Reply
  • 5 stars

    Yum! This was outstanding. It wasn’t hard to make, and was super moist and lemony. Although I’m more of a chocolate fan, I would definitely make this again.

    - Debbie on August 27, 2015 Reply
  • 5 stars

    This is one of the best lemon pound cakes ever. It stays moist for several days, if it lasts that long . This cake actually gets better with every piece that is cut.

    - Dr. Beth on August 27, 2015 Reply
  • 5 stars

    This is the best lemon pound cake. The pictures are a huge help. Thanks chef Jenn!

    - L Gordon on August 26, 2015 Reply
  • Can I make this without the lemon zest

    - Vickie Boone on August 19, 2015 Reply
    • Hi Vicki, You could, but you’d miss a lot of the wonderful lemon flavor.

      - Jenn on August 19, 2015 Reply
  • 5 stars

    Sending this cake on a 500 mile road trip, tomorrow. Very excited at how well it turned out. As to how it tastes I will not know, but 90% of baking is presentation. I did find it easier to brush on a little syrup, walk away, do something else, and come back to add syrup.

    - BettyJane on July 31, 2015 Reply
  • Can this cake be successfully frozen? Before or after the glaze?

    - Rhonda on July 28, 2015 Reply
    • Hi Rhonda, Yes, it freezes well. I’d glaze it after defrosting.

      - Jenn on July 29, 2015 Reply
  • 2 stars

    This was not a very good pound cake. More like a a sweet cornbread with lemon glaze. Disappointing because the reviews were great on this cake.

    - alice on July 26, 2015 Reply
  • 5 stars

    My family usually does something fun and fabulous when we get together on special days. This 4th of July we engaged in a cake-off. I entered the Buttermilk Lemon Pound Cake—it won 1st place!!!! Truly a winner! Thanks Jenn.

    - Willa on July 13, 2015 Reply
  • Is there any alteration in the recipe for high elevation

    - Cheryl on July 9, 2015 Reply
  • Can I use a Crisco Baking Stick Butter Flavor instead of 2 sticks of butter? If so will it change the taste of your lemon buttermilk pound cake?

    - Nicole Gardner on June 25, 2015 Reply
    • Hi Nicole, I think butter is best here. Sorry!

      - Jenn on June 26, 2015 Reply
      • Thank you!

        - Nicole Gardner on June 27, 2015 Reply
  • 5 stars

    Made this recipe for the first time and it was a hit. I omitted the final glaze (to lessen the sugar intake) and it was delicious. Tastes great warm when the top is still crisp. It is also nice and moist the next day. I am already planning on adding a fruit swirl next time. Thanks for my new go to pound cake recipe.

    - Debbie on June 22, 2015 Reply
  • 5 stars

    This was my first time making a pound cake, and I bake a lot. Made this following the recipe exactly. It was perfect! I will definitely make it again. Question: I want to make this cake for a tasting event. Can I bake this in mini muffin pans or in a sheet pan?

    - Kimberly on June 20, 2015 Reply
    • Hi Kimberly, Glad you enjoyed! It will work in smaller pans; just be sure to reduce the cooking time. To give you a sense, I have made a half-recipe in an 8 x 4-inch loaf pan and 9-inch cake pan and it took about 45 minutes.

      - Jenn on June 21, 2015 Reply
      • Update: I made the pound cake and used mini muffin pans. I brushed each muffin with the syrup and spread the glaze on each of them. It only took 15 minutes per batch in my oven. I did spray the oil/flour spray in the pan for each batch. It made 60 minis. They were a huge success at the tasting. Some folks came to the kitchen to see if I had leftovers!

        - Kimberly on June 29, 2015 Reply
  • Hi Jenn,

    This recipe looks outstanding! Could poppyseed be added without affecting the finished product? If so, how much and when would you add it? I’d love to surprise my husband with a lemon poppyseed cake for Fathers Day :)

    Sincere thanks,

    Shelly

    - Shelly on June 18, 2015 Reply
    • Hi Shelly, I think it would work without changing anything — I’d add about 1/4 cup. Please let me know how it turns out :)

      - Jenn on June 19, 2015 Reply
      • Definitely! Thanks a million.

        - Shelly on June 19, 2015 Reply
      • 5 stars

        The verdict is in…..it was EXCEPTIONAL! My husband summed it up perfectly, “I don’t see how it could be any better! Don’t do anything differently ‘next time.'” :)

        Thanks again!

        - Shelly on June 21, 2015 Reply
  • its delish, thanks

    - syariza on June 9, 2015 Reply
  • 5 stars

    When can I get a recipe book? My daughter made this cake and it was delicious.

    - Erma Gaskins on June 1, 2015 Reply
  • 5 stars

    The BEST lemon cake I have tried! I make bundt cakes all the time, and because I have a huge lemon tree, I make lemon everything. This one is a favorite and I have made it many times. It is better than Ina Garten’s lemon pound cake. Perfect crumb, lemon flavor and amount of icing. Thank you!

    - Janet Miller on May 14, 2015 Reply
  • 5 stars

    Dear Jen – Made this cake at Easter and it was a winner! I’m making it again for Mother’s Day but have limited time. How would it turn out if I made the cake in advance, froze it, then glazed it later, after thawing? Would I put the clear lemon glaze on before freezing or after thawing?
    Thanks Jen – Love your site & recipes!

    - Kay Hamilton on May 5, 2015 Reply
    • Hi Kay, The cake freezes beautifully, and the clear glaze would go on before freezing. Hope you enjoy!

      - Jenn on May 6, 2015 Reply
  • 5 stars

    Jenn – another winner. We are a family that loves lemon themed desserts and this one was amazing. I had a bit of a battle convincing them that the cake was not finished once I put the syrup on. Fortunately, they waited for the glaze. Outstanding!
    Thanks!!
    pmm

    - pmm on May 4, 2015 Reply
    • Okay! This is nuts. It is even better the second day!!!!

      - pmm on May 5, 2015 Reply
  • 5 stars

    My kid loves the Starbucks lemon pound cake and I’m very happy to say this is an excellent replacement approved by a highly picky eater. I also love how simple and straight forward the recipe is.

    - Di on April 26, 2015 Reply
  • 5 stars

    Holy Moses! Totally the best lemon pound cake I’ve ever tasted! Followed your recipe to the “T”. The cake was delicate and the lemon zest in icing created the perfect balance. Thank you and please keep the recipes coming!

    - Julie on April 19, 2015 Reply
    • 5 stars

      hi Holy you have to try the pound cake without the lemon it is so good i love it!!!! morgan

      - morgan on April 23, 2015 Reply
  • 5 stars

    I made the pound cake without the lemon

    - Morgan on April 17, 2015 Reply
  • 5 stars

    I made this for Easter dinner for my family and everyone loved it! It reminded us all of spring and warmer weather is coming soon! I made two cakes and they both were awesome but the second one was the best and that was because I creamed the butter and sugar for 4 minutes like the recipe called for, I guess I missed that step on the first cake. Lol. Thank you Jen for another great recipe. I hope you and your family had a blessed Easter. Susie

    - Susie on April 5, 2015 Reply
    • Thanks, Susie! So glad your family enjoyed the cakes :)

      - Jenn on April 6, 2015 Reply
  • 4 stars

    I’m a pretty good cook but have been working on my so-so baking skills. The lemon buttermilk pound cake came out PERFECT. Pretty good for a novice baker! The only thing I might change is the glaze. I found it to be a little too tart for my liking. Overall, though, this cake was wonderful. Will make it again!

    - Lee_W on April 1, 2015 Reply
  • 5 stars

    Hi Jenn, this cake looks amazing! Was thinking of making this next weekend for Easter. Do you think I could substitute the buttermilk with soy milk? Thanks!

    - Lynda on March 28, 2015 Reply
    • Hi Lynda, I’m afraid that won’t work — the buttermilk is essential. Sorry!

      - Jenn on March 29, 2015 Reply
  • 5 stars

    Thanks Jenn, my wife and son’s B-day is in March and I told them I would make a lemon cake. I started to look in one of my wife’s many cook books but I was surfing the web looking at classic cars and thought hey why not look for a recipe for my cake. It’s my turn to cook Sunday dinner and your lemon buttermilk cake was perfect for dessert/birthday cake. I actually was afraid to make a pound cake, the last pound cake I made fell apart taking it out of the pan. I followed your instructions ( which surprised me I hate rules) to the letter and BAM! The kids says Daddy one up’d Mommy with this one! Haha! I had to explain this is not competition but “when it’s made with LOVE”it’s always special!”And Jenn’s recipe of course!

    - Michael M on March 22, 2015 Reply
  • 5 stars

    I was so pleased with how this cake turned out! It was moist and sweet, with just the right amount of tart and tangy. I received rave reviews from family and friends, and I’ve promised to make it for my aunt on her upcoming 70th birthday.

    - Mimi on March 19, 2015 Reply
  • 5 stars

    Love love this cake. Followed the recipe; so easy and so good. I had company and wanted something light to add after dinner, this cake fit the bill and got rave reviews from my guests. The cake is perfect, lemony, sweet and just delicious. Thank you for a no fail recipe.

    - Catarina on March 16, 2015 Reply
  • 5 stars

    Im now on my second lemon cake…the kitchen smells like spring!
    If you poke holes in the cake while it is cooling in the pan,and pour the lemon simple syrup over the top slowly, you can eliminate the paintbrush step.
    This cake, in my opinion, is better the next day….if you can make yourself wait, it will be sooo worth it…the flavor and the texture of this cake, outstanding in the first place, elevates from wonderful, to Heavenly overnight! In fact, it will be on my Easter Table, with a bunch of daffodils, stems cut and wrapped in plastic, in the center of the cake…YUM!

    - Gayann on March 12, 2015 Reply
  • 5 stars

    This cake is delicious. Super moist, easy & the perfect amount of lemon flavor. I don’t consider myself a baker but thanks to your site, I’m turning out one delicious dessert after another. Thanks!

    - Geo's Mom on March 8, 2015 Reply
  • 5 stars

    Top notch Lemon cake, recipe turned out perfect two days in a row. I just added more lemon second time as I like a kick. I’d highly recommend this cake.

    - Michele on March 8, 2015 Reply
  • 5 stars

    This cake is absolutely the best lemon cake I ever tasted. Thank you so much.

    - michelle on February 23, 2015 Reply
  • Jenn,
    Can you use your typical pound cake pan vs. a bundt cake pan? I gave my bundt cake pan away years ago….
    Thank you,
    Linda

    - Linda on February 21, 2015 Reply
    • Hi Linda, Yes, that will work just fine.

      - Jenn on February 21, 2015 Reply
  • Can you freeze the lemon buttermilk pound cake. Want to make it tommorow and have it in two weeks.

    - michelle on February 13, 2015 Reply
    • Hi Michelle, Yes, I think it would freeze very well.

      - Jenn on February 14, 2015 Reply
  • 5 stars

    Jenn,
    I love your site… Everything about it!
    I especially love how foolproof your recipes are! I follow them to the “t” and they turn out fabulous and delicious! I have never been successful with pound cakes… don’t ask me why… It could be do to over beating or something!!! I made this pound cake, and again, followed your directions… beautiful and delicious! It lasted 1 hour and it was devoured…by my kids and hubby!!
    Keep doing what your doing… Your site is organized, easy to follow and your step by steps help tremendously. The photos are absolute eye candy!

    - Diana on February 10, 2015 Reply
    • Thank you for the wonderful feedback, Diana!

      - Jenn on February 10, 2015 Reply
      • Jenn, I, too, love your friendly and easy-to-follow recipes. I am baking this cake for Valentine’s Day. Can I add a little lemon extract for additional lemon flavor and a drop of yellow food coloring for a bolder color? Thanks.

        - Willa on February 13, 2015 Reply
        • Thank you, Willa :) It’s fine to add lemon extract (although the cake is already very lemony) and a drop of yellow color. Hope you enjoy and please come back and let me know how it turns out.

          - Jenn on February 13, 2015 Reply
  • Jenn ,
    I’m hoping I can use unbleached flour for this. When it comes to baking can unbleached flour always be used in substitute of all purpose?

    - diana on February 5, 2015 Reply
    • Hi Diana, Actually, unbleached flour is simply flour (all-purpose or otherwise) that has not had any whitening agents added to it. Bleached flour is flour that has been whitened, or bleached, with chemicals. My guess is that you are using Unbleached All Purpose Flour, which is absolutely fine.

      - Jenn on February 5, 2015 Reply
  • How does this receipe work with cake flour?

    - Joyce on February 1, 2015 Reply
    • Hi Joyce, I would stick with all purpose flour — the cake is quite light with a very tender crumb so cake flour is not necessary.

      - Jenn on February 2, 2015 Reply
  • 5 stars

    This cake was delicious. My family loved it and it was a hit at work. I followed the recipie as is. Would definitely recommend!

    - Laura Kido on February 1, 2015 Reply
  • 5 stars

    This lemon cake is perfection! So light, lemony and tender and it just seems to get better with time. I made it three days ago and it is still moist as can be.

    - Carol B. on January 30, 2015 Reply
  • 5 stars

    I have been making pound cakes for 40 years, and this is one of the best ever. I made it exactly as Jenn said, with a buttermilk substitute of 1 T. lemon juice & 1 C. milk. I think next time I will add a tsp. of vanilla and use a cream cheese glaze (maybe with lemon zest) instead of the powdered sugar glaze. But a wonderful recipe — thanks, Jenn!

    - Betsy Scotto on January 27, 2015 Reply
  • 5 stars

    This is the most wonderful lemon cake! I made it for a luncheon today and had several people come up and ask me for the recipe. Thank you, Jenn. Your recipes never fail!

    - Lynne on January 26, 2015 Reply
  • 5 stars

    This cake turned out exactly like the photo. Totally delicious and light as a feather. Will definitely make this again.
    Will also try other recipes as this was so good.

    - Gill O'Brien on January 26, 2015 Reply
  • 5 stars

    Lemon pound cake with lemon syrup and glaze! I cut wait to make this dessert! it’s Win-Win!

    - Cathy on January 23, 2015 Reply
  • Can I use a 10 inch Angel food pan instead of the bundt?

    Thank you

    - Debby shaw on January 22, 2015 Reply
    • Hi Debby, Yes, I think that should work fine.

      - Jenn on January 22, 2015 Reply
  • Your recipe calls for 2 sticks of butter, but in parentheses states1/2. Can you revise/ clarify.
    Thankyou

    - Donna Bradshaw on January 22, 2015 Reply
    • Thanks, Donna. It’s 2 sticks — or 1 cup.

      - Jenn on January 22, 2015 Reply
  • This cake reminds me of a wonderful cake my mom used to bake when we were kids, so I am excited to make it! Can you clarify (no pun intended!) the amount of butter used? I am assuming it is 2 sticks (as shown in the photo) which is 1 cup. Thanks!

    - Liesel on January 21, 2015 Reply
    • Yep, that’s correct :)

      - Jenn on January 21, 2015 Reply
      • 5 stars

        I made this cake and followed the recipe to the t and omg the frosting was awesome I let my cake sit over night then glazed it and the glaze was nice and thick and tasted oh so amazing

        - Taryn on November 6, 2016 Reply

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