Lemon Pound Cake

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Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

Lemon Pound Cake

This lemon pound cake is the ultimate dessert for lemon lovers. 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, I douse it with lemon syrup to further enhance the lemon flavor. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.

The cake can be made in a Bundt pan or two 8½ x 4½-inch loaf pans. Before deciding which pans to use, please see the notes at the bottom of the recipe. The cake keeps well for days on the countertop, and it freezes well, too. Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe.

What You’ll Need To Make Lemon Pound Cake

ingredients for lemon pound cake

STEP-BY-STEP INSTRUCTIONS

Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
zesting lemonsCombine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.

dry ingredients in mixing bowlWhisk and set aside.

whisking dry ingredients

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

buttermilk, lemon juice, and lemon zest in bowl

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.

beating in the eggs

With the mixer on low speed, gradually alternate adding the flour mixture and buttermilk mixture to the batter.

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.

mixed lemon pound cake batter in mixer

Transfer the cake batter to the prepared bundt pan and smooth with a rubber spatula. As you can see in the photo below, to prep the pan, I grease it with vegetable shortening and then dust with sugar. It works beautifully and leaves no floury residue on the outside of the cake.

lemon pound cake batter in prepared Bundt pan

Bake the cake for 65 to 75 minutes, until golden brown and a cake tester comes out clean.

baked lemon pound cake out of the oven

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.

making lemon glaze

Invert the cake onto a wire rack. (Note: be sure to pop the cake out of the pan after ten minutes, as cooling too long in the pan will cause the cake to stick.) Slip a piece of parchment paper, aluminum foil, or paper towels underneath for easy clean-up.

cake inverted 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 the syrup on the cake

Leave the cake to cool completely, about one hour, before glazing. To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Stir until well combined. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze.

how to make lemon glaze

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

glazing the cake

Let the glaze set, then serve.

How To Freeze Lemon Pound Cake

The cake can be frozen without the glaze for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw the overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Lemon Pound Cake

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Lemon Pound Cake

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (low fat is fine)
  • 2 tablespoons grated lemon zest, packed (see note)
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2-1/4 cups granulated sugar, plus more for the pan
  • 3 large eggs

For the Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1-1/2 tablespoons fresh lemon juice

For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  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 buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  6. (See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated.
  7. Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
  8. Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)
  9. 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.
  10. Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. 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.
  11. When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
  12. Note: You'll need 4 to 5 large lemons for the entire recipe.
  13. Note: As the recipe indicates, I grease the Bundt pan with vegetable shortening and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you’d prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  14. Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Nutrition Information

Powered by 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I love making this cake. It was so much fun. My family LOVES it. Thank you.

    • — Marsha on September 30, 2020
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  • Excellent recipe! Baked two perfect cakes with only the slightest modifications. One, I used a food processor that has a fixed speed. Two, I only needed the zest of three lemons and the juice of one to get the required amount of zest and juice – two packed tablespoon measures of zest and the recipe measures required of juice. Three, I didn’t do the glaze at all and of the two cakes only used the syrup (half of what I made) on one. The reason for cutting back on the syrup and glaze – sugar levels seemed too high for me. Oh yeah, one more thing – sugar in main recipe was cut from 450gms to 400gms. Both cakes are more than sweet enough and the syrup one though sweeter also has a better lemony zing. I also checked at 40minutes and gave them ten more minutes after that. Great recipe. Will be saving it and using it again. Thanks!

    • — Jay on September 29, 2020
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  • I made the cake with my siblings, we love cooking together, and we always turn out with deliciousness! Unfortunately, this recipe was really bad for us. The end cake tasted like plain flour, and there was no taste of lemon, we added more than the recipe called for and still, no lemon flavoring. I would not recommend this recipe, I recommend a recipe from tasty.

    • — Squishy, Buttina, and Buttella. on September 28, 2020
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  • Why do you use 3 tbls of lemon zest in the one with poppy seeds and only two in the one without them?

    • — GARY JONES on September 27, 2020
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    • Honestly, I don’t remember the method to my madness there, but my hunch is that it may have been because the poppy seeds add a fair amount of flavor and I wanted to add more lemony flavor to it. 🙂

      • — Jenn on September 29, 2020
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  • I enjoyed the cake. Although I did not level off the flour like I should have. I followed the majority of remaining directions but I had a mishap with making the glaze. I wanted more lemon and thinned out the glaze so I tried to add a little more powdered sugar. I ended up pouring too much in and having to dig out a lot of it. In spite of the mishap, the glaze was more flavorful. I would definitely recommend the recipe. I would also suggest adding more lemon juice if you want a tarter taste.

    • — Shondrae on September 26, 2020
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  • I have baked this several times and it’s a crowd pleaser. It always comes out perfect. This time I played around a bit with the recipe. I reduced the sugar to 1 and 3/4 cup. I added 6 tablespoons of lemon juice to the batter and I also added half a cup of sour cream. I think it was absolutely fine on the sugar, a lot more lemony ( which I enjoy) and a little more moist. Thank you Jenn for the most delightful lemon cake.

    • — Jaya on September 24, 2020
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  • Followed the instructions carefully and in my electric oven it only took one hour to bake. I used a tube pan which works beautifully. Moist and delicious cake!
    Note: I used the syrup but did not like the result as my cake was so moist it didn’t need any syrup poured on the bottom. I used the glaze which is good but I didn’t use all of it or it would have been overkill.
    I will make this for Thanksgiving.

    • — Kathy on September 24, 2020
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  • I’ve made this cake 3 times now, once for father’s Day, once for my brother’s birthday, and today at my mother’s request. Each time it’s turned out absolutely perfectly (but I did reduce the sugar to 350g as my parents don’t like things overly sweet). The second time around I made it with oranges in place of lemons, and the third time around I used grapefruit! Since I’ve made it so many times now I just had to leave a comment. Phenomenal recipe. Thanks!

    • — Yara Hunud on September 24, 2020
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  • Oh my word, this cake is delicious! I wanted a lemon pound cake and on a whim decided to search for a fresh lemon pound cake recipe (because I thought that would taste better than using lemon extract) and came across this one. So, so good! I didn’t have buttermilk so I made my own using one scant cup of whole milk and one tablespoon of lemon juice. I figured a little extra lemon was okay 🙂 It turned out perfectly. Also, I don’t have a Bundt pan so I used my plain tube pan and ended up cooking it 75 minutes. Highly recommend this recipe!

    • — Alicia Damron on September 19, 2020
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  • Ok…this cake cannot be overstated…simply the best lemon bundt I have ever had!..even gave some to neighbor who called to say I should get a patent cause the best she ever tasted! I’m quite an accomplished baker and was thrilled to have a new addition to my repertoire, read the tips and used them and I also creamed the sugar and butter longer than stated on recipe as one viewer said he did. It came out perfect! Thank you so much for sharing…was a huge hit and I’m making it again tomorrow !!!!

    • — Kim on September 17, 2020
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  • Hi Jenn! I love all of your recipes.
    Wanting to make this for my lemon loving mom-mom that turns 86, this weekend! Could you add blueberries to the cake? And could you add sweetened coconut to the glaze?

    I saw your lemon blueberry pound cake recipe, but really wanting to make it a Bundt cake!

    Thank you!!!!

    • — Hayley Godwin on September 16, 2020
    • Reply
    • So glad you like the recipes! I think you could add some blueberries to the batter but keep in mind that depending on how tart your blueberries are, the cake may taste pretty tart. And I’d toss the blueberries with a Tbsp. of the flour mixture beforehand so they don’t sink in the batter. Also, don’t defrost them first or they’ll turn the batter purple. And I think you could get away with adding some coconut to the glaze. Hope it turns out nicely and happy birthday to your mom! 🙂

      • — Jenn on September 16, 2020
      • Reply
  • hi,
    I’ve made this recipe a few times. The texture is great, however its not lemony enough.
    I’m not sure why. I followed the recipe exactly.
    All the best!

    • — Yasmina on September 15, 2020
    • Reply
  • Hello Jen I love baking and tried your lemon pound bundt cake. 😍😍😍 loved it!!! Thanks

    • — Moniky on September 13, 2020
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  • One of the best cakes I have ever made!

    • — Janet Bullock on September 12, 2020
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  • Hi Jen! I love your recipes and even bought your cookbook as everything I’ve made so far on your website has turned out great. I’ve made the lemon pound cake, loved it and was wondering if I could use the same batter in a cupcake pan. Do you think they’d turn out fine?

    • — Selem Habtezion on September 8, 2020
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    • Yes, I do think you could make these in a cupcake pan. And so glad you enjoy the recipes and the cookbook! 🙂

      • — Jenn on September 8, 2020
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  • The cake is so so delicious. However, if you will use the syrup and the glaze. You got to use only 1 and 1/2 cup of sugar in the batter.
    I found it so sweet.
    But don’t miss this amazing recipe.

    • — Arousa on September 4, 2020
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  • This looks delicious. Do you think I might be able to substitute since elderflower liqueur for some of the water in the syrup?

    • — Tambra on September 3, 2020
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    • Sure, I think that would work. Hope you enjoy!

      • — Jenn on September 3, 2020
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  • This is truly the best lemon pound cake I’ve ever made! I followed the recipe exactly as written and it was a huge hit with my family. Thank you for sharing it!

    • — Roberta on August 30, 2020
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  • for everyone that makes this cake it is a bit time consuming but if you put in the time it will come out perfect every time, i’m only 10 years old and made it for my parents anniversary and i would not let them down. I’m making it again for my new neighbors and if you read the bad comments they will mess it up and then post a bad review. Thank you for your time!

    • — elijah raizen cepeda on August 24, 2020
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    • You sound like a great kid, Elijah! Glad the cake turned out well. 🙂

      • — Jenn on August 25, 2020
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  • This is a wonderful recipe! I am not a pro when it comes to baking so I was surprised that the recipe turned out so well. Tho a bit sweet for me, so I’ll just cut down the sugar a little bit next time but all in all the texture and lemony taste was spot on! I also used cake flour and yogurt as a substitute for buttermilk and AP and still turned out moist and fluffy. I’ll definitely bake this again.

    • — Pauline on August 24, 2020
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  • My husband is a lemon or key lime lover. He said this is Quite possibly the best lemon Pound cake he has ever eaten. Buttered and sugared the pan, set the timer for 10 min and it slipped right out!!! Fabulous. Shelly Kerek, Nola louisiana

    • — Shelly Purnell Kerek on August 22, 2020
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  • BEST CAKE EVER!!!

    • — Michael kramer on August 22, 2020
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  • Fabulous recipe! I used whole buttermilk, extra large eggs, and more fresh lemon juice than zest. The tip for coating Bundt pan with sugar instead of flour is genius! The cake came out perfect— moist and lemony!

    • — Sophia A. on August 21, 2020
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  • Hello Jenn,

    How do you feel about adding raspberries to this cake ? Also, how much would you add ?

    Take care!

    J

    • — J on August 21, 2020
    • Reply
    • Hi J, I think you could get away with adding some raspberries to this. I’d stick to about 1 cup. Please LMK how it turns out!

      • — Jenn on August 21, 2020
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  • I have tried so many recipes for lemon pound cake and they always disappoint. This recipe was phenomenal! I followed the recipe as written and this is the best lemon pound cake I have ever had. I highly recommend it!

    • — Melissa on August 19, 2020
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  • This recipe is the best.

    • — Jacquelyn Smith on August 18, 2020
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  • My husband made this cake for my birthday. It is the best tasting lemon cake recipe I have found. The lemon flavor is delightful, and it is not overly sweet. Delicious!

    • — YMeyers on August 17, 2020
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  • I made this for a dinner party last night and everybody wanted another piece! It was delicious! It strikes that perfect balance between the density of a poundcake and the lightness of a sponge. I did whip the butter, eggs and sugar for quite a while in my stand mixer. I think it makes a difference.

    • — Tammye on August 15, 2020
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  • This was excellent! For people having a hard time removing the cake from the pan, I buttered the bundt pan and sprinkled it lightly with “plain” bread crumbs, than I turned the bundt pan over to remove any excess bread crumbs. The cake came out very easily but I think with this method I would let it rest in the pan for 15 minutes, next time.

    • — Connie on August 14, 2020
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  • I’m not a big cake baker, but love lemon so decided to try. This is a fabulous recipe! Two of my grown children who have now had it at my house (twice) say it is their favorite cake EVER. I sugared the bundt pan, as suggested, and it worked perfectly. Thanks!

    • — Rebecca on August 13, 2020
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  • OMG! I have never baked a pound cake before let alone a lemon flavor one. This recipe turned out soft and full of flavor. Reading the other reviews I did reduce the sugar from 2 1/4 cups to 1 3/4 cup from the cake. I didn’t have a bundt pan so I used a 4 slot mini loaf pan and reduce the time to 50 mins. Thank you so much. I will be making this recipe in future.

    • — Andria on August 12, 2020
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  • This cake sucked. It wasn’t a pound cake – it was like a normal cake. Not dense at all and the top completely stuck to the pan because of the sugar

    • — Emily on August 10, 2020
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  • Thanks Jenn! My husband and I love this cake!

    • — Kim on August 8, 2020
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  • This is the second time I made this recipe and I love it! The first time I made this recipe I bought a brand new non stick Bundt pan just to make sure that the sugar didn’t make the cake stick to the pan & it didn’t. This time I used two glass loaf pans but was afraid that the cake would stick since this was not a nonstick pan. Still determined to add the sugar to the pan, I decided to use parchment paper that I buttered & sugared and then poured the batter in and they come out perfect! P.S. I also buttered the glass loaf pan before I layered the parchment paper in.

    • — Paula from San Francisco on August 7, 2020
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  • Loved this cake delicious.
    I’m a very experienced baker but have never tried the sugar instead of flour for the bundt pan.
    Worked perfectly.
    My only problem was that I live in Colorado at high altitude, and the mid section of the cake fell.
    I’ll definitely try again, after giving some thought to slightly change amount of liquids.
    My one criticism is the way the recipe was shown.
    If you show the pics it would be much better to show ingredient amounts this them.

    • — Jan on August 3, 2020
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  • LOVE THIS RECIPE! The cake was absolutely delicious, light, and perfectly lemony. I have made it twice and intend to make it again!

    • — Adriana on August 3, 2020
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  • Coud I use two 9×5 loaf pans for this recipe?

    • — Andres on August 3, 2020
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    • This is really perfect for two 8-/14 x 4-1/2-inch pans. You can use two 9 x 5 pans, but they will be really flat.

      • — Jenn on August 4, 2020
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  • This is a great way to use your lemons during the summer. It is a delicious cake and the second time I have made it. This time I tried the sugar coating around the pan instead of the usual flour I always use when baking cakes. It did not work well for me. The top of the cake stuck to the pan. For damage control, I flipped the cake over so that no one would see the broken top and proceeded with the rest of the recipe.

    • — Heather on August 2, 2020
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  • I’ve made this lemon pound cake a few times now and it’s always a hit! After making it exactly per instructions once, I’ve adjusted the recipe slightly based on how we like our lemon baked goods – I cut the sugar down to 1 3/4c (still plenty sweet this way, especially with the glaze and syrup) and double the lemon juice in the cake. I also use more lemon juice in the glaze and syrup to have a more robust lemon flavour. Delicious!

    • — Christianne on August 2, 2020
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  • Love this cake!!!! Made a couple times now, one time tried the two loaves instead, and each time has been delicious! I never have buttermilk so I always use slightly diluted sour cream.

    • — Jess on August 2, 2020
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    • Hi can I use yougurt instead of buttermilk? Buttermilk is something that is’nt readily available from where I am. Thanks in advance

      • — Pauline on August 20, 2020
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      • Hi Pauline, yogurt will work here but you may need to thin it out with a bit of milk. You can make your own buttermilk if you have milk and either lemon juice or white vinegar. See how here. Hope you enjoy!

        • — Jenn on August 20, 2020
        • Reply
  • Hello!
    Can I use a 9x5x3 inch loaf pan for this recipe? I cannot wait to make it, so excited!
    Thanks!

    • — Emily on July 29, 2020
    • Reply
    • Hi Emily, A 9×5 pan will be too small. Two 8.5 x 4.5 loaf pans are ideal for the amount of batter (see special instructions at the end of the recipe).

      • — Jenn on July 29, 2020
      • Reply
  • Incredibly delicious! I followed the directions exactly and had no problems at all removing the cake from the pan. I generously greased the bundt cake pan and was also generous with the sugar coating. The cake turned out perfectly – the texture, the taste – so delicious! Everyone agreed it was the best lemon cake they ever had. The only question I have is regarding the glaze. When I put it on the cooled cake, it turned translucent, not white. I love the look of the white glaze, so not sure what I did wrong. Will definitely make again. Another hit from Jenn!

    • — Kirsten on July 29, 2020
    • Reply
    • Glad you enjoyed, Kirsten. It sounds like your glaze was too thin. It should be very thick (much thicker than you’d think) – like the consistency of thick glue. Next time add a bit less lemon juice or a bit more confectioners’ sugar and that should help.

      • — Jenn on July 29, 2020
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      • This was AMAZING! We’ve been on the hunt for a good lemon pound cake forever, and this one was beyond perfect. Greased our pan with with baking PAM & also did the sugar, and had absolutely no issues getting the cake out. Thank you for the recipe!

        • — Meg on August 10, 2020
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  • I made this recipe for the first time for lemon pound cake connoisseurs. I followed the recipe EXACTLY using the sugar and shortening in the bundt pan. I held my breath and the cake came out perfectly. It was a huge hit! Great texture and delicious! Thanks for making me look good, Jenn.

    • — Cathy G Long on July 27, 2020
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  • I did it exactly by the recipe and it came out like soup, and bubbled over the pan all over my oven. Re-read the recipe several times to make sure I did it correctly, and I cannot figure out what went wrong. I am stumped, but defnitely will not try again!

    • — Lyn on July 26, 2020
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  • OMG JUST MADE THIS CAKE TODAAY!!
    Amazingly soft and the colour was a nice golden and the tasteee👌🏽👌🏽So delicious
    Thumbs up for this recipe👍🏽👍🏽👍🏽

    • — Kayah on July 25, 2020
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  • Fantastic recipe! 🙂

    • — Christine on July 24, 2020
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  • Jenn, just made the cake. I used your recommendation of spray and sugar and ended up with a quarter of the cake sticking to the pan. Will get some Bakers Joy for my next attempt. Anyhow another problem is that the cake is very crumbly. Do know of any reason that would happen? I’ve made numerous pound cakes in my life and have not had this problem.

    • — Diane H Tait on July 19, 2020
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    • Hi Diane, Sorry to hear the cake stuck and that it was crumbly! Regarding it being crumbly, did you make any adjustments to the recipe?

      • — Jenn on July 20, 2020
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      • No I followed the recipe just as written. Sometimes I wonder if the big Kitchenaid mixer overbeats.

        • — Diane on July 21, 2020
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        • And you used the syrup? If so, as you mentioned, it could be that the batter was slightly overbeaten. Sorry it was a fail for you!

          • — Jenn on July 21, 2020
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          • Never got to the syrup as a quarter of the cake stayed in the pan. I spooned it out and tried to patch up the cake. It was so crumbly I didn’t try the syrup. My husband loves lemon and is eating it. I’m going to try again this weekend. Will keep you posted.

            • — Diane Tait on July 22, 2020
          • I hope you have better luck this time around!!

            • — Jenn on July 22, 2020
  • I was worried after seeing the difficulties that many people had with this recipe- but I decided to give it a go and I am so glad I did. I followed the recipe but used 3/4 cup Greek yogurt mixed with 1/4 milk instead of buttermilk. I made sure to let everything get to room temperature before mixing (including the eggs and yogurt) which helped the Bundt cook exactly perfectly at 1hr 5min with a perfect rise. My Nordic Ware pan released the cake with no issues and I used brushed butter and the sugar method. I will be making this again!

    • — Donna on July 19, 2020
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  • I recently made this and it was lovely. Question—if making this recipe in a mini loaf tin (8, 1 cup mini loafs), how would you recommend adjusting the cooking time?

    • — Diane on July 18, 2020
    • Reply
    • Glad you liked it! I’ve never made loaves that size so I’m not certain, but I would start checking them at about 25 minutes. Please LMK how they turn out if you try it!

      • — Jenn on July 19, 2020
      • Reply
      • Is it okay for me to use regular milk instead of low fat or buttermilk? I will try this tomorrow!

        • — Dina on July 30, 2020
        • Reply
        • Hi Dina, You really need to use buttermilk here. It’s easy to make your own using milk and lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour milk in until it reaches the one-cup line. Let it sit for about 10 minutes until curdled, and you’ll have homemade buttermilk.

          • — Jenn on July 30, 2020
          • Reply
          • Made this today for my cousin’s birthday. They loved it! Was scared cos of the comments of the loaf breaking / sticking to the pan but I followed the butter (used melted, around 1 tbsp) + flour method and it came out beautifully. No problem removing from the bundt pan. Thanks for this recipe! Will definitely make it again.

            • — Paula on August 2, 2020
  • Great Cake! I have made this twice already and making it for a third today. Every single time this recipe has worked out perfectly. My sister is not a fan of desserts , and even she loved it. I suggest cutting down a bit on the sugar and adding a tad bit more lemon juice to the glaze other than that it was soooooooooooooooooooooooooooooooooooooo good.

    • — "Elephant" on July 17, 2020
    • Reply
  • My wife and I absolutely loved it! I did have to make a couple changes due to what I had on hand. I didn’t have any buttermilk and only 2% milk, so I reduced the milk to 3/4C and added a 1/4 C of Greek yogurt. I also didn’t have baking soda ( who doesn’t have baking soda 🤦🏽‍♂️🤷🏽‍♂️) I used baking powder. I also used bakers sugar, no problems with getting it out of the Bundt pan. I’ll post on IG and tag you.

    Thanks again! 😋

    • — Cillo on July 12, 2020
    • Reply
    • What a fabulous recipe! I followed the directions exactly, and appreciated how easy they were to follow. It looks and tastes fantastic- I will definitely make again! Thank you for sharing!

      • — Ashley on August 5, 2020
      • Reply
    • Hi Jenn,Thanks for answering my query on the yogurt, how about a cake flour replacement instead of the AP since it is what I have in my pantry?

      • — Pauline on August 20, 2020
      • Reply
      • Hi Pauline, You could give it a try it with cake flour but keep in mind that I can’t guarantee that it will give the cake enough structure to rise properly. Please LMK how it turns out if you try it!

        • — Jenn on August 21, 2020
        • Reply
  • noticed this recipe does not call for baking powder only baking soda so I followed the directions the cake was a total flop

    • — Dixie Warner on July 7, 2020
    • Reply
  • Could I use a 6 cup bundt cake pan for this recipe?

    • — Kim on July 6, 2020
    • Reply
    • Hi Kim, if you want to use a 6-cup Bundt, you’d need to cut the recipe in half. Hope you enjoy!

      • — Jenn on July 7, 2020
      • Reply
  • Donna here again. I had no issues with getting the cake out of the Bundt pan. I used Pam baking with flour. Directions to say to release cake out of baking pan in 10 minutes.

    • — Donna on July 6, 2020
    • Reply
  • Hello, Best lemon pound cake I have ever made. I made it last night and couldn’t stop drooling. I promised myself I wouldn’t have any until this evening (7/6) for dessert. I couldn’t wait and had a piece this morning. Absolutely the best ever.

    • — Donna on July 6, 2020
    • Reply
  • This is by far one of the best recipes for lemon pound cake. I added the zest from the lemons I used for the lemon juice to get an extra boost of lemon

    • — Georgeann on July 5, 2020
    • Reply
  • How long would you bake the cake if you were using the batter to make 3 layers with 6″ round cake pans? Thanks!

    • — Lara on July 4, 2020
    • Reply
    • Hi Lara, I would guesstimate about 30 minutes, but not 100 percent sure so keep a close eye on them!

      • — Jenn on July 6, 2020
      • Reply
  • This was an easy recipe to follow. The flavor is rich with lemon. The sweetness is close to perfection. The melt in your mouth burst of sweet with touch of tartness. Brought back memories for my husband and his Mom’s pound cake.
    This was my first time to bake pound cake. I will make it again.
    Thank you for delicious recipe!

    • — Anne-Marie on July 4, 2020
    • Reply
  • it smells phenomenal and i had no issues getting it out of the pan, but even though i cut the sugar to 1 3/4 cup it was still wayyyy too sweet, will go for 1 1/4 next time.

    • — gc on July 4, 2020
    • Reply
  • Just made this for the first time. I used two loaf pans, as I was sharing with my son. I had the foresight to bake them on a sheet pan, and boy was that a good idea! Both pans overflowed (on one end). The baking time was 70 minutes. I was able to get two very nice loaves, and we ate the “drippings” while the loaves cooled. A spatula lifted that easily off the pan. It was delicious; and I even enjoyed the crispier (definitely was not burnt) edges! The next time I make this, I will use a third pan.

    • — D-J Serra on July 3, 2020
    • Reply
  • Hi Jenn! As is the norm around here, I am trying one of your recipes! I was wondering the best way to store this lemon pound cake. It is cooling now, and company is coming tomorrow.
    Thank you so much! I feel like I learned how to cook/bake from you.

    • — Karen on June 28, 2020
    • Reply
    • Hi Karen, Sorry if I’m weighing too late to help! You can store it on the countertop under a cake dome if you have one. If not, you can cover it foil. Hope your company enjoys!

      • — Jenn on June 29, 2020
      • Reply
  • I made this and I’m in heaven! It came out perfect!!

    • — Anna Cosme on June 24, 2020
    • Reply
  • Cake tastes delicious but as others mentioned big fail on sticking to the pan. So sad about that. But very tasty!!!

    • — Madonna on June 24, 2020
    • Reply
  • the cake was delicious! i did not follow the icing recipe though.

    • — anaclaire on June 24, 2020
    • Reply
  • This lemon cake… i have no control with this thing around! It’s too wonderful!
    I didn’t have buttermilk, but I used a substitute of 3/4 cup sour cream and 1/4 cup water whisked together to make up the 1 cup buttermilk.
    First time made it in a bundt pan, and it was perfection with the sugar baked into the top of it. Second time made 2 loaves thinking I would freeze one… nope we ate all of it within a matter of days.
    It’s not a matter of if I’ll make it again, but WHEN! 😀

    • — Jess on June 22, 2020
    • Reply
  • I made this today and it turned out sooo good. It’s light and not super sweet.

    Best cake that I have ever made

    • — Srava on June 21, 2020
    • Reply
    • Cake is very good. I don’t taste as much lemon as expected but still very delicious. I was worried that the glaze might make the cake soggy but it did not. Light and tasty. Very nice.

      • — Mp on June 22, 2020
      • Reply
  • Can you include a weight measurement for the flour please? I’m never sure whether I’m being too heavy handed or light in my volume measurements. Thank you!

    • — Kerri on June 20, 2020
    • Reply
    • Hi Kerri, the recipe actually has conversions to weight/metric. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on June 21, 2020
      • Reply
  • I was able to use only one lemon total instead of five. How come you need so many? I used all the skin for the zest. Half of the lemon juice was for the cake and the other half was for the syrup.

    I prefer not to make the icing because I think it makes the cake really sweet. Definitely use the syrup!

    I used 2 cups of sugar for the cake, and not 2.25. I think either way works.

    I didn’t have vegetable shortening, I don’t recommend it because you may end up feeling sick. I used butter and lightly dusted flour for greasing. It worked well, with mild sticking.

    I baked it for an hour and fifteen minutes (75mins) and it turned out perfect. Not raw or burnt.

    • — kamryn on June 19, 2020
    • Reply
  • I made this cake yesterday and it turned out great! Very nice delicate lemon flavour to the cake. I did make some changes…I decreased the sugar by 1/4 cup to just 2 cups for the cake and it was definitely sweet enough with the reduction. Also, I did not make the syrup and only glazed. I do not think the syrup is needed as the cake is already sweet enough and moist. I had zero issues with sticking to the bundt pan as I generously buttered and then floured the pan prior to baking. Lastly, check on your cake, mine took 58 minutes to bake at 325F in a 10″ bundt pan. My family loved the cake and I will make it again 🙂

    • — Michelle on June 19, 2020
    • Reply
  • I’ve made this cake several times. I just looked it up again to make it to share at a potluck. I lightly flour my bundt pan after the first one stuck a bit. This is so good, I’m serving it with mixed fresh berries and whipped cream. I love every recipe I’ve tried from your site.

    • — Dede on June 17, 2020
    • Reply
    • Can I use sourcream instead of buttermilk? I don’t have any buttermilk?

      • — Bakrrii on July 7, 2020
      • Reply
      • Yes, that will work; just thin it out with a little milk. Enjoy!

        • — Jenn on July 7, 2020
        • Reply
  • Delicious!!! Followed the recipe exactly except I used Pam Baking Spray in the Bundt pan. I had no trouble with it sticking to the pan. It takes a bit of time to make the cake, glaze, then ice, but it is well worth it. Next time I will try adding a bit more lemon zest to the cake batter. The cake itself has a delicate lemon flavor. Thank you for the excellent recipe!

    • — Deanna on June 15, 2020
    • Reply
  • I made this cake for a friend who wanted a lemon birthday cake. It was a big hit–and easy to make. I made it the day before, soaked it with the syrup, wrapped it tightly, and then glazed it the next day. I only strayed slightly from the recipe. I used baking spray with flour in it to grease my pan and then sugared the pan. Not only did it pop right out, but it had a lovely sugar crust too!

    • — Diane on June 14, 2020
    • Reply
  • This cake is amazing!! I’m an avid baker and I try to substitute slightly healthier ingredients for sugar and flour, (to lessen the gluten). I used spelt flour, and coconut sugar and the cake still came out amazing. So moist, dense, lemony, kids loved it!! Would definitely make again. Thank you Jenn!

    • — Saira on June 10, 2020
    • Reply
  • My lemon pound cake turned out amazing! It was sooo moist and delicious. I really reccomend this for lemon lovers.💛

    • — Dorit H. on June 9, 2020
    • Reply
  • This is definitely a KEEPER!!! I followed the instructions except when I grease my pan I use flour instead of sugar. That cake just pops right out, perfectly !!!!

    • — Tiffany on June 8, 2020
    • Reply
  • How should I store my cake? I am giving it to somebody else tomorrow and I’m not sure how I should keep it so it stays moist. The cake was so easy and to make even for me (I’m 14!). I’m never disappointed by your recipes!

    • — Sidney Bernard on June 6, 2020
    • Reply
    • Hi Sidney, Sorry I’m weighing in too late to be helpful! For future reference, if you have a cake dome, I’d use that. If not, covering it with foil works fine too. (And good for you for being so active in the kitchen at 14!) 🙂

      • — Jenn on June 8, 2020
      • Reply
  • A good thing to note for people having problems with their cake sticking (recently learned this myself):
    If what you grease with is LIQUID (oil, most cooking sprays) at room temperature, chill the cake in a freezer for 5-10 minutes to help get it out

    If what you grease with is SOLID (butter, coconut oil, shortening) at room temperature, stick it back in the oven for 5 minutes and then immediately try to turn it out.

    Hope this helps others as much as it helped me!

    • — SashaWV on June 5, 2020
    • Reply
  • Ahhhhhmazing! Best lemon cake I’ve had. Inside was so moist and had such a nice lemony essence. I personally would use more lemon juice for syrup next time, but I love a good tartness to my cake. I also used butter and sugar to coat my pan, the outer layer of the cake had a crisp, but lovely chewy texture and soaked up the syrup beautifully. I have already shared this recipe a few times and just made this last night! For those that gave this 1 star for this cake? Ya did it wrong. I am not a baker and this straightforward recipe made me feel like Martha Stewart.

    • — E.K. on June 5, 2020
    • Reply
    • Hi! I wanted to ask if I can make this cake using two 9 inch pans.
      And can I use lime instead of lemon? Want to make this for my daughter’s birthday.

      • — Saba Nasir on June 16, 2020
      • Reply
      • Hi Saba, Are you referring to round pans? If so, I think that should work. Bake time will be shorter so keep a close eye on them. And yes, you can use lime here; it won’t have quite the same “pop” as the lemon, but it will work. Hope your daughter has a nice birthday!

        • — Jenn on June 16, 2020
        • Reply
        • Yes, I used 9″ round pans and used lime instead of lemon and the cake turned out great! Used 2 cups sugar instead of 2¼ and just glazed it afterwards. Cake was moist enough even without syrup.
          My daughter was so thrilled! She wanted to thank you for the birthday wish and the recipe 🙂
          PS : I’ve also tried your Apple cake recipe and it’s the best!
          Thank you Jenn

          • — Saba Nasir on June 22, 2020
          • Reply
          • So glad to hear it worked out well and that your daughter was happy — thanks for the follow-up! 🙂

            • — Jenn on June 22, 2020
  • I made the lemon pound cake; it was absolutely marvelous it’s the first time I’ve baked a cake in 30 years and it turned out great. everyone loved it.

    • — Martha Vaughn on June 2, 2020
    • Reply
  • The most delicious, delectable lemon pound cake & it was a huge hit with my company. I will never make a different version of this cake.

    • — Nancy Glenn on June 2, 2020
    • Reply
  • I made the cake. It was absolutely awesome. My only problem was after putting the syrup on the cake and leaving on the rack to completely cool my cake stuck to the rack.

    • — Carol on May 31, 2020
    • Reply
  • An absolute disaster. I reread the recipe twice before beginning, then followed it to the letter. Assembled all the ingredients and double-checked that everything was correct. After removing from the oven, Iset the timer the recommended 10 minutes before removing the cake from the pan. I ran a knife around the edges and the center tube, but the cake totally stuck to the pan. I ran the knife around the edges again and lightly tapped the pan – still wouldn’t come out of the pan. It eventually came out in chunks and pieces. I’ve never had an issue with this pan, and I made sure it was well-coated. A complete waste of ingredients and time. Furthermore, the texture and flavor are nothing like pound cake. If I could somehow give negative stars, I would.

    • — Greg Brown on May 31, 2020
    • Reply
    • So lemony-moist, beautiful and delicious! It was a big hit at my house! You will not regret making this cake!

      • — Monica on June 2, 2020
      • Reply
    • Me too! So much effort for a total mess and now I get to make another birthday cake. The “see note below” comment regarding the pan isn’t clear which note, so I didn’t realize how badly it could go. Terrible.

      • — Josi on June 18, 2020
      • Reply
    • Mine TOTALLY stuck to the bottom too!!! I lost half the cake to the pan. I’m so disappointed. I was really excited to try the sugar trick. I still plan to serve it to my husband for Father’s Day (I’ll dish it up with vanilla ice cream and forgo any presentation. Lol)

      • — Sara on June 21, 2020
      • Reply
      • I’m so sorry to hear you had a problem with the cake sticking!! If you try this again, another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup. Hope that helps!

        • — Jenn on June 22, 2020
        • Reply
  • This was absolutely amazing! For my first try at anything pound cake, it came out perfect. And to make it even better, my husband was floored. He loved it! Another plus, is that my picky dessert eating son, who doesn’t eat anything cake, surprisingly, took to this one. He smelled all that refreshing, lemony love, had a little taste and he was hooked. I am so happy. The pound cake lasted 3 days. LOL He’s getting a lemon pound cake for his birthday. Thank you for sharing.

    • — Karen on May 31, 2020
    • Reply
  • Question: Hello, I love your recipes–puzzled because this and the Ina Garten recipe for Meyer Lemon cake to be strikingly similar. Did she copy from you or did you both get it from the same source?? I hold you in much higher regard than Ina and is why I wouldn’t put it past her people to maybe find and copy recipes.

    • — Alison on May 30, 2020
    • Reply
    • Hi Alison, a reader actually suggested this recipe to me so using that as a foundation, I made some tweaks to it (so any resemblance to Ina’s recipe is coincidental). That said, most lemon pound cakes use a lot of the same ingredients and techniques. The base of this version is actually most similar to the lemon cake from the Silver Palate cookbook. (BTW, I am so flattered you hold me in higher regard than Ina!!!) 🙂

      • — Jenn on June 1, 2020
      • Reply
  • I’m a pretty inexperienced baker, but this cake turned out fabulous. I will be making more of your recipes! Thank you so much for sharing.

    • — Marianne Deaton on May 29, 2020
    • Reply
  • I am rather inexperienced when it comes to baking, but this cake turned out fabulous! I do have a question. I used my new stand mixer for the first tme on this recipe, and the ingredients tended to
    gather on the sides of the bowl. It certainly didn’t affect the results. Any thoughts? I will be making more of your recipes!

    • — Marianne Deaton on May 29, 2020
    • Reply
    • Hi Marianne, So glad you enjoyed it! That is typical with stand mixers. Every once in a while, just stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. 🙂

      • — Jenn on May 29, 2020
      • Reply
  • so good! i swapped for gluten free flour, almond milk, and doubled the lemon juice. so good!!

    • — Ashley on May 28, 2020
    • Reply
  • I just tried your recipe for the first time this evening. I followed your directions exactly as written and the cake turned out beautifully! It looks so professional and I am an amateur baker! Wow! Thanks for the great recipe that I am sure I will turn to on many occasions to come!
    Many thanks!

    • — Jess on May 27, 2020
    • Reply
  • I love a good pound cake and have several bundt cake pans so I thought I would give this a try. I read the entire recipe before I began and read the issues with sticking so I was very careful to really coat my pan and used one that did not have an intricate design. I don’t typically have an issue with cake sticking and this cake stuck. My first concern was the temperature of 325. I usually bake a cake at 350. Maybe that is the issue with the sticking issues? I don’t know. It also did not rise correctly so I went back to check all of my ingredients to ensure I used the proper ingredients and amounts and saw no issues there. I also did not like the texture or the taste. I wanted pound cake texture and this did not have it. I don’t usually have this many issues with a cake and especially a cake with so many good reviews. This is not a do over and I doubt I will eat it.

    • — Amy on May 27, 2020
    • Reply
    • Oh dear. I’m afraid the issue is with you and not with the recipe. As you can see, most find this recipe to be great – I’ve made it twice and both times it was delicious.

      • — FDMC on June 1, 2020
      • Reply
    • Mine did not stick and it turned out amazing. Maybe you missed a step?

      • — E.K. on June 5, 2020
      • Reply
  • This is the third time I’ve made this….it is SO delicious and lemony….I love anything lemon but I found this recipe to be the best and your instructions are always so clear….ALL of your recipes that I have tried were superior…Thank you

    • — Teresa on May 27, 2020
    • Reply
  • Loved this cake! Made it for my boyfriend’s birthday, and he requested it next year as well! Excellent recipe, I loved how descriptive the instructions were.

    • — Nicole on May 26, 2020
    • Reply
  • One of the best cakes I’ve ever made or eaten. Followed recipe and directions exactly. Total perfection. Thank you so much, Jen.

    • — Macky Miller on May 25, 2020
    • Reply
  • I made this twice in two days: once for a friend for her birthday, and then again the next day, as my family wanted one. This is the best pound cake I think I have ever made (I’m a lemon lover)! The instructions were clear and complete, and I will certainly make it again. Oh, I have a more textured bundt pan, but liberal butter and flour (as well as following the injunction to remove it from the pan after 10 minutes) worked like a charm both times. Thank you!

    • — Sam Robbins on May 25, 2020
    • Reply
  • Absolutely perfect! This is my mom’s favorite dessert, and she loved it! I greased the pan and added sugar as directed, and I had no problems removing the cake from the pan.

    • — Sydney Brashears on May 25, 2020
    • Reply
  • Made this yesterday. As someone else posted I added fresh blueberries. My wife and I loved this cake. Loved it so much I took the time to post a review.

    • — Paul on May 25, 2020
    • Reply
  • I made this cake and added blueberries to the batter. OMG!!!!! It was amazing! My daughter wanted it for her 18th birthday cake because she is CRAZY about lemons and my family FLIPPED over it!! My husband loved it so much he ate half of it! The cake didn’t even last 48 hours!!

    • — Tracy Stearns on May 23, 2020
    • Reply
  • Another successful Once Upon a Chef recipe. Lemon desserts are my favorite and you always come through!

    Sidenote. I just learned a new hack called “magic cake pan release”. It’s a paste that you make that you rub all over your cake pan (that lasts for three months). My lemon cake slipped out of the bundt pan 🙂

    1/3 shortening
    1/3 vegetable oil
    1/3 flour
    (or any equal parts)

    Thank you for another delicious recipe

    • — JILL RUSHTON on May 22, 2020
    • Reply
  • I subbed 1 stick of butter for 1/4 cup unsweetened apple sauce (1:1 sub) and 1/8 cup vanilla greek yogurt (1:0.5 sub). I read online when using applesauce to sub for butter, add some fat like yogurt. …Yogurt I had says 0% fat, but it turned out fine. Reduced sugar to 2 cups, since applesauce is naturally sweet. I used the butter and flour on my bundt pan.
    I threw in frozen blueberries, rinsed and dried(-ish. Quick pat down/roll in a towel.) before adding to the batter, as recommended by King Arthur to reduce blueberry color bleeding.
    Had some trouble with the syrup – when it reached boiling, I took it off and added the lemon juice, but mine looked too liquidy to be syrup. I ended up putting it back on the heat for about 5 more minutes before it thickened slightly; constantly stirring, letting it boil rigorously for 5-10sec, taking it off to inspect it and returning it to the heat.
    Came out pretty good! Delicious and dense as pound cake should be. Hubby always orders the lemon pound cake from Starbucks, and he warned me this cake is not going to last around him. Thanks for sharing!

    • — Christina on May 22, 2020
    • Reply
  • Thank you for the easy step by step. Was my first time baking a pound cake. Made it for mother’s day, as a gift for mom. She loved it. I had to make a second one the following week.

    K.

    • — K.D. on May 21, 2020
    • Reply
  • Can i cook this in a loaf pan to make lemon bread? If so would anything about it change?

    • — Mac Mize on May 21, 2020
    • Reply
    • Definitely! You’ll need two 8½ x 4½-inch loaf pans. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup. Enjoy!

      • — Jenn on May 21, 2020
      • Reply
  • This turned out SO good. I am in my third trimester and home a lot these days trying to stay busy, so what better way to satisfy my sweet tooth than bake! I think the buttermilk along with the fresh lemon zest and fresh squeezed lemon juice is what really made the recipe stand out. The cake taste and consistency turned out wonderful and my family all loved it. It pairs wonderfully with a latte. YUM

    • — Sara on May 21, 2020
    • Reply
  • OMG! This is the best cake recipe I have found in a long time. A super tender cake with the perfect texture. My lemons were very zingy so the icing suited the cake very well.

    • — Annie on May 19, 2020
    • Reply
  • This looks great. I want to try it for my Daughter’s birthday. Can i make cupcakes with same recipe instead of a cake ?
    TIA
    RA

    • — RA on May 19, 2020
    • Reply
    • Hi RA, I haven’t made cupcakes with this recipe, but it should definitely work. Hope your daughter enjoys! 🙂

      • — Jenn on May 20, 2020
      • Reply
  • Great cake, everyone loved it! I followed what other people said, and only added 1 2/3 cups of sugar. I didn’t include the syrup because I felt it was sweet enough. I added additional lemon juice + zest to both the batter and the glaze, but next time I would add even more to the batter since I felt the lemon flavor in the cake was weak. I did not coat the pan with sugar, instead I beat together equal parts butter, vegetable oil and flour and coated the pan with that, and I had no problems with the cake sticking. Will be making again!

    • — Niki on May 17, 2020
    • Reply
  • I used Criscoe shortening to line the Bundt pan and had no issue. I love lemons, and added extra zest and lemon concentrate (2 tablespoons of each). I brought it to work and everyone loved it. I didn’t make the icing…. no need… it’s fantastic. Thank you for this recipe.

    • — Catherine on May 17, 2020
    • Reply
  • hi i’ve a question! I don’t have an electric stand mixer. Can I use a electric hand whisker instead?

    • — charlene on May 17, 2020
    • Reply
    • Sure – you’ll just need to increase the speed on the mixer a little bit. Enjoy!

      • — Jenn on May 18, 2020
      • Reply
  • Adding to the archives! I followed this recipe to the letter and it came out perfect! So rich and delicious with the perfect amount of lemon flavor. Thank you for sharing!

    • — Candace Marshall on May 16, 2020
    • Reply
  • This cake is DELICIOUS!!! I made it for Mother’s Day and it was a hit! Just the right amount of lemon flavor. And so easy to make!

    • — Ali K. on May 15, 2020
    • Reply
  • The ratings for this recipe are misleading- does anyone actually try these before rating them lol?I followed the recipe down to the letter and it was too dense, even after recommended cooking time . I actually fell asleep waiting for it to bake through in 5 min increments and when it didn’t, it was tough as nails on the outside and like fudge on the inside. I think there’s too much liquid(omit lemon juice and butter milk, maybe just add lemon rind?) and not enough egg to get that cake-y texture. I was pretty disappointed and 1/5 is being generous.

    • — TEE on May 15, 2020
    • Reply
    • This cake was delicious. Just enough lemon flavor. My family enjoyed it.

      • — Renita on May 18, 2020
      • Reply
  • Everyone found the cake too dense. Followed the recipe exactly.

    • — Rachel Jessica on May 13, 2020
    • Reply
  • Hi
    Thanks for the recipe. I tried it today but it did not rise much at all. I had substituted ener-g egg replacer for the eggs since we don’t eat them, added a buttermilk substitute (cold milk plus lemon juice rested for 10 mins), and halved the recipe to make in a loaf tin. Please advise as to where I might have gone wrong.

    • — Anupriya on May 12, 2020
    • Reply
    • Hi Anupriya, I’m sorry you had a problem with this. When you made the buttermilk, did you wait until it looked curdled before incorporating it? If so, the only thing I can think of is that maybe the egg replacer had an impact. If you want to try it again, two of the best egg substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both.

      • — Jenn on May 13, 2020
      • Reply
  • Wonderful. You have the best recipes on the web. I have been using your website and the entire family loves the cakes. Thank you for sharing.

    • — debra ford on May 12, 2020
    • Reply
  • I made it per instructions for prepping the Bundt pan. It STUCK big time, don’t recommend that prep, cake taste good just in pieces.
    R.Baker

    • — R. Baker on May 11, 2020
    • Reply
  • Despite not prepping my pan properly (ended up with plugs missing lol) and accidentally adding the sugar to the dry ingredients instead of creaming it with the butter, this cake came out perfectly. One of the best cakes I’ve ever made and my family loved it. I will be making it again. So good – thank you!

    • — Valerie Williams on May 11, 2020
    • Reply
  • My cake turned out perfectly. I made it in a loaf pan so i halved the ingredients, used 2 medium eggs and 3/4 cup sugar. If anything, i think i could have used less sugar. Instructions were very clear and i found the pictorial guide very useful. I love the lemony flavour. My boyfriend who doesn’t really like dessert found it irresistible. Will definitely make again!

    • — Hannah on May 11, 2020
    • Reply
  • Just made this for Mother’s Day! It’s heavenly! Glad I came across your recipe, thank you for sharing! Just follow the directions, be patient, and it will turn out great! I didn’t have any issues with greasing the pan with shortening and applying the sugar. I think that actually helped the cake NOT to stick to the pan.

    • — Nicole G on May 10, 2020
    • Reply
  • I would skip the sugaring of the Pan step. I sprayed generously and sugared the pan and it looked perfect until I went to get the cake out to cool and half of it stuck in the pan. Not a happy camper, but I guess on the bright side, the cake tastes awesome. Will not be sugaring the Pan next time. I have never had a cake stick like that in the pan.

    • — Terra on May 10, 2020
    • Reply
  • is a a video for this recipe?

    • — ruth on May 10, 2020
    • Reply
    • Not for this one — sorry! I have videos for a handful of my recipes. You see all of them here.

      • — Jenn on May 11, 2020
      • Reply
      • Delicious!! Great instructions. My family couldn’t get enough of the cake. We don’t ordinarily eat or buy lemon cakes, but this was simply divine. Thank you so much for sharing.

        • — Arlene on May 17, 2020
        • Reply
        • Question! Is there a way to make this without any lemon flavoring? Will leaving the juice out effect the consistency at all??

          • — Jacqui on May 21, 2020
          • Reply
          • Hi Jacqui, if you don’t want the lemon flavoring, I’d actually use this recipe for my Kentucky butter cake. Hope you enjoy if you make it!

            • — Jenn on May 22, 2020
  • I have made this three times now, and every time it has completely stuck to the pan. My first pan was just a junk pan, so I read your reviews and bought a Nordic Ware pan, and still it stuck. So frustrated.

    • — Lindsay on May 10, 2020
    • Reply
    • Hi Lindsay, I’m so sorry you’ve had a consistent problem with this sticking! I grease the Bundt pan with vegetable shortening and then dust it with sugar and it has always worked nicely for me, but like you, a number of readers have mentioned problems with the cake sticking. If you want to give this another try, and use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. Also, you may find this article helpful.

      • — Jenn on May 11, 2020
      • Reply
    • This by far is The BEST poundcake I’ve ever made. Very light! I added 1/2 tsp of the following Vanilla, Coconut, Almond and Butter flavorings instead of the lemon…Delicious!

      • — Cjude on May 12, 2020
      • Reply
  • The cake turned out great. I will make it again. Thanks for sharing.

    • — Margie M Russell on May 10, 2020
    • Reply
  • Great recipe! Easy to follow. My cake didn’t turn out nicely with the sugar coating but still tastes good. A tad too sweet still even after I cut the sugar to 2 cups instead. I will give it a try again! Thanks for the recipe!

    • — Karen on May 9, 2020
    • Reply
  • Using sugar on the pan instead of flour is going to be my new go-to move! Amazing tip! Love the added texture it gives the cake. The sugar syrup is also a must. I threw in some poppy seeds and also used a little King Arthur lemon oil to boost the lemon flavor a bit. I’ve sent the recipe to numerous people already and I’ve had three slices in ten minutes… so I would say that I recommend it!

    • — Rachel on May 9, 2020
    • Reply
  • I made this cake today, all I can say is WOW! This has to be the best lemon pound cake that I have made so far. Two thumbs up

    • — Debra Martin on May 9, 2020
    • Reply
  • Absolutely the best lemon pound cake ever baked. Followed the recipe to a tee and excellent.

    • — Teresa on May 9, 2020
    • Reply
  • I see reference to making in loaf pan, is a 13 x 9 pan an option? Hope to make for Mother’s Day.

    • — Teresa on May 8, 2020
    • Reply
    • Hi Teresa, I’ve never made this in a 9 x 13-inch pan but I think it would work. You may need to lessen the baking time but I can’t say for sure. I’d start checking around 35 – 40 minutes. Hope you enjoy!

      • — Jenn on May 8, 2020
      • Reply
  • Delightful! This recipe is a keeper!

    • — Zina on May 7, 2020
    • Reply
    • I don’t think my cake is totally cooked after 70 minutes and I have already removed it from pan. It is brown on top but not on bottom. I give this recipe 1 star because I have made plenty of cakes from recipes posted on the web and they come out perfect.

      • — Happy Baker on May 9, 2020
      • Reply
  • I made this cake for my birthday, and it turned out really well. My family loved it and it was gone within a day! The recipe made a little too much batter for my bunt pan, so I made a few little cupcakes, and they turned out just as good.

    • — Natalie on May 7, 2020
    • Reply
  • Best pound cake I ever made. 100% recommend. So easy & fun! Currently making it again for my boyfriends family. Thank you for sharing this wonderful reecipe 🙂

    • — Abby on May 7, 2020
    • Reply
  • Hi, I love your site! I have a lemon that I used the rind for your grilled chicken. Now I have fresh lemon juice but no rind. Can I amend this recipe to leave out the rind? Maybe up the juice? Hope you can help, I do not want to waste a fresh lemon! Thank you!

    • — Samantha on May 7, 2020
    • Reply
    • Glad you like the blog! You really need zest for this recipe – sorry!

      • — Jenn on May 8, 2020
      • Reply
  • Can I add blueberries to the batter? If so how much?

    • — Suzanne Bashwinger on May 7, 2020
    • Reply
    • Hi Suzanne, I have a very similar recipe that calls for blueberries here. Please let me know how it turns out if you try it. 🙂

      • — Jenn on May 7, 2020
      • Reply
  • This is THE best lemon cake I’ve ever had! It is a bit sweet, but so refreshing. The quantity of lemon sounds like it would be overpowering, but it is just delicious! I have made it twice and everyone who tries it loves it and wants the recipe!

    • — Amber on May 6, 2020
    • Reply
  • Made a half batch in the toaster oven in a glass loaf pan, absolutely scrumptious!! I greased and floured instead of the sugar, just in case. I also just used 1 cup of sugar instead of 1 cup + 2 Tbsp. I used two medium sized eggs. I didn’t have buttermilk so I used unsweetened kefir and added an extra tablespoon of it. I also added some cardamom to give it a bit of a twist. I only had one lemon so I didn’t make the syrup or the glaze (and used all of the juice of the lemon in the batter) and it’s still the best lemon pound cake I’ve ever had!! Thank you!

    • — dingodingo on May 6, 2020
    • Reply
  • It was totally great! Every body loved it! Definitely a keeper!!!!!!!

    • — Kimberly on May 6, 2020
    • Reply
  • I made it and it was perfect! My family love it!
    Again thank you!

    • — Anita Kesselman on May 5, 2020
    • Reply
  • Hello Jenn,
    I hope you and your family are doing well and are safe and healthy! I have two questions – I would like to make this lemon buttermilk pound cake for some Mother’s Day treat baskets. First question – since butter is very hard to get right now could I use salted butter instead of unsalted and if I do are there any adjustments you would recommend? Second question – I would like to bake these in mini bunt pans and I am wondering what you may recommend as far as baking time and if any adjustment to the oven temperature would be recommended as well. Thank you!

    PS: I made your easy sausage and herb stuffing this past Thanksgiving and it was great!

    • — Charlene on May 5, 2020
    • Reply
    • Hi Charlene, If you only have salted butter on hand you can use it with and adjustment to the added salt. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. And for mini Bundts, the temperature would remain the same; the baking time depends on the size of the bundts. How large/how much batter does each well hold?

      • — Jenn on May 5, 2020
      • Reply
      • Hello Jenn, just wanted to say THANK YOU for another wonderful recipe! These turned out fabulous and delicious…even with MY minor mistake. I accidentally added the butter, sugar and all the eggs at one time. I used the mini bunt pans and just baked them in 10 min. increments, close to 30 min. They were a wonderful addition to our Mother’s Day treats and they all loved them!!! Thank again!

        • — Charlene on May 18, 2020
        • Reply
        • So glad they came out nicely! 🙂

          • — Jenn on May 18, 2020
          • Reply
  • Turned out amazing. Definitely don’t skip sugar lining the pan! It adds a yummy crystallized crunch. Skipped the glaze, however.

    • — Randi on May 4, 2020
    • Reply
    • Would love to make this recipe for Mother’s Day. But was only able to find Nonfat Buttermilk at 3 grocery stores. Will that ruin the recipe? Thank you!

      Kiesha

      • — Kiesha on May 7, 2020
      • Reply
      • It should be fine Kiesha — hope you enjoy! 🙂

        • — Jenn on May 8, 2020
        • Reply
        • Made three of these and they turned out delicious! Very moist.

          • — Elizabeth on July 17, 2020
          • Reply
  • Absolutely lovely light sponge ! I didn’t have the milk specified do I used normal milk and used butter to grease the cake tin and added sugar which made it darker – next time I’ll use oil I think. This is a lovely cake to serve to visitors ( if we were allowed any ) or to have as a after meal sweet. I think you could have it with custard as a pudding 🙂

    • — Maria on May 4, 2020
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  • Definitely don’t sugar the pan. I had a brand new Bundt pan and greased it generously and it still got stuck. I followed the instructions exactly and the cake was destroyed. What a waste of time and money.

    • — Kaitlin on May 3, 2020
    • Reply
    • So sorry you had a problem with this sticking! It has always worked like a charm for me but if you want to give it another try, you could treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy.

      • — Jenn on May 4, 2020
      • Reply
  • Loved the cake!! Thanks for the recipe 🙂
    Didn’t do any syrup or glaze this time around.
    But the cake in itself is superb!!

    • — Piyu on May 3, 2020
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  • Amazing! Didn’t have a bundt pan, so I divided the batter into 2 loaf pans and baked for exactly 65 minutes. Absolutely perfect!

    • — Alayna on May 2, 2020
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  • I made this today and it turned out beautifully! Just wondering how to store it? Is it better to keep in the fridge or out on the counter covered? Thanks!

    • — Becka on May 2, 2020
    • Reply
    • Hi Becka, Glad it turned out nicely! I usually store it in a cake dome at room temperature. If you want to, you can store it in the fridge; just be sure to bring to room temperature before serving.

      • — Jenn on May 3, 2020
      • Reply
  • Totally stuck to the pan! Ruined! Please don’t use the sugar to coat the pan.

    • — Marykaye on May 2, 2020
    • Reply
  • Just made the lemon pound cake. Wow! The best I’ve ever tasted. Phenominal recipe. Thanks.

    • — Rosie on May 2, 2020
    • Reply
  • I did make this cake! I was out of the pam/bake flour spray so when I prepared my pan, the cake didn’t turn out completely- I was so saddened but I quickly pulled the broken off cake from the pan and pressed it in to the cake and returned the cake to the upside… I was expecting more of a syrup from the mixture of 1/4 water to 1/4 sugar – but I went ahead with your glaze. In the old days we used lemonade juice concentrate and sugar and it went on much thicker-sort of a granular texture. I’m sure this is going to be fine once it cools and I put on the conf sugar glaze. It’s going to be a very sweet confection with so much sugar-I have enjoyed making it and glad that it was available because I don’t have a mix…this cake is very pretty.

    • — Cynthia McLeod on May 2, 2020
    • Reply
  • This might be the fluffiest, lightest, and lemoniest batter I’ve ever worked with, so I’m super pleased with this recipe! I decided to make two loaves instead of one Bundt cake so that I can freeze one loaf for later and ended up baking it for about the same time as the original recipe. After glazing the loaf, I sprinkled some extra lemon zest down the middle on the top of each loaf for a pop of color.

    Sorry Starbucks, but this lemon pound cake takes the cake!!!

    • — Kimberly on May 2, 2020
    • Reply
  • 🍋 This cake is hands down, one of the best I’ve ever made and tasted. I’m a lemon fanatic, so I made two small changes and increased the amount of lemon zest to 3 tbsp in the cake and added 1 tbsp of lemon zest to the icing. I also reduced the sugar by 25% in the cake, and I didn’t notice a difference in taste at all (I always cut sugar amounts where I can). This cake is perfection, and such a hit with friends and loved ones, thank you for sharing this!! 🍋

    • — Em on May 2, 2020
    • Reply
  • O.M.G.!! I made this recipe for 2 ladies in my church and they both said it was gone less than 24 hours later! No joke! The one said it was soooo moist and amazing – which I expected of course, but the best part about it is it came to be true! O.M.G. I was so sad I wasn’t able to try it myself. Will definitely make this for myself within 2 days. Thank you Jenn!

    • — Summer on May 1, 2020
    • Reply
  • This was the most delicious lemon pound cake I’ve ever had and it was so easy to make! I tried the shortening/sugar pan-coating method for the first time and it worked beautifully. I shared this recipe with my grandma and my boyfriend’s family and they all loved it as well! Thank you!

    • — Kayla on May 1, 2020
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  • I made this cake last weekend and it came out great! The only thing I changed was to use slightly less sugar. I refrigerated the cake after the first servings and that only made it better! Thank You!

    • — Patricia Mckeough on May 1, 2020
    • Reply
  • Excellent cake! we all loved it 😉 Thank you! I wished I could send a picture through.

    • — Ana G. on April 30, 2020
    • Reply
    • I tried it today. it’s really amazing. a hundred percent successful recipe.

      • — Marwa on May 8, 2020
      • Reply
  • Couldn’t I poke holes in the warm cake before adding the syrup to better incorporate that yummy syrup flavoring? Also, how about adding some lemon zest to the butter/sugar beating to give it an extra punch?

    • — Shelly on April 30, 2020
    • Reply
    • Sure, you can poke holes in this if you’d like. And this cake is plenty lemony — I honestly don’t think you need to add more lemon zest. Hope you enjoy! 🙂

      • — Jenn on April 30, 2020
      • Reply
  • Hi Jen, I don’t have enough all purpose flour. Can i use cake flour instead? Thanks

    • — Kelda on April 30, 2020
    • Reply
    • Hi Kelda, You could give it a try it with cake flour but keep in mind that I can’t guarantee that it will give the cake enough structure to rise properly. I’d love to know how it turns out if you try it! 🙂

      • — Jenn on April 30, 2020
      • Reply
    • Made this cake today and it turned out beautifully….was so afraid to sugar pan after reading some of the reviews about sticking, but I sprayed with Bakers Joy and sugared took it out after 65 minutes used an offset spatula as you recommended to loosen set the timer for 10 minutes and it slipped out of the pan perfectly….great recipe will definitely make again

      • — Sandra Britt on May 14, 2020
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  • Can I use stevia instead and if so, should I reduce the amount I use?

    • — Kennedy on April 30, 2020
    • Reply
    • Hi Kennedy, I don’t have any experience with sugar substitute so unfortunately, I can’t lend much guidance there — sorry!

      • — Jenn on April 30, 2020
      • Reply
    • I don’t have buttermilk. What can I do or substitute with?

      • — Liz on May 12, 2020
      • Reply
      • Hi Liz, You can make your own buttermilk if you have milk and either lemon juice or white vinegar. See how here. Enjoy!

        • — Jenn on May 12, 2020
        • Reply
  • Hi! I am really pleased with how this turned out. I used milk and cream of tartar instead of buttermilk and it worked out great. Not as dense as traditional pound cake but delicious 😋

    • — LemonLover on April 29, 2020
    • Reply
  • Hi Jenn,
    I don’t have any buttermilk 🙁 Could I substitute a heavy cream?
    Thanks so much!

    • — PS Simply Vintage on April 29, 2020
    • Reply
    • Heavy cream won’t work here but if you have milk and lemon juice or white vinegar, you can make your own buttermilk. See how here.

      • — Jenn on April 29, 2020
      • Reply
  • One word: YUM! Made for my son’s 4th birthday and everyone loved it! Thank you!!

    • — Catharine on April 28, 2020
    • Reply
  • Hello! Wondering if I might be able to sub the buttermilk for sour cream? I know I can make a buttermilk substitute at home, but I have some sour cream I’d love to get rid of. Thank you for your time!

    • — Mary on April 28, 2020
    • Reply
    • Sure, Mary — I’d just thin it out with a bit of milk. Hope you enjoy!

      • — Jenn on April 28, 2020
      • Reply
    • Can I use self rising flour?

      • — Sally Lafferty on September 29, 2020
      • Reply
      • Hi Sally, I wouldn’t recommend it — sorry!

        • — Jenn on September 29, 2020
        • Reply
  • I am a beginner baker so thanks for the detailed step by step directions. The cake turned out marvelously! The taste is unbelievable. I used your suggestion of spraying the bundt pan and sprinkling with sugar and the cake came out with no problem. I texted pictures to friends and they are bidding online for slices ; – )

    • — Barbara Buchwald on April 27, 2020
    • Reply
  • Your recipe looked wonderful. Stop telling people to oil and sugar the pan! Mine stuck so bad no one will want to eat it! All my time and money wasted when flour is so hard to find during this time!! 😠

    • — Carol Archer on April 26, 2020
    • Reply
    • So sorry you had a problem with this sticking! If you’d like to give it another try, you could use a different method — treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. Also, make sure your Bundt pan is still in good shape and has all of its nonstick coating. If not, it may be time for a new one. I really like this one. Also, it’s best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.

      • — Jenn on April 27, 2020
      • Reply
    • Carol Archer – why do you have to be so mean? My cake came out perfect. Thank you, Jenn.

      • — Jessica on May 1, 2020
      • Reply
    • I just made one for the first time. I used a silicone bundt pan, sprayed with pam, coated the pan with sugar. I reduced the cooling time to five minutes, and it turned out of the pan onto the cooling rack beautifully. I toothpick checked after 60 minutes, and it was perfectly cooked. This is a fantastic cake.

      • — Laura on May 9, 2020
      • Reply
  • Just wanted to say thanks for this delicious recipe and especially for the very thorough instructions. I’m new to baking, having started it as a weekly tradition with my 3 year old. I would have never known to mix dry and wet ingredients in stages, or to take the cake out from the pan after 10min, if not for your excellent instructions. I didn’t have a bundt pan so I used two loaf pans instead but the result was perfect to us! Had every bit of YUM we were hoping for!

    • — Jenny on April 26, 2020
    • Reply
    • So glad you enjoyed it! 🙂

      • — Jenn on April 27, 2020
      • Reply
  • What a disaster! This cake stuck completely to the pan. I followed the modified instructions to grease and flour the pan and it still got stuck. Flavor was decent and might have been better with the toppings; I didn’t bother with the syrup or glaze because a pig with lipstick remains a pig. Disappointed.

    • — David on April 25, 2020
    • Reply
    • Hi David, So sorry to hear you had a problem with this sticking! Is your bundt pan several years old? If so, the non-stick quality may not be at its best so it may be time to replace it. I really like this Nordic Ware one.

      • — Jenn on April 26, 2020
      • Reply
      • I want to make this cake again but with a pineapple flavor. If I used a 1/2 cup of pineapple juice and a 1/2 cup of milk to get a full cup of liquid would the cake texture turn out the same as the lemon?

        • — Karen on April 27, 2020
        • Reply
        • I wouldn’t recommend it – sorry!

          • — Jenn on April 28, 2020
          • Reply
    • In my opinion the cake needs the syrup and the glaze. I usually skip those but thought I should give it go and it was the right decision. I used Pam for baking spray and enough granulated sugar and my cake came out beautifully.

      • — Ana on April 30, 2020
      • Reply
  • I was so excited for this recipe as i have a tried and true poundcake that i always make but wanted to venture out with your lemon cake. Sadly, i could not get it out of the bundt pan in one nice piece. So it will become trifle. I have a great nonstick new bundt pan. The only thing i did different was use King Arthur cake flour as i do in my other recipe. Could that have affected it? I tried to take it out of the pan after 10 minutes. I am thinking it was still too warm. Any ideas? The flavor of the cake is yummy so if you can advise, i will try again.

    • — ellen sullivan on April 25, 2020
    • Reply
    • Hi Ellen, if you have a new bundt pan and you were very thorough when treating it with non-stick cooking spray (or shortening) and sugar, I suspect it was due to the cake flour. I hope you have better luck the second time around!

      • — Jenn on April 26, 2020
      • Reply
  • Have used this recipe several times before using 2 loaf pans (one for home, one for others) and loved it! Made today using my bundt pan. Fabulous! Looked picture perfect and tasted even better. Everyone raved about it. No changes, no substitutions. SUPER RECIPE! Thanks!

    • — Teresa on April 24, 2020
    • Reply
    • How did you change the baking time based on using two loaf pans? I’d like to try this!

      • — Julianne Guzik on April 26, 2020
      • Reply
      • Hi Julianne, can make this in two 8-1/2 by 4-1/2-inch loaf pans. They should take about 45 minutes plus or minus in the oven, so keep an eye on them. Enjoy!

        • — Jenn on April 27, 2020
        • Reply
  • Very good recipe. I have made this cake 2x and it was a hit both times. I would highly recommend it!

    • — Taylor Lindsey on April 24, 2020
    • Reply
  • Really enjoyed this cake! I didn’t have powdered sugar at home (and was not going to venture out in the midst of the Rona being on the loose) so I didn’t put on the glaze this time and the cake was still delicious and plenty sweet! I think you probably only need the glaze or the syrup, not both. Next time I’ll try both though to see if the cake is too sweet for me. Thanks for the awesome recipe!

    • — Marisa Young on April 24, 2020
    • Reply
  • Great cake, followed the directions to a T and it came out beautifully. In our opinion way too sweet though- between the cake, the glaze, and the icing… too sweet. Even my kids agreed! Will make it again but with more lemon, less sugar, and maybe no glaze.

    • — Julie on April 24, 2020
    • Reply
  • How would this work for cupcakes ?

    • — chantal duvall on April 23, 2020
    • Reply
    • Hi Chantal, I haven’t made these into cupcakes, but I think it should work. Hope you enjoy!

      • — Jenn on April 23, 2020
      • Reply
  • Sweet! I really liked the cake. This recipe makes a batter that fits 7 small pound cake molds. I chose small molds to share the cake with my friends and family. If the oven is preheated, the cake is ready in 40-45 minutes at 180 degrees celcius. The texture is so lovely! And the last touch of glaze is just perfect. Thank you!

    • — Joy Lee on April 23, 2020
    • Reply
  • Just made this and it has to be the best lemon anything I have ever made! I can’t wait to bring some to my friend who absolutely loves lemon cake. Thank you Jenn for another great recipe!

    • — Sharon on April 22, 2020
    • Reply
  • Just made this recipe. It’s good, but I was definitely disappointed w the actual finished product for it being rated 5 Stars. It was drier than I expected. I am glad to have learned how to make the glaze, and the icing. Save all the work and time from the excessive amounts of lemons and the lemon prep time needed to make this recipe, and use “True Lemon” instead.

    • — P.Stewart on April 21, 2020
    • Reply
  • THIS IS TERRIBLE, this cake turned out to be a sugary swamp.

    • — Pau G on April 21, 2020
    • Reply
  • Can I make this cake in a glass pan?

    • — Ramsha on April 21, 2020
    • Reply
    • Hi Ramsha, Were you thinking a 9×13-in baking dish? If so, it would probably work fine. I would reduce the oven temp by 25°F.

      • — Jenn on April 22, 2020
      • Reply
  • I baked this one for my daughters birthday.
    Made a strawberry reduction and fresh whipped cream to go along with it.
    Everyone loved it!

    • — Carolyn on April 20, 2020
    • Reply
    • Tried this recipe, it was tasty! Wondering whether I could replace the lemon juice with orange juice instead to make an orange cake? Thanks!

      • — Yvonne on April 23, 2020
      • Reply
      • Glad you liked it! Yes, you can. (I think lemon provides a bit more zing, but some readers have commented they’ve made this with orange and have been happy with the results). Please LMK what you think if you try it!

        • — Jenn on April 23, 2020
        • Reply
  • Cake was very good! Lemon flavor in the inside was a touch weak, so next time i’ll add 2 tbsp of lemon juice to the batter. If you want a lemon-poppyseed cake, add a quarter cup of poppy seed to your dry ingredients.

    • — Zayne Ruchkall on April 20, 2020
    • Reply
    • Agree w the “weak” lemon flavor to the inside of cake!

      • — P.Stewart on April 21, 2020
      • Reply
  • It came out just like you described it. It was perfectly lemony, slightly crispy on the outer edges and soft on the inside. I initially thought that the lemony taste wouldn’t be enough given the amount of zest used in the batter but it was just right. Thank you! I will make this again.

    • — Meghna on April 19, 2020
    • Reply
  • I made this and it turned out beautifully. I read that some people had problems with the cake sticking to the pan. I used “ifyougiveablondeakitchen” Cake Pan Release Recipe and it popped out easily. (Shout out to Haley!)

    I’ve been baking for fifty years and this is one of the best things I’ve ever found. I didn’t use the sugar after brushing the cake pan release onto the bundt pan. I think there’s probably enough sugar already.

    https://www.ifyougiveablondeakitchen.com/grease-cake-pan-release/

    • — Tracy McKee on April 19, 2020
    • Reply
    • Haley is amazing right?!!! Been following her & making her recipes ever since I stumbled across her page. And love the cake release.

      • — Tricia on April 22, 2020
      • Reply
  • I’m a completely first time baker, and this worked perfectly. I just have one tip for new bakers. I dipped the measuring cup into the bag of flour, but double-checked using the metric weight measure option on my scale. 2-1/3 cups of flour was already over 375 grams (the alternative measurement if you choose metric on the website recipe), so I was nervous about putting in the rest of the flour. I telephoned for help from my baker sister and she helped me to see a part of the directions I had passed over: spoon the flour into the measuring cup. When I did that, three cups was almost exactly 375 grams. I almost put way too much flour in. Rookie mistake, but I’m a rookie at baking, so I thought I would warn other new bakers.

    • — Robert (Portland, Oregon) on April 19, 2020
    • Reply
  • This cake recipe is exactly the same recipe as the Glazed Lemon Cake recipe in the Silver Palate Cookbook (the cookbook only calls for 2 cups of sugar, not 2 1/4 cups, ONLY difference).
    Shouldn’t you give the cookbook credit???

    • — Kc39988 on April 18, 2020
    • Reply
    • Thanks for your feedback. Whenever I use or adapt a recipe from another source, I happily credit the source in both the headnote and the recipe. This recipe came to me from a friend (with no source) years ago. I just looked at the Silver Palate’s version and do see that the base recipe is very similar. However, this cake calls for a lemony soaking syrup and a light glaze instead of a frosting, so it could be a combination of a few different recipes.

      • — Jenn on April 22, 2020
      • Reply
  • Just tried this recipe and it’s awesome!!! The inside was fluffy and moist. I used Baker’s Joy to coat my Bundt pan & it came out nice and soft. Thanks 🙂

    • — tw on April 17, 2020
    • Reply
  • Hi! I made this cake as directed and it was delicious, but not dense like a traditional pound cake. My family loved the flavor though. I made it again, but with 6 eggs, 3 cups of sugar, 3 cups of flour, and substituted the buttermilk with sour cream, but then added 1/4 of whole buttermilk. I left the rest as directed. The flavor was the same but it was dense, more of a pound cake texture. Thanks for your recipe. I bake often, but had never put a syrup glaze before the regular glaze. It made all the difference! Truly delicious! I will continue to make it both ways, your recipe when I want something lighter, and mine when I want a denser cake. Thanks for your wonderful recipe!

    • — Terri Powell on April 17, 2020
    • Reply
  • Hi! I made this cake as directed and it was delicious, but not dense like a traditional pound cake. My family loved the flavor though. I made it again, but with 6 eggs, 3 cups of sugar, 3 cups of flour, and substituted the buttermilk with sour cream, but then added 1/4 of whole buttermilk. I left the rest as directed. The flavor was the same but it was dense, more of a pound cake texture. Thanks for your recipe. I bake often, but had never put a syrup glaze before the regular glaze. It made all the difference! Truly delicious! I will continue to make it both ways, your recipe when I want something lighter, and mine when I want a denser cake. Thanks for your wonderful recipe!

    • — Terri Piwell on April 17, 2020
    • Reply
  • This recipe is amazing! Easy to make and tasty…I had no trouble with the cake sticking as many people have mentioned…Thank you for sharing!

    • — Dubbs on April 16, 2020
    • Reply
  • This recipe was so delicious I made it twice the second time my dad requested it…he is a LEMON lover! But I didn’t make the glaze the second time ( it’s delicious but I am a cream cheese frosting kinda gal haha.) I did a recipe similar to everything bundt cake for the cream cheese frosting and candied some lemons to decorate! I will never use another lemon cake recipe, I’ve tried alot of lemon cake recipes but this one by far, “takes the cake.” I love cooking and baking for my family and was excited to tell them about once upon a chef. Do you add new recipes often?

    • — Alexis on April 15, 2020
    • Reply
    • So glad you enjoyed this! I add a new recipe every week or two and send it out through my weekly newsletter. 🙂

      • — Jenn on April 16, 2020
      • Reply
  • Made this ass the recipe instructed and it was delicious. Definitely a keeper!!

    • — Nick on April 15, 2020
    • Reply
  • Love this recipe. It made our week. I found the icing is not needed it has so much flavor.

    • — sara on April 15, 2020
    • Reply
  • Hi,

    I don’t own a Bundt pan, is it possible to use a normal cake pan?

    Thanks!

    • — Sarah on April 15, 2020
    • Reply
    • Hi Sarah, I’ve never made these in round cake pans, but I think it should work. I do know from experience that you can make this in two 8-1/2 by 4-1/2-inch loaf pans. They should take about 45 minutes plus or minus to bake, so keep an eye on them. Enjoy!

      • — Jenn on April 15, 2020
      • Reply
      • Hi Jenn,

        Thank you! Will try it out on the weekend!

        Thanks,
        Sarah

        • — Sarah on April 16, 2020
        • Reply
      • I only have salted butter. Will it work to use that and just eliminated the 1/2 t salt? Thanks!

        • — Sarah Rose on April 16, 2020
        • Reply
        • Yes, Sarah, that will work. Hope you enjoy!

          • — Jenn on April 17, 2020
          • Reply
  • Lovely cake and wonderful directions. I’d say it’s a nice semi-dense cake but it’s not a classic pound cake.
    I made a lemon buttercream frosting for it and glad I did.
    Thank you for all the specifics!

    • — Al Fry on April 13, 2020
    • Reply
  • Love this Lemon Pound Cake recipe! Simply delicious and it works!!

    Made it last week and made it again today. Perfect with coffee and also as dessert with some ice cream. I just have 3 things to mention:
    – I live in a country that doesn’t have buttermilk so I substitute with a “mix” of organic whole milk and plain yogurt.
    – For sugar, I use the French baking rule: the quantity of sugar is always half the quantity of flour. It’s sweet but not too much.
    – Because we live in altitude, I do put a bit more “buttermilk” mix to make sure the cake doesn’t dry out.

    Thank you Jenn!
    SB

    • — Sanaa on April 13, 2020
    • Reply
  • Finally I can stop looking for a lemony scratch lemon cake recipe. Made as directed, perfect. Rave reviews.

    • — Bebe on April 13, 2020
    • Reply
  • Made this scrumptious cake for Easter 🐣 2020. It reminds me of the lemon pound cake from Starbucks which i absolutely love. We love lemons 🍋 in our house so it was a huge hit. It’s a rich cake but it’s worth every bite.

    • — Melissa Ramos on April 13, 2020
    • Reply
  • I started making this cake at 1am, finished it at 3am by 11am it was almost half eaten. My teen said this cake taste better than store bought..big compliment!. This is a beautiful cake and a keeper for sure. Thank you!

    • — Karen on April 12, 2020
    • Reply
  • This was amazing! It came out just like the picture and tasted just like the lemon pound cake at Starbucks. I will definitely make again! I read some of the reviews and took away some tips. I measured my flour using a food scale and used melted butter in every nook and cranny of the pan before sugaring. Worked great!

    • — Kristen on April 12, 2020
    • Reply
  • I haven’t even drizzled the glaze on this yet. But because I bake and cook quite often, I could tell by the recipe it would be a good one. I didn’t have enough lemons to zest, but had a lot of clementines. So I used fresh lemon and clementine zest and juice. Also, although I love my bundt pan I didn’t want to take a chance. So I sprayed it with Pam and dusted with flour. After I removed it from the pan I brushed the syrup on then using a fine sifter sprinkled with sugar. Will be ready to glaze shortly. I know this will be a success.
    Btw, because of my oven it took 60 minutes to come out toothpick clean. Bakers, always set your timers at least 10 minutes sooner unless your absolutely positive about your oven’s calibration

    • — Carol Maestas on April 12, 2020
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  • Has a the sugar amount been left out of the cake recipe? It’s in the instructions but not on the list of ingredients.

    • — Barbara Nester on April 12, 2020
    • Reply
    • Hi Barbara, I think you may have just overlooked it — you’ll need 2-1/4 cups granulated sugar (it comes right after the butter in the ingredient list). Hope that clarifies!

      • — Jenn on April 12, 2020
      • Reply
  • I’m an avid baker but this was a total flop. Followed the recipe to the t and it was very floury tasting and gummy regardless of bake time. Wish I had tested this recipe before Easter morning 🙁

    • — Tess on April 12, 2020
    • Reply
    • It sounds like too much four. I saw in previous posts that it was easy to do. When I used a food scale, I was surprised that it didn’t look like three cups but I knew that it was accurate! What a bummer! My family loved it!

      • — Kristen on April 12, 2020
      • Reply
  • My bundt cake pan is only 7 inches. Would you recommend that I halve the recipe?

    • — Kathleen on April 11, 2020
    • Reply
    • Yes, I think halving it would work well. Hope you enjoy!

      • — Jenn on April 12, 2020
      • Reply
  • Followed directions exactly. I can’t say enough amazing things about this recipe. Incredibly moist and flavorful. The glaze added a heavenly texture. It lasted for 4 days perfectly before we finished it.

    • — Aleyna on April 11, 2020
    • Reply
  • Love this cake! So lemony and fresh! Perfect for Spring!!

    • — Linda on April 11, 2020
    • Reply
  • Made this recipe as a thank you for the staff of my mom’s assisted living facility. They raved about the cake, It came out perfectly; wouldn’t change a thing. I’m trying your carrot cake next.

    • — Nora B on April 10, 2020
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    • I’ve made this cake twice. It is absolutely delicious! I wouldn’t change or add a thing! Thanks for sharing this awesome recipe!

      • — T Bullett on April 12, 2020
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  • This was a very good recipe & easy to follow.. It came out better than I expected plus im a big lemon cake fan.. Very moist with yummy lemon flavor..

    • — Chantel on April 8, 2020
    • Reply
    • I made this and followed your instructions except I added more lemon. (I Love lemon). It turned out so good. Thank You for sharing. I never baked from scratch until we had to “stay-at-home”. Thanks again!

      • — TT on April 11, 2020
      • Reply
  • I followed all the advice to resist sticking, and mine still broke apart in the pan. I greased the pan with coconut oil and sugar instead of another shortening — maybe that was the problem? Still seems like it should work. Flavor is good, but this one might not be reliable enough for another try.

    • — Katie on April 6, 2020
    • Reply
    • Sorry you had a problem with this, Katie! The coconut oil may have contributed it, but I’m honestly not sure. What brand is your bundt pan? Also, is your pan several years old? If so, the non-stick quality may not be at its best so it may be time to replace it. I really like this Nordic Ware one.

      • — Jenn on April 8, 2020
      • Reply
      • Hi Jenn. Thanks for your reply! My husband and I loved the flavor on the second day so much that we’re going to try again for Easter. I don’t think the problem was my pan, which I’ve only used a few times and which turned a different recipe out just fine a few weeks ago. However, I suspect the coconut oil might have been the wrong move. With the shelter-in-place order I can’t run out for some Crisco, so I’m going to try my tube pan this time. If that fails too, I’ll either make it a trifle or serve the cake in slices. 🙂

        • — Katie on April 11, 2020
        • Reply
        • Hi Katie, You can also make the cake in two 8-1/2 x 4-1/2-in loaf pans; they are much less prone to sticking (cook time would be a bit less).

          • — Jenn on April 11, 2020
          • Reply
    • This recipe was perfect! I am gluten-free so instead of regular flour I used gluten-free flour and it worked perfectly! The lemon zest definitely spices things up a little!

      • — Emma on April 9, 2020
      • Reply
  • Hi there,
    Thank you for your recipe.
    I changed buttermilk by almond milk + lemon juice and butter by oil.
    And the result is just perfect 🙂

    • — Louise Janin on April 4, 2020
    • Reply
    • was it still moist?

      • — Mariam Amanullah on April 15, 2020
      • Reply
  • Sorry if it’s a silly question but I’m trying to figure out what size cake pan I need for this recipe, I know you say 25x9cm but I can’t seem to find that size when searching in Google.
    Thanks
    Jackie

    • — Jackie on April 4, 2020
    • Reply
    • Hi Jackie, Sorry you’re having a problem finding it online. Maybe it’s helpful to know that it’s a 10-inch (12 cup capacity) bundt pan. Here’s one that’s very similar to the one I have.

      • — Jenn on April 5, 2020
      • Reply
      • Thanks for responding, much appreciated :).

        • — Jackie on April 11, 2020
        • Reply
      • I am wondering if I could add some frozen blueberries to the batter? Welcome your input on how to do so.. 🙂 if you don’t think it’s wise,. I’ll stick to lemon only. Thank you!

        • — Christine on April 18, 2020
        • Reply
        • Hi Christine, I think you could add blueberries to this but keep in mind that (depending on how tart your blueberries are) the cake may taste quite tart. And I’d toss the blueberries with a tablespoon of the flour mixture beforehand so they don’t sink in the batter. Also, don’t defrost them first or they will turn the batter purple. 🙂 Please LMK how it turns out if you try it!

          • — Jenn on April 19, 2020
          • Reply
  • I just made this delicious cake today. Absolutely fantastic. I do all my baking from scratch and was thrilled with how good this is. It has just enough lemon taste and extremely moist. Thank you, so much for the recipe.

    • — Ellen R on April 3, 2020
    • Reply
  • This is the best recipe ever. I have made this pound cake many times and everyone loves it. I enjoy baking so each cake has come out perfect every time. I have made two in the past week and have shared the recipe with others.

    • — Camille on April 3, 2020
    • Reply
    • Made this today, and it was absolutely fantastic. The cake was so moist, and it had just enough lemon flavour. Will definitely be making this recipe again!

      • — Tina Smith on April 6, 2020
      • Reply
  • Didn’t even get around to making the syrup and glaze and was still delicious! Made the cake exactly as written except used margarine as didn’t have enough butter.

    • — Andrea on April 3, 2020
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  • Sadly, I join the group who’s cake stuck to the pan. I made repairs so not a loss, just not pretty. The taste and texture is delicious. I question taking it from the pan after only 10 minutes of cooling. I haven’t done that with other pound cakes I’ve made and they have been intact. I will experiment next time, otherwise great recipe.

    • — Kelley Rose on April 1, 2020
    • Reply
  • My local stores are out of buttermilk. Can soured milk be substituted and if so, do you recommend using lemon juice or vinegar in the milk?

    • — Kelley Rosenbach on April 1, 2020
    • Reply
    • Sure, Kelley – both lemon juice and vinegar will work.

      • — Jenn on April 1, 2020
      • Reply
  • Easy recipe and love all the step by steps with attention to detail. Like reminding us to scrape around the sides and even the tube which I always forget with a Bundt pan. I sprayed and dusted with sugar and mine came out really easily! My tree grows huge, juicy lemons so I only needed 1.5 for this recipe. Thank you for my new go-to lemon pound cake recipe!

    • — MJ on March 31, 2020
    • Reply
  • This is my new favorite cake recipe! Made it three times already

    • — Sophie on March 31, 2020
    • Reply
  • Hi Jenn, I made this for my mums birthday and it came out so so well. Thanks for the recipe.

    • — sanjana samuel on March 30, 2020
    • Reply
  • My search is over. I finally found perfect lemon pound cake recipe. Delish!

    • — Lisa on March 29, 2020
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  • I baked this to take to work. I followed the recipe as is and it turned out great! I used the shortening and sugar method and it didn’t stick. Looked so pretty. Everyone loved it. I will make it again!

    • — Sonya on March 28, 2020
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  • Hi, Jenn, I love your recipes and have used many of them many times, but this one was a fail for me. My bundt pan is new and non-stick, I used generous veg shortening and dusted the pan with sugar, followed the instructions exactly but the darn thing would not leave the pan. I patched it together near my kitchen sink, but all was not lost until it slipped of my cooling rack onto the floor when I moved back to the island. My husband who was in another room wondered why he didn’t hear me crying — it made laugh. All the best and thanks for your great recipes.

    • — Cindy Bryson on March 28, 2020
    • Reply
    • Awww… so sorry Cindy, but glad you were able to laugh about it! Sounds like you did everything right including a new bundt pan, but you may find some helpful tips in this article.

      • — Jenn on March 29, 2020
      • Reply
  • Baked this cake about two weeks ago. Me and my family loved it so much baked a second one today. I’m not a baker and typically don’t make cakes by scratch. This recipe makes me never want to buy boxed cake again. Delicious.

    • — Stacey on March 28, 2020
    • Reply
  • First off, I am not a baker. With that being said, I was attracted to Jenn’s recipes because of the explanation of various ingredients, especially her tips shared from erroneous trials. I thank you for being brave and selfless for sharing not only your journey and detail with each recipe, but also explaining what works best for you! There are not many people who could provide such detail and finesse. It’s so easy to be negative, and I’m sorry that you have to endure such remarks! Ok…let me get off my high horse 😂…I tried three of your recipes so far. I read thoroughly and took into consideration your tips and how to handle each ingredient. I ran and bought a hand mixer for $20, a mixing bowl set and spatulas. Overall? ABSOLUTELY DELICIOUS! I gifted some to my friends and they couldn’t believe that I baked it! (Really shows you that I am not the baker!) Each oven is different, each baking tool is made with different material. With that in mind, I stayed within your guideline of time frames and checked it every 5 minutes thereafter. This cake is my favorite. I popped it right out of the pan. I used the butter stick to grease the pan, and sprinkled sugar. I rolled the pan around to evenly coat it. I used the exact ingredients (no margarine here!) and made sure not to over mix once I added the eggs. (In a previous recipe you stated over mixed eggs create a tough cake) My co-workers asked me to make it again and said they would even purchase these cakes! Thank you, Jenn. You really created a masterpiece of baked goods 🥰

    • — Mia on March 27, 2020
    • Reply
    • Thanks so much for your very sweet words, Mia — glad you enjoyed this! 💗

      • — Jenn on March 27, 2020
      • Reply
  • Just made this DELICIOUS lemon pound cake out of boredom and to bump my Vit C-Ha!. It turned out perfectly moist. Some tips:
    -Used the metric directions for scale measurements
    -Generous spray of Bakers Joy and then dusted the bundt pan with sugar
    -Used whole buttermilk and packed the lemon zest in the measuring spoon
    -Baked in two small bundt pans for about 55 min- then used a Therapen instant-read thermometer and took out at an internal reading of 208 degrees
    -Doubled the glaze to accommodate for the edge drips

    • — Melanie on March 26, 2020
    • Reply
    • How much flour should be used by weight? Measuring by volume makes it difficult to replicate a recipe.

      • — Shade on April 15, 2020
      • Reply
      • Hi Shade, this recipe has conversions to weight/metric measures. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the cake!

        • — Jenn on April 16, 2020
        • Reply
  • Hi, I’m just wondering why there’s no vanilla called for in this recipe? Curious because it’s usually a staple ingredient for cakes.

    • — Ciara on March 26, 2020
    • Reply
    • Hi Ciara, I honestly don’t remember the reason behind not using vanilla, but I suspect I thought it had enough flavor without it. If you’d like to add a little though, that would be fine. 🙂

      • — Jenn on March 27, 2020
      • Reply
      • Jenn- I’ve done all these steps and I’ve cooked the cake well over and 1.5 hr at 325 degrees and my cake looks still like liquid. What in the world could I have done wrong ? I’m very irritated and this is a first attempt at a scratch cake not a box. I did plain flour, the baking soda and salt as well. Just so stumped and after A lot of effort on my part would like to know what in the tarnation I did wrong? Help desperately wanting to have this beautiful cake. I did taste the batter it was scrupulous.

        • — Mandy on April 2, 2020
        • Reply
        • Hi Mandy, so sorry to hear you had a problem with this! It sounds like you may have made a measuring error as the cake should definitely have been fully baked at that point. How did it end up turning out?

          • — Jenn on April 2, 2020
          • Reply
  • Yummy. No buttermilk so I used 1 T white vinegar and whole milk t make a cup. Also mixed in a container of lemon yogurt just because. All went well a beautiful pound cake…thank you

    • — Kathy on March 22, 2020
    • Reply
  • I made this recipe over the weekend. My brother and I ate almost the entire cake. It was delicious. I gave away the balance to church friends and they gave rave reviews as well. I definitely plan to make it again. Thank you.

    • — Loraine on March 20, 2020
    • Reply
  • I made this once as is, and it was absolutely delicious. The next time I made it I added a cup of blueberries, and that was a huge hit with everyone. Thank you so much for sharing this. It’s so popular that I’m being asked to bring it to every gathering.

    • — JayeMorrow on March 15, 2020
    • Reply
  • I just made this for my daughter’s birthday and it was fantastic! My new favorite cake! I used butter to grease the pan, spread with a pastry brush to get in all the nooks, and a generous coating of sugar. The cake didn’t stick at all. I love the little crunchy coating the sugar provides and the lemony syrup and glaze complements the cake perfectly. I will make this may times!! Thank you!

    • — Lisapizza on March 14, 2020
    • Reply
  • I LOVE Lemon in just about everything and I was excited to find this recipe. HOWEVER, after making it and following the instructions to the letter (including the purchase of buttermilk in lieu of a milk/vinegar substitution) I will NEVER make this recipe again!! This pound cake was extremely DRY and lacked the typical lusciousness of a pound cake. In fact, I threw more than half of it out because when taking a bite, and after chewing it, I ‘exhaled’ crumbs!! Even the drizzle looked weak and MY cake looks EXACTLY like the one pictured – including the same Bundt pan!! You really MISSED the MARK on this recipe!!

    • — Anita Wilson on March 10, 2020
    • Reply
    • Hi Anita, I’m sorry this recipe was such a fail for you! Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.

      • — Jenn on March 10, 2020
      • Reply
      • I have to disagree as mine is very moist and delicious and looks exactly like the pictures posted. thank you again Jenn.

        • — Ana on April 30, 2020
        • Reply
    • I tried it today. It’s really good. Only I would like it better if it was a bit less sweet. But overall, it’s a reliable recipe. I did’t finish off with the icing part. Nevertheless it was still good. Thanks for sharing.

      • — Nani from Sepang on March 21, 2020
      • Reply
    • wow, take it easy. It’s just a cake

      • — CB on March 24, 2020
      • Reply
    • Mine came out beautiful and SO delicious! The many five-star reviews are not exaggerating one bit. A perfect combination of lightly crunchy outside and yummy, lemony, moist, satisfying cake inside. The syrup and glaze add an amazing fresh lemon taste that’s just sweet enough to remove any bitterness. I was bad and cut a slice as soon as it was glazed to eat with my morning coffee – (I did everything else last night) and wow! It will be snarky, but— maybe it was someone else who MISSED the MARK above?

      • — CherylB on April 21, 2020
      • Reply
  • Hi Jenn,

    I made this pound cake for a church meeting. (Check my review on the lemon squares – they were for the same meeting). This recipe was easy to make and the instructions easy to follow. I took the whole cake sliced to the meeting on a lovely platter and waited to see how it would fair against all the other delicious looking morsels. It took a few beats, but then the cake started to move. People were going back for seconds and were taking slices home. I enjoyed a slice at the meeting with a cup of tea. It was extremely delicious with just the right amount of sweetness and tartness from the lemons. I took a piece home for my husband and fortunately he, too, was able to experience it’s deliciousness. (He had it before our daughter got home – see Lemon Square review.) This recipe is a keeper and will certainly be made again!

    • — Tracy on March 9, 2020
    • Reply
  • Fabulous and simple. Although I did a few steps out of order and I was out of confection sugar, it was still great tasting. Have a lemon tree that was abundant with lemons so searching for that recipe that would use as many as possible. But we couldn’t wait for it to cool, and ate it warm with the syrup. SO good!! Definitely will try this again.

    • — Diane on March 8, 2020
    • Reply
  • Can this recipe be halved? If so what kind of pan would you use?

    • — Debbi Mcenespy on March 7, 2020
    • Reply
    • Sure, Debbi — You can bake it in an 8-1/2 by 4-1/2-inch loaf pan. It should take about 45 minutes plus or minus to bake, so keep an eye on it. Enjoy!

      • — Jenn on March 9, 2020
      • Reply
  • Would I be able to make this without an electric mixer? I don’t have one and want it to still taste good!

    • — Madeline Myatt on March 2, 2020
    • Reply
    • Hi Madeline, do you have a handheld mixer? A mixer is important for this one but a handheld version will work. You will just need to increase the speed a little.

      • — Jenn on March 2, 2020
      • Reply
  • This was an absolutely fabulous recipe! I added lemon emulsions to kick it up a notch and a little vanilla but this was perfect! No problem with coating the pan with butter and sugar either. Nice variation from butter/ flour.

    • — Stacie Mustapha on March 1, 2020
    • Reply
  • Just took this ‘cake’ out of the oven–let it rest, and ran a butter knife and plastic spatula around the edges….what a disaster!! Looks aweful! I don’t care how it tastes….

    • — cj on February 29, 2020
    • Reply
    • So sorry you weren’t happy with this, CJ — did the cake stick to the pan?

      • — Jenn on March 1, 2020
      • Reply
  • I just discovered this recipe through google search and it sounds like exactly what I have been looking for. Thank you very much for sharing this and your instructions are so great. I will be signing up for your newsletter if you have one. Have a happy day!

    • — zinnia on February 27, 2020
    • Reply
  • This is the 2nd time I’ve made this cake and it was phenomenal both times. This recipe is a keeper!! Thank you so much <3

    • — Kim Fournier on February 22, 2020
    • Reply
  • the actual cake itself is moist, delicious, and lemony. the only problem i encountered was that the cake wanted to stick to the pan, and by the time i got most of it out, it was rather deformed. overall, i would totally recommend this cake. the thing i would change is rubbing the pan with butter (definitely not with crisco!) and then sprinkling flour on that.

    • — Dorothy Peterson on February 22, 2020
    • Reply
    • Did I miss what temp this should be baked at? And are you using confectioner’d )powdered sugar to dust the bundt pan or granulated sugar?

      Thank you!

      • — Judy Silvernail on February 26, 2020
      • Reply
      • Hi Judy, the cake should be baked at 325°F/165°C. And the pan should be dusted with granulated sugar. Hope that helps and that you enjoy!

        • — Jenn on February 27, 2020
        • Reply
  • Excellent recipe! It came out just right. Everyone loved it! Thank you!

    • — Angela on February 22, 2020
    • Reply
  • Fantastic recipe! I made this when craving some lemon cake and it did not disappoint! The flavour and texture also got better after a day or so. I have friends coming over for dinner tomorrow and will be making this today in all it’s delicious lemony glory! Am tempted to try this with lime as well.

    Thank you for the wonderful recipe 🙂

    • — Sophie on February 21, 2020
    • Reply
  • Made this Lemon Pound Cake a week ago and oh my goodness what a delicious cake it is. This is our favourite cake and have made lots of recipes but this recipe is the ultimate its absolutely delicious with such freshness even after a week and the balance of lemon is perfect and looks impressive too. Thankyou so much this is definately a keeper recipe for me

    • — Debbie Van ingen on February 21, 2020
    • Reply
  • Such a delicious, moist lemon pound cake. I followed the recipe step by step and was thrilled with the outcome. The crust was amazing (I used Crisco shortening and sugar). It came out of the pan beautifully after leaving it for the suggested 10 minutes. Look forward to using many more recipes from Jenn!

    • — DebbieS from NC on February 16, 2020
    • Reply
    • I have made this recipe twice now going exactly by the directions … did use Crisco to grease the Bundt cake pan and scattered with sugar just as if it were flour. Once again, it came out very close to perfect -I failed to spread the Crisco enough in one small spot. This cake is one of the best desserts I’ve ever made!

      • — Debbie from NC on March 5, 2020
      • Reply
  • Didn’t turn out! What a mess! At least it tasted alright, but what a waste of worthy ingredients…

    • — Ash Tay on February 16, 2020
    • Reply
  • Used shortening and flour in Bundt pan. Followed Recipe as described. The cake is WOW GOOD!

    • — Annie on February 13, 2020
    • Reply
  • Hi
    Lemon pound cake…
    I wish to make this recipe

    Here in England we usually put a sugar called Caster sugar in the batter of our cakes which is finer than granulated sugar. Will it make a difference in sweetness or taste if I used either sugar.

    Thankyou for your help
    Debbie

    • — Debbie Van ingen on February 13, 2020
    • Reply
    • Hi Debbie, for best results, I’d stick with granulated sugar here. Hope you enjoy!

      • — Jenn on February 13, 2020
      • Reply
  • Why is the syrup applied and a glaze? What does this do to the cake. If the cake is made in advance ( Thursday for Saturday consumption) Do you sugar and glaze on Thursday or wait? Thanks!

    • — srp on February 12, 2020
    • Reply
    • The syrup helps to add moisture to the cake and the glaze is there for more lemony flavor (and it makes the cake look pretty). And you can do both the syrup and glaze on Thursday. The cake keeps well for several days. Enjoy!

      • — Jenn on February 12, 2020
      • Reply
      • Is there any way I can add blueberries to this?

        • — Diego Valdes on February 26, 2020
        • Reply
        • Hi Diego, Yes, I think you could add blueberries to this but bear in mind that (depending on how tart/sweet your blueberries are) the cake may be quite tart. And I’d toss the blueberries with a tablespoon of the flour mixture beforehand so they don’t sink in the batter. Please LMK how it turns out if you try it!

          • — Jenn on February 26, 2020
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  • Really enjoyed this! I followed the recipe exactly except that I floured and sugared the pan. The cake slid out beautifully. The top – aka bottom – was pretty domed and not flat, but my oven is a little wonky. Nice lemon flavor, and of course the glaze is delightful. Took it to a friend’s house and they really liked it as well.

    • — Rachel on February 9, 2020
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  • Tried this recipe twice and twice it failed. Maybe my pan is the problem, but after the first batch stuck to the pan so horribly I tasted it and thought it didn’t have enough lemon juice in it. I added more lemon juice the second go around. Definitely don’t think dusting the pan in sugar was a good idea, made it stick even more.

    • — joelle on February 8, 2020
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    • Hi Joelle, Sorry to hear you had a problem with this sticking! Is your bundt pan several years old? If so, the non-stick quality may not be at its best so it may be time to replace it. I really like this Nordic Ware one.

      • — Jenn on February 8, 2020
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  • The best pound cake ever!! So moist couldn’t wait to try it! I followed the recipe exactly! 65 minutes to bake!
    If you don’t have buttermilk on hand you Can make your own: 1 decreased the milk by 1 tablespoon and added 1 tablespoon of lemon juice from a bottle. Worked great!

    • — Nomey Latina on February 6, 2020
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    • My cake stuck a bit and was dry. Tasted good but it was a lot of work, not sure if I’ll try again. Any pointers? I used cake flour instead of regular, could that have been the problem? And I won’t dust pan with sugar next time.

      • — Susan Knox on March 9, 2020
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      • Hi Susan, So sorry you had trouble with the cake. Cake flour and all-purpose are not interchangeable – I suspect that’s what caused both issues.

        • — Jenn on March 11, 2020
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  • Made this yesterday for the first time and it came out amazing, beautiful crumb, perfect balance with the lemon taste. I followed the recipe but put some leftover zest in the glaze. Next time, and there will be a next time, I’d just sprinkle a little zest on top of the glaze. I used “Everbake Vegetable Oil Food Release”, bought at King Arthur Flour, coated it with granulated sugar, used a small offset spatula when it came out of the oven and ten minutes later it slid right out of the pan. Thanks for this recipe, it’s a keeper!

    • — Susan on February 3, 2020
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  • Made this today for a family gathering and it was wonderful. Dusting the pan with sugar after greasing it really gave the outer part a nice texture. I love lemon so I added lemon zest to the glaze as well. Great recipe!

    • — Sondra on February 2, 2020
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  • I’m going to try it tonight. I will add some lemon zest tho’
    To test for doneness, remember that water turns to steam at 211 degrees which, as you can imagine, starts to dry out a cake. I’ve been using an instant-read thermometer to test for doneness, and always take the cake out of the oven at about 207-208 degrees. Be sure to only insert the TIP OF THERMOMETER TO THE CENTER OF THE CAKE! If the tip touches metal the reading will be way too high. Measure approximately 1/2 way in from the edge to the center as well as 1/2 deep so you are right in the center. Also, test temperature about 10-15 minutes before the stated cooking time. This works well. Also, the cake starts to pull away from the top edge of the pan a tiny bit it is most likely done. So, with that, I’m off to the kitchen.

    • — Brooke on January 28, 2020
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  • I made this cake today and just like others I had trouble getting the cake out of the pan. I sprayed the pan very well with cooking spray. Even though the cake isn’t very pretty, it is very tasty. I think it may be time for a new bundt pan.

    • — Cook in Georgia on January 27, 2020
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  • Oh my Lord! Had a bunch of lemons so decided to make this cake…I just had to give some away to my neighbours because I CAN’T STOP EATING IT!!! Sooo easy to make and so good. Made it exactly as listed, but I had no buttermilk so soured some milk with lemon juice for a few minutes and it worked well. This cake is moist, light, perfectly lemony and the crunch on the outside crust from the sugar takes it to another level. Jen, you are the boss!!!

    • — Cate on January 24, 2020
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  • Do you think this recipe will work in mini loaf pans? I’m thinking about making it for a baby shower and want small pieces.

    • — Anita Lutz on January 24, 2020
    • Reply
    • Definitely, Anita – you’ll just need to reduce the baking time.

      • — Jenn on January 24, 2020
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  • I made this cake for the first time last night. It is DELICIOUS! YES, will DEFINITELY be making it again (and again…and again….)…

    • — Joan Smith on January 23, 2020
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  • So moist and delicious!! Perfect amount of lemon flavor without being overpowering. This recipe made me not fear pound cakes! I had never made one before and this recipe was so easy to follow.

    • — Toni on January 20, 2020
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  • Can I try using orange instead of lemon?

    • — Joyce on January 15, 2020
    • Reply
    • Hi Joyce, I think lemon provides a bit more zing, but some readers have commented they’ve made this with orange and have been happy with the result. Please LMK what you think if you try it! 🙂

      • — Jenn on January 16, 2020
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  • Can you use Meyer Lemons for this recipe? Any substitutions that need to be made if using Meyer lemons??

    • — MK on January 8, 2020
    • Reply
    • Yes, MK, Meyer lemons will work here with no adjustments necessary. Enjoy!

      • — Jenn on January 10, 2020
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  • Will this recipe work if I only have three lemons?

    • — Beth on January 7, 2020
    • Reply
    • Hi Beth, I suspect you won’t be able to get enough zest and juice from just 3 lemons — sorry!

      • — Jenn on January 7, 2020
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  • I’ve made it twice – it is the best recipe!!! I’ll make it today!!

    • — Maria E.Casamayouret on January 5, 2020
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  • I’m using a tube pan and I always use parchment at the bottom on the tube. Should this method work as well?

    • — Lynn Costis Lees on January 2, 2020
    • Reply
    • Sure, Lynn, that should work. Enjoy!

      • — Jenn on January 2, 2020
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  • I absolutely love this cake recipe. Is the best cake recipe I’ve come across so far. My family loves the lemon flavor. This is my go-to lemon cake recipe from now on. Thank you!

    • — Sharee F Fenderson on December 29, 2019
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  • Best lemon cake ever!! I’ve never actually made a homemade cake, well one from scratch anyway, but my family loves lemon bunt cake and really wanted me to make them one so I went to searching for the perfect recipe and this is it! Followed your directions and it turned out absolutely delicious and beautiful.. thank you can’t wait to try some of your other cake recipes..

    • — Deborah on December 28, 2019
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  • I made the recipe and it turned out excellent. I followed the great tips, especially for preparation of the pan and removing the cake, and the cake was easy to remove. I did place the cooling rack with the parchment paper on top and inverted the cake and voila! Thanks!!!

    • — Maya on December 25, 2019
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  • I’ve been making cakes consistently for the last few years and this by far is my favorite cake. I followed the recipe to the tee! I normally coat my pan with an non stick spray and flour this time I used the Pam Perfect Release and sugar to coat my Bundt pan the cake came out effortlessly and beautiful. I’ll be saving this recipe for the future.

    • — aarin austin on December 25, 2019
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  • Has anyone tried using gf flour?

    • — JOSEPHINE YAP on December 21, 2019
    • Reply
    • Yes! I’ve had great results using the King Arthur one to one gf mix. Took it to work and the ladies who had the regular flour cake six months prior, couldn’t tell a difference when I made it gluten free. I plan on making this cake again in two weeks, which will make it my sixth time. It’s a love at first bite every time!

      • — Kat on February 21, 2020
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  • This lemon pound cake is delicious!! I’ve never been a lemon pound cake fan, but this is now my favorite. Question: Like some other reviewers, it stuck to the pan. I want to use the sugar method, but I need some guidance. I was so careful with the sugar. But no worries, my family will enjoy it! I made another one, this time using flour instead of sugar. It came out perfect…but it lacks that wonderful crunchy crust. So, I’m determined to get it right. I’m going to use shortening this time instead of baking spray, as suggested by another reviewer. But I need suggestions for the best method to “dust” the pan with granulated sugar. I used a fine sifter, but I still couldn’t get the sugar evenly sifted. It ended up too heavily covered in the bottom of the pan, which is where the cake stuck. I couldn’t shake the excess off, because it mixed in with the spray cooking oil. I’m hoping shortening will work better. Can you send a pic of what your pan looks like after you’ve dusted it so that I’ll have an idea of how much sugar is needed? And please tell me what “dusting” method you used. Thanks for this wonderful cake recipe!

    • — Sharon Jackson on December 19, 2019
    • Reply
    • Hi Sharon, I don’t use a particularly high-tech method to coat the pan with sugar. Basically I take a few pinches of sugar, sprinkle it in the pan, and shake until it’s coded. If you found that the flour method works best for you, I’d honestly just stick with that. If you’d like a crunchier outer layer, instead of using the syrup from this cake, you could swap it with the syrup from my Kentucky butter cake. It will give it a similar crunchy coding. Hope that helps!

      • — Jenn on December 20, 2019
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  • Hi, Can i skip the glaze & add only the syrup? Thanks

    • — Sujata on December 16, 2019
    • Reply
    • Sure, Sujata, that should be fine.

      • — Jenn on December 16, 2019
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  • This is the best recipe!! The texture was perfect. I was afraid about adding all that syrup but it was perfect and made the cake so moist. Sugaring the pan almost caramelized the The outside of the cake so it didn’t get soggy. The glaze was a perfect finish. I had my first batch of lemons from my lemon tree and had no idea what to do with them. This was the best way to showcase the flavor. THANK YOU fir sharing such a great recipe.

    • — Jennifer Rohrer on December 15, 2019
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    • PSA – always proofread before posting, haha!

      • — Jennifer Rohrer on December 15, 2019
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  • Excellent!!! I followed everything as written, except I divided the batter into a mini loaf pan of 8 and a regular cupcake pan of 6. The cupcakes took about 20 minutes while the mini loaves took 30 minutes. Golden brown on the edges!

    I ran out of granulated sugar so I couldn’t do the syrup but I don’t think it needs it – the glaze is a perfect addition to the sweet cake.

    I’m excited to try a loaf next time 🙂

    Side note: I zested and juiced 5 lemons, but I still had 3/4 cup of juice left and a 1/4 cup of zest left afterwards. So you probably don’t need that much at once!

    Thank you for this wonderful recipe!

    • — Becky on December 15, 2019
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  • The best lemon cake I’ve ever eaten

    • — Dwight Walker on December 13, 2019
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  • Excellent!!!!! I did grease the pan with butter and dusted it with granulated sugar and had no problem whatsoever getting the cake to release. And that was even using a bundt pan that is at least 15 years old 🙂 With my oven, the cake was done in 60 minutes. Perfection 🙂 I am thrilled! Thank you, Jenn, for a terrific recipe!

    • — Pam on December 13, 2019
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  • Can I use GF flour?

    • — Yari Recinos on December 13, 2019
    • Reply
    • Hi Yari, I’ve never made this with gluten-free flour, but a number of readers have commented that they have and have been happy with the results. Hope that helps!

      • — Jenn on December 13, 2019
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  • Wonderfully moist! I did not add the glaze on my bundt cake and it still tasted heavenly. Plan to make it again!!

    • — Celeste on December 12, 2019
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  • Can i leave out the syrup and just use the glaze.

    • — Renda J Caraway on December 6, 2019
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    • I wouldn’t recommend it, Renda – I’d be concerned the cake would be dry without it.

      • — Jenn on December 7, 2019
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  • Followed recipe exactly except I buttered and floured my bundt pan. GREAT recipe. Will be my go to lemon bundt cake / loaf pound cake from now on. It was a hit with the 3 adults, one teenager and an 11 year old tonight. Loved it 😁

    • — Kathleen on November 30, 2019
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  • This recipe produced a dry cake. I recommend adding one more egg, tsp of baking powder and less time in the oven.

    • — Abby I on November 30, 2019
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    • I’ve made this cake at least 6 times, mostly for my work office. Never once has it been dry, and it’s always gotten hit reviews from coworkers. I follow the recipe exactly. It says to bake for 65-75 minutes, and I bake for 70 minutes exactly. I’m not sure why some reviewers have different experiences, but I think it might have a lot to do with the quality of ingredients – butter being a big one. Some brands of butter are high quality (higher fat) while others have more water content, this might be an issue?

      • — Mia on December 5, 2019
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    • Thank you for the tip. Mine tasted amazing but was also very dry.

      • — Kelly G. on December 29, 2019
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  • This recipe was fabulous! I made it for Thanksgiving, this lemon pound cake was the best I have ever tasted! All my guest and family member’s came back for seconds and thirds! Also, instead of the glaze in this recipe, I used a cream cheese glaze.

    • — Wanda Knight on November 28, 2019
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  • This cake came out amazing and beautiful! I used nonstick spray and sugar coating. This recipe totally won thanksgiving and it came out of my complexly patterned bundt pan beautifully.

    • — Kylie Solis on November 28, 2019
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  • The sugar on the pan instead of the flour was a disaster! I baked this to take to Thanksgiving dinner and it looks absolutely awful! Not a happy baker!

    • — Greg on November 27, 2019
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  • Excellent!!!

    • — LaToya Johnson on November 25, 2019
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  • We make this cake always for birthdays as request by our kids, it always turns out wonderful. But did it not have lemon zest in the frosting?

    • — Canadian mom on November 24, 2019
    • Reply
    • That’s correct — it just has lemon juice — no zest. Glad your kids like it! 🙂

      • — Jenn on November 25, 2019
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      • Can I replace the all purpose flour with cake flour? If so, should I omit any of the other ingredients?

        • — Teresa on November 25, 2019
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        • Hi Teresa, Cake flour might work here but I’d be hesitant to recommend it w/o trying it first. Sorry!

          • — Jenn on November 26, 2019
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        • I tried it with cake flour and it was fine.

          • — Lynnette Barrett on January 3, 2020
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  • Great lemon flavor but it broke coming out of the pan. Haven’t had that happen in 50 years. Next time I’ll use solid Crisco to grease the pan, then sugar it.

    • — Nancy Swift on November 23, 2019
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  • Is this 2 cups and a 1/4 of sugar

    • — Yvette on November 15, 2019
    • Reply
    • Yes 🙂

      • — Jenn on November 16, 2019
      • Reply
  • Just wanted to leave my review for this Amazing Lemon Cake! This is my third time making it and it has always been delicious! Thank you for taking the time out to help people that don’t know how to cook or bake how to! You are a Amazing Cook!!

    God bless you
    P.S I will do better at leaving my reviews!
    Love Tarasia

    • — TARASIA WILLIAMS on November 10, 2019
    • Reply
    • 💕

      • — Jenn on November 10, 2019
      • Reply
  • I made this cake and I absolutely love it. I followed the exact recipe and it turned out perfectly. This is a cake I will make over and over again. This is well worth 5 stars!!!!

    • — Deanna Leittl on November 6, 2019
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  • Can I use some corn flour instead?

    • — filip on November 2, 2019
    • Reply
    • I wouldn’t recommend it here – I’m sorry!

      • — Jenn on November 2, 2019
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    • Dang it! I followed the recipe exactly and was very generous with my buttering and sugaring of my *brand new* bundt pan, but it still stuck and only half of the cake came out. I let it rest about 12 minutes, inverted it, nothing, so I loosened it carefully with a spatula, still wouldn’t come out, and then only the top half came out and the other half was stuck as all get out. The cake tastes DELICIOUS, but shame on me for not having a backup plan because now I have nothing to present to my mom tomorrow on her birthday. Lesson learned for me: stick to the butter and flour method. I can see how the sugar is very neat with the “crust” but it’s just too risky I think.

      • — Jessa on November 10, 2019
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  • Sorry to leave a negative review. Followed recipe exactly. After 50 minutes the top was already brown and on testing the inside was cooked. Despite pan being very well prepared (good Nordic ware pan) and cooling the cake for 10mins before turning out, it broke up badly. Poured on the syrup and ate some of the broken bits but found the cake to be excessively sweet. The texture was good though. The cake is needed for a party tomorrow so I’m now going to make my usual lemon drizzle cake.

    • — Trini on November 1, 2019
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  • This cake is perfection! It has a delicate crumb that is difficult to get without using cake flour. It’s not too sweet, moist and light with a hint of lemon in the cake and a more tart lemon flavor in the glaze. I think this might be the first cake I have ever made that didn’t call for vanilla. I’m curious if you tried it with vanilla when you were perfecting it and if so, why did you choose to leave it out?

    • — Elise on October 21, 2019
    • Reply
    • Glad you liked the cake, Elise! I don’t recall the reason behind not using vanilla in it. I suspect I thought it had enough flavor without it. If you’d like to add a bit though, that would be fine. 🙂

      • — Jenn on October 22, 2019
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  • I used this cake recipe, didn’t change a thing, and it turned out perfectly! My husband loved it!! It wasn’t too sweet. It was moist and full of flavor! The trick with the sugar coated pan was genius! Gave the crust this amazing crunch! The next day, after the flavors had settled and matured, this cake was sooo good! It’s a great cake for beginners. Very easy to understand, step-by-step directions. I can’t understand how anyone could make a mistake with this simple but delicious cake.

    • — AltameseB. on October 20, 2019
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  • Directions were excellent. Nothing subtle about the lemon flavor in this cake. Super delicious!

    • — Luke on October 13, 2019
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  • Great cake

    • — Jeanne on October 9, 2019
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  • Second time using this recipe and I love it! I’m so glad I found this :).. Will definitely be looking at other recipes on here!

    • — Kristina on October 8, 2019
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  • Gorgeous

    • — Kim on October 2, 2019
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  • My friend made this and shared a taste with me, and I absolutely loved it! Today, I made the cake and it was good, but not great, I think because I left it in the oven just a little too long, although well within estimated time, so it developed a crust that resisted absorbing the syrup. I will make this again, but begin checking for doneness earlier. Fabulous cake. Thank you so much.

    • — Betty on September 29, 2019
    • Reply
    • use a tooth pick and poke a bunch of holes for the syrup!

      • — Rich on October 30, 2019
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  • I found this wonderful recipe on Pinterest and was blown away at just how delicious it was . I prepared it for my sister’s birthday yesterday and allowed it to cool while we went out for a movie . When we came back ; the cake was incredibly easy to take out of the pan and glaze . We all kept raving about the added sugar in the bundt cake pan and how it gave a a sweet crunchy crust . This cake is definitely one for my recipe arsenal . Thanks for sharing !

    • — Diamond on September 29, 2019
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  • Thank you for sharing this recipe!!! This is the best lemon cake recipe that I’ve ever made. Just the right sweetness and the lemon is not overpowering. The cake came out of the Bundt pan easily. And it’s so moist and light. Surely will make it again !

    • — Rose on September 27, 2019
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  • Hi Jenn! I’ve tried this recipe for the second time in form of layer cake (4 layers of 6 inch). It was for my best friend’s birthday and it turned out great! I reduced the amount of sugar to 320 gr, add more lemon juice and brush each layer with lemon syrup since I found out the amount of sugar was way too sweet for me on my first trial.

    • — Michelle on September 26, 2019
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  • Perfect amount of lemon and very moist

    • — Ari on September 20, 2019
    • Reply
  • I’ve made this cake many, many times and it’s always a big hit. I’m also a fan of orange and chocolate. Do you think it would turn out if I replaced the lemons with oranges? Would the amount of sugar need to be reduced? Would you have any suggestions as far as a chocolate glaze recipe?

    • — Barb on September 15, 2019
    • Reply
    • So glad you like this, Barb! I think lemon provides a little more zing, but a few readers have commented that they’ve made this with orange (without any other modifications) and have been happy with the result. I don’t have a recipe of my own for a chocolate glaze, but this one looks good and gets positive ratings. (Keep in mind that I haven’t made it myself.) Hope that helps (and I’ve love to hear how it turns out if you try with these tweaks)! 🙂

      • — Jenn on September 15, 2019
      • Reply
      • Thank Jenn! I’ll let you know when I give it a try.

        • — Barb on September 18, 2019
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    • Very light and so good. Definitely making this again.

      • — Angie. on November 18, 2019
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  • I’m sorry but this cake was not good at all. The taste was more or less good, but the structure was too heavy. It was too dry also. I think it’s necessary to reduce the flour amount.

    • — Mojca on September 11, 2019
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    • I’ve made this recipe a million times and I LOVE the way it has turned out every time. If you want a more lemony taste add more lemon juice to buttermilk mixture

      • — Ebony on September 12, 2019
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  • I don’t have a Bundt pan but want to make this recipe in a loaf pan, how would I do that please?

    • — Jade Boswell on September 8, 2019
    • Reply
    • Hi Jade, You can make this in two loaf pans — you’ll need two 8-1/2 by 4-1/2-inch pans. They should take about 45 minutes plus or minus to bake, so keep an eye on them. Enjoy!

      • — Jenn on September 8, 2019
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  • Hello… mine turned out orange? Like a pumpkin cake and I didn’t not deviate? Help!

    • — Deirdre on September 7, 2019
    • Reply
    • How strange – I’ve never heard of this coming out orange! Are you able to send me a picture? If so, send it to [email protected].

      • — Jenn on September 8, 2019
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  • The flavor of this cake was fantastic and a huge hit with the family! This recipe is definitely a new favorite.

    The cake stuck to the pan but that’s nothing that more butter and flour can’t fix!

    • — Hannah on September 7, 2019
    • Reply
    • Try using USA Pan bakeware. Can order on Amazon. I have bought a lot of their pans for baking. I never need to spray pans first. Even browning and cleans SOOOO easily!

      • — Noreen on November 3, 2019
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  • My cake stuck to the bundt pan. Never happened before with other recipes.
    I think taking it out of the pan after 10 minutes is too soon. Cake was still steaming. Too hot. And my oven cooked it in 55 minutes. But taste and texture are fine.

    • — Rae Pittman on September 4, 2019
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  • I am not a pro baker but decided to give this a try yesterday. Followed everything else except for the sugar. Got it reduced to 380 yet still found it too sweet. If I reduce further to 300 or 250, will it affect anything else? Also, my cake didn’t completely bake even after adding on a further 10 mins at the end. I live in Malaysia. Is there a difference because of our weather? Hope to hear from you…

    • — Dionne Beins on August 27, 2019
    • Reply
    • Hi Dionne, You can get away with reducing the sugar by about a quarter or so, so I wouldn’t go any lower than about 320 grams. Any more than that, and it will start to impact the texture. Not sure why the cake didn’t fully bake even with some extra time tacked onto the end. Did you make any other adjustments to the recipe? Or might your oven temperature be a little off? Here are some tips for checking your oven temperature for accuracy. Hope that helps!

      • — Jenn on August 28, 2019
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  • Made this cake a day ago….absolutely delicious!!!! Didn’t change a thing and it was perfect! Great Job Jenn!!! Your site is now my favorite go to for recipes!!!

    • — Martha on August 26, 2019
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  • Also I added lemon vest to the icing -nice addition

    • — Jill Leak Emerick on August 18, 2019
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  • This is a very wonderful lemon cake – very moist. I made and used a little bit more icing then they suggested and it was loved by all!!! Definitely a keeper!

    • — Jill Leak Emerick on August 18, 2019
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  • GF/DF is Delicious Too: I am the cake baker for my office, but oh my, so many dietary restrictions! I made this cake gluten and dairy free (not vegan). Replaced the flour with Bob’s Red Mill 1-to-1 (I’ve tried all the GF flours and this is hands-down the best: https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html). Replaced the butter with Earth Balance and the buttermilk with unsweetened almond milk. It was perfect, super moist and DELICIOUS. Everyone passed it around for seconds and thirds. Then I made it according to your recipe and it too was super delicious. What a winner recipe!

    • — Mary L. on August 16, 2019
    • Reply
    • I made this recipe for the first time today for my husbands 71st. Birthday. I followed all the instructions almost. I included the sugar with the dry ingredients by mistake instead of adding it to the butter mixture.Do you think that is why it stuck to the pan?I prepared the bundt pan per your instructions. I baked it for 65 minutes. I am sure it will taste great and I plan to make it again. Thank you Jenn

      • — Madeleine Scott on September 14, 2019
      • Reply
      • Hi Madeleine, While I’m not sure that adding the sugar with the dry ingredients would make the cake stick, I do think it would bake up differently and that may have had an impact. If you try it again (putting the sugar in at the correct time) and find that it still sticks, it may be time for a new Bundt pan as the nonstick coating can eventually wear off. Hope that helps!

        • — Jenn on September 16, 2019
        • Reply
  • This is a fantastic recipe! This was my first attempt at a pound cake and I found this while searching for a lemon cake with glaze for my son’s request for his 7th birthday cake. I made it (nearly) following directions the first time, only slightly increasing the lemon juice. The second time I omitted the wonderful glaze and used the cake with syrup for strawberry shortcake. Wow! The combination of lemon and strawberries was pure summer bliss. I love the crust on the outside from sugaring the pan. I love everything about this cake! I think this will be the new official birthday cake for all my children. Thank you!

    • — Emily on August 14, 2019
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  • I made it but I think I added my flour mixture too fast it’s heavy but tastes awesome the sugar added a nice flavor to the crust when I powdered the bunt pan good advice. The color of the inside of cake was on the white side. I would make again.

    • — Kenny on August 13, 2019
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  • I just made this cake, AMAZING!!!

    • — Shirlee Lemley on August 11, 2019
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  • Properly good pound cake. Baked to the exact recipe and instructions. Moist and tender. Baked in an Aga so only took 45 mins to bake to perfection. Came out of the tin beautifully, in fact didn’t really need to run a knife round the edges. Took a pic but don’t see a way to upload.

    • — Helen on August 10, 2019
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  • Absolutely delicious!!! Will certainly be making this again😋

    • — Sonja on August 5, 2019
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  • Made this cake last week. Since it is just me and my husband I cut the recipe in half and used a loaf pan. All I can say is it was the bomb! Best lemon pound cake I every had. Moist, flavorful and delicious. The cake had a wonderful lemon flavor without being in your face lemon. The glaze added a nice pop of lemon flavor. Followed the recipe exactly, just added a little zest the the glaze. My husband asked me to be sure to make this again. Thanks for the recipe.

    • — Leslie Webb on August 4, 2019
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  • I made this recipe for the family and everyone love it. So lemony, so tasty! I will definitely make it again.

    • — Jim on July 31, 2019
    • Reply
  • Can you make individual lemon bundt cakes with this recipe. Thanks

    • — Nancy on July 26, 2019
    • Reply
    • Sure, Nancy, that will work. Enjoy!

      • — Jenn on July 26, 2019
      • Reply
  • You will never need another lemon cake recipe after you bake this one. I’ve baked this twice now and People RAVE about it. Even my “I only have chocolate for dessert” friends love this cake. The instructions Jenn provides are perfect. Just follow along and you can’t go wrong. I’ve prepared the pan both with crisco/sugar and butter/sugar and I think the crisco version released a tiny bit easier than the butter version but both versions gave great results. The sugar makes a lovely crust so I totally recommend it. Thank you, Jenn!

    • — Sue K. on July 25, 2019
    • Reply
    • Try using USA Pan bakeware. Can order on Amazon. I have bought a lot of their pans for baking. Never spray pans first. Even browning and cleans SOOOO easily!

      • — Noreen on November 3, 2019
      • Reply
  • Hi Jenn,

    What cooking time would you recommend if I wanted to make it in a loaf pan?

    Thanks,

    Lynda

    • — Lynda on July 23, 2019
    • Reply
    • Hi Lynda, I’d start checking around 40 to 45 minutes.

      • — Jenn on July 23, 2019
      • Reply
  • I just made this delicious cake for the second time. I had made it for a family picnic where it was a big hit. I made it tonight as a gift for a person who went out of her way to be helpful. I had never made a pound cake before. Thank you for is recipe!

    • — Donna Mortimer on July 22, 2019
    • Reply
  • Hi Jenn,
    I have not made this cake yet. But I need help. Just wondering, if I am unable to get buttermilk, am I able to add regular milk instead instead and how much?
    Also if I were to use regular milk, can I use baking powder instead of baking soda? Pls help. Thx

    • — Angeline on July 22, 2019
    • Reply
    • Hi Angeline, You can actually make your own buttermilk. See how here. Hope you enjoy the cake!

      • — Jenn on July 22, 2019
      • Reply
  • Amazing! I used fat free buttermilk (only thing at store) and it was delicious! Lemon flavor is so evident. I served with small scoop of vanilla bean ice-cream. Scrumptious!

    • — AMC on July 21, 2019
    • Reply
  • I have not made this cake yet. One of the reasons is unless I am having a crowd, I would prefer to make a smaller cake or to at least have directions to make this in loaf pans which I know is not as attractive, but if I made that cake for a small dinner party, it would be a lot of leftovers and guess who would eat them…….me! Can I safely make this in two loaf pans and if so, how long do I bake for? Thanks and your recipes are………..magnifique.

    • — Cathy on July 20, 2019
    • Reply
    • So glad you like the recipes, Cathy! 🙂 You can definitely make this in two loaf pans — you’ll need two 8-1/2 by 4-1/2 loaf pans. They should take about 45 minutes plus or minus to bake, so keep an eye on them. Enjoy!

      • — Jenn on July 22, 2019
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  • I used a loaf pan and this recipe made 2 loaves! I made one with the glaze and one without, and my boyfriend literally ate an entire loaf himself. This was my first time making a pound cake from scratch and I’m glad that I came across this recipe- thank you so much!

    • — Chirese on July 19, 2019
    • Reply
  • I have studied dozens of lemon pound cake recipes. Can you tell me why some call for baking powder and salt and others do not. And, how do you get that sugary, crispy texture on the top? That’s what my new son-in-law says is the best part and I have never been able to achieve it. Thanks

    • — Judy Fiebelkorn on July 18, 2019
    • Reply
    • Hi Judy, Baking soda needs acidic ingredients (like the buttermilk in this recipe) to activate, whereas baking powder needs only liquid to activate it, so it’s used in recipes that don’t contain acidic ingredients. Hope that clarifies!

      • — Jenn on July 19, 2019
      • Reply
  • I choose your cake tonight off the internet. I always fail with lemon anything. But girl your recipe has redeemed my baking skills. I used Bakers Joy and sugar in my pan and let it sit 10 minutes just like you said. It popped out all perfect and brown. I used the
    sugar water lemon and just as you said Take Your Time and every dropped brushed on. Thank you for a great cake. Do you have a German chocolate recipe that’s my next cake tomorrow night. thanks bmc

    • — BMC on July 18, 2019
    • Reply
    • Glad you enjoyed it, Julia! I don’t have a proven German Chocolate Cake recipe – I’m sorry! I will add it to my list of recipes to potentially develop. 🙂

      • — Jenn on July 18, 2019
      • Reply
  • Thank you!

    I followed your recipe to a T and this is the best lemon dessert I’ve ever baked. I am saving this forever.

    • — Lyvia on July 15, 2019
    • Reply
  • Ouch!
    Should not have sugared the bundt pan. Despite the cake easily being released after baking the sugar was burnt in a less than 65 minute bake time. The oven is a Bertazoni model and needs to be set between 310F and 350F as there is no setting for 325F.
    The bundt pan was well coated and brand new.
    If I make the recipe again it will be minus the sugar coating. So not happy as it is/was to be a gift.
    Sigh…

    • — Carol on July 13, 2019
    • Reply
    • Hi Carol, So sorry you had trouble with the cake sticking. Did you by chance let it cool in the pan longer than 10 minutes? Did you use granulated sugar?

      • — Jenn on July 13, 2019
      • Reply
      • Used granulated sugar evenly distributed about and set the timer for ten minutes.
        The cake released easily.
        The issue was how the sugar and the baking spray carmelized beyond a brown hue.

        • — Carol on July 20, 2019
        • Reply
        • Hi Carol, Good to know. Next time, I’d reduce the baking time by a bit. And regarding the sugar caramelizing and playing a part, next time, I’d use a different method to treat the pan. I’d generously coat it with butter and then dust it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. Hope that helps!

          • — Jenn on July 22, 2019
          • Reply
          • Alas Jenn a baking spray with flour was used and I shortened the baking time too.
            The cake itself was perfect but that bundt pan is most probably the culprit here.
            Thanks for the input.

            • — Carol on July 22, 2019
          • Glad we (hopefully) got to the bottom of it!

            • — Jenn on July 23, 2019
          • Just made pickles and Baba ganoush from your wonderful recipes and the pickle smell takes me back to Olinsky’s supermarket and the enticing aroma of barrel pickles.
            I also frequently make you recipe for sour cream chocolate chip bundt cake but substitute mini chips. It somehow infuses a richer more chocolate-y biteful!

            • — Carol on July 23, 2019
          • I use USA Pan bakeware. Can order on Amazon. I have bought a lot of their pans for baking. Never spray pans first. Even browning and cleans SOOOO easily!

            • — Noreen on November 3, 2019
  • awesome cake!!!! delicious ! my husband told me ” I will never get a lemon pound cake at Starbucks”

    • — Edith on July 10, 2019
    • Reply
  • Hi Jenn, I will be using Meyer lemons … will the measurements be the same as that of regular lemons? Thank you!

    • — Kimberly on July 9, 2019
    • Reply
    • I haven’t made this with Meyer lemons but, yes, I suspect the measurements should be the same. Hope you enjoy!

      • — Jenn on July 10, 2019
      • Reply
  • Super cake!!! One problem was the cake didn’t come out of the pan but that was my fault for under greasing it… I decided to turn the cake into a yummy trifle!! The cake is very moist and the sugar on the outside gives it an awesome crust! I recommend just doing 65 minutes for baking. 10/10 recommend

    • — Joy on July 8, 2019
    • Reply
  • Amazing!!

    • — Nikki on July 4, 2019
    • Reply
  • Hi jenn do you have a recipe chocolate bundt cake.
    The icing you make for lemon bundt cake can i add color ?.I want to make for babyshower.

    • — Fanny on July 3, 2019
    • Reply
    • Hi Fanny, Sorry – I don’t have a proven recipe for a chocolate bundt cake. I have this one that has chocolate chips, though, if that will do. Also, I’m not sure how the glaze for this cake will take food coloring as I’ve never tried it, but I think it will work – please let me know how it turns out if you try it!

      • — Jenn on July 5, 2019
      • Reply
      • Hi jenn
        I want to make the lemon bundt cake but glaze more thicker i do not want all the glaze on all sides and i want just lines then put flowers on it for the baby shower .

        • — Fanny on July 11, 2019
        • Reply
        • Hi Fanny, If you want to make the glaze thicker, you can add more confectioners’ sugar. Hope everyone enjoys!

          • — Jenn on July 11, 2019
          • Reply
      • Hi!
        I am interested in making this lemon cake, but I don’t have a bundt cake pan. Would it be ok to use a regular pan?

        • — Sweta Patel on July 20, 2019
        • Reply
        • Sure, Sweta. I’d use two 8-in round pans or two 8×4-in loaf pans. The cook time will be less so you’ll need to keep an eye on it.

          • — Jenn on July 21, 2019
          • Reply
  • This sounds delicious – am planning on making for July 4th with a side of berries. How do you think it would work with a layer of lemon curd in the middle?

    Thx

    • — Lori on July 1, 2019
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on July 2, 2019
      • Reply
  • Hello Jenn,

    I made this last Sunday for a get together with my cousins from China. They originally didn’t want to try it (they don’t like sweets much). They tried it and loved it. Even kept the 3 leftover slices. It was a hit. I made a cream cheese frosting with lemon zest to serve on the side.

    • — Shirley on June 27, 2019
    • Reply
  • I’ve made this cake several times and LOVE it! A friend gave me fresh blueberries yesterday. I want to add some to it, but do I need to tweak the recipe? If not how much blueberries would you suggest adding? Thank you in advance.

    • — Ariel on June 26, 2019
    • Reply
    • So glad you like the cake! I do think you could add blueberries but keep in mind that the cake will be very tart. To balance it, you could serve it with sweetened whipped cream. Also, I’d toss the blueberries with a tablespoon of the flour mixture beforehand so they don’t sink in the batter. I’d love to hear how it turns out with blueberries!

      • — Jenn on June 26, 2019
      • Reply
  • I’ve baked this quite a few times now and it is one of my most favourite recipe. My family and friends loves this cake. It is not overly sweet, and has just right amount of lemon, which is what I love about this recipe.

    • — aseema31 on June 24, 2019
    • Reply
  • QUESTION:
    This is the most delicious and pretty lemon cake I’ve ever made HOWEVER please help me figure out how to keep it intact between glazing and transferring it to the serving plate. It did fine coming out of the pan. I glazed it on the cooling rack and all was good. Then I tried to lift it with a large spatula and my hands to the cake stand and it split apart in two places. I had to slice it and then reconstruct it on the serving platter for drizzling with the syrup. Again, it got rave reviews, even though I was a bit embarrassed about the presentation.

    • — DallasColoradoBear on June 21, 2019
    • Reply
    • You could try adding the syrup right on the serving plate if that’s easier. Hope that helps!

      • — Jenn on June 22, 2019
      • Reply
      • Hi Jenn!
        Thank you for sharing your recipe. Just wondering if this recipe is suitable to be baked as cupcake?

        • — michelle on July 15, 2019
        • Reply
        • I haven’t made this cake into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes. Hope you enjoy!

          • — Jenn on July 16, 2019
          • Reply
  • Will this turn out the same if I were to use an angel food cake baking pan?

    • — Rose on June 21, 2019
    • Reply
    • Yes. 🙂 Enjoy!

      • — Jenn on June 21, 2019
      • Reply
    • Thank you for your quick response. I just asked you a few more questions but I asked on the wrong cake. It was the lemon poppyseed pound cake🤭. I’m making this pound cake for an event tomorrow evening. I’m going to make it tonight ahead of time.
      Should I brush on the glaze after it’s done or wait till tomorrow? How should I store it tonight to keep it moist? Thanks

      • — Rose on June 21, 2019
      • Reply
      • Hi Rose, I’d go ahead and glaze it now but either way will work just fine. You don’t need to worry about it staying moist; it keeps well for days. I usually store it in a cake dome at room temperature; you could also store it in the fridge, just be sure to bring to room temperature before serving.

        • — Jenn on June 22, 2019
        • Reply
  • AMAZING recipe!! My whole family LOVED this cake. Perfect balance of lemon and sugar. SUPER moist and not dense at all. Three of us managed it eat it all in three days!

    • — Laura on June 19, 2019
    • Reply
  • Amazing recipe! Loved the cake even without the icing.

    • — Vee on June 19, 2019
    • Reply
  • This recipe is a keeper! Everyone loved it. I made the glaze with the tsp of melted butter & I added a bit of lemon zest. Fantastic!

    • — Heidi on June 16, 2019
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  • I made this for the first time yesterday and served it to dinner guests last night. I followed the recipe to a “T” with all steps except for the glaze. I added approximately 4 oz of cream cheese to further thicken the glaze without having to add add’l powdered sugar. The cake was AMAZING! I’ve tried many different lemon flavored desserts over the years and this one is the best. It retains the tartness without being overly sweet. I used half the batter for a loaf pan and the other 1/2 was poured into mini bundt cake molds. I actually preferred the texture of the bundt cakes to the loaf cake. The smaller mold created a slightly crunchy texture to the cake. After adding the lemon syrup and glaze the result was a fabulous crispy exterior with an incredibly moist interior. Will be making this again, soon!

    • — Terry on June 16, 2019
    • Reply
  • My family loved this cake! Very easy to make! I really like lemon so I added 1 tsp lemon extract just before mixing was done. It was a hit!!

    • — Darlene Dorsey on June 7, 2019
    • Reply
  • This is a seriously delicious cake! Wow. The flavour is wonderful. The texture is so soft. It’s perfect. I made it for our Sunday dinner and it’s gone. I find myself wanting to make it for next Sunday as well. Thanks for the fabulous recipe!

    • — Laura Kargov on June 3, 2019
    • Reply
  • Hi Jenn!

    So I’ve made this bad boy a couple times and I always come on here to follow everything word for word as I’m making it.

    However this time I realized… there were some differences… or wait, am I crazy? Have I made so many of Jenns recipes that I’m forgetting which one was which way?
    Well, the sugar in the Bundt pan threw me off and made me check if I was looking at the right recipe! Regardless, I followed the instructions on that and the cake literally flew out before I could turn it the whole way! Thankfully I caught it in time! So yeah, I’m a big fan of that little sugar trick. Winner!

    However, in making the final glaze I felt like it just wasn’t right… not as good as the other times I’ve made it… so in going through some comments, someone mentioned the difference as well… and that’s when I knew: I’m not that crazy after all! Things have changed on here 😂!

    Anyways, long story short: could we have the alternative method of how to make the more “complex” glaze? This glaze tastes very “grainy” or “dusty”… I don’t know how to describe it. I put more lemon juice but then it just became too thin. I would love to keep the current baking method for the actual cake but if possible have the “older” version of the glaze! Pretty please with a lemon slice on top!!?

    • — Celeste G on May 24, 2019
    • Reply
    • Ha! Sorry for the confusion, Celeste! The old glaze had the same amount of Confectioners’ sugar and lemon juice but it also contained a teaspoon of melted butter and a teaspoon of lemon zest. For what it’s worth, glazes often do taste a little chalky if you taste them right away, but that flavor goes away once they set. That said, a little butter never hurts! Hope that helps 😊

      • — Jenn on May 25, 2019
      • Reply
      • You’re the best! Thank you!!

        • — Celeste G on May 26, 2019
        • Reply
  • This cake was amazing. I followed the directions exactly and it turned out perfect. Everyone loved it. It was so pretty. I filled the center with raspberries and blueberries. Looked pretty and tasted great together. The outside was crisp and the inside was moist. AMAZING. Thank you.

    • — Kristin on May 18, 2019
    • Reply
  • My family and friends love this recipe, it is not overly sweet or lemony, just perfectly right.
    I will bake it again.

    • — unagisbake on May 12, 2019
    • Reply
  • OMGoodness, What have I done. It is lemon season and had a bunch. I thought I was going to make a lemon pie, then my Daughter asked for lemon pound cake. I’ve never made one before. Thank goodness I decided to try this receipt. Absolutely THE BEST! My daughter took some to work, her dad was going to take some to work ( that didn’t work out so well, he ate the pieces). I made one for my grandsons bake sale, they sold it in slices. I get many requests from parents at school, my daughters co workers and of course my daughters father is asking me to make more when he’s away at work (asking me to save him from himself 😊)
    Thank You Thank You Thank You!!!!!!

    • — Gramma Sharon on May 5, 2019
    • Reply
  • Absolutely delicious!!

    • — Joyce on April 30, 2019
    • Reply
  • This cake has a nice, strong lemon flavor-just what I was looking for! I made it for Easter, and it is now a family favorite!

    • — Kathy on April 26, 2019
    • Reply
  • Had Easter dinner at my daughters. She made your creamy mushroom soup and cheese and onion dip. I Made your lemon pound cake. It was lovely. Great lemon flavour. However, the cake was very crumbly. I didn’t get that wonderful dense moist pound cake consistency. I’m not sure if I over beat the batter or what or maybe that crumble is normal. Your input would be appreciated. We loved our Once Upon A Chef dinner.

    • — Joanne on April 24, 2019
    • Reply
    • Hi Joanne, I’m happy to help troubleshoot. Did you by chance make any substitutions?

      • — Jenn on April 25, 2019
      • Reply
  • Like several others, mine was a disaster. Followed the recipe to a “T”. Let it sit 10 minutes out of the oven. Couldn’t get it to release out of the pan. It finally came out…well the top half, after many firm taps to the pan. It appears the sugar caramelized and made the cake batter stick to the pan. I couldn’t bring it to the annual Easter brunch.

    • — Ramona on April 21, 2019
    • Reply
    • Hi Ramona, So sorry you had trouble with sticking. I know how frustrating that is! You may have a sticky build-up on your pan. Nordic Ware recommends scrubbing your Bundt with Dawn Erasing Dish Foam (it’s found near the dish soap at most supermarkets) to remove any sticky residue. They also recommend using shortening to grease the pan instead of nonstick cooking spray, as the latter can cause a build-up over time that causes sticking. You might also try a baking spray, like Baker’s Joy, instead of the greasing/sugaring method.

      • — Jenn on April 22, 2019
      • Reply
    • The best way to get a bundt out is to butter the pan generously, then flour it. I think you are right that the sugar sort of caramelized thus the trouble.

      • — val on July 12, 2019
      • Reply
  • Lemony, moist and delicious! Because I have had trouble with Bundt pans in the past, I coated my Bundt with Baker’s Joy (without sugar) and had no trouble inverting it. The cake was golden and fully baked after 65 minutes. I limited the sugar to 2 cups and skipped the icing this time. I’d love to try this cake with whipped cream and strawberries, and I may in the next 2 days. 🙂

    • — Helen on April 21, 2019
    • Reply
  • I love the change to using sugar for the pan! Mine slid right out!

    Was there a change in the icing, too? I swear it used to use butter as well….

    Ive made this 5 or 6 times! Its always a hit!!!

    • — Jenika on April 20, 2019
    • Reply
    • Yes, that’s right Jenika – I simplified the icing a bit too. Glad the sugar coating worked for you!

      • — Jenn on April 20, 2019
      • Reply
  • Here’s the deal about Jenn’s recipes: I can count on them. I have a tiny kitchen, I’m an older cook, and I’m cranky about spending a ton of time with a recipe that disappoints.
    I just made the Lemon Pound Cake for Sunday’s Easter dinner, and it’s so lemony, not too sweet (yep, I made a small sample on the side for me and my husband—yum!) It’s gonna be a big hit after our roast lamb entree! One small problem: the ingredients list called for reserve flour to prepare the pan, but the recipe said to use granulated sugar. For insurance, I did both (to make sure the sugar didn’t burn) and it turned out perfectly. Slid right out after the ten-minute wait. Beautiful!
    Also made the chocolate-dipped macaroons, which are fabulous! Thanks, Jenn–love every recipe I’ve tried so far!

    • — Linda on April 19, 2019
    • Reply
  • This looks amazing, but is it possible to make it in a loaf pan?

    • — Emily on April 17, 2019
    • Reply
    • Yep, you’ll need two 8-1/2 by 4-1/2 loaf pans. 🙂

      • — Jenn on April 17, 2019
      • Reply
      • How about a mini loaf pan? I want to make a few of these and share them.

        • — Stacey on May 2, 2019
        • Reply
        • Sure, Stacey. You’ll need to reduce the baking time but it will work.

          • — Jenn on May 4, 2019
          • Reply
  • This cake was delicious!! I followed the recipe as is and the cake was moist, flavor was great and the whole family loved it…even my husband with the mindset “if it isn’t chocolate, it isn’t worth it!” There isn’t a single recipe I’ve tried of yours that wasn’t perfect! Thanks for sharing all your knowledge!

    • — Beth on April 16, 2019
    • Reply
  • I needed a recipe for a carry in brunch and I thought this looked like a winner. I used the metric measurements and a scale, and followed the directions as closely as possible. I didn’t have a bundt pan, so I split the batter between two large, 9 x 5 loaf pans. They ended up baking the same amount of time, about 65 minutes. I brushed the loaves with the lemon syrup, but didn’t add the lemon glaze; I wanted something a little less sweet to serve as a breakfast cake. The loaves came out beautifully and the texture of the cake is wonderful, light and moist. I definitely recommend waiting until the cake is completely cooled before cutting. We got impatient and cut into the warm, sticky cake, which made it harder to cut neatly and we made a mess, but it was delicious. So, two thumbs up! In the future, if I use loaf pans, I think I will opt for the slightly smaller pans, maybe 8 1/2 x 4, so that the loaves bake a little taller. The whole family loved it!

    • — Carole on April 16, 2019
    • Reply
  • Any tips on baking with a silicone bundt pan. I baked for the full 75 mins, but it’s still wet inside 😢

    • — Jillian on April 16, 2019
    • Reply
    • Hi Jillian, I don’t usually recommend silicone for baking as it is a poor heat conductor, which can interfere with leavening and cause overbrowning/underbaking. This time, I’d just keep the cake in the oven until it looks set and done. Fingers crossed!

      • — Jenn on April 16, 2019
      • Reply
      • It set finally and I took it out of the form, unfortunately the sugar carmelized and the top stuck to the pan. It tastes amazing, but this bundt excuse of a pan is going back to my sister 🤣😂 I also put it on a rack on top of a cookie sheet in the oven, so that could’ve been a contributor too. I just didn’t want it to get all cracked up since the silicone is so flexible. I may try again another day with flour, sans cookie sheet. Thank you!!

        • — Jillian on April 16, 2019
        • Reply
  • My grandmother would definitely approve of this lemon cake! Growing up, my grandmother’s go-to dessert was lemon cake so this cake filled me with delicious memories of her. I was a bit worried that this would be overly sweet with the three lemon and sugar steps, but it was perfect and surprisingly light. I served it with fresh strawberries. What a perfect springtime cake! The only thing I will try differently next time is to sprinkle powdered sugar and lemon zest over the top of the cake rather than the final glaze only because I do love the look of a dusted bundt cake. I would highly recommend this cake!

    • — Noel on April 15, 2019
    • Reply
  • This is a wonderful cake. It is tender and moist, and my husband and I both loved it. Just to be sure, we went back for a second slice. I didnt glaze it, as I will be freezing slices. While on his second slice, I heard my husband say, “this is a keeper”. Making your Thai chicken salad tonight . Thanks for all the wonderful recipes. You make us all look like chefs.

    • — Laura Migliore on April 15, 2019
    • Reply
    • 💕

      • — Jenn on April 15, 2019
      • Reply
  • Followed recipe exactly as given including rest time and using sugar to dust bundt pan after generously spraying with Pam. Really wished I had gone with my intuition and used flour instead like I usually do. The sugar made the cake stick terribly in a pan I have used faithfully over and over in which a cake has never been ruined before like this one was.
    The cake tasted very good, however, and was very fresh with a delightful crumb.
    I will try it again using the same exact recipe but I will never use sugar to dust a pan again.

    • — Julie Persitz on April 14, 2019
    • Reply
    • So sorry you had trouble with sticking, Julie. Did you by chance let it cool in the pan longer than 10 minutes? Did you use granulated sugar?

      • — Jenn on April 15, 2019
      • Reply
    • I buttered and floured the pan the pan the second time I made it and it still stuck terribly. This cake is delicious but I will not spend all of this time to make it again.

      • — Cindy on April 20, 2019
      • Reply
  • I have made this cake many times without the syrup and it is delicious! Have passed this recipe along with numerous others to relatives. Everything and I mean everything that I have made from your site is so simple to make and tastes so so good…main reason why I purchased your cookbook was to give something back to you after receiving so many free delicious recipes from you. Thanks!

    • — Criss Lewis on April 14, 2019
    • Reply
    • ❤️

      • — Jenn on April 14, 2019
      • Reply
  • The cake had a nice texture, moist and fluffy. The instructions were very clear – thank you. I found that it was really, really too sweet, though. I didn’t even do the glaze as the cake itself even without the syrup was too sweet- and this is after I had reduced the amount of sugar in the cake by a 1/4 as I do with most recipes as they are all generally too sweet. I might try making this again (and might try it with orange) but will substantially cut down the sugar.

    • — Randa on April 13, 2019
    • Reply
  • Love this recipe- have yet to be disappointed by anything I’ve tried on your site! Thanks! -Celestina H

    • — Celeste H on April 13, 2019
    • Reply
  • Hi Jenn, is this pound cake moist or dry? I know a lot of pound cakes are on the drier side, so I typically don’t like them.

    • — Serena on April 13, 2019
    • Reply
    • Hi Serena, It’s quite moist, thanks to the syrup. Hope you enjoy it if you try it. 🙂

      • — Jenn on April 13, 2019
      • Reply
  • This is one of the easiest and best tasting cakes to make. Buttermilk gives it such a tang with the lemon and it really just melts in your mouth. I have made it several times and it is always the first cake to disappear at potlucks.

    • — Sheila Hurt on April 12, 2019
    • Reply
  • This was my first attempt at a pound cake. The instructions were easy to follow and the cake was delicious! I love lemon and this was perfect. Since my family is small, I ended up cutting the cake into individual slices and freezing them. So nice to pull one piece out of the freezer, pop it into the microwave for a few seconds and enjoy it with a nice cup of tea.
    If you like lemon, make this cake. You won’t be sorry!

    • — Patricia Stewart on April 12, 2019
    • Reply
  • I made this yesterday and it was delicious. I don’t have a stand mixer, but still achieved a great texture to the cake. The glaze was so good I ended up making a little extra because my kids like their treats sweet! Would definitely make again. Looks beautiful on the platter, too.

    • — Victoria on April 12, 2019
    • Reply
  • Awesome. Used Meyer lemons and everyone raved about it!

    • — Diane R on April 12, 2019
    • Reply
  • This is absolutely delicious. My Daddy was a HUGE fan of lemon pound cake and he would have LOVED this. I love that I can freeze it! The only thing I did differently was that I left out the lemon zest… citrus zest of all kinds is just too bitter for me. I add a little more lemon juice instead. Five Stars!

    • — Elizabeth Swinney on April 11, 2019
    • Reply
  • Over many years I have tried so many lemon cakes and lemon breads. This Lemon Pound Cake is by far the very best I have ever experienced. I have 15 friends who will agree. I got the recipe in yesterday’s email, made it last night and served at a luncheon this afternoon. Most everyone left today with Jen’s name in their phone-they’re going to order her cookbook and sign-up for email. EVERY recipe that I have made from Jen’s blog or cookbook have all be 5 ⭐️⭐️⭐️⭐️⭐️. Thanks again Jen! Oh, forgot to mention that I made it exactly as called for in the recipe…

    • — Kimi on April 11, 2019
    • Reply
    • I followed this recipe exactly, including how to prepare the pan. Something I read on King Arthur flour’s blog suggested that you spray the pan and then prep it with sugar just prior to baking, because otherwise the Pam spray can pool in the bottom. I did use the kind of baking spray that includes a little bit of flour in it, Aldi sells a knock off version of that. the blog also suggested letting rest in the pan for five minutes after baking, then invert in the pan over a rack and letting it rest upside down for another five minutes, before finally trying to unmold it. This follows Jenn’s advice of 10 minutes, and the sugar should still be wet which should allow it to unstick very nicely. Great recipe as always!!

      • — Elizabeth on April 20, 2019
      • Reply
  • Hi Jenn,
    Congratulations on your cookbook! I got one and love it! Great recipes, beautifully photographed, and such helpful tips.
    Question: When you say to dust the sprayed pan with sugar, I’m assuming you mean powdered sugar? Or is it granulated? Thank you. Lin from Florida

    • — Lin on April 11, 2019
    • Reply
    • So glad you like the cookbook, Lin! It is granulated sugar for the pan – I will clarify in the recipe. Thanks! 🙂

      • — Jenn on April 12, 2019
      • Reply
  • This cake recipe is spot on. No adjustments necessary. It is lemony and moist.

    • — Michelle on April 11, 2019
    • Reply
    • This is a great cake! Made exactly per recipe. No changes needed. First recipe of Jenn’s That I have made. Look forward to more recipes from Jenn.

      • — Alice on April 15, 2019
      • Reply
  • I don’t have a stand mixer. I’m ok to use an electric hand mixer aren’t I?

    • — Virginia Tate on April 11, 2019
    • Reply
    • Yep!

      • — Jenn on April 11, 2019
      • Reply
  • Delicious! Have made it several times. It doesn’t last long in our home.

    • — Deirdre on April 11, 2019
    • Reply
  • I’ve made this several time the only thing I change is I add poppy seeds. It’s so delicious, my son-in-law compliments me every time 🙂

    • — sarah on April 11, 2019
    • Reply
  • Let me start off by saying that I’m a sucker for anything lemon! I’m also a sucker for these giveaways, and would LOVE to win that gorgeous pink KitchenAid stand mixer! My KitchenAid has seen better days, but back to my review…

    I was specifically looking for a lemon cake recipe on your blog & came across this one. I’m sort of a “recipe enhancer” kind of baker. Meaning that I take a recipe & tweak it to my liking. So while I used your recipe as a guide, here are the changes I made—I whipped up my own lemon curd and spread it on the middle half of the cake batter, then poured the rest of the batter over the top so that the middle of the cake had a nice, lemony surprise center. Instead of doing the lemon glaze, I made a coconut glaze. Then I sprinkled toasted coconut on the top of my cake. It turned out fabulous!

    • — Kristin on April 11, 2019
    • Reply
  • My favourite dish ( of many!) is the Lemon pound cake. It is a showstopper! and delicious…. loved by my whole family or dinner guests, this cake is on my “sure “ one for my next dinner party.

    • — Pat on April 11, 2019
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  • This recipe is my favorite way to use my abundant Meyer lemons! Moist and delicious.

    • — Kathleen on April 11, 2019
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  • Perfect as written!! Delicious and moist.

    • — Sharon on April 11, 2019
    • Reply
  • Cooking for my celiac grandson…have you ever tried this with GF flour? Thank you.

    • — Gillian on April 11, 2019
    • Reply
    • Personally, I’ve never made this with gluten-free flour, but a number of readers have commented that they have and have been happy with the results. Hope your grandson enjoys!

      • — Jenn on April 11, 2019
      • Reply
    • This looks wonderful. Can you bake this in two loaf pans? Is so, what size and what is the baking time? Thank you!

      • — Kim Christian on April 13, 2019
      • Reply
      • Yep – that will work – use two 8 x 4-inch loaf pans. It should take about 45 minutes plus or minus, so keep an eye on it. Enjoy!

        • — Jenn on April 14, 2019
        • Reply
  • This has to be the best lemon pound cake recipe I have come across. Everyone who has ever had it has loved it! The only thing I changed? Adding a little more powdered sugar. I prefer my icing a little thicker, but that’s just a personal preference.

    • — Amanda Oliphant on April 11, 2019
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  • I am a true Lemon Lover and have been since I was a young kid eating lemon slices with my fish! Love the Lemon Pound cake recipie! The buttermilk makes such a difference in the moistened and flavor! Only suggestion is to poke the top of the cake before pouring the Lemon syrup on top so that the lemony goodnes will be spread into the actual cake! Other than that, its perfect!

    • — Karen LightfootBetts on April 11, 2019
    • Reply
  • If you like lemon flavor, this is the cake for you. A really great tasting cake. Please do not use any artificial flavorings, only fresh lemons and juice. For problems with sticking to the pan, don’t use butter to grease the pan, as butter will often increase the likelihood of the cake sticking as the water in the butter boils away. Use the non-stick cooking spray as directed, or use Crisco, and then sprinkle the pan with the sugar, or lightly flour the pan using cake flour and shake out the excess. A beautiful, tasty cake which will delight anyone who loves the taste of lemon. Karen on April 11

    • — Karen Miles on April 11, 2019
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  • I grow Myers lemons and am always trying new lemon desserts. This is the best lemon pound cake. Follow directions as stated – it’s perfect!

    • — Patricia Romig on April 11, 2019
    • Reply
  • My favorite cakes are pound cakes. This was the perfect cake for my lemon loving family. The cake turned out delicious and disappeared very quickly once it was put out for eating. It is hard to wait a day to serve but well worth it once it was tasted. Everyone agrees this is a make again cake as I always hear if the family wants me to make it again.

    • — Beverly Johnson on April 11, 2019
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  • This is our family’s favorite pound cake recipe. If I’m in a hurry, or do not have the lemons, I opt for this recipe with vanilla and we call it the buttermilk pound cake. Both are delicious!

    • — Angie Benford Butler on April 11, 2019
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  • Excellent cake! Took it to a church coffee hour and everyone loved it. Will definitely make it again

    • — Judi on April 11, 2019
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  • Is there a certain temperature which the cake should reach when it is ready? Thank you!

    • — Marisa on April 10, 2019
    • Reply
    • Hi Marisa, You really don’t need to measure the temperature of the cake, but if you’d prefer to check it that way, the cake is done when it reads 210°F on an instant-read thermometer. Hope you enjoy!

      • — Jenn on April 10, 2019
      • Reply
    • Very similar to King Arthur Flour Lemon Bundt. Superb. I have made in mini bunt and individual bunt as well.

      • — Gay on April 11, 2019
      • Reply
  • Can a thin layer of seedless raspberry jam be placed in the center? If so, would that change the time for baking.

    • — sv on April 9, 2019
    • Reply
    • I think that would work without any changes to the baking time. I’d love to know how it turns out!

      • — Jenn on April 10, 2019
      • Reply
    • I’m thinking about doing this! Did you have good results?

      • — Sonali on September 23, 2020
      • Reply
  • I made this for a brunch for 40 and it was a hit! I did cut back a little on the sugar using only 2 cups. Other than that made this exactly as written. I surrounded this lovely cake with fresh berries.

    • — Nanci Hirschorn on March 19, 2019
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  • The cake tastes great, but it sunk in the middle and stuck in the pan. I was careful not to overbeat the batter once the eggs had been added and the oven was preheated, so I’m not sure what happened.

    • — Elizabeth on March 15, 2019
    • Reply
    • Hi Elizabeth, Sorry to hear you had some challenges with this! It’s possible that the cake sunk in the middle because it was underbaked. Next time I’d leave it in the oven for just a few minutes longer. And in terms of it getting stuck to the pan, did you spray the pan generously with non-stick spray and dust with flour? Or is your bundt pan several years old? If so the non-stick quality may not be at its best so it may be time for a new one. I really like this Nordic Ware one.

      • — Jenn on March 16, 2019
      • Reply
      • Hi Jenn,

        I’m afraid it sank early in the baking process. The exterior and interior were a nice texture, if a bit dense, but not undercooked. I buttered and floured my very new pan, so I don’t think that was the problem. Thanks anyway.

        • — Elizabeth on March 17, 2019
        • Reply
        • Hi Elizabeth, Here are some other reasons that cakes sink during or after baking. I’d read through these to see if you can determine the culprit. After taking a peek at it, please let me know if I can help in any other way!

          • — Jenn on March 18, 2019
          • Reply
      • Jenn, see you used flour to coat the pan, but the instructions say to use granulated sugar which I feel is a mistake in the recipe. I say this because in the ingredients list is says flour and some extra for the pan. That is in conflict with the instructions. I have never made a cake where you grease and sugar the pan.

        • — Jim Nicholson on April 17, 2019
        • Reply
        • Hi Jim, Thank you for catching that. I used to prep the pan with flour but so many readers had issues with sticking, I retested the recipe using sugar and found that the cake released much more easily. It’s not as common to use sugar, but for some cakes it helps. It’s important to use granulated sugar (not powdered) and remove the cake from the pan after 10 minutes, otherwise it will stick. All that said, Bundt pans are finicky and if you have a method you like, I would stick with that. You can read more about prepping Bundt pans with sugar vs. flour here.

          • — Jenn on April 17, 2019
          • Reply
  • Hi Jenn, I was wondering if I could use this recipe to make mini muffins instead of using the bundt pan. If so, what would the baking time be? thank you

    • — Laurie Ann on March 15, 2019
    • Reply
    • Hi Laurie, I haven’t made this into muffins, but I think you could. I would start checking them for doneness at 10 to 12 minutes. I’d love to hear how they turn out if you try it!

      • — Jenn on March 16, 2019
      • Reply
  • Wow! I can’t believe I made this. Everyone in my family was amazed, it was so delicious. Thank you, you made me a star.

    • — Elena on March 14, 2019
    • Reply
  • Would my measurements need to change if I use cake flour instead of all-purpose?

    • — S Dixon on March 14, 2019
    • Reply
    • Hi S, As a pound cake, it is a bit on the denser side. You could give it a try it with cake flour without any other adjustments. Keep in mind that I can’t guarantee that cake flour will give the cake enough structure to rise properly. I’d love to know how it turns out if you try it.

      • — Jenn on March 14, 2019
      • Reply
  • Amazing! I will be honest here, I love baking and bake a lot – we live in a small space and don’t have room for a stand mixer, this recipe was a bit of a challenge using beaters and a large bowl. I ended up splitting the batter into two large bowls to avoid over mixing/ making a huge mess. It worked well once I changed to this course! If you have the same problem, try this approach. The bake was perfect – I followed the time and temp exactly. This is my first pound cake in a larger bundt pan so I might just be naive, but there was SO much sugar in this recipe. I was nervous. I ended up not putting the syrup on or glazing. We made the glaze and tried one piece with it, but I think it was too much. You still get the lemon flavor without it! The cake was still very moist without then sugar syrup. And I agree it gets better as the days go on. I will absolutely be making this again. As always, thanks Jenn!

    • — Jessica Temple on March 13, 2019
    • Reply
  • Can this be frozen?

    • — SV on March 10, 2019
    • Reply
    • Yep!

      • — Jenn on March 11, 2019
      • Reply
  • I have made this cake many times. It gets rave reviews from friends I serve it to. It’s the only desert my husband likes. The tart sweet taste is perfectly balanced. It’s like sunshine and summer together in a cake.
    I live in a high altitude desert city so I had to make several adjustments to keep this cake from caving in. Jenn steered me to King Arthur flour’s website for high altitude baking. Thanks to these tips this cake turns out perfect every time. Jenn is quick to respond to email queries and genuinely cares. Her recipes are always wonderful.
    Try this cake. It is worth it!

    • — Kathy Pretell on March 10, 2019
    • Reply
  • I made this tonight so far looks and smells delicious. The instruction s were very easy to follow. And cake came out delicious looking. I followed the recipe to the t.. Haven’t glazed it yet. Waiting on cake to to cool. And tomorrow or Tuesday, rather day after tomorrow im sure we will, all enjoy it. Will write after taste test has been done. Thank you for the recipe. I love lemon cake..4 stars because haven’t tasted it yet.

    • — Granny Patty on March 3, 2019
    • Reply
    • Why not taste the cake first before writing a review? Rating the recipe 4 stars just because you haven’t tasted the cake is unfair to the author.

      • — Evelyn on April 11, 2019
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  • The cake was perfection but it stuck to my really nice heavy nonstick bundt pan. I should have followed my instincts and used crisco or butter to grease the pan prior to flouring rather than spray.

    • — Christine on March 2, 2019
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  • A tasty cake. No complaints about the ingredients. My only recommendation would be to adjust the step by step section. It says to incorporate the buttermilk with the lemon but did not mention only a fraction of the lemon was to be used. The ingredients clarify this but I was not bouncing between the two as frequently and missed the part about fractioning out the lemon juice. If that can be added to the step by step photo section, it would help. Also mentioning oven temp and preheating earlier in the step by step section would be good. Thanks

    • — Kristin on February 24, 2019
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  • I have made this cake twice and it is very good, moist and very lemony which I love.
    Everyone that tries it likes it! I live in the south and we love bundt cakes down here especially lemon.

    • — Linda P on February 19, 2019
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  • AMAZING cake!!! I added 1/2 cup poppy seeds, but otherwise baked as instructed. New favorite! Thanks, Jen. 😀

    • — Lk on February 10, 2019
    • Reply
  • This was amazing!!!!!! New favorite

    • — Natalie on February 8, 2019
    • Reply
  • This recipe is brilliant. Followed the directions to the letter and the results were amazing. I had made this for a luncheon and everyone asked for a piece to take home. A homerun!!

    • — Jeana on February 5, 2019
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  • A NEW FAVORITE! THIS is an excellent recipe that makes a delicious lemony cake with a fantastic crumb. Easy to make with clear concise instructions.

    • — Patti on February 1, 2019
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  • Delicious! My husband’s late grandmother used to make a lemon cake that had both syrup and glaze and he loved it-sadly, we do not have her recipe, so I was very happy to find this one. It turned out beautifully and is a lemon lover’s dream. The only thing I will change when I make it again is to apply the syrup while the cake is upside down so that it will be toward the bottom of the cake since the glaze is on top. This is only because of how my husband remembers his Grandma’s cake, which is having the syrup on the bottom.

    • — Sandy on January 25, 2019
    • Reply
    • Good idea! You can poke the cake like I suggested and you qont have any “unsightly” holes on top but still have the lemon syrup inside!

      • — Karen LightfootBetts on April 11, 2019
      • Reply
  • This is the exact Glazed Lemon cake recipe from The Silver Palate Cookbook. The glaze/syrup is from Jenn Segal. I prefer the original Lemon Icing from The Silver Palate.Why change perfection? Here it is.
    1lb confectioners sugar
    1 stick butter
    3 tightly packed T. Grated Lemon zest
    1/2 cup lemon juice
    Cream sugar & butter thoroughly. Mix in lemon zest and juice and spread on warm cake.

    • — Gisela on January 19, 2019
    • Reply
    • So, if we’re rating Jenn’s Recipe, why don’t we just stick to that. If you want to start your own blog quoting recipes you love, it might be more fair to post them somewhere else. As for Jenns recipe, it’s a favorite with us!

      • — Maggie on April 11, 2019
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  • Mine came out very tender and fluffy. Therefore, it fell apart completely when I tried to remove from bundt pan. It tastes great but can only be served to family who doesn’t care about the presentation. I did prepare the pan with Baker’s grease plus extra dusting of flour. I use Baker’s grease for chocolate cake in bundt pan and I can remove with no damage. I think my cake was just too fluffy?

    It’s beautifully tender inside with a nice crust. I did wait 10 minutes before removing but it was still very hot. Next time I will wait 20 minutes before removing maybe.

    • — Karen on January 13, 2019
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  • Absolutely delicious! Came out perfect.

    • — Tina on January 12, 2019
    • Reply
  • My cake is dry. I’m not an experienced baker. What did I do wrong?

    • — Kay on January 10, 2019
    • Reply
    • Hi Kay, sorry to hear your cake turned out dry. Dryness is usually caused by overbaking or measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Here are some other reasons cakes may turn out dry and ways to avoid it. Hope that helps!

      • — Jenn on January 10, 2019
      • Reply
  • Delicious!

    • — Donna on January 9, 2019
    • Reply
  • Hi Jenn – Instead of a bundt pan, can I split between two loaf pans? If so, what is the bake time?
    Thanks.
    Laura

    • — Laura on January 9, 2019
    • Reply
    • Hi Laura, You can make this in two 8 x 4-inch loaf pans. It should take about 45 minutes plus or minus, so keep an eye on it. Enjoy!

      • — Jenn on January 9, 2019
      • Reply
  • Yep, this is the one! Perfect every time.

    • — Jen on January 9, 2019
    • Reply
  • I made this cake today for my Church fellowship and everyone loved it. It definitely will be going into my personal cookbook.

    • — Renee Moten on January 6, 2019
    • Reply
  • Made this today for my father -in-laws birthday and it was a huge hit!!! Made it exactly to the recipe and turned out wonderful! Thanks for sharing!

    • — Shelly jennongs on January 2, 2019
    • Reply
  • Excellent pound cake! I made this recipe today in 5 mini disposable loaf pans. I followed the recipe exactly, filled each mini loaf pan 2/3 of the way with batter, and baked them at 325 for 45-55mins. I’m a beginner baker, so it took me a while to assemble, but the results were fantastic. I’m excited to give the mini loaf pans as gifts to our neighbors tomorrow as we ring in the New Year. Thank you for a great recipe!

    • — Jules on December 31, 2018
    • Reply
  • I made recently made this cake during Christmas break . Followed the recipe as written , cake came out awesome. It was really moist , right balance of sweetness and lemony flavor . Thanks for the reciepe. Your blog is now my go to page for recipes.

    • — Sim on December 25, 2018
    • Reply
  • I loved this cake! Very lemony & moist, what I was hoping for. I don’t like lemon cakes that barely taste of the lemon, not an issue here!

    • — Cheryl on December 23, 2018
    • Reply
  • Excellent. I made this for a Christmas party with friends. Everyone loved it. It wasn’t too heavy and not at all dry as some previous pound cakes I have tried from different recipes were. I dusted the pan with sugar after spraying it as I read you suggested in a similar recipe. The cake came right out of the pan and it looked much better than when I have dusted with flour. Thank you for such a great recipe with so many helpful details.

    • — Mary Beth Bollini on December 20, 2018
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  • This Lemon Buttermilk Pound Cake is super easy, super tasty, and a great way to use up buttermilk and lemon — two things I always seem to have on hand.

    • — Katherine Calvert on December 20, 2018
    • Reply
  • Everyone loved this cake! It is very moist with well balanced flavors.

    • — Deirdre on December 20, 2018
    • Reply
  • I did everything step by step and baked at 325. By the 40 minute mark it was burning but still gooey inside?

    • — Kayla on December 16, 2018
    • Reply
    • Hi Kayla, Did you bake the cake on the center rack of your oven?

      • — Jenn on December 18, 2018
      • Reply
  • First attempt and it was amazing. Fanily loved it. So easy .

    • — ANGELA MITCHELL on December 16, 2018
    • Reply
  • I have extremely large meyer lemons on my tree which I would love to use. Should I use only 2 instead of the 4 the recipe calls for? Thanks

    • — Beth G. Smith on December 14, 2018
    • Reply
    • Hi Beth, Lucky you! The number of lemons doesn’t really matter; I have that as a guide to let people know how many lemons they’d need to buy. Just use as many lemons as needed for the amounts of zest and juice the recipe requires. Hope you enjoy!

      • — Jenn on December 14, 2018
      • Reply
  • Best cake ever! It comes out perfect every time.

    • — Chinadollz on December 9, 2018
    • Reply
  • I have made this cake so many times. and each time my friends and family have enjoyed it. Thanks for sharing such a lovely cake.

    • — hope on December 5, 2018
    • Reply
  • This cake had great lemon flavor but was SO dense. I added fresh leavening agents and kept the mixing to a minimum after I added the flour mixture. I don’t know what I did wrong 🙁

    • — Kiara on December 4, 2018
    • Reply
    • Hi Kiara, This cake is definitely on the dense side. That said, did you spoon the flour into a measuring cup and level it off? Cakes can get overly dense is they contain too much flour.

      • — Jenn on December 4, 2018
      • Reply
      • Jenn, ensuring accurate flour by weighing eliminates the potential for heavy handing using cups. Perphaps you can provide cups and weight.

        • — Gillian on December 14, 2018
        • Reply
        • Hi Gillian, Many of my recipes (including this one) have metric conversions for the ingredients so you can see the weight by looking at those. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

          • — Jenn on December 15, 2018
          • Reply
  • Hi Jenn,
    I want to make this as one of my desserts for Thanksgiving. Because of all of the cooking/baking jobs for this day, I was wondering if the cake would still be fresh for Thursday if I made it on Tuesday?

    Thanks

    • — Mary Beth on November 14, 2018
    • Reply
    • Yes, Mary Beth – this cake keeps nicely for a few days. Enjoy!

      • — Jenn on November 14, 2018
      • Reply
  • I made this cake today. It came out very well. Since I had extra eggs , I added a few more. I also cooked it in a 10 inch springform pan and baked it a couple of extra minutes. Great lemon flavor. I would definitely make it again

    • — sharee fenderson on November 12, 2018
    • Reply
  • Hi Jenn, I just made your amazing Lemon Buttermilk Pound Cake!! I could hardly wait for it to cool so I could taste it. Delicious, moist, perfect lemon flavor! You definitely have perfected it. I see you cookbook on my Christmas list. Thanks so much for sharing.

    • — Judi Hergert on October 31, 2018
    • Reply
    • ❤️

      • — Jenn on November 1, 2018
      • Reply
  • Has anyone tried making these in small disposable loaf pans to give as gifts? Any suggestions on how long to bake them? I’m thinking of giving them as little Christmas giveaways.

    • — Karen Donoho on October 30, 2018
    • Reply
  • Tested and Perfected is right! Perfect lemony flavour, beautiful texture to the cake as well. It’s a hit with everyone who has tried it. Thanks Jenn, for another fabulous recipe.

    • — Barbara on October 8, 2018
    • Reply
  • Fabulous cake! I am celiac so use gluten free flour (King Arthur Measure For Measure) with same measurements and friends do not know it is GF.
    I am also lactose intolerant so use Lactaid (milk) with 1 1/2 TBL cider vinegar to make the buttermilk which works great.
    I have made this cake using mini bundt pan (6 minis) and fill 1/2 to top. Bake for 20-22 minutes. This will make 2 batches.
    If I’m not using right away I Saran Wrap individually WITHOUT GLAZE and freeze in ziplocks. Freezes great! I’ve also put homemade blueberry sauce or raspberry sauce on top instead of glaze for different & delicious taste.

    • — Patricia Olesen on October 7, 2018
    • Reply
  • This lemon buttermilk cake was delicious! It was bursting with lemon flavor and moist. Made it twice last month.

    • — Deirdre on October 4, 2018
    • Reply
  • Was beyond scrumptious!

    • — Alex P on October 3, 2018
    • Reply
  • I’d like to make this as a sheet cake so that I can cut it into shape (I’m make a 40 cake for a party). Any idea on a square tin size that this would work for?

    • You could use two 9-inch square pans and make the four from one and the zero from the other. It will take less time to bake – I’d start checking for doneness at about 40 minutes. Hope that helps!

      • I ended up doing it in a 10-inch square pan for 50 minutes. Worked perfectly and will make an excellent 4 (the 0 will be a different type of cake).

  • Made this tonight just trying to use up the remaining buttermilk. Excellent cake, moist and just the right amount of lemon flavour. The recipe itself is well written. Thank you!

  • I am new to your site, love to cook/bake, and this was the first recipe I tried. The cake was absolutely delicious! Rave reviews! The only change I made was to double the final glaze. Thank you so much for sharing your expertise! Looking forward to trying more of your recipes.

  • Made this yesterday and it is awesome! Did have a bit of sticking problem with a newer bundt pan, so read up on that. Fabulous lemony flavor and not heavy! I was hoping I wouldn’t like it, as it was a lot more work than I usually do on a dessert, but will definitely have to put this in my favorite recipes!

  • This cake is absolutely delicious! I will make it again but it stuck to the pan and I cannot figure out why. I used Bakers Joy cooking spray with flour but other than that, I followed the directions exactly. My bundt pan is a heavy dark gray Cooks brand (JC Penney) it’s nonstick and the coating looks fine. Do you have any idea what I might have done wrong?

    • Hi Kathy, Glad to hear you enjoyed the cake, but sorry to hear that it stuck to the pan! The Baker’s Joy Cooking Spray should be great for this. You mentioned that the non-stick surface looks okay on your bundt pan, but is it several years old? If so, it may be time for a new one. I really like this Nordic Ware one.

  • Dying to make this ! Have all the ingredients, but realized I only have a 9 cup bundt pan. Would half the batter work in that and maybe the rest in a loaf pan ?

    • Yes that would definitely work, Anne. Enjoy!

  • Amazing cake!! I usually add a teaspoon of organic vanilla extract, but not always. I just love vanilla & lemon together. I love all your reciepes! Thank you so much!

    • — Maggie Phillips
    • Reply
  • Can you please tell me the best way to keep this cake once made and, approximately, how many days will it remain ‘fresh’?
    Thank you-enjoy all your recipes!

    • Hi Ann, I’d keep it in a cake dome on the countertop; it’ll keep well for about 3 days. Hope that helps!

  • Hi Jenn,
    I just just imagine the uplifting lemony scent for this cake! It looks delicious! I’m fairly new to baking…if splitting the recipe into 2 loaf tins…which would be the best size to use? 8 x 4 x 2 1/2 in. (4 cups) OR 8 1/2 x 4 1/2 x 2 1/2 in. (6 cups) – I would also be attempting this recipe with gluten free flour. Thank you for sharing.

    • Hi Ruthie, The larger loaf pans should be perfect. Please lmk how it turns out!

  • Is it possible to make it with almond milk

    • Hi Ariana, Yes, I think it’s doable. I’d use this method for creating your own buttermilk (but use almond milk in place of the regular milk). I don’t think it will curdle like cow’s milk, but as long as you’re adding the acid of the lemon juice or vinegar, you should be good to go. Hope that helps!

  • After I spoon the batter into the bundt pan, I poke frozen blueberries about 1″ into the batter. The cake is absolutely PERFECT, and everyone requests it constantly. Thank you for this awesome recipe!

  • Would it be possible to use this recipe for cupcakes?

    • — Barbara Wilson
    • Reply
    • Hi Barbara, I haven’t made this cake into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes. Hope you enjoy!

  • Hi Jenn,

    Everyone loves this cake. I’m thinking of making it with poppy seeds because I have a friend who loves lemon poppy seed cakes. Would it work? And if so how much should I put in and are there any adjustments I need to make as a result? I’ll let you know how it turns out. 🙂

    • Hi Cherry, Sure you could add poppy seeds; I’d recommend about 1/4 cup. No other adjustments would be necessary. Please let me know how it turns out!

      • So I ended up making it twice. I accidentally put 1/2 a cup instead of a 1/4 cup of poppy seeds in the first. I think it turned out ok if a bit crunchy. LOL. I did take a picture of both but I don’t know how to send it to you. I think it turned out pretty good though.

        • Would love to see your photo, Cherry – send to my email [email protected].

          • Hi Jenn,

            I just sent the email with the pictures from yesterday’s cake. I figured you wouldn’t want to see the one I messed up. LOL. The doctors love it.

            • — Cherry
      • Hi Jenn, Could I bake this cake in a 9×13 glass dish (Pyrex)? How long to bake & does the oven temp stay the same?
        I noticed the list of ingredients doesn’t have Baking Powder. Was It left out in error, or just not used in this recipe? Please explain why it isn’t needed in this cake. Hope to hear from you soon as I would like to make this cake. Lemon cake is my favorite. Thanks, Linda M

        • — Linda Miller on March 29, 2019
        • Reply
        • Hi Linda, I’ve never made this in a 9 x 13″ pan but I think it would work. The oven temp can remain the same. You may need to lessen the baking time but I can’t say for sure. I’d start checking around 35 to 40 minutes. And regarding the baking powder, because the cake is made with buttermilk (which helps with the leavening), the baking powder isn’t needed here. Hope you enjoy the cake!

          • — Jenn on March 29, 2019
          • Reply
  • Hi. I wish to make this as a high stack of layer cakes. And add frozen blueberries to the batter. Would that work? How many round cakes of 7″ would this recipe yield approximately? Tia.
    Vanita

    • Hi Vanita, You could turn this into a layer cake, but keep in mind that it will be more dense than your typical layer cake. I’ve never tried this, so I don’t know exactly how many round layers this will generate, but I suspect that it will be good for two 7-inch rounds. I’d love to hear how it turns out if you try it!

  • Awesome cake !!

    • — Gloria Robinson
    • Reply
  • Quite a bit of effort, but worth it in the end! Dense, lemony and decadent. Wondering about how to get Limoncello into this cake-maybe by subbing for the lemon juice in the glaze?

  • Hi, would love to make this but I don’t have a bundt pan. Would you recommend a different pan and if so, bake time?
    Thank you!

    • Hi Barb, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes plus or minus, so keep an eye on it!

  • I need to make a three tier wedding cake; will this cake stand up to being stacked?

    • Hi Ellen, Yes I think it will work. 🙂

  • Can this cake be baked in loaf pans?

    • Hi Esther, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes give or take, so keep an eye on it!

  • Hi Jenn,
    I was thrilled to find your recipe for my dad’s birthday celebration this evening. I followed the directions exactly, but my cake did not turn out well at all. When I took the cake out of the pan, the top of the cake stayed in the pan and the bottom half came out seperately. I’m afraid it’s to late to restart today but I might try this recipe again someday. How can I ensure that this will not happen again? The cake tastes great but I am sad it doesn’t look very presentable.

    • Hi Sarah, sorry to hear you had a problem with the cake sticking to the bundt pan! 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.

  • I have made this several times and everyone always loves it. The recipe is perfect as is!

  • This is the most fabulous cake!
    It’s very lemon-y with a perfect balance of sweet to tart. It simply melts in your mouth. This cake is worth the time it takes to zest the lemons, a task I usually find daunting even with a zester. I strongly recommend first obtaining a citrus zester. And FYI: I preferred the cake I made with whole milk buttermilk (versus low-fat buttermilk).

  • Fabulous lemony cake with perfect moisture and crumb. Amazing with whipped cream and strawberries.

  • I have made this multiple times and everyone has absolutely loved it every single time! The lemon flavor is marvelous and it always turns out super moist.

  • I see that you said that you can make this ahead of time? Would you complete the whole process the day before or do some steps the day of? Thank you!

    • Hi Amy, I’d do the whole thing ahead and cross it off your list. 🙂

      • This was amazing! I had a family dinner and went straight to your site to complete my menu. I made three of your recipes for the first time-the asparagus with peas, caprese and this cake-something I’d only do with your recipes. All three were delicious! Thanks for making entertaining a whole lot easier!

        • So glad everything turned out, Amy! ❤️

  • I made this lemon pound cake and everything went well until I went to invert the pan and it would not come out. So I loosened the sides & middle and it came out partially with a lot of the pretty top floor as very stuck to the pan. I went out & bought a new bundt cake pan. Oil sprayed it & floured it. What the heck happened. I cooled it for 10 min. Like it said.

    • Cathy, I’m sorry to hear that you had the same problem with sticking twice! If you used a brand new pan the second time around and still had problems, I suspect you may not have pre-treated the pan thoroughly enough to prevent that outer coating from sticking. Also, you may want to treat the pan using a baking spray with flour. Pam makes one that I like. Hope that helps!

      • I have had a similar experience with brand new pans. They sometimes need “breaking in”… The second time u bake in it, it will come out clean if u have coated well with pam or butter and flour. Nothing wrong with the recipe in this case…

    • You can purchase a silicone bundt and cakes never stick.

  • Hi Mel, I made this cake recently and while I thought it was spot on others thought it was ab in t dense, would using cake flour instead of AP flour work? If so would any other ingredients need to be adjusted? Thanks Jerrie

  • WOW. My new favourite birthday cake. Made this recipe for a friend who wanted a lemon cake and the whole office loved it. Followed the recipe exactly and I would not change a thing. This lemon cake is so light and lemony it might make a chocolate lover change what kind of cake they want for their birthdays. Thank you!

  • Hi, will this recipe work well with Meyer Lemons, or would you recommend regular lemons? Thank you.

    • Hi Teresa, I haven’t used Meyer lemons in this recipe, but you definitely can. Hope you enjoy!

  • Just made this tonight and it is incredible. Perfect for a hot summer night. I love the texture. It’s not dense as some pound cakes can be. Great balance of sweetness and lemon flavor. Will certainly make this again and again. Another great recipe.

  • I made this last weekend and it was an absolute hit. My 2 year old has asked me to do it again for his birthday next week. For that party I plan on making cupcakes the adding a raspberry filling after they are baked. I’d love any suggestions you have (such as baking time).

    Thanks for the great recipe, I’m looking through your site to find my next new favourite.

    • Glad you all enjoyed this and that your two year old wants it for his birthday! Glad you like this cake! I haven’t made it into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes.

      • I also made cupcakes (for my 8 yr old nieces birthday) but I’m trying to decide if I should top with a glaze or make a lemon cheese cake frosting or what would you suggest?

        • Hi Laurie, a glaze would be nice here, but all kids like icing, so maybe you could go the route of a cream cheese frosting. 🙂

  • Made this and loved it. Could you leave out the lemon juice and zest in the batter recipe and just make a buttermilk pound cake?

    • Glad you liked it! Baking soda reacts with the lemon juice to help the cake rise in this recipe. Since this cake also has buttermilk (which also reacts with baking soda), I think you’d be okay leaving out the lemon juice and zest. But since I haven’t tried it (and cakes can be finicky), I can’t say for sure if it will rise quite as much. If you want a plain pound cake, you may want to try this one.

      • Worked without the lemon zest and lemon juice. Added extracts for flavor. Thanks!

  • Would this cake recipe be suitable for tiering, I’m planning a 2xlayer (6,8,10 inch) 3 tier wedding cake.

    • Hi Jerrie, because this is a pound cake, it’s a bit dense for a layer cake, but it will work. You will need more batter, but I’m not certain how much. Hope everyone enjoys!

      • I made up the recipe and my daughter thought it was a bit dense and since its for her wedding I wonder how/if the recipe can be modified. Would using cake flour instead of AP flour work? I like this recipe as a couple of others I tried tasted fine but were holey/ tunnels. Any suggestions?

        • Hi Jerrie, As a pound cake, it is a bit on the denser side. I think you could try it with cake flour w/o making any other adjustments. However, I can’t guarantee that cake flour will give the cake enough structure to rise properly. I’d love to know how it turns out if you give it a shot.

  • Awesome cake! One of the best recipes hands down. I served this to workers in my house. Everyone wanted more! Thank you for sharing this gem!

  • It says granulated sugar in the recipe. In the Uk we use granulated sugar mostly for hot drinks etc and Caster sugar for baking. Can you tell me what sugar i would be needing to use for this cake
    Thankyou
    Debbie

    • Hi Debbie, you’ll need granulated sugar for this cake. Hope you enjoy!

  • If making a day ahead, should I wait to glaze and ice the cake until a few hours before I’m going to serve it?

    • Hi Andrea, no need to wait; you can add the glaze and icing after it comes out of the oven. It keeps really well :).

  • I have two 6-cup bundt pans. Would that work or would I have batter left over?

    • Hi Cheryl, Yes, two 6-cup bundt pans would work here (with no adjustment to the ingredients and no batter left over). They will take less time to bake, but I’m not certain how long. I’d start checking at about 40 – 45 minutes. Enjoy!

  • I, and my whole family, LOVE this cake. The friends I have made it for also love it! It is so lemony and fresh tasting. It is like eating lemonade. Tonight is the 5th time I am making it. I make it exactly as your recipe states, but the past few times, I have made it in loaf pans and I cook them for 47 minutes. They are so good! THANK YOU! 🙂

  • Baking the lemony bundt now at 325º and it was in there for 65 minutes but when I did a tester it was still quite raw!!! I’ve left it in the oven for another 15minutes and it’s baked it pretty well. I’m leaving it another 5-8 because it was still slightly gooey….
    What could I have done wrong? 😞

    Regardless it gets 5 stars because the recipe itself is a winner but I wish I knew what I did wrong for the bundt not to bake within the allotted time.

    • Hi Celeste, Sorry to hear you had a problem with this! It definitely should’ve been done after the amount of time you baked it. Is there any possibility you made a measuring error? Another thought – have you checked your oven temp recently to see if it’s accurate? Here are some tips on how to do that.

  • I made this for mother’s day brunch and it was a HUGE hit! It turned out just perfectly. Thank you!

  • Y’all this is seriously the best pound cake recipe. I baked it for a party and everyone was eating their forks dang near. It was perfectly moist and not too dense. If you love lemon flavored desserts, but have it be just enough, youll love this

    • — Lachelle Wilder
    • Reply
  • Hello, do I store it in the fridge or covered at room temp? Thank you

    • Hi Andrea, Room temp is fine. You can keep it in the fridge if you like, but make sure to bring it too room temp before serving. 🙂

  • This has been a big hit at our house. Just 3 of us, but it’s going fast. I used only the syrup, no glaze/frosting. I also used Meyer lemons, which turned out sort of floral, but not nearly lemony for me.

  • IF YOU MAKE ANY DESSERT ON THIS SITE, IT SHOULD BE THIS!!!!! I made this for my husbands potluck at work. One co worker told him he ate 3 slices and wrapped a fourth for his wife. Lol. Best recipe for lemon pound cake, hands down. Thanks Jen, you are my best kept secret. I’ll be going to get your book soon!

  • Hi I was curious if the cake could be left in the pan and then the glaze poured over?

    • — Brandy Thomson
    • Reply
    • Are you referring to a bundt pan? If so, I think it would be very challenging to serve the cake from it.

  • Yummy! It was so easy and came out great. Great lemon flavor. Just wondering if I used limes on the next one would it turn out fine? Also, I avoided baking for a long time and I love this recipe.

    • Hi Brian, so glad you enjoyed it! Yes, you can use lime here; it won’t have quite the same “pop” as the lemon, but it will work. I’d love to hear how it turns out with this tweak!

  • Excellent Recipe!! Turned out stunning and delicious!

  • I boiled the zested/juiced lemons for the syrup,…a bit of recycling I guess. Great recipe.

  • I made this last night – halved the sugar in the cake and omitted the glaze and it still was amazing. I brought half of it into work and everyone loved it. Thank you!

  • Baked this today and am so happy! It tastes amazing. I made it eggless ( making it for a gathering with food allergies) i used yogurt instead of buttermilk – everything – all measurements worked perfectly. Thank you for this recipe- yet to glaze it- will do so tomorrow.

  • After eating a slice of this cake, I will never go back to store bought. My husband said it was the best lemon pound cake he’s ever had. Thanks again Jen!

  • Hello,
    I plan on making 2 loaf pans so I can freeze one. Would you go ahead and put on the glaze and then freeze, or leave it off? Always delicious!!
    Thanks, Kristy

    • Hi Kristy, Glad you like it! It’s best if you add the glaze after defrosting. Enjoy!

  • Hi Jenn,
    I made this and everyone loved it. I want to send some up to my friend (her parents are taking it up for me) and was wondering if I could bake them in those disposable small loaf pans you find in the supermarket? If so, how many do I need and how should I adjust the time and temp? I’m thinking I need around 10 of those pans? Oh and how far up do you think I should fill the pans? Thanks!

    • Hi Cherry, Sure, I think mini loaves would work here. I’ve never made this in mini loaf pans, so I can’t say for sure, but I suspect it should make 4 – 5 loaves. The oven temp should be the same – I’m not certain how long they’ll take to bake (so keep a close eye on them), but I would start checking them at about 35 minutes. I’d love to hear how they turn out!

      • Hi Jenn,
        The mini loaves turned out pretty good I think. My friend’s parents are heading up on Tuesday so we’ll see what they say. I ended up filling 6 tins around 2/3-3/4 full. Thankfully none spilled. Same temp but for my oven it took around 45-55 minutes. I started checking around 45 because it was still pretty pale and jiggly at 35. I did grease the tins but didn’t flour them since I wasn’t turning them out. I didn’t put the glaze on yet as I didn’t want them to get gooey.

        • Thanks so much for the follow-up, Cherry. Very helpful for me and other readers too – hope your friend enjoys!

  • Loved the recipe!! You made it so easy to follow, and complete. This was my first attempt at making a pound cake, or a glaze. Loved the buttery lemon taste. Just the right amount of lemon and sugar. Will be making this again for family and friends!

    • — Janice van Beurden
    • Reply
  • Hi Jenn, maybe I didn’t go far enough in the reviews so forgive me if I missed and you already answered this. Can I add poppy seeds? And or a hint of lavender blended into the sugar first? Have you tried this? Thanks!!

    • Hi Tammie, I haven’t added either, but yes, you can add both poppy seeds and lavender to the cake. One other reader commented that she added some lavender leaves to the flour and to the syrup as it boiled and was happy with the results. Hope you enjoy!

      • Another trip to Flavor Town, Jenn! Yummo! I made for my hubby bday last night and he loved it along with all our guests! I did process a Tablespoon of Lavender into the sugar first and added a Tablespoon of Poppyseeds and wished I would have done two of each. Seeds added fun texture and visual appeal. Couldn’t quite detect the Lavendar but didn’t want to go overboard. Next time I will double the glaze to drizzle a bit over each slice. Moist and rich lemon flavour. We loved it!!!

  • Hi Jenn,

    10th one of these! Friends and family are turning me in a de facto baker! I’m not quite there yet 😋.
    Sometimes when I make this it sinks in and others it does not. I think I’m doing everything the same? I am over mixing? Too much moisture?

    Thanks

    • Hi Eric (the defacto baker ;), There are several potential reasons a cake may sink. Because it could be happening due to a variety of factors, I’d suggest skimming this article to see if there’s one issue that resonates with you. Hope it helps you get to the bottom of it!

  • I followed the directions to the letter. At 325F my cake was very under cooked at 65 minutes.
    The flavor of this pound cake is great, very lemony. I will try again but may bump up the temperature from what’s called for.

    • Hi Cheryl,
      You may want to double check that your oven temp is correct. I’ve made this 10 times without going past 60 minutes and it actually seems like I could stop at 55.
      Cheers
      eric

      • Thanks Eric, I am looking for a good oven thermometer to check.

  • Delicious. Made it exactly as written but in 2 loaf pans.
    Question, will this recipe be in the new book?
    Could I add fresh blueberries to the batter?

    • Glad you enjoyed it! This one will not be in the book (but I will have a delicious glazed pumpkin pound cake in there)! I do think you could add 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.

  • I make pound cakes for my family every holiday. I generally rotate recipes. This one was AMAZING! I am going to make this over and over again. WINNER!

  • My family LOVES this cake. Perfect. Not a single thing to change.

  • This cake was my Easter dessert and my oh my how good it was. Shared with elderly neighbor and he raved over the taste. I love the tangy sweet/tart taste. Had a bit of a mixup making the cake but, all turned out well despite my goof up.

  • can I use a loaf pan?

    • Hi Kate, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes give or take, so keep an eye on it!

  • I made this Lemon Cake & it was perfect. I rate this 5 Stars!! I got so many comments on how good it was & asking when you going to fix another one.

    • — Mark Hollifield
    • Reply
  • I am not sure this amazing recipe needs more reviews! But here’s #681 5 star review! My 1st grader helped and this was our first bundt cake made despite having the cake pan 15 years. I zested 4 large lemons but needed juice from 2 of them. Thanks Jenn for another fabulous recipe!

  • Hi! I’m so excited to make this as cupcakes!! Up to where should I fill the wells?

    • Hi Lalis, I would fill the wells so they’re about 2/3 of the way full. Hope you enjoy!

      • I made it for my brother’s birthday! It’s too sweet for our taste particularly yet it does pair with sugarless coffee quite well. The instructions were easy to follow and the texture is wonderful! Besides being too sweet, the taste is very nice. It’s a solid recipe. The only substitution I made was to use plain yoghurt instead of buttermilk as I haven’t found a place that sells buttermilk where I live yet (Colombia). Will lessen the sugar next time and maybe make a bit more glaze.

  • I was looking at this recipe today and realized it’s pretty much identical to my recipe I’ve used throughout the years. Definitely the very best Lemon Pound Cake!

    • — Tracie Pedraza
    • Reply
  • Does this need to be stored in the refrigerator after it’s glazed, or can it stay at room temp? Baking it tomorrow and delivering to friends for Easter Dinner.

    • Room temperature is perfectly fine. Have a great Easter!

  • Can this cake be frozen after glaze and frosting are put on it?

    • — Margaret Greenough
    • Reply
    • Hi Margaret, it freezes nicely, but it’s best if you add the glaze after defrosting.

      • Thanks so much! That’s what I’ll do.

        • — Margaret Greenough
        • Reply
  • I would like to suggest using sugar instead of flour to coat the Bundt pan (or any cake pans). I discovered this trick years ago. Sugar creates a smooth, sweet finish perfectly suited for baking cakes. I submitted this suggestion to Gourmet Magazine 20 years and received a $25 award. It actually makes icing cakes easier.

    • — Gloria Reckner
    • Reply
    • I’m 100% with you on that. I used to have flour kinda clump. Not too pretty. I use powdered sugar though.

    • Powdered sugar or granulated?

  • Thanks Jenn!
    This has become a family regular. In fact, I’ve been threatened with banishment if I don’t make another one. I try to let em know I’ve made this at least 10 times! I’ve only made one change to this recipe. Instead of dusting the bundt with flour which sometimes clumps and isn’t very attractive. I have since switched to dusting with powdered sugar.

  • This delicious cake is always a hit and often requested by my coworkers for their birthdays! The lemon flavor is perfect anytime but it always makes me think of spring. 🍋🍋 I’ve already been asked to make it for the upcoming April birthdays. 😋

  • I made this today! It came out beautifully and I am thankful for the recipe, it was super easy and will be a keeper in my baking rotation 😋

  • Can you use cake flour instead

    • — Dedrah Commage
    • Reply
    • Hi Dedrah, for best results, I’d recommend sticking with the all-purpose flour.

  • Amazing recipe… My favorite dessert ever

  • I made this in a bundt cake before and it was perfect! Thank you for the recipe!But if I’m just using one loaf pan, would I use one or two eggs to half the recipe?

    • You’ll need 1.5 eggs. To get half an egg, what I do is beat one egg in a measuring cup and then discard half of it. Hope that helps!

  • This is an awesome recipe. I made a pound cake for the first time and it was perfect. I would love to send a picture of my creation to you.

  • I’ve made this cake twice now, and everyone always loves it! Can you make cupcakes with this recipe?
    Thank you!

    • Hi Brooke, Glad you like this cake! I haven’t made it into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes.

  • Would it be OK to use a 9.5 inch bundt pan?

    • Hi Leigh, It’s hard to say so best to measure by volume – this recipe requires a 12-cup Bundt. I wouldn’t use anything smaller or it’ll overflow.

  • I used meyer lemons and followed the recipe as written. My entire family was smitten with it!! This is one to pass down for generations to come. Looking forward to your new cookbook.

  • Wow! This is the most delicious, moist cake I have ever made. I am 53 and have made a lot of cakes and this one is now at the top of my list. Just delightful!

  • Made this cake to share with classmates during a presentation and it was a hit! I cut the sugar in the cake back to 1 1/2 cups without any negative effects–one woman in my class told me, a week later, that she still dreams about it.

  • I have made this before & it was great. Had a craving for it but didn’t have lemons on hand. I cheated & used lemon extract in the cake & in the glaze. Still came out awesome! Jenn, I love your recipes. My husband is getting me your cookbook for Easter. Thanks for doing what you do 🙂
    Rebecca

  • This cake is a winner, I had to make two bundt cakes for a Cancer Dinner, when I was cleaning up I noticed a piece of my spatula had broken off, now what, which cake was it in? I made two more, couldn’t take a chance . All four turned out perfect and the piece of spatula was found too. Proven winner in the baking and serving.

  • I made this tonight for my family and it was a major hit! I’ve had other lemon pound cakes but none as moist or as tasty as this one. Thank you for posting a delicious recipe.

  • Can you use just a regular loaf pan instead of a bundt pan? This looks delicious! Can’t wait to make it!

    • Hi Izzy, You can make this in an 8 x 4-inch loaf pan, but you’ll need to cut the recipe in half (or use two loaf pans). It should take about 45 minutes give or take, so keep an eye on it!

  • Jenn,

    Do you have a Lemon cookie recipe? Similar to a lemon sugar cookie, a little cake-y and chewy- nothing too specific 🙂

    FYI- I preordered your cookbook- can’t wait!!!

    Thanks!

    Erica L.

    • Hi Erica, I don’t have a lemon cookie recipe – I’m sorry! If you’re having a hankering for something lemony and are open to something other than a cookie, you could try these lemon squares or Lemon Pudding Cakes. Hope you enjoy if you try either one!

  • This is DIVINE! In a time crunch, I skipped the syrup step and did a lemon cream cheese frosting on top. I have made this recipe over and over and you can’t go wrong. It’s always a hit!

  • This is my the BEST BEST 🍋 Buttermilk pound cake EVER! I’ve made NO changes and I change everything. I make this for friends on their rainy days. It’s like candy! I never realized the power of REAL lemons and how it ALL makes a difference and happiness 😂 FANTASTIC RECIPE!!! I want more 🍋 recipes PLEASE 🙏👏👏👏

  • I live at 5,000ft and baking with success in unpredictable. I love anything lemony and have tried so many lemon drizzle cake recipes, every one, a sink in the middle failure! Then bingo! This recipe in not only the one that works, it is truly scrumptious. Anyone who enjoys lemon should make this cake.

  • this cake was delicious and lemony. I wouldn’t change a thing!

  • I made this lemon buttermilk pound cake and it was delicious! I made my own buttermilk from 1 C room temp milk and a T. of lemon juice (you can use white vinegar). It worked just fine. I hope other subscribers will try this recipe!

  • Absolutely incredible recipe. I’ve made several variations of this cake, and this is by far the best. It needs no tweaking whatsoever, BUT, for any of my fellow Italians who grew up eating lemon ricotta jeanettes, adding 1/3 cup of ricotta cheese pretty much makes this the Italian lemon cake of your dreams.

    HIGHLY recommended!

    • Kayla, I would like to try it with the 1/3 C. ricotta (Galbani!) When do you add the cheese? Does it change the texture measurably? Betsy S.

  • Hi! Preordered your book jenn, cannot wait! Was wondering if this lemon cake is on the sweeter side? I’m not a big fan of very sweet cakes and usually cut the sugar. Would that be appropriate for this pound cake?

    • Hi Farah, Thanks for your support with the cookbook! 🙂 While the cake has a lemony tartness, the syrup and the glaze definitely provide a nice balance of sweetness. You can get away with cutting the sugar a bit; but I wouldn’t cut it more than 1/4 – 1/2 cup at the most as any more than that and it will begin to impact the texture. Hope you enjoy!

  • This is the best pound cake you could every bake. Its moist, delicious and a crowd pleaser. Enjoy it with a cup of coffee…

  • For years my husband has bugged me to make lemon pound cake. He was always polite, but never “wowed”. After making your recipe and watching his face as he took the first bite, I can finally say “NAILED IT”. It is delicious, your recipe is straight forward, easy – can’t think of a better reason to drag my bundt pan out of the closet!!

    • — Suzanne Figueroa
    • Reply
  • I don’t have a standing mixer Can I use a hand held?

    • Sure, Marie. Enjoy!

  • This is an incredible recipe! I didn’t change anything and it was perfect. Lots of lemon flavor and wonderful texture.

  • I only have an electric hand mixer by Kitchen Aid. Can I make this cake with it? Looks fabulous!

    • Sure! It may take just a few minutes longer to with a hand mixer, but it will work perfectly fine. Hope you enjoy!

  • This is the best lemon cake! I’ve made it three times now, and it is always a hit. Even my husband adores it, and he usually doesn’t like things that don’t have chocolate. It seems like a lot of syrup to put on, but it isn’t. The recipe was perfect as written. Thanks!

  • I haven’t made this cake yet, all of the ingredients are sitting in my kitchen coming to room temperature. Has anyone every used a product called “Baker’s Joy” instead of the cooking spray/flour method to prepare your pan? Does it make a difference or work better? I will using a heavy non-stick covered aluminum with an intricate mold design, I want the cake to come out PICTURE PERFECT.

    • — Brittany Justice
    • Reply
    • It should work, Brittany. Enjoy!

    • I only use Baker’s Joy and never have a sticking problem.

  • Hello Jenn,

    Can you use pastry flour for this recipe?

    • I don’t recommend it, Regina – sorry!

  • Can you make this into a layer cake and add blueberries?

    • Hi Lisa, Yes, a layer cake will work. You may need to lessen the baking time but I can’t say for sure. I’d start checking around 35 to 40 minutes. And I think it would be fine to add blueberries. I’d love to hear how it turns out!

  • H Jenn

    I made this cake twice. The first time it was perfect and delicious The second time when I brushed on the glaze, the bottom of the cake was very wet and broke off. Any ideas on what I did wrong the second time? Thank you for all of your wonderful recipes!!

    • Hi Maria, I know it’s so frustrating when you bake something perfectly and then it doesn’t come out that way the next time. It sounds like you possibly made a measuring error or underbaked the cake. I’d try it again.

  • Hi Jenn,

    I was gifted with a bag of fresh-picked lemons a few days ago. The first thing I said was that I see a lemon pound cake in our future! I made this today and just had my first bite of it…WOW! Delicious and oh so lemony. It’s exactly what I had in mind. This is definitely a keeper for me. I made 2 loaf size cakes rather than a bundt so we could keep one and give the other away. Thanks for the great recipe.

    P.S. I may be re-thinking the give-away plan. ;-D

  • Can I make cupcakes as I don’t have a bundt tin? Is confectioners sugar icing sugar? Thought about 16 minutes at what temperature?

    Thanks

    • Hi Patrizia, I haven’t made this into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes. And yes, confectioners’ sugar and icing sugar are the same thing. HOpe you enjoy!

  • Hi Jenn,

    I have made this cake twice and took it to couple class at church. I had people asked me where did I buy it from and it never last long. This is the best Lemon cake that I have ever had. Thank you and I plan on buying your cook book when it comes out in April!

  • This is the best pound cake recipe I’ve ever made. I have a friend who told me she doesn’t like lemon cakes but…after tasting this she is hook line and sinker

  • Hi Jenn,
    I have made this cake several times and I just love it! I need to make a cake for a kid’s club at our church and I need to cook for at least 100 and they don’t have any bundt pans. Could this cake be made in a sheet pan? They have lots of them and I wouldn’t need to buy any new pans. They pans they have are 17″ x 24″. Would this work or should I look for a different recipe?

    • Hi Karen, While I think, technically, it would work, I don’t know how long it would take in the oven, nor how much batter you’d need to fill each pan. Baking for such a large group, you may want to stick with a recipe that you’ve had proven success with.

  • Hello Jenn
    Could poppy seeds be added to this cake? if so, what would be the amount?

    • Sure, I think it would work and I’d suggest about 1/4 cup. Hope you enjoy!

  • Hi Jenn,

    When I make this glaze the sugar clumps. What am I doing wrong? I mix all the ingredients at once then stir with a fork. Am I missing something?

    • Hi Eric, Are you using confectioners’ sugar?

  • Hi
    If I use this recipe for two 9 inch rounds, and use your frosting, do you think I can safely cover the cake in fondant? I want to use this for a birthday cake and I have a fondant design in mind.

    • Yes, Deb, I think it would work. Enjoy!

  • Lovely recipe! Batter is nice and light but heavy and rich on lemon flavor. First time I made it and I will make it again for sure. I think getting the glaze consistency just perfect is the key, especially to the presentation. Practice makes perfect!Make it! Go for it!! Thanks for awesome recipe.

    • — Terrie Williams
    • Reply
  • I’ve made this cake several times now and it has been a hit every time. It has been one of THEE MOST REQUESTED CAKES. Thanks so much!!!

  • killer pound cake! I made this for Christmas day and it was delicious. I will make this again and again. You put together an amazing recipe!! Thank You.
    Do you think I could make this two days ahead and ice it the day off and still have it taste as fresh? The cake didn’t last long enough to see if it was still fresh a couple days later:).

    • Hi Tara, Glad you enjoyed it. And, yes, two days ahead will be fine – it keeps well.

  • This cake definitely deserves a 5 star rating! I’ve tried many pound cakes over the years, but the texture of this cake reminded me of the cakes my grandmother used to make when I was a little girl. Hence, this recipe is a keeper. Thank you for the recipe. 🙂

  • Awesome recipe! I made this cake for Christmas, it was my first Lemon pound cake. The directions were great, I followed every step and the cake came out perfect. I received great compliments, my husband stated it tasted like the one his grandmother use to make

  • I made this recipe today and it was amazing. Was shocked since this was my first attempt at making a pound cake from scratch. Question, if I omit the lemon juice and zest, and add in vanilla extract, will it work? Does the lemon do anything for the cake besides the flavor?

    • — THAIS L Thompson
    • Reply
    • Hi Thais, So glad it turned out well for you! In baking, baking soda is used to leaven cakes with acidic ingredients such as lemon juice, brown sugar, buttermilk, etc. Since this cake also has buttermilk, I think you’d be okay leaving out the lemon juice. But since I haven’t tried it (and cakes can be finicky), I can’t say for sure if it will rise quite as much.

  • Hello Jennifer, I have made this lemon pound cake 5 times in the span of a week. We all love it! The flavour is wonderful even though I have not been able to incorporate all the syrup into the cake. I have made it into a bundt form twice, and made it into loaf pans the other times. I have run into the same problem every single time – the cake cracks on top. I get a huge crater, all around it. I wish I could upload a picture and show you (maybe I could email it to you?!) – can you help me trouble shoot? I bake it at 325 F and I follow your instructions to the letter. Help would be appreciated. Thank you for another wonderful recipe!

    • Glad you’re enjoying it, Deniza! Please do send me a photo ([email protected]) and I can help troubleshoot.

    • The same thing happened to me, a big crater around the center. I wonder what I did wrong? I do live altitude so maybe I should have added a little extra flour?

      • Hi Rhonda, sorry to hear you had a problem with this! It could be that the cake was a bit undercooked. Also, I know that high altitude baking has its challenges but I’m not experienced with it, so I can’t say if it had an impact in this situation – I’m sorry! Here are some tips on high altitude baking that may shed some light.

  • I love making Bundt cakes. The shape is fun with the ridges and dripping glaze. So easy to slice evenly into perfect portions when sharing.
    This lemon pound cake recipe is a winner. I don’t have a mixer with paddles but I managed with a wooden spoon and patience to make a light, beautiful cake just like the photo. What’s even more fantastic is I substituted gluten free flour.
    I plan to share this cake with my favorite coworkers over Christmas week.
    Then I’ll make another one for New Year’s week. Thank you for this recipe. The instructions and photos are so helpful.

  • EXCELLENT! The syrup and glaze really elevate this cake. Most pound cakes are a bit dense. This one is very light. Thank you for another great recipe.

  • I brought this cake to a work party and it was an absolute hit! Several people asked for the recipe. I absolutely love this cake. I’ve made it 3 times, followed the recipe exactly, and it has come out delicious each time. Thank you for sharing!

  • I have always used this as my go to pound cake recipe. Am feeling adventurous now. How can i modify this into a one pan coconut cake.

    • Hi Jackie, glad you like the cake! I think that shredded coconut would make a nice additon to the batter if you’d like to add it. You could also top the glaze with some.

  • Can the recipe be cut in half?

    • Yes, Teri, but you’ll need to use a different pan. To give you a sense, I’ve made a half-recipe in an 8 x 4-inch loaf pan and 9-inch cake pan and it took about 45 minutes. Hope that helps!

      • Thank you! It’s in the oven now. I ended up using the full recipe to make 4 mini bundt cakes and several cupcakes. Husband was like a little kid licking the batter of the mixer paddle! LOL

  • This cake was amazing, but I struggled to get a good “shell” on it. It popped out when I flipped it completely yellow and spongey. The browned outer layer was stuck to the pan and crumbly. I had to improvise with a 9” bundt springform pan and sticks of I can’t believe it’s not butter instead. Could this have caused the problem? Other than that, it tasted delicious! My family raved over it. I just can’t get it to look pretty.

    • — Samantha Ratti
    • Reply
    • Hi Samantha, I suspect that using the I Can’t Believe it’s Not Butter may have had an impact as butter plays a big part in the recipe. Also, you may not have pre-treated the pan thoroughly enough to prevent that outer coating from sticking. Hope that helps!

  • This cake is delicious! I made it as 10 mini bundt cakes instead of one larger cake, just reducing baking time to about 35 minutes, and it tastes like lemon madeleines – totally scrumptious.

  • This cake was really good when I made it the first time. I’m sure it was the right texture – I think bundt cakes are supposed to be kind of crumbly? Maybe? The one I made the first time seemed a little dry for my own liking so I actually added a packet of vanilla pudding mix when I made it the second time and I really liked it. It didn’t have a super strong vanilla taste which was fine, but it came out pretty moist. I was worried that the wet to dry ratio would be off so I added 1/4 cup more buttermilk which I’m not sure was necessary, but anyways long story long this was a great recipe! Thank you for sharing!

  • Great recipe! First time making a lemon cake, and definitely not the last. Even my picky eater (son) loved it. Although cake looked and tasted good, I’m wondering why it didn’t get the nice yellow lemon color? Can anyone tell me wha I didn’t wrong?

    • I don’t think you did anything wrong, Karina. The color does look very saturated in the photo but I think it’s just the lighting and reflection from the table.

  • This is my go-to recipe when i have company. It makes for a beautiful presentation and I have only received rave reviews and requests for the recipe. I’ve made this cake at least six times without any issue, but the last time I made it, I didn’t have buttermilk so I concocted a vinegar/milk mixture. The cake didn’t rise as it usually does. This time, it came out deflated, sort of like it puffed up quickly and then fell. I’m not sure if it’s was my recipe modification or not. I flipped it over (in was in a bundt pan) and poured the glaze on top. It wasn’t the prettiest, but it was presentable, and the texture was definitely denser. Do you think it was my homemade buttermilk?

    • I’m glad you like the cake. Hmmm…. the homemade buttermilk should work, but if that’s the only thing you changed, perhaps that caused the problem. Did you give the milk/vinegar mixture time to curdle?

  • Jenn, You’re going to love this. Last week we were having friends over for dinner. She is from Napoli and he is from India. They are serious food lovers, and as you know, it is such fun to cook for people who appreciate your efforts. Knowing how Italians LOVE their lemons, I decided to prepare an “Italian Meyer lemon cake.” I don’t know where I had found the recipe, but it was in my enormous pile of “things to try.” It required considerable work, expense, (had to find and buy Fiori di Sicilia), and time. I followed the recipe EXACTLY! I made it early in the morning — fortunately. After it was completely cooled, being concerned since it was something new, I cut into the cake only to find that the center of each slice looked like solidified jelly. It was disgusting, to say the least. The entire cake went directly into the trash. So here it is 1:30 PM, and I have no dessert for my dinner. I ran to the computer, dashed to your website and found your lemon bundt cake recipe. I dashed to the store, bought the buttermilk and more lemons, hurried home and made your cake; it was — OF COURSE– spectacular. My friends were so impressed; I even gave them part of the cake to take home. When I told my husband the whole story, he said, “Why didn’t you use her recipe in the first place? Everything you have ever made from her collection was good.” Duh. When will I learn? Once again, Jenn to the rescue. My three adult children are all cooks (as well as their spouses) and all are Jenn Segal fans. I have ordered your cookbook for myself and all three kids. Thank you, again, for making me look good.

    • I’m so happy it worked out, Susan – and thank you so much for supporting me! 💜

  • Can this cake be made using a hand mixer? I really would like to try out this recipe, but I don’t have a stand mixer.

    • Definitely!

  • My son and I made this together. We loved it. When I’m out of lemons, we still make it and the kids are happy

    • — Butler Angie Benford
    • Reply
  • Fantastic!! Thanks, as always!

  • Loved the cake but mine was a little crumbly. Is this the consistency?

    • — Paula M Zachery
    • Reply
    • It really shouldn’t be crumbly – did you make any changes to the recipe?

  • This cake is amazing! The instructions were so simple. I didn’t have that overwhelming sensation that comes with a long ingredients recipe list. Thank you!

  • I’ve mixed lemon and rosemary in desserts before.. what do you think about adding about a tablespoon of finely chopped rosemary to this?

    • Hi Ashley, I think that may be a nice addition, but I’d suggest starting out with just a teaspoon. If you really like it, you can add a bit more the next time around.

  • HI
    The easiest part should be the glaze but , oddly, the powdered sugar stayed clumpy and I never could get the correct thickness . Any ideas ? The melted butter was hot .. was that the problem ? Also, Cake never browned well and I have an excellent oven . Ideas?Thank you.

    • Hi Lisa, sorry you had a problem with the glaze; sounds like maybe you just needed to add more water. And this cake really doesn’t brown– it turns more of a golden color.

    • Try using a fork to mix the glaze.

  • Just made the lemon buttermilk pound cake for the third time. It is now one of my families favorites. I followed your recipes and instructions and had great results each time. Helpful hints to others besides hints you have given are:
    -use King Arthur flour
    – have butter, eggs and buttermilk at room temperature
    -poke small holes with thin wooden skewer before glazing cakes
    Thank you for such a wonderful recipe.
    Jennie M

  • What temperature do you bake the cake on

    • Hi Gloria, the cake gets baked at 325°F. Enjoy!

  • Hafa Adai from GUAM!
    This recipe looks delicious! I can’t wait to try it! I just made your Pumpkin Bread, fresh out of the oven! May I ask a question about this recipe? Any chance I can make just a simple pound cake without the lemon? I really want to use it for a Guam dish called Latiya 😊

    • Hi Ronica, Hope you enjoyed the pumpkin bread :). While I think you could make this cake without the lemon, it would impact other flavors of the cake (like the level of sweetness due to the lack of the tart lemon flavor). For best results, I would suggest using a true pound cake recipe. King Arthur has some options that look good.

  • This cake was amazing! It was moist and rich without being too sweet. Thank you for sharing the recipe 🙂

  • Looks delicious! Cant wait to try it this weekend. If i make it a day ahead, should i still add the syrup and glaze after it comes out of the oven? or should i do it right before the party the next day?

    • Yep – I’d add it when it comes out of the oven. No worries, it keeps really well :).

  • This recipe looks wonderful and I’m looking forward to making it. If I make the cake the day before I need it, should I cover it and keep it in the refrigerator for the next day or should I keep it at room temperature?

    • It will be fine at room temperature. Enjoy!

  • Do you think this recipe would work as cupcakes??

    • Yes, I think it would!

  • This cake is a sure- fire hit with all ages, and for any occasion. I’ve made it three times in the last two months and it gets rave reviews every time! The cake is even better the second day, as it’s more moist and the lemon flavored is slightly more intense. I will be making this often, as it’s a new family favorite.

  • Delicious!!!

  • My 15 yr old son saw this recipe and decided we needed to make it. It was delicious and a great deal of fun to make with my very tall son. Thank you for helping to bring delicious fun to our home

  • I’ve made this cake several times with great results. In addition, I use the icing recipe on other baked goods, as well. My preference is to always cut back on the sugar without altering the taste.

    • — Lynda Graubert
    • Reply
  • I’m making this tomorrow night for the first time to serve on Friday. Should I freeze or refrigerate it? What’s the best way to wrap/protect it for freezing or refrigeration?

    • Hi Kellee, This cake stays fresh for several days (around 4 plus or minus). No need to refrigerate or freeze– it will be fine for Friday if stored covered on the counter.

  • My only issue was the cake is not cool enough to invert it without tearing after ten minutes.

  • Can this be frozen?

    • Yes, it freezes nicely. I’d suggest adding the glaze after you defrost it, though.

    • I’m trying this recipie this week. I usually leave a pound cake in the pan thirty minutes before inverting. When I read ten minutes…I thought that was too soon. Thanks for the heads up!

  • best cake I have ever baked

  • Best cake I have ever baked says my friends at work!

    • — Maxine Martinez
    • Reply
  • I haven’t baked anything in about 15 years but I was craving a good homemade lemon pound cake when I stumbled upon this recipe. I had actually planned to use a different recipe but this one had so many good reviews, I went for it.

    I must say, it is quite good. Looking back, I think I used the wrong size bundt pan and cooked it for about 5-10 minutes too long. I was a little disappointed and I thought it was a little dry….. at first. Jenn is right. As time goes by, it tastes better and better. The actual cake only has a faint taste of lemon. I’m not really a glaze fan so I only used the syrup. Still good. I said this would be the only one I make but I’ve got all that buttermilk left…. I hate to see it go to waste. Also… will use tube pain instead of bundt pan.

  • Would like to send you a pic …

    • Please do, Merriam! My email is [email protected].

      • Sent
        Hope to hear from you soon

        • — Merriamtanveer
        • Reply
        • I didn’t receive anything, Merriam. Could you try again?

  • Do you prefer to make this cake the same day or is it more moist the next day?

    Thank you!!

    • Hi Teri, Honestly it is delicious either way – whatever is most convenient.

  • Can I use a cake pan instead of bundt pan. I want to make a layered lemon cake, 2 layers, 9 x 13.

    • Hi Lily, Yes that will work. You may need to lessen the baking time but I can’t say for sure. I’d start checking around 35 to 40 minutes.

  • I am gonna try it tomorrow. I don’t have bundt pan can I make it in loaf pan or in 10 inch round pan ?

    • Hi Merriam, I have made this in loaf pans and it works beautifully — you’ll need two 8-1/2 by 4-1/2 inch pans.

      • Thanks a lot I will make it tomorrow and send you pics. Cheers
        Xxx

  • I’ve made this cake many times now and every time it gets devoured and many compliments. The multi-step process is completely worth the time. I follow the recipe exactly and it has always been a success. I’m not even much of a lemon fan and I can’t help myself from going back for more. Delicious!

  • I loved how this turned out, my only question is, mine turned out a little dry, maybe it’s just my opinion though on what level of moisture a pound cake should have but wondering if I did something wrong? It was my first time ever baking a pound cake and I tried to read these instructions multiple times so as not to miss anything. Could I have added more butter or maybe a splash of vegetable oil?

    • — Tonni Langford
    • Reply
    • Hi Tonni, This cake should be quite moist, especially because of the syrup brushed on after baking. You may have over-baked it.

  • Jennifer, this cake looks wonderful!
    I’d like to make this for my daughter’s wedding and I have a question about how many times to make your recipe to get enough batter for the cake pans I’ll use. She wants lemon cake for two different layers; one 12″x2″ pan (removable bottom) and one 6″x3″ pan (springform). Thank you so much! Minda

    • Hi Minda, I’m guessing maybe you’d need to double the batter, but not completely certain. You may want to do a “practice run!”

  • This is one of the best cakes I have ever made! I followed the simple instructions and couldn’t be happier with the outcome.

    • — Kerrie McConaha
    • Reply
  • I loved the sound of this and was so excited when I put it in oven – convinced it would be one of best things I ever made.
    BUT….it went ALL over the sides of the pan and made a huge mess. Wondering if I did something wrong?

    I could not get it to cook through but the parts on the edge of pan that did cook through were FANTASTIC.

    • Hi Nancy, sorry to hear about the mess! That definitely shouldn’t have happened. Is it possible you measured something incorrectly or used a smaller pan than called for? (It sounds like there was too much batter.)

  • I made this lemon poundcake and the taste is superb but my cake did not really rise much. I used a new box of baking soda and followed the recipe. I can not figure out why it did not rise much. The taste and texture of the cake is amazing. Please help!!!

    • Hi D, sorry to hear the cake didn’t rise much! If your baking soda is new, that’s obviously not the problem; I’m wondering if perhaps you measured something incorrectly. Did you use the spoon and level method for measuring the flour?

  • Hi! I’d like to make this for a picnic this weekend. My blueberry bushes are full of lovely berries, would it be ok to add some to the cake batter? Any changes I would need to make? Thank you!

    • Hi Rebekah, I think you could add some blueberries to the batter without making any changes. LMK how it turns out!

  • The cake is in the oven! I have a question about the glazing, it should be on a rack, but how do I get it off the rack and onto a plate, I don’t want to break it…is it okay to turn it over on a cardboard cake plate, put it on the rack and then glaze it? My friend made this and it was good enough to ask for the recipe.

    • Hi Teri, I use two wide metal spatulas to lift the cake off the rack – you can transfer it to a serving platter before adding the final glaze.

      • Thanks, the cake was outstanding!! I turned it over on the cardboard, glazed it, then scooted it on the serving plate, then iced it. It worked!

  • Can’t wait to make this recipe. Looks perfect for my lemon-loving friends. I have so many different Bundt pans these days, I just want to be SURE this was developed for a 12-cup pan. I was a little thrown off when you sited 10-inches because I also have a 10-cup Bundt pan.

    • Hi Kevyn, the recipe calls for 10-inch (12 cup capacity) bundt pan. Hope that clarifies– enjoy the cake!

  • I made this cake for my family this past 4th of July!!!! OMG they loved it!!! So moist and just the right amount of tartness!!!! I’m so in love with this cake that, I don’t even mind having to zest all of those lemons. I tried making it WITHOUT the lemon zest a week later…DONT DO THIS!!!! Especially if u love a real lemon tasting dessert! #ANewFave!!!

  • One of the best lemon pound cakes i have ever made
    Its a big hit with my family
    Perfect amount of lemon
    Wouldnt change this recipe ever…

    • — Lisa fitzpatrick
    • Reply
  • I have never ever ever EVER made a cake from scratch. Had a sudden huge craving while at grocery store and couldn’t find a box mix. Found your recipe while standing in the aisle and bought the ingredients. I can cook well when I put my mind to it, but I was worried because it was my first attempt and we live at 6k ft. But I totally went for it.

    I, literally, cried when it was done. It was so fun to make and it was so perfect! Not too sweet. Flavor wasn’t too strong. Beautiful crust. I could tell my husband was so happy eating it. Thank you!

  • My second time making it!!! Although I am one to look at a recipe and be immediately inclined to change it…I didn’t.. didn’t glaze it..don’t like it all that much, but paired it with a rhubarb and raspberry coulis and it was a hit! Thks

  • Any idea if this would be good with a gluten-free flour mix? My daughter likes lemon cake for her birthday and is on a gf diet. Thanks!

    • Hi Paige, I’ve never made this with gluten-free flour, but a number of readers have commented that they have and have been happy with the results. Hope your daughter enjoys!

    • This cake is delicious. Unfortunately, mine completely collapsed in the middle. Any ideas what we did wrong? My only guess is that we let the batter sit too long before putting into the oven.

      • Hi Lennie, That’s possible or it was undercooked. How long did you let it sit?

        • 35-45 minutes?

          • Yes, Lennie, I think that’s what caused the problem. Cookies and scones are a tiny bit more flexible, but cakes should really be baked right after you’ve prepared the batter.

            • — Jenn
  • Loved the crispy edges and on top of the cake. My husband and I like it unfrosted. Will make again 🙂

    • Forgot to mention that I used key limes…can’t get the yellow lemons here in Playas Del Coco, Costa Rica

  • From the sounds of it this will be the cake I make for a main graduation open house cake! It’ll be accompanied by other small cakes. My niece loves lemon cake!

    Questions: I am making the lemon cake tall(possibly 4 layers) either in a round 14 OR in a square 9 3/4….what temp and time would you suggest?

    Buttercream preference…Do you think I need to also add lemon to the buttercream or leave the buttercream plain?

    Thank you!

    • Hi Rashelle, I’d keep the temp the same and start checking around 30-35 minutes. As for the buttercream, I think plain with a touch of lemon zest would be nice!

  • Mmmm mmmmm mmmmmm!!! Best lemon pound cake I ever tasted. Made it earlier this week and took part of it for coworkers who cheered me on (yes yes, I did reference your website and the recipe) it’s so good with coffee at breakfast time. I think about this cake all the time and am fighting the urge to make it again soon. But I’m out of pound cake!!!

  • This recipe is so easy and it taste amazing. I made it without using the lemon zest as I had no lemons LOL and only used condensed lemon juice from the bottle. I added extra lemon and a little less milk but otherwise kept the recipe the same and it was so so so easy.

  • What temperature should it be baked on?

    • Hi Mellodee, The cake should be baked at 325°F. Hope you enjoy!

  • Hi – This cake has become a Father’s Day tradition in my home. My husband loves it. Could you recommend a favorite fresh blueberry compote recipe?

    Cheers!
    April

    • So glad the cake is part of your Father’s day every year! I have a blueberry syrup recipe here, but I suspect it may be a bit sweeter than what you’re looking for. This recipe from Epicurious looks good and gets positive reviews. (Keep in mind that I’ve never made this myself.)

  • This is a great recipe. My family prefers this type of cake over cakes with a lot of frosting. I was wondering if orange juice and zest could be used instead of lemon for anot her version?

    • Glad you like it. I think lemon provides a little more zing, but a few readers have commented that they’ve done this with orange and have been happy with the result.

  • I used this recipe to bake loaves for my professors on the last day of nursing school. I baked a loaf for myself, just to make sure it was good before giving some away. This lemon pound cake is amazing! I will definitely be using this recipe again.

  • A total hit!! Ty!!!

  • Stellar!
    This cake is really yummy. It tastes surprisingly light even though it’s physically a hefty pound cake. The cake itself is very light on the lemon taste and most of the flavor comes from the syrup and glaze that’s spread on top. It wonderful after dinner or even for breakfast. Pair it up with milk or vanilla ice cream makes it a 10/10. Thank you for sharing all these wonderful recipes, Jenn! 🙂

    • — Anna