Lemon Pound Cake
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This lemon pound cake is the ultimate dessert for lemon lovers.
Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. If you’d like to switch things up, try my popular lemon poppyseed cake and lemon blueberry pound cake variations. A big thank you and shoutout to Karen Tannenbaum, one of my longtime readers, for inspiring this wonderful recipe!
What You’ll Need To Make Lemon Pound Cake
STEP-BY-STEP INSTRUCTIONS
Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise, it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.
Whisk and set aside.
In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
Transfer the cake batter to the prepared pans and smooth with a rubber spatula.
Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
Set the cakes on a cooling rack, and cool in the pans for 10 minutes.
Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
Finally, spoon the glaze over the top of the cake, letting it drip down the sides.
Let the cakes sit for about one hour to allow the glaze to set before serving.
How To Freeze Lemon Pound Cake
The cakes can be frozen without the glaze for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Note: This recipe was updated in 2022; to see the original version, click here.
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Lemon Pound Cake
This lemon pound cake is the ultimate dessert for lemon lovers.
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (low-fat is fine) (see note)
- 2 tablespoons (packed) grated lemon zest (see note)
- 2 tablespoons fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
For the Syrup
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
For the Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
- Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
- Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
- When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
- When the cakes are cool, carefully transfer them to serving platters.
- Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
- To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Note: You'll need 4 to 5 large lemons for the entire recipe.
- Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 slice
- Calories: 313
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 59g
- Sugar: 40g
- Fiber: 1g
- Protein: 4g
- Sodium: 143mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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BEST CAKE EVER!!!
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!
Hello Jenn,
How do you feel about adding raspberries to this cake ? Also, how much would you add ?
Take care!
J
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!
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!
This recipe is the best.
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!
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.
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.
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!
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.
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
Thanks Jenn! My husband and I love this cake!
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.
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.
LOVE THIS RECIPE! The cake was absolutely delicious, light, and perfectly lemony. I have made it twice and intend to make it again!
Coud I use two 9×5 loaf pans for this recipe?
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.
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.
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!
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.
Hi can I use yougurt instead of buttermilk? Buttermilk is something that is’nt readily available from where I am. Thanks in advance
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!
Hello!
Can I use a 9x5x3 inch loaf pan for this recipe? I cannot wait to make it, so excited!
Thanks!
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).
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!
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.
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!
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.
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!
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👍🏽👍🏽👍🏽
Hi Jenn,
Tried your recipe today and the cake was a hit! Everyone had their seconds and most importantly my in-laws really love it! I made using bundt pan, hence the look is already a plus point. The cake itself is dense (pound-cake style) yet it is perfectly moist. Thank you for a simple, no-hassle recipe with a perfect outcome.
Fantastic recipe! 🙂
No I followed the recipe just as written. Sometimes I wonder if the big Kitchenaid mixer overbeats.
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!
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.
I hope you have better luck this time around!!
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!
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?
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!
Is it okay for me to use regular milk instead of low fat or buttermilk? I will try this tomorrow!
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.
Made this today for my cousin’s birthday. They loved it! Thanks for this recipe! Will definitely make it again.
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.
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! 😋
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!
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?
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!
noticed this recipe does not call for baking powder only baking soda so I followed the directions the cake was a total flop
Could I use a 6 cup bundt cake pan for this recipe?
Hi Kim, if you want to use a 6-cup Bundt, you’d need to cut the recipe in half. Hope you enjoy!
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.
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.
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
How long would you bake the cake if you were using the batter to make 3 layers with 6″ round cake pans? Thanks!
Hi Lara, I would guesstimate about 30 minutes, but not 100 percent sure so keep a close eye on them!
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!
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.
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.
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.
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!
I made this and I’m in heaven! It came out perfect!!
the cake was delicious! i did not follow the icing recipe though.
This lemon cake… i have no control with this thing around! It’s too wonderful!
I didn’t have buttermilk, but I used a substitute of 3/4 cup sour cream and 1/4 cup water whisked together to make up the 1 cup buttermilk.
First time made it in a bundt pan, and it was perfection with the sugar baked into the top of it. Second time made 2 loaves thinking I would freeze one… nope we ate all of it within a matter of days.
It’s not a matter of if I’ll make it again, but WHEN! 😀
I made this today and it turned out sooo good. It’s light and not super sweet.
Best cake that I have ever made
Cake is very good. I don’t taste as much lemon as expected but still very delicious. I was worried that the glaze might make the cake soggy but it did not. Light and tasty. Very nice.
Can you include a weight measurement for the flour please? I’m never sure whether I’m being too heavy handed or light in my volume measurements. Thank you!
Hi Kerri, the recipe actually has conversions to weight/metric. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
I was able to use only one lemon total instead of five. How come you need so many? I used all the skin for the zest. Half of the lemon juice was for the cake and the other half was for the syrup.
I prefer not to make the icing because I think it makes the cake really sweet. Definitely use the syrup!
I used 2 cups of sugar for the cake, and not 2.25. I think either way works.
I didn’t have vegetable shortening, I don’t recommend it because you may end up feeling sick. I used butter and lightly dusted flour for greasing. It worked well, with mild sticking.
I baked it for an hour and fifteen minutes (75mins) and it turned out perfect. Not raw or burnt.
I made this cake yesterday and it turned out great! Very nice delicate lemon flavour to the cake. I did make some changes…I decreased the sugar by 1/4 cup to just 2 cups for the cake and it was definitely sweet enough with the reduction. Also, I did not make the syrup and only glazed. I do not think the syrup is needed as the cake is already sweet enough and moist. I had zero issues with sticking to the bundt pan as I generously buttered and then floured the pan prior to baking. Lastly, check on your cake, mine took 58 minutes to bake at 325F in a 10″ bundt pan. My family loved the cake and I will make it again 🙂
I’ve made this cake several times. I just looked it up again to make it to share at a potluck. I lightly flour my bundt pan after the first one stuck a bit. This is so good, I’m serving it with mixed fresh berries and whipped cream. I love every recipe I’ve tried from your site.
Can I use sourcream instead of buttermilk? I don’t have any buttermilk?
Yes, that will work; just thin it out with a little milk. Enjoy!
Delicious!!! Followed the recipe exactly except I used Pam Baking Spray in the Bundt pan. I had no trouble with it sticking to the pan. It takes a bit of time to make the cake, glaze, then ice, but it is well worth it. Next time I will try adding a bit more lemon zest to the cake batter. The cake itself has a delicate lemon flavor. Thank you for the excellent recipe!
I made this cake for a friend who wanted a lemon birthday cake. It was a big hit–and easy to make. I made it the day before, soaked it with the syrup, wrapped it tightly, and then glazed it the next day. I only strayed slightly from the recipe. I used baking spray with flour in it to grease my pan and then sugared the pan. Not only did it pop right out, but it had a lovely sugar crust too!