This Lemon Pound Cake is a zesty, buttery delight that promises to brighten any moment with its perfect balance of tangy and sweet. Each slice boasts a moist, tender crumb that melts in your mouth, complemented by a luscious glaze that adds a glossy finish. With just 25 minutes of prep and an hour in the oven, it’s surprisingly simple to create this show-stopping dessert.
The vibrant lemon flavor shines through, offering a refreshing burst that pairs beautifully with the rich, velvety texture. Whether served as an afternoon treat or a dessert centerpiece, this cake is sure to impress. Its golden crust and citrus aroma will fill your kitchen with warmth, making every bite a celebration of flavor and comfort.
Ingredients for Lemon Pound Cake
- 1 cup (226 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened (use full-fat cream cheese sold in bricks, not the spreadable kind in tubs)
- 2 ½ cups (500 g) granulated sugar
- 2.5 Tablespoons lemon zest (from 2-3 lemons; avoid the bitter white pith)
- 5 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup (78 ml) buttermilk
For the Glaze
- 2 cups (250 g) powdered sugar
- 2 Tablespoons butter, melted (salted or unsalted works)
- 1-3 Tablespoons lemon juice (adjust for desired consistency)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Arrange the oven rack to the center and preheat to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan or 10″ tube pan (or use baking spray). Tap out excess flour.
- Make the batter: In a stand mixer or with an electric mixer, beat butter, cream cheese, sugar, and lemon zest on medium speed until creamy and lightened in color.
- Add eggs and extracts: Add eggs one at a time, mixing well after each addition. Scrape the bowl, then stir in vanilla extract and lemon extract (if using) until the mixture is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate mixing: With the mixer on low speed, alternate adding the flour mixture and buttermilk to the butter batter, starting and ending with the flour mixture (add flour in 3 parts and buttermilk in 2).
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. (Lighter pans may take longer.)
- Cool: Let the cake cool in the pan for 15-25 minutes, then carefully invert it onto a cooling rack to cool completely.
- Make the glaze: Whisk together powdered sugar, melted butter, and vanilla extract. Add lemon juice, one tablespoon at a time, until the glaze is thin enough to drizzle but thick enough to hold its shape briefly.
- Glaze the cake: Drizzle the glaze over the cooled cake. Let it set for 30-60 minutes before serving.
Perfect Pairings: Serving Suggestions
This Lemon Pound Cake is a star on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a refreshing twist, serve it with fresh berries like raspberries or blueberries. It’s also perfect alongside a cup of tea or coffee for a delightful afternoon treat.
Keep It Fresh: Storage and Reheating Tips
Store your Lemon Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it moist, wrap it in plastic wrap before storing. If you’d like to enjoy it warm, simply microwave a slice for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes.
Mix It Up: Recipe Variations
Want to switch things up? Try adding a handful of poppy seeds to the batter for a Lemon Poppy Seed Pound Cake. You can also swap the lemon zest and juice for orange to create a citrusy Orange Pound Cake. For a nutty twist, fold in ½ cup of finely chopped almonds or pecans before baking.
Baking Made Easy: Equipment Guidance
A 12-cup bundt pan or 10” tube pan works best for this recipe, but you can also use two 9×5” loaf pans if needed. Be sure to grease and flour the pan thoroughly to prevent sticking. If you don’t have a stand mixer, a hand mixer will work just fine—just be patient and mix until the batter is light and creamy.
Quick Fixes: Time-Saving Tips
To save time, zest your lemons and measure out all your ingredients before you start mixing. If you’re short on buttermilk, make your own by adding 1 teaspoon of lemon juice or vinegar to ⅓ cup of milk and letting it sit for 5 minutes. For an even quicker glaze, simply whisk powdered sugar with lemon juice until smooth—no butter or vanilla needed!
Lemon Pound Cake Recipe
Ingredients
For Lemon Pound Cake
- 1 cup unsalted butter softened
- 8 oz cream cheese softened (use full-fat cream cheese that is sold in bricks, not the spreadable kind sold in tubs)
- 2 ½ cups granulated sugar
- 2.5 Tablespoons lemon zest this is usually 2-3 lemons for me. Be sure not to zest much into the papery white layer or “pith” of the lemon or the flavor may be bitter
- 5 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract optional, see note
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup buttermilk
For Glaze
- 2 cups powdered sugar
- 2 Tablespoons butter, melted salted or unsalted will work
- 1-3 Tablespoons lemon juice plus additional as needed
- ¼ teaspoon vanilla extract
Instructions
- Arrange oven rack to center of your oven and preheat the oven to 350F (175C). Thoroughly grease (I use vegetable shortening) and flour a 12-cup bundt pan or 10″ tube pan (see notes to bake in loaf pans). Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
- In the bowl of a stand mixer (or using an electric mixer), beat together butter, cream cheese, sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color.
- Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and stir in vanilla extract and lemon extract (if using). The mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and buttermilk to the butter batter, starting and ending with the flour mixture (I add the flour in 3 parts and the buttermilk in 2).
- Pour lemon pound cake batter into your prepared bundt pan and bake on 350F (175C) for 50-60 minutes or until a wooden skewer inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven.
- Allow to cool for 15-25 minutes and then carefully (it will still be hot! invert onto cooling rack to cool completely before decorating with glaze.
- Prepare glaze by whisking together powdered sugar, melted butter, and vanilla extract. Mixture will be very thick until you add the lemon juice.
- Add lemon juice, one tablespoon at a time, until the consistency is thin enough that it falls in ribbons off of your whisk, but thick enough that it holds its shape for several seconds before dissolving back into the bowl.
- Drizzle lemon glaze over cooled pound cake. Allow glaze to set for 30-60 minutes (this may be faster or longer, depending on the precise thickness of your glaze) and then dig in!