Servings
Font
Back
0 from 378 votes

Lemon Pound Cake Recipe

This easy Lemon Pound Cake recipe makes a dream dessert for lemon lovers! Made with fresh lemon juice and zest and topped with a lemon buttermilk glaze, this moist pound cake is bursting with delicious flavor!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 16 servings
Calories: 457 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Lemon Pound Cake
  • 1 1/2 1 1/2 cups butter
  • 1 1 (8-ounce) package cream cheese
  • 6 6 large eggs
  • 2 2 tablespoons lemon juice
  • 1 1 tablespoon lemon zest
  • 3 3 cups sugar
  • 3 3 cups all-purpose flour
  • 1 1 teaspoon kosher salt
  • 1 1 tablespoon vanilla extract
For the Lemon Buttermilk Glaze
  • 1 1/2 1 1/2 cups confectioner's sugar
  • 2 2 tablespoons lemon juice
  • 1 1 tablespoon lemon zest
  • 1 1 tablespoon buttermilk

Instructions

For the Lemon Pound Cake
    Cup of Yum
  1. Preheat oven to 325 degrees. Prepare bundt or tube pan by brushing well with homemade pan release or by coating with shortening or butter and flouring light. Set aside.
  2. Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
  3. Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
For the Lemon Buttermilk Glaze
  1. As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.

Notes

  • Storage Tips
  • To store: Place completely cooled cake in an airtight container or under a cake dome for up to 3 to 4 days.
  • To freeze: Wait to glaze if you plan to freeze the baked and cooled cake immediately. Wrap the cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag or airtight container and freeze for up to 3 months. To thaw and serve, unwrap and allow to thaw completely before slicing. Glaze the cake after it's thawed completely and just prior to serving for best results.

Nutrition Information

Serving 1slice Calories 457kcal (23%) Carbohydrates 67g (22%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 115mg (38%) Sodium 326mg (14%) Potassium 56mg (2%) Sugar 48g (96%) Vitamin A 635IU (13%) Vitamin C 1.5mg (2%) Calcium 20mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 457

% Daily Value*

Serving 1slice
Calories 457kcal 23%
Carbohydrates 67g 22%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 115mg 38%
Sodium 326mg 14%
Potassium 56mg 1%
Sugar 48g 96%
Vitamin A 635IU 13%
Vitamin C 1.5mg 2%
Calcium 20mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.