Easy Lemon Pound Cake
Lemon lovers, this one’s for you! This easy Lemon Pound Cake is bursting with bright citrus flavor, baked up soft and moist with a perfectly golden crust, and finished with a tangy lemon glaze that soaks into every bite. It’s the kind of loaf that belongs on your spring dessert table, whether you’re celebrating Easter, a birthday, or just craving something sweet and sunny.
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A Note from Kim
When Life Gives You Lemons… Bake This Cake 🍋
The time has arrived for all things lemon, and this Lemon Pound Cake is a must try! There’s just something about spring, especially with Easter around the corner, that makes me crave bright, citrusy desserts.
Anytime we’re celebrating something special, someone in my family (usually my son!) requests a lemon cake. I’m more than happy to make it because it’s truly one of my favorites. The cake is perfectly tender with bold lemon flavor, and that tangy glaze takes it completely over the top. Honestly? I love it even more than classic pound cake.
With love (and lots of good eats), 
This was great! I didn’t have buttermilk and it was still delicious. Big hit with the family!
— Olivia
What are the ingredients in lemon pound cake?
This lemon loaf has the perfect soft, tender crumb, plus sweet, slightly tart flavor from both fresh lemon juice and lemon zest. Here are the ingredients you’ll need:
You can find the measurements in the recipe card below.
- Butter. I prefer to use unsalted butter in my desserts and then add in extra salt. If you only have salted butter available, simply leave out the extra 1 teaspoon of salt in the recipe.
- Sugar. Regular granulated sugar is best, so as not to overwhelm the lemon flavor.
- Eggs. You’ll need four eggs to ensure the two lemon loaves bake properly.
- Lemon zest. The lemon zest is very important to the flavoring of this pound cake, so don’t skip it. Here’s the inexpensive zester I use.
- Flour. Use all-purpose flour for the best texture.
- Baking essentials. You’ll need baking powder, baking soda and salt to help the cake rise.
- Lemon juice. I recommend freshly squeezed lemon juice for this recipe. Lemon concentrate, is too potent and may have an overly sour taste. You’ll need 4-5 fresh lemons for the recipe.
- Buttermilk. Adds moisture and richness.
- Lemon extract. For even more bright lemon flavor!
- Glaze. Powdered sugar and fresh lemon juice is all you need for a bright and flavorful glaze.
How to Make Lemon Pound Cake
This recipe makes two loaves, so it’s the perfect dessert to serve a crowd. You could also freeze the extra one for later or give it to a friend! I recommend using either a stand electric mixer with a paddle attachment or a hand mixer, so that you can beat the butter and sugar together until the mixture is light and fluffy.
You can find the full set of printable instructions and a video in the recipe card below.
- Prep. Start the recipe by preheating the oven and preparing your 8×4-inch loaf pans by greasing them or with parchment paper.
- Wet ingredients. In a large bowl, cream the butter and sugar until light and fluffy. Add in the eggs one at a time and the lemon zest too.
- Dry ingredients. In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt.
- Stir together all ingredients. In small bowl, combine the lemon juice, buttermilk, and lemon extract. Gradually add the flour mixture and buttermilk mixture alternatively to the liquid ingredients, stirring as you go, beginning and ending with the remaining flour mixture. Scrape the sides of the bowl as needed.
- Bake. Pour cake batter evenly into each prepared pan and bake for 45 minutes to 1 hour, until a toothpick comes out clean. My loaves were cooked completely in 50 minutes.
- Let cool. Allow the lemon cakes to cool for at least 10 minutes and then remove them from the pans. Place them on a cooling rack set over a tray or sheet pan.
- Make the glaze. Mix the confectioners’ sugar and lemon juice. While still slightly warm, pour glaze over the top of the cake and allow it to drizzle down the sides. Cool completely and then slice and enjoy.
Kim’s Recipe Tips
- Use buttermilk for tenderness: Buttermilk adds a subtle tang and helps create a soft, tender crumb. No buttermilk? Stir 1 tablespoon fresh lemon juice into 1 cup milk and let sit for 10–15 minutes before using.
- Choose high-quality butter: Premium butter (like Kerrygold or Plugrá) has a higher fat content, giving you better flavor and a softer, fluffier texture.
- Bring ingredients to room temperature: Room temperature butter, eggs, and dairy blend more smoothly and create a lighter texture. Let them sit out 1–2 hours before baking.
- Measure flour properly: Use the spoon-and-level method. Spoon flour into the measuring cup and level it off with the straight side of a knife, don’t scoop directly from the bag or pack it down.
- Don’t overmix: Mix just until the flour is incorporated to avoid dense, tough baked goods.
- Grease pans well: Generously grease and flour your loaf pan to ensure the loaf releases easily.
Frequently Asked Questions
This pound cake stays plenty of moist because of the ratio of ingredients and the buttermilk. When storing leftovers, we recommend storing at room temperature with an airtight cover. Refrigerating a pound cake does extend its shelf life, but it also distorts the fresh texture and flavor of your cake. An average pound cake will remain fresh and delicious for about 3 to 4 days at room temperature.
If it’s dry, you may have over-baked it. It can also be too dry if you added too much flour (or not enough butter or sugar). Read my tip section above about how to properly measure flour.
After removing from the oven, place the loaf on a wire rack, and cool cake for at least 10 minutes in the pan. This allows the cake to become firm enough to remove from the pan without breaking apart. Just don’t cool in the pan too long or it may result in the cooled pound cake becoming damp and sticking to the pan.
Yes, a 10- to 12-cup bundt pan will work for this recipe. Transfer the batter to the pan and tap it gently on the counter to settle. Bake at 50 minutes, or until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Storage Recommendations
- Storing leftovers. Once the glaze has completely hardened, cover in plastic wrap or place in an airtight container and store for up to 3 days at room temperature or up to 1 week in the refrigerator.
- Freezing. Once the bread has completely cooled, wrap the entire loaf in aluminum foil and then place it in a freezer-safe bag. When you’re ready to enjoy, allow it to thaw overnight in the fridge, then bring to room temperature before adding the glaze and serving.
More Favorite Spring Desserts
If you try this lemon pound cake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Easy Lemon Pound Cake
Ingredients
- 1 cup (8 ounces, 2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup grated lemon zest, 3 to 4 large lemons*
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon lemon extract
For the glaze:
- 2 cups confectioners' sugar, sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
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Instructions
- Preheat the oven to 350 degrees F. Grease and flour 2 (8½ x 4¼ x 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the 1 cup (8 ounces, 2 sticks) unsalted butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the 4 large eggs, 1 at a time, and the 1/3 cup grated lemon zest.
- In a separate bowl, sift together the 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. In another bowl, combine 1/4 cup freshly squeezed lemon juice, 3/4 cup buttermilk, and 1 teaspoon lemon extract. Add the flour and buttermilk mixtures alternately to the batter, stirring as you go, beginning and ending with the flour.
- Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Mine took 50 minutes to completely cook.
- When the cakes are done, allow them to cool for 10-20 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.
- For the glaze, combine 2 cups confectioners' sugar and 3 1/2 tablespoons freshly squeezed lemon juice in a bowl, mixing well until smooth. While cakes are still slightly warm, pour glaze over the tops of the cakes and allow the glaze to drizzle down the sides. Let cakes cool completely before slicing.
- Cover and store leftover cake at room temperature for up to 3 days or up to 1 week in the refrigerator.
Notes
Did you make this recipe?
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Hi
this lemon loaf, was delicious.
I am making it again today.
Simple yet delicious lemon cake recipe.
HI,
This cake was really delicious!
thank you for the recipe.
I will be making it again.
So glad to hear that! Thanks for your comment!
This was great! I didn’t have buttermilk and it was still delicious. Big hit with the family ✨
Yay! So happy to hear!
I have made this cake previously and liked it so much. I am making it again but, noticed I bought the wrong Irish butter I got salted and not unsalted. Will that make a big difference?
Thank you for your kind words! It will work fine, but I would reduce the salt called for in the recipe to just 1/2 teaspoon. Enjoy!
I have made this too. As I always keep salted butter on hand, and never unsalted, any recipe I make with salted butter automatically gets salt called for omitted.
This recipe turned out amazing. I plan on substituting orange for lemon this year and making orange curd to use as a spread this time around. I will let you know how it turns out.
Glad you like it!! I love the idea of using orange! Yum!
I loved how this lemon pound cake turned out!! I made it for a labor day barbecue and everyone just loved it. I followed the recipe as written but did not have buttermilk. As a substitute, I used a cup of milk and tablespoon of lemon juice. The texture was not as dense as a traditional pound cake but on the cakey side which I love even more. I was glad that all the lemon ingredients did not overpower this amazing cake. Do not pass up the icing! It was a little too thick but all I needed to do was to add a tablespoon of heavy cream. If you are in the mood for something sweet and refreshing, go make this cake ASAP!
So happy to hear that everyone enjoyed! Thanks so much for taking time to leave feedback!
This is so good!! My family loved it!!
Just made 2 loafs this afternoon..light and absolutely delicious..tastes as good as it looks..I used 1 single container of PLAIN Greek yogurt adding enough milk to equal the 3/4 cup instead of buttermilk..always my go to instead of buttermilk..Evie D.
Yay! So happy to hear that you enjoyed. Thanks for leaving feedback of exactly what you did!
Can I half this to fot one loaf pan? Or do you have a recipe for one loaf pan?
I haven’t tried halfing it, but I would think it would work. Let us know if you give it a try!
I made this over the weekend and it was absolutely DIVINE. It was perfectly moist, great crumb, great flavor, just the right amount of sweetness. I omitted the glaze as didn’t have powdered sugar on hand.
Can you use a bunt pan
I’m sorry, Ingrid, I’m not sure. It fits 2 loaf pans and maybe you could do some googling to see if that would work in a bundt pan. Please let me know if you try it.
Hi! I’m sure you’ve already made this already, but I figured I’d reply for anyone in the future who makes this. Yes you can make it in a bundt pan 🙂 it should fit both loaves just right, and the cooking time should be about the same. Halfway through, cover with foil so it doesn’t get too brown, and then remove near the last 5 minutes. Hope this helps 🙂
Thanks, Elizabeth!
I made this cake last night and it turned out so delicious, moist and soft!! Will definitely be making this regularly.
This is one of the best pound cakes ever! It has the perfect flavor and texture! I’ve already made it twice in a matter of a month!
Thank you so much for developing this recipe! I’ve never made a cake, but this recipe sounded delicious. Your instructions were super easy and it was a major hit with my husband and friends! I was so proud of myself! Thank you again!
So good! My 9 year old would of happily eaten the whole loaf. Super simple to make. I left off the glaze and I definitely didn’t miss it!
This is absolutely incredible! Followed to a T! Made it yesterday and one loaf is already gone!
What a great recipe! Made this for a family get together and everyone loved it. Our two picky eaters even went back for a second slice. I will definitely be making this again.
Just ate the last piece! Love that this makes two loaves. I kept one and gave one for hostess gift. LOVED it. Tasted better the 2nd day! Thanks so much!
Is it okay to substitute almond milk for regular milk?
Yes, that will work.
We love lemon cake in my house, this is such a perfect Spring dessert, and I can’t wait to make it.
I love lemon desserts especially for spring! They’re like a little ray of sunshine to brighten your day. Looks so moist and perfect.
Is it okay to substitute almond milk for regular milk?
I’m answering my own question ? I read too fast and didn’t realize it was buttermilk. I have now gone online and found oodles of recipes to turn almond milk into buttermilk by adding cider! Who knew? I can’t wait to try this recipe, it sounds so good and reading everyone’s suggestions have been helpful too. ?