This Easy Lemon Pound Cake is scrumptious, soft and moist with a golden exterior and a tangy lemon glaze. The perfect dessert recipe for spring or summer!

slices of lemon pound cake with a light lemon glaze

I teamed up with Kroger and Plugrá (R) butter to bring you this spring dessert idea. As always, all opinions are my own.

The time has arrived for all things lemon! I don’t know what it is about springtime and the approach of Easter, but this time of year always gives me a hankering for lemon recipes of any kind, and particularly desserts. And this year, that means a delectable, from-scratch, but oh so easy Lemon Pound Cake recipe!

ingredients for lemon pound cake on a marble counter


It’s hard to beat a good pound cake, but sometimes it’s not so simple to create a good pound cake. Luckily, today’s recipe is beyond good… it’s downright delicious. Annnnd it’s easy to make, to boot!

This classic lemon pound cake gets its soft, dense texture and moist crumb from a combo of butter, buttermilk, and four eggs. It’s perfectly sweet with a wonderfully crisp, golden crust. And the added touch of a lemon glaze topping, is simply divine.

A premium butter is really important to give this pound cake supreme richness. I grabbed Plugrá (R) butter from Kroger and could not have been more impressed. Plugrá is slow churned with real milk from American dairy farms which makes it so extra creamy. I love that this butter is so fresh and crafted without artificial ingredients or added hormones.

Plugrá is actually created by chefs for the best performance in baking, cooking, and spreading. Regular butter is 80% butterfat and higher in moisture, while Plugrá is 82% butterfat and lower in moisture. The result is flakier pie crusts, softer cookies, tender cakes and more flavorful sauces.

Finally, to put the lemon in this Lemon Pound Cake, I added lemon zest, freshly-squeezed lemon juice, and a splash of pure lemon extract. And then, of course, there had to be a puckery-sweet glaze to put everything over the lemon-lovin’ top, which was as simple as stirring more fresh lemon juice into powdered sugar.

And that’s it! This Lemon Pound Cake was the perfect antidote for my newly unleashed springtime lemon cravings. My family went crazy over it as well. I mean, I knew my lemon-loving son would love it (and he did). My not so lemon-loving younger daughter preferred her cake without the glaze. We glazed one loaf and left the other plain. Everyone who tried it, simply could not get enough. So, by popular demand, this lemon pound cake will definitely be on my Easter menu!

Don’t feel like you have to stop at Easter, though. How lucky would the mamas in your life feel if you presented them with a lovely Lemon Pound Cake for Mother’s Day? Or how perfect would this cake be all decked out in red, white, and blue — with whipped cream and fresh berries — for Memorial Day or the Fourth of July? And this cake would be a hit at any cookout or pool party or BBQ all summer long!

pound cake with glaze sliced on a white serving tray


Buttermilk makes this cake impossibly tender!

You can always count on me to make little improvements to any recipe, and this one is no exception. I swapped out regular milk for thick, tangy buttermilk, the cultured kind you can find in your regular grocery store. I love the stuff – it makes such a difference in so many recipes. Buttermilk is acidic, and actually tenderizes cakes, but also adds lots of flavor.

If you don’t have buttermilk, here’s how to make your own buttermilk.

  • Add a tablespoon of fresh lemon juice to a cup of whole milk. Let sit for 15 minutes before using. While this doesn’t result in the thick, cultured-style buttermilk you find at the grocery store, it works in a pinch.

Use a premium butter!

  • I highly recommend a premium, super high-quality butter, like Plugrá. Plugrá is specially made for optimal baking performance, with the right balance of moisture and fat for fluffy rising cakes.

Use ingredients at room temperature.

  • Using room temperature dairy products and eggs when baking pound cake (and most baked goods) gives them the best texture and ensures you’ll get that light, airy, fluffy texture. The butter will also whip together with the sugar more easily.
  • Sit out: Allow the butter, eggs and buttermilk to sit out on the counter for about 1-2 hours before beginning your recipe. The amount of time depends on the weather and how cool you keep your kitchen.
  • Test it: To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy. It will be cool to touch, not warm.

Measuring ingredients properly is imperative.

  • When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container/bag with your measuring cup. Scoop the flour and you could end up with 150% of the correct measurement. Rather, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Use fresh baking powder & baking soda.

  • Shake up the baking powder and baking soda container a bit. Using a measuring spoon, lightly scoop out of the container. Use a knife to level it off. Baking powder and baking soda expire after 6 months, though I find they begin losing strength after 3 months. Write the date on the container so you know when to replace.

Don’t overmix ingredients.

  • Once you start adding in the flour, you don’t want to overmix the batter. This may cause the cake to become too dense and have a tough texture. Mix just until there are no more pockets of flour. And maybe a few more seconds to rid any big lumps.

Grease the pans properly.

  • Some people swear by a no-stick baking spray that contains flour, but I think the safest way to ensure that your pound cake will release from the pan is to very generously grease and flour the pan. Once my pound cakes were cool, I ran a butter knife around the edges and then keeping one hand over the top of the cake, I turned the pan over and let the cake gently fall out into my hand. My pound cake came out of the pan without a problem.
slice of lemon pound cake on a white plate, served with a gold fork

I know you guys are going to LOVE this pound cake recipe just as much as my family did! I can’t wait for you all to give it a try. Be sure to use this coupon for Plugrá butter at Kroger, when you’re shopping for the ingredients! Also, I would love it if you would comment on this post once you’ve made the recipe and let me know how much you enjoyed!


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a slice of lemon cake on a white plate served with a gold fork
slices of lemon pound cake with a light lemon glaze
4.48 from 19 votes
Nutrition Facts
Easy Lemon Pound Cake
Amount Per Serving (1 slice with glaze)
Calories 253 Calories from Fat 79
% Daily Value*
Fat 8.8g14%
Saturated Fat 5.1g32%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.3g
Cholesterol 51.2mg17%
Sodium 129.3mg6%
Potassium 19mg1%
Carbohydrates 41g14%
Fiber 0.6g3%
Sugar 27.8g31%
Protein 2.9g6%
Vitamin A 280IU6%
Vitamin C 2.6mg3%
Calcium 66mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:24 servings from 2 (8-inch) loaves
Easy Lemon Pound Cake
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins

This Easy Lemon Pound Cake is scrumptious, soft and moist with a golden exterior and a tangy lemon glaze. The perfect dessert recipe for spring or summer!

  • 8 ounces unsalted Plugrá 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
  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  2. Cream the butter and 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 eggs, 1 at a time, and the lemon zest.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and lemon extract. Add the flour and buttermilk mixtures alternately to the batter, stirring as you go, beginning and ending with the flour. 

  4. 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.

  5. When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. 

  6. For the glaze, combine the confectioners' sugar and the 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. Allow cakes to cool completely before slicing.

  7. Cover and store leftover cake at room temperature for up to 5 days.

Recipe Notes

*Lemons that are not too ripe and have a tough skin with a lighter color, zest best.

Make ahead tip: You can make the pound cake ahead of time and then freeze it. (I suggest icing it right before serving.) Bake it, cool it completely, then wrap it in aluminum foil and freeze the loaf as a whole. Allow the cake to thaw overnight in the refrigerator, then bring to room temperature before topping with icing and serving. The cake freezes well up to 3 months.

Author: Kim
Course: Dessert
Cuisine: American
Keyword: Classic Lemon Pound Cake, Easy Lemon Pound Cake, Lemon Quick Bread

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