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+ servings
slices of lemon pound cake with a light lemon glaze
4.37 from 22 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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