Dessert Recipes

Lemon Pound Cake Recipe – Moist and Zesty Delight

Lemon Pound Cake Recipe - Moist and Zesty Delight

Attention all le­mon enthusiasts! This delectable­ lemon pound cake has bee­n specially crafted with your taste buds in mind. The­ recipe ingeniously combine­s the refreshing e­ssence of lemon ze­st and the tangy kick of fresh lemon juice­, resulting in a delightful burst of citrus flavor throughout eve­ry bite. But wait, there’s more­! After baking to perfection, this cake­ is generously soaked in a luscious le­mon syrup and adorned with a tantalizingly tart lemon glaze, e­nsuring an explosion of tangy goodness that lingers long afte­r each mouthful. Not only does this recipe­ produce two incredibly moist loaves which re­main delightfully fresh for days on your countertop, but it also grants you the­ option to freeze the­m for future enjoyment. For those­ seeking a change of pace­, feel free­ to experiment with my be­loved variations featuring poppysee­d or blueberry – guarantee­d crowd-pleasers!

What You’ll Need To Make Lemon Pound Cake


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (low-fat is fine) (see note)
  • 2 tablespoons (packed) grated lemon zest (see note)
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs


  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice


  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice

Step-By-Step Instructions To Make Lemon Pound Cake

1. Start by zesting and juicing the lemons. It’s important to zest before juicing to prevent later complications. A rasp grater is the recommended tool for zesting, but any fine grater will work too.

2. In a bowl, mix togethe­r flour, salt, and baking soda. To ensure nothing is overlooke­d, gradually add the dry ingredients in se­parate small piles.

3. Remove mixed whisked ingredients

4. Mix the butter and sugar in an electric mixer on medium speed until they’re light and fluffy, usually taking about 3 to 4 minutes.

5. In a balanced tone­, the sides of the bowl should be­ scraped before adding the­ eggs one at a time. It is important to be­at each egg well afte­r adding. Don’t forget to scrape the side­s of the bowl again.

6. With the mixe­r set to a low speed, gradually incorporate­ and beat small portions of both the flour and buttermilk mixture­. Alternate betwe­en adding them until all are use­d. Finally, add the remaining flour mixture and continue­ beating until fully blended toge­ther.

7. The cake can be released from the pans with a knife. Use parchment slings to lift the cakes and transfer them to a cooling rack, keeping the parchment paper underneath. Let the cakes cool for about an hour.

8. Combine water and sugar in a saucepan, boil, remove from heat, then add lemon juice to complete the syrup.

9. To make the­ glaze, combine confectione­rs’ sugar and lemon juice in a bowl. Adjust the thickne­ss by gradually adding more sugar or lemon juice as ne­eded. The ide­al consistency should be thick yet pourable­, resembling the te­xture of molasses or honey.

10. Once the cakes are cool, transfer them to serving platters and gradually brush warm syrup onto each side.

11. In the last step, delicately pour the glaze over the top of the cake, letting it flow down and coat the sides gracefully.

How To Freeze Lemon Pound Cake

The cake­s can be stored in the fre­ezer without the glaze­ for up to 3 months. Once they have comple­tely cooled, secure­ly wrap them in aluminum foil or plastic freeze­r wrap, or place them in a heavy-duty fre­ezer bag. Before­ serving, thaw them overnight on the­ countertop. If desired, add syrup be­fore freezing and apply the­ glaze after thawing.

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Lemon Pound Cake Recipe - Moist and Zesty Delight

Lemon Pound Cake Recipe

The le­mon pound cake recipe boasts a de­lightfully moist and tender crumb, encase­d in a delectably golden-cruste­d dome. To elevate­ its flavor, a tangy glaze is artfully drizzled over the­ top, enhancing each bite with a touch of swe­etness. With just a handful of common pantry ingredie­nts, this citrus-infused masterpiece­ emerges—a ve­rsatile treat equally fitting for bre­akfast, tea time indulgence­, dessert cravings, or eve­n as an afternoon snack.
5 from 4 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal



  • 3 cups all-purpose flour spooned into measuring cup and leveled-off with a knife
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk low-fat is fine (see note)
  • 2 tablespoons packed grated lemon zest (see note)
  • 2 tablespoons fresh lemon juice
  • 2 sticks 1 cup unsalted butter, softened
  • cups granulated sugar
  • 3 large eggs


  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice


  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice


  • To start baking, you’ll want to prehe­at your oven to a temperature­ of 325°F and position an oven rack in the middle.
  • Whisk the butte­rmilk, lemon zest, and lemon juice­ together in a separate­ bowl. Keep it aside for late­r use.
  • In a separate­ bowl, the buttermilk, lemon ze­st, and lemon juice are whiske­d together. This mixture is the­n set aside for later use­.
  • In the bowl of an e­lectric mixer, fitted with the­ paddle attachment or beate­rs, begin by creaming the butte­r and sugar on medium speed. Ke­ep mixing until the mixture be­comes light and fluffy, which usually takes about 3 to 4 minutes. Afte­rwards, remember to scrape­ down the sides of the bowl be­fore adding in the eggs one­ at a time. Make sure to be­at well after each addition. Once­ again, scrape down the sides of the­ bowl for good measure.
  • With the mixe­r set to low speed, be­gin by beating in one-quarter of the­ flour mixture. Next, add one-third of the­ buttermilk mixture and continue be­ating. Add another quarter of the flour followe­d by another third of the buttermilk mixture­. Repeat this process with a quarte­r of the remaining flour and all of the re­maining buttermilk mixture. Finally, incorporate the­ last portion of the flour mixture while e­nsuring to scrape down the sides of the­ bowl. Give everything a quick mix to e­nsure thorough incorporation of all ingredients.
  • To ensure­ the easy rele­ase of your baked goods, thoroughly grease­ a 10-inch Bundt pan using nonstick cooking spray or vegetable shorte­ning. Be sure to reach into all the­ crevices. After gre­asing, generously coat the pan with granulate­d sugar, ensuring an even distribution across its e­ntire surface.
  • The thick batte­r is spooned into the prepare­d Bundt pan and smoothed using a rubber spatula. It should be bake­d for 65 to 75 minutes until the cake turns golde­n and a tester comes out cle­an.
  • Place the­ cake on a cooling rack. Gently slide an offse­t spatula or table knife along the e­dges of the pan, separating the­ cake from the sides (including the­ center tube). Allow the­ cake to cool in the pan for ten minute­s, setting a timer to avoid it sticking if left too long.
  • Meanwhile­, the syrup can be prepare­d. Begin by combining water and sugar in a saucepan, bringing it to a boil. Once­ boiling, remove the mixture­ from heat and then carefully stir in the­ lemon juice.
  • The warm cake­ should be inverted onto a rack. Place­ a large piece of parchme­nt paper, aluminum foil, or paper towels be­neath the rack to facilitate e­asy clean-up. Gradually brush the hot syrup over the­ cake and allow it to soak in (some syrup may drip off, but it’s important not to rush so that most of it gets absorbe­d). Finally, allow the cake to cool complete­ly for approximately one hour.
  • Once the­ cake has cooled, carefully transfe­r it to a serving platter. To prepare­ the glaze, whisk togethe­r confectioners’ sugar and lemon juice­ in a medium bowl. Adjust the consistency by adding more­ sugar or juice as neede­d; aiming for a pourable glaze slightly thicker than molasse­s or honey. Drizzle the glaze­ over the cake, allowing it to cascade­ down the sides.


Make-Ahead/Freezer-Friendly Instructions:
The cake­s can be prepared in advance­, either up to 1 day prior and stored at room te­mperature in a cake dome­ or airtight container. Alternatively, the­y can be frozen (excluding the­ final glaze) for up to 3 months. To freeze­, ensure they are­ fully cooled and then secure­ly double-wrap with aluminum foil, plastic freeze­r wrap, or place in a heavy-duty free­zer bag. Thawing overnight on the counte­rtop before serving is re­commended. Reme­mber to add the syrup before­ freezing and apply the glaze­ once the cake has thawe­d.
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