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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This bakery-worthy Lemon Pound Cake is dense, moist, and incredibly flavorful—made with fewer than 10 ingredients and inspired by my passion for bold, simple baking.
- Expertly Tested: Developed by a pro chef to guarantee moisture, texture, and rich lemon flavor.
- Incredibly Lemony: Triple lemon goodness with juice and zest in the cake, plus lemon syrup and glaze for a bold citrus punch in every bite.
- Simple & Impressive: Less than 10 ingredients and no fancy tools, yet it looks and tastes like a bakery showpiece.
I know this recipe has a few different elements, but let me break it down for you: You can make the lemon glaze and lemon syrup up to 3 days ahead and store them in the fridge. The cake itself can actually be baked a day or two before you plan to serve it—believe it or not, this extra time lets the flavors deepen and the texture improve as the cake soaks up the syrup. Plus, pound cakes always taste best the day after baking!
Bold Bakers Loved This!
“This is such a yummy cake and easy to make! My kids and my family love it! Taste better the day after, we kept it in the fridge and warm it in the toaster when we want to eat. My girl says taste yummier when warmed.” — Debbie
” I made this for a gathering and I am not lying, within a few minutes the cake was all gone! Both adults and kids loved it! Delicious recipe, easy to make and loved by everyone who tried it.” — Nishani
IMPORTANT NOTE: This recipe was improved and updated on 6/4/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, the best way to prepare a bundt pan, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Tools You Need
- Key Ingredients and Substitutes
- How to Make a Lemon Glazed Bundt Cake
- Gemma’s Pro Chef Tips
- Make Ahead and Stroage Instructions
- What is the Best Way to Prepare a Bundt Pan?
- FAQs
- More Pound Cake Recipes
Tools You Need
- 12-cup bundt cake pan
- Measuring cups
- Measuring spoons
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
Key Ingredients and Substitutes
Butter
- Adds richness, moisture, and a tender crumb.
- Helps create a light, fluffy texture when creamed with sugar.
- Substitutes: I prefer salted butter for extra flavor but unsalted butter will also work. Margarine or neutral oils. (vegetable, canola), though butter gives the best flavor and texture.
Granulated Sugar
- Sweetens the cake and contributes to a moist, tender crumb and slight caramelization.
- Substitutes: Coconut sugar or organic cane sugar (may slightly change flavor/color).
Eggs
- Bind ingredients and provide structure and help the cake rise and stay moist.
- Substitutes: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers for vegan options.
Whole Milk
- Adds moisture, softens the crumb, and enhances tenderness of the cake.
- Substitutes: Buttermilk or plant-based milks (almond, oat, soy) for dairy-free versions.
Lemon Zest and Juice
- Provide bright, fresh citrus flavor.
- Key to the cake’s signature lemon taste.
- Substitutes: Lime zest and juice for a citrus variation.
All-Purpose Flour
- Forms the cake’s structure and body.
- Essential for crumb and rise.
- Substitutes: Cake flour for lighter texture or gluten-free blends or Easy Almond Baking Mix for a gluten-free option.
Baking Soda
- Leavens the cake by producing carbon dioxide.
- Helps cake rise and become fluffy.
Salt
- Enhances overall flavor and balances sweetness.
Powdered Sugar (for Glaze)
- Creates a smooth, sweet glaze.
- Hardens slightly and adds extra lemon flavor when mixed with lemon juice.
- Substitutes: Confectioners’ sugar alternatives, but powdered sugar works best.
How to Make a Lemon Glazed Bundt Cake
To Make the Cake Batter
- Preheat and prepare the pan: Preheat the oven to 325°F (165°C) and generously butter and flour a large (12-cup) bundt pan.
- Cream the butter and sugar: Using an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy.
- Add wet ingredients: Add the eggs, one at a time, and mix until fully incorporated. Then add the milk, lemon zest, and lemon juice and mix on low until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix everything together: With the mixer on low speed, gradually add the flour mixture into the wet and mix until just combined, about 30 seconds.
- Fill the pan and release air: Pour the batter into the prepared pan and tap the pan firmly on the counter to remove any air bubbles.
- Bake the cake: Bake for about 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean.
To Make the Lemon Syrup
- Heat and dissolve sugar: In a small saucepan over medium-low heat, add the sugar and lemon juice and stir until the sugar dissolves. Remove from the heat and set aside.
To Soak the Lemon Pound Cake
- Soak the cake in the pan: When the cake comes out of the oven, leave it in the pan and poke holes all over the surface using a wooden skewer. Brush the surface of the cake with one-third of the syrup.
- Cool and invert: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
- Soak the rest of the cake: Immediately after inverting, poke holes all over the top and sides of the warm cake using the skewer and brush with the remaining syrup. Let cool completely.
To Make the Glaze
- Whisk the glaze: In a measuring jug with a pour spout, add the powdered sugar and lemon juice and whisk until smooth.
To Assemble the Lemon Pound Cake
- Drizzle and set: Slowly drizzle the glaze over the cake and allow it to set before serving. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Start with room temperature ingredients: Butter, eggs, and milk should all be at room temp to ensure smooth mixing and even baking.
- Cream butter and sugar thoroughly: Don’t rush the creaming step—beat for a full 5 minutes. This creates tiny air pockets that give the cake its soft texture.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake dense or dry.
- Tap the pan to release air bubbles: Once the batter is in the bundt pan, tap it firmly on your counter to settle the batter and remove air pockets.
- Know when it’s done: The cake is ready when a skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when touched.
- Soak it warm, twice: Brush the lemon syrup on the cake while it’s still hot in the pan, then again after unmolding. This locks in moisture and infuses the cake with lemon flavor.
- Bake ahead for better flavor: The cake’s flavor deepens and texture improves after resting. Bake it the day before, wrap it well, and let it sit overnight.
- Keep it moist: Don’t overbake! Follow the doneness tips above and don’t skip the syrup. It’s your built-in insurance against dryness.
- Want to use a loaf pan? You can divide the batter between two greased and floured 9×5-inch loaf pans. Start checking for doneness at around 55–60 minutes.
- Elevate the presentation: Garnish with lemon zest, powdered sugar, or serve with macerated berries and whipped cream for a show-stopping finish.
Make Ahead and Storage Instructions
- Bake ahead for better flavor: Pound cake improves with time. Bake it 1–2 days in advance to let the syrup soak in and the lemon flavor deepen.
- Room temperature storage: Keep the fully cooled cake wrapped in plastic wrap or an airtight container for up to 3 days.
- No need to refrigerate: The syrup and glaze keep it moist—refrigeration is only needed in hot or humid environments.
- Freezer-friendly: Wrap the unglazed cake in two layers of plastic wrap and one of foil. Freeze for up to 2 months. Thaw at room temperature and glaze before serving.
What is the Best Way to Prepare a Bundt Pan for Baking?
The best way to prepare a bundt pan is to grease and flour it thoroughly, making sure to get into every curve and crevice. Here’s how:
-
Grease with softened butter (not melted) using a pastry brush or your fingers to coat the pan evenly.
-
Dust with flour, tapping and rotating the pan so it adheres to all the buttered surfaces. Then tap out the excess.
-
Alternatively, you can use a baking spray with flour (like Baker’s Joy) for quick, even coverage—just be sure to spray from different angles.
FAQs
How do I know when the lemon pound cake is done?
Insert a skewer into the center—if it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden and spring back lightly when touched.
What’s the best way to keep the cake moist?
The lemon syrup is key—be generous when brushing it on. Also, avoid overbaking, and let the cake cool completely before covering.
Can I make this cake ahead of time?
Absolutely! It actually tastes better the next day after the syrup soaks in and the flavors develop.
What if I don’t have fresh lemons?
Fresh juice and zest give the best flavor, but bottled juice can work in a pinch. Skip the zest if you don’t have fresh lemons, though the flavor won’t be as bright.
More Pound Cake Recipes
IMPORTANT NOTE: This recipe was improved and updated on 6/4/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, the best way to prepare a bundt pan, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Lemon Pound Cake
Ingredients
Lemon Pound Cake Batter
- 1½ cups (12 oz/340 g) butter , at room temperature
- 3 cups (1lb 8 oz/675 g) granulated sugar
- 6 large eggs , at room temperature
- 1 cup (8 fl oz/240 ml) whole milk , at room temperature
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 cups (15 oz/426 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Syrup
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 4 tablespoons lemon juice
Lemon Glaze
- 1 cup (4 oz/115 g) powdered sugar
- 2 tablespoons lemon juice
Instructions
To Make the Cake Batter
- Preheat the oven to 325°F (165°C) and generously butter and flour a large (12-cup) bundt pan.
- Using an electric mixer, cream together butter and sugar for 5 minutes on medium-high speed until light and fluffy.
- Add the eggs, one at a time, and mix until fully incorporated. Then add the milk, lemon zest, and lemon juice and mix on low until combined.
- In a separate bowl, whisk the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients into the wet and mix until just combined, about 30 seconds.
- Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles.
- Bake for about 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean.
To Make the Lemon Syrup
- In a small saucepan over medium-low heat, add the sugar and lemon juice and stir until the sugar dissolves. Remove from the heat and set aside.
To Soak the Lemon Pound Cake
- When the cake comes out of the oven, leave it in the pan and poke holes all over the surface using a wooden skewer.
- Brush the surface of the cake with one third of the syrup.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
- Immediately after inverting it, poke holes all over the top and sides of the warm cake using the wooden skewer and brush it with the remaining syrup. Let cool completely.
To Make the Glaze
- In a measuring jug with a pour spout, add the powdered sugar and lemon juice and whisk until smooth.
To Assemble the Lemon Pound Cake
- Slowly drizzle the glaze over the cake and allow to set before serving.
- Store in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 2 months.
Recipe Notes
- Start with room temperature ingredients: Butter, eggs, and milk should all be at room temp to ensure smooth mixing and even baking.
- Cream butter and sugar thoroughly: Don’t rush the creaming step—beat for a full 5 minutes. This creates tiny air pockets that give the cake its soft texture.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake dense or dry.
- Tap the pan to release air bubbles: Once the batter is in the bundt pan, tap it firmly on your counter to settle the batter and remove air pockets.
- Know when it’s done: The cake is ready when a skewer inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when touched.
- Soak it warm, twice: Brush the lemon syrup on the cake while it’s still hot in the pan, then again after unmolding. This locks in moisture and infuses the cake with lemon flavor.
- Bake ahead for better flavor: The cake’s flavor deepens and texture improves after resting. Bake it the day before, wrap it well, and let it sit overnight.
- Keep it moist: Don’t overbake! Follow the doneness tips above and don’t skip the syrup. It’s your built-in insurance against dryness.
- Want to use a loaf pan? You can divide the batter between two greased and floured 9x5-inch loaf pans. Start checking for doneness at around 55–60 minutes.
- Elevate the presentation: Garnish with lemon zest, powdered sugar, or serve with macerated berries and whipped cream for a show-stopping finish.
Thank you for a proper recipe rather than a packet of cake to start with. I shall certainly be using this one when the family come.
This is such a yummy cake and easy to make! My kids and my family love it! Taste better the day after, we kept it in the fridge and warm it in the toaster when we want to eat. My girl says taste yummier when warmed.
I don’t have a bundt tin so I used 2 different loaf tin. Turned out fine, I just did a check on them every 30 mins to ensure they dun burn at the top and use a skewer to check the doneness of the cake inside.
Thanks for all lovely recipes l’m your fans from Kuwait ???????? ????
This was sooo good. I made this for my sister’s 18th birthday and it turned out great.
Looking forward to making this cake!! Could you please advise me on what to replace the sugar with? As I want to use sweetener but not sure where and what to do, it would really help and thanks in advance 🙂
Hi chef I made this cake and the results were absolutely heavenly…so so yummy ☺️❤ but the top of the cake was really sticky even when the cake cooled off completely I guess because of the lemon syrup as I didn’t added the confectioners sugar glaze.
whenever I would eat it the top part of the cake crumbs would pull apart ….how can I fix that as I need to package it for gifting so that the cake stays dry on top with the syrup ?
Thank you Gemma for this amazing recipe. The only minor change I made was I added a couple more tablespoons of the lemon juice as I wanted it as lemony as possible!! I made this for a gathering and I am not lying, within a few minutes the cake was all gone! Both adults and kids loved it! Delicious recipe, easy to make and loved by everyone who tried it.
I made this recipe today for a friend’s BBQ. Everyone loved it! Despite greasing the Bundt pan, I had a difficult time getting it out. Any suggestions?
I’m going to make this with key limes (friend brought me some keys limes from her tree). Will let you know how it turns out. The limes should be the same as lemons. ????
Is that baking powder or BiCarb soda?