![An entire lemon pound cake.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Pound cakes are wonderful desserts: they’re easy to make, everyone loves them, and they are so versatile! You can make the classic and super moist Sour Cream Pound Cake, please any coconut nuts with a Coconut Cream Cheese Pound Cake, or change a lemon-lovers life with this homemade lemon pound cake recipe!
If you love lemon desserts, this is a must-try. This recipe makes a perfectly dense, melt-in-your-mouth, sweet, and intensely lemony pound cake. The cake itself is made with lemon juice, and then a lemon syrup is brushed on top, then a lemon glaze is poured over the cake, and it is finished with a decoration of lemon zest. It’s HEAVEN!
There’s something so special about a lemony dessert. The slight sour from the lemons balancing the sweetness of the sugar is magical. This cake is definitely one you’ll be making again and again.
What Is Lemon Pound Cake?
Lemon pound cake is, simply, a delicious pound cake chock full of lemon flavors, including the juice and zest from fresh lemons. This recipe tops the pound cake with lemon syrup, making sure the already moist cake is extra moist, and then that moisture is trapped in with a delicious lemon glaze. The lemon zest garnish is a welcomed sign of warmer weather after a long winter!
![A lemon pound cake glazed and garnished with lemon zest.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Lemon Pound Cake has all the lemon flavor you need.")
What You Need To Make Lemon Pound Cake
How To Make Lemon Pound Cake
This easy lemon pound cake is so delicious and looks so beautiful with the lemon zest garnish. I can’t wait to make it again! Here is how you make lemon pound cake (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 325°F (165°C). Generously butter and flour a large, 12-cup bundt pan.
- Using an electric mixer, cream the butter and sugar together for 5 minutes on medium-high speed until it is light and fluffy.
- Add the eggs, one at a time. Scrape down the sides of the bowl and add the milk, lemon zest, and juice. Mix on low until fully combined.
- In a medium-sized mixing bowl, whisk the flour, baking soda, and salt. Then, slowly add the flour mixture into the butter mixture and mix until it is just fully incorporated.
- Pour the batter into the prepped pan. Tap the bundt pan firmly on the counter to remove any air bubbles.
- Bake the cake for about 1 hour and 15 minutes, or until a skewer inserted comes out clean.
- While the cake is baking, make the lemon syrup: In a small saucepan, combine the lemon juice and sugar and stir until the sugar dissolves.
- Once the cake is done and still hot from the oven, poke holes all over it with a wooden skewer. Brush the surface of the cake with 1/3 of the syrup (rewarm if needed.)
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. Then, poke holes all over the top and sides of the warm cake and brush with the remaining syrup.
- Once the cake has completely cooled, make the glaze. In a measuring cup with a pour spout, combine the powdered sugar and lemon juice until it is smooth. Then, slowly drizzle it over the cake. Let the glaze set before serving.
Gemma’s Pro Chef Tips For Making Lemon Pound Cake
- As always, when baking cakes, be sure all of your ingredients are at room temperature to ensure even mixing and the best rise.
- Ensure the glaze and the cake are still warm when you brush it on the cake; it will absorb best.
- Macerated berries are delicious in this cake. Mix 2 cups (10oz/284g) of fresh berries with 1/2 cup (2oz/57g) granulated sugar. Let the fruit sit, occasionally stirring, for about 45 minutes. Serve the berries with slices of cake and fresh whipped cream!
- You can freeze this cake, but I suggest you slice it before you do, so you only need to defrost what you plan to eat.
- You can skip the glaze and just use a sprinkling of powdered sugar on top of the cake if you prefer.
- Go lemon crazy! Serve this with my homemade lemon meringue pie ice cream or lemon curd!
How Do I Store Lemon Pound Cake?
You can store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. This pound cake also freezes wonderfully and can be kept in the freezer for up to 2 months.
Make More Pound Cake!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
My Lemon Pound Cake recipe is bursting with lemon flavor, sweet, and best of all: easy to make!
Author: Gemma Stafford
Servings: 16 servings
Ingredients
Lemon Pound Cake Batter
- 1½ cups (12oz/340g) butter (room temperature)
- 3 cups (1lb 8oz/675g) granulated sugar
- 6 large eggs (room temperature)
- 1 cup (8floz/225ml) milk (room temperature)
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 cups (15oz/426g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Lemon Syrup
- 6 tablespoons granulated sugar
- 4 tablespoons lemon juice
Lemon Glaze
- 1 cup (4oz/115g) powdered sugar
- 2 tablespoons lemon juice
Instructions
Preheat the oven to 325°F (165°C) and generously butter and flour a large, 12-cup bundt pan.
With an electric mixer, cream together the butter and sugar for 5 minutes on medium-high speed until light and fluffy.
Add the eggs, one at a time, then scrape down the sides and add the milk, lemon zest, and juice. Mix on low until fully combined.
In a medium mixing bowl, whisk the flour, baking soda, and salt, then gradually add the flour mixture to the butter mixture until fully incorporated, and take care not to overmix.
Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles, and bake for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking make the lemon syrup: combine the lemon and sugar in a small saucepan and stir until the sugar dissolves.
When the cake is done, leave it in the pan and poke holes all over the hot cake with a wooden skewer.
Rewarm the syrup if necessary and brush the surface of the cake with 1/3 of the syrup.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Just after inverting the cake, poke holes all over the top and sides of the warm cake and then brush with the remaining syrup. Let cool completely.
Once cool, make the glaze: in a measuring cup with a pour spout, combine the powdered sugar and lemon juice until smooth. Slowly drizzle over the cake. Let set before serving.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.