My Lemon Pound Cake is ultra-moist, easy to make, and bursting with lemon flavor from juice, zest, syrup, and glaze—perfect for lemon lovers!
- 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
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 cups (15 oz/426 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 4 tablespoons lemon juice
- 1 cup (4 oz/115 g) powdered sugar
- 2 tablespoons lemon juice
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Preheat the oven to 325°F (165°C) and generously butter and flour a large (12-cup) bundt pan.
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Using a stand mixer using a paddle attachment (or electric hand mixer), cream together butter and sugar for about 5 minutes on medium-high speed until light and fluffy.
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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.
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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.
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Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles.
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Bake for about 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean.
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Leaving the cake in the pan, poke holes all over the surface using a thin skewer.
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In a small saucepan over medium-low heat, add the sugar and lemon juice and stir until the sugar dissolves. Remove from the heat.
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Brush the surface of the cake with one third of the syrup.
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Let the cake cool in the pan for 15 minutes more before inverting it onto a plate.
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Immediately after inverting it, poke holes all over the top and sides of the warm cake using the skewer and brush it with the remaining syrup. Let cool completely.
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In a measuring jug with a pour spout, add the powdered sugar and lemon juice and whisk until smooth.
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Slowly drizzle the glaze over the cake and allow to set for about 30 minutes before serving.
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Enjoy with a cup of tea! Store leftovers in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 2 months.
- 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.