Introduction

This Lemon Pound Cake is a classic treat bursting with bright citrus flavor and a moist, tender crumb. Perfect for afternoon tea or a simple dessert, it combines the zing of fresh lemon with a sweet, buttery base. You’ll love the smooth lemon glaze that finishes it beautifully.

A glazed lemon loaf cake with a shiny white icing drizzled unevenly over the top, showing the golden brown cake beneath in places, is placed on light brown parchment paper over a white marbled texture. Two thick slices of soft, pale yellow cake with a slightly crumbly texture lie in front of the loaf. Around the cake are two lemon halves showing the yellow juicy flesh, a whole bright yellow lemon, a black knife with three silver dots on the handle, and a small clear bowl containing some white glaze with a spoon inside. Small crumbs and bits of lemon zest are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (spooned and leveled off with a knife)
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
2 cups granulated sugar
1 cup buttermilk
2 tbsp grated lemon zest
3 tbsp fresh lemon juice
3 large eggs
1 cup powdered sugar
2 tbsp lemon juice (for icing)

Instructions

Step 1: Sift together the flour, baking soda, and salt in a bowl, then set aside.
Step 2: In a separate bowl, beat the softened butter and granulated sugar until creamy using an electric hand mixer.
Step 3: Mix in the lemon zest, lemon juice, and eggs until well combined.
Step 4: Add one-third of the buttermilk, mix, then add one-third of the flour mixture. Repeat alternating the buttermilk and flour in thirds until fully incorporated, ensuring a smooth batter.
Step 5: Line a 9×5 inch loaf pan with parchment paper and spray with nonstick spray. Pour the batter into the pan.
Step 6: Bake at 325°F for 1 hour. Then lower the temperature to 300°F and bake for an additional 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 7: For the icing, combine powdered sugar and lemon juice in a small bowl. Add a little cream or milk and extra powdered sugar for a thicker consistency if desired.
Step 8: Let the cake rest for 10 minutes in the pan before transferring to a cooling rack. Once cool, drizzle the lemon icing over the top.

Tips & Variations

Use fresh lemons for zest and juice to maximize flavor. Bottled lemon juice won’t give the same brightness.
For added texture, fold in 1/2 cup finely chopped nuts like pecans or almonds before baking.
If you don’t have buttermilk, use 1 cup milk plus 1 tablespoon lemon juice or vinegar as a substitute. Let it sit for 5 minutes before using.
Adjust the icing thickness by adding more liquid or powdered sugar gradually until you reach your preferred consistency.

Storage

Store the lemon pound cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week—bring to room temperature before serving for best flavor. Reheat slices lightly in the microwave for 10-15 seconds if desired.

How to Serve

The image shows three slices of moist lemon pound cake with a golden brown crust and a light yellow inside. One slice is on a white plate with a bite taken out by a fork, resting on the bottom left. Two other slices overlap at the top. Around the cakes are two halves of a fresh lemon, one whole lemon, and a small clear bowl of white glaze with a spoon. The cakes and items sit on a crumpled light brown paper covering a white marbled surface with scattered crumbs and lemon zest. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pound cake dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a plant-based milk mixed with 1 tablespoon lemon juice as a buttermilk substitute.

How do I know when the pound cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is wet batter on the toothpick, bake a little longer and check again.

Lemon Pound Cake Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

This Lemon Pound Cake is a moist and flavorful classic dessert bursting with fresh lemon zest and juice. Made with a tender crumb from buttermilk and a rich buttery base, it is finished with a tangy lemon glaze that adds the perfect balance of sweetness and citrus. Perfect for afternoon tea, brunch, or any special occasion craving a bright, comforting treat.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 1 loaf (about 10–12 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour (spooned and leveled off with a knife)
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter (softened)
2 cups granulated sugar
1 cup buttermilk
2 tablespoons grated lemon zest
3 tablespoons fresh lemon juice
3 large eggs

Lemon Icing

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Prepare dry ingredients: Sift together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl and set aside.
Cream butter and sugar: In a separate bowl, use an electric hand mixer to combine 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, ensuring the sugar is fully integrated for a well-balanced sweetness.
Add lemon zest, juice, and eggs: Mix in 2 tablespoons grated lemon zest, 3 tablespoons fresh lemon juice, and 3 large eggs until the mixture is smooth and uniform.
Alternate adding buttermilk and dry mixture: Begin by adding one-third cup buttermilk, mixing well. Then add one-third of the sifted flour mixture. Continue alternating additions of buttermilk and flour, mixing thoroughly after each addition to create a smooth and lump-free batter.
Prepare the baking pan: Line a 9×5 inch loaf pan with parchment paper and spray or lightly grease it with nonstick spray to prevent sticking. Pour the cake batter evenly into the pan.
Bake the pound cake: Bake in a preheated oven at 325°F (163°C) for 1 hour. Then reduce the temperature to 300°F (149°C) and bake for an additional 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Make the lemon icing: In a small bowl, whisk together 1 cup powdered sugar with 2 tablespoons lemon juice. To adjust thickness, optionally add a small amount of heavy cream or milk and extra powdered sugar a little at a time until you achieve the desired consistency.
Cool and glaze the cake: Let the cake rest in the pan for 10 minutes after baking, then transfer it to a wire cooling rack. Once completely cooled, drizzle the lemon icing over the pound cake to finish.

Notes

Use room temperature butter and eggs for better mixing and texture.
Sifting the dry ingredients ensures a tender, lump-free batter.
Alternating wet and dry ingredients prevents overmixing and yields a smooth batter.
The lemon zest and juice provide a fresh citrus flavor; adjust to taste if desired.
Testing with a toothpick is the best way to ensure the cake is fully baked.
The icing consistency can be adjusted by adding milk or cream to make it thinner or adding more powdered sugar to thicken it.
Letting the cake cool completely before glazing prevents the icing from melting off.

Keywords: lemon pound cake, lemon cake, pound cake recipe, lemon dessert, baked cake, citrus cake, moist cake