Lemon Pound Cake Recipe

This Lemon Pound Cake is a moist and flavorful cake with a perfect balance of sweet and tangy lemon flavor. It’s great for dessert or a sweet snack with tea or coffee.


  • 1 ½ cups (340g) unsalted butter, softened
  • 2 ½ cups (500g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (360g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk
  • 1 tablespoon lemon zest (about 2 lemons)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon vanilla extract
For the Glaze:
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch (25cm) bundt pan or two 9×5 inch (23x13cm) loaf pans.
  2. Cream the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Combine the dry ingredients (flour, baking powder, and salt) in a separate bowl.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  6. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
  7. Pour the batter into the prepared pan(s), spreading it evenly.
  8. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If baking in loaf pans, start checking at around 60 minutes.
  9. Cool the cake in the pan(s) for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Make the glaze by whisking together the powdered sugar and lemon juice until smooth.
  11. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

Enjoy your delicious Lemon Pound Cake!

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