The Best Lemon Pound Cake

This lemon pound cake is wonderfully moist, buttery, and bursting with bright, fresh lemon flavor in every bite. Fresh lemon zest and juice give the cake its refreshing citrus taste, while buttermilk keeps the crumb soft and tender. After baking, the warm cake is soaked with a simple homemade lemon syrup, making it even more flavorful and delicious. A smooth, sweet, and tangy lemon glaze is the perfect finishing touch. Easy to prepare yet beautiful enough for any occasion, this cake is perfect for spring gatherings, afternoon coffee, family celebrations, or whenever you’re craving a classic lemon dessert.

If you love bright and refreshing lemon desserts, be sure to try my Lemon Poppy Seed Rolls next. The secret to achieving the best texture in this lemon pound cake is using room-temperature ingredients, creaming the butter and sugar until light and fluffy, and measuring the flour carefully. You can also read these helpful tips for making the ultimate pound cake from King Arthur Baking. Serve this flavorful cake with coffee or tea for a simple homemade dessert everyone will enjoy.

Quick Recipe Info

• Prep Time: 20 minutes
• Bake Time: 50-60 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours 20 minutes
• Oven Temperature: 350°F (175°C)
• Yield: 1 loaf, about 10 slices
• Pan Size: 9 × 5-inch loaf pan
• Difficulty: Easy
• Best Served: Completely cooled and topped with lemon glaze

Why You’ll Love This Lemon Pound Cake

This lemon pound cake is the perfect combination of rich, buttery flavor and refreshing citrus. Here’s why it will become one of your favorite homemade cakes:

• Moist and tender: Buttermilk and lemon syrup keep every slice wonderfully soft and moist.
• Fresh lemon flavor: Lemon zest and freshly squeezed lemon juice give the cake a bright, natural citrus taste.
• Easy to make: The recipe uses simple ingredients and straightforward steps, making it perfect even for beginners.
• Sweet and tangy glaze: The smooth lemon glaze adds extra flavor and makes the cake look beautiful.
• Perfect for any occasion: Serve it with coffee or tea, at spring gatherings, family celebrations, or as a simple everyday dessert.

Ingredients You’ll Need

This lemon pound cake is made with simple baking ingredients, fresh lemon juice, and lemon zest for a bright citrus flavor. The complete list with exact measurements is available in the recipe card at the bottom of the post.

For the Lemon Pound Cake

• All-purpose flour: Provides structure while keeping the cake soft and tender.
• Baking powder: Helps the cake rise and creates a lighter crumb.
• Salt: Balances the sweetness and enhances the lemon flavor.
• Fresh lemon zest: Adds a concentrated, natural lemon aroma without extra liquid.
• Unsalted butter: Use softened, room-temperature butter for a rich flavor and smooth batter.
• Granulated sugar: Sweetens the cake and helps create a soft, moist texture.
• Eggs: Use room-temperature eggs so they blend evenly into the batter.
• Vanilla extract: Adds warmth and complements the fresh citrus flavor.
• Fresh lemon juice: Gives the cake its bright and refreshing lemon taste.
• Buttermilk: Keeps the crumb moist, soft, and tender while adding a subtle tang.

For the Lemon Syrup

• Fresh lemon juice: Soaks into the warm cake and intensifies its citrus flavor.
• Powdered sugar: Sweetens the syrup and balances the tart lemon juice.

For the Lemon Glaze

• Powdered sugar: Creates a smooth, sweet glaze.
• Fresh lemon juice: Adds a tangy lemon flavor.
• Milk: Thins the glaze to the perfect consistency for drizzling over the cake.

How to Make Lemon Pound Cake

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9 × 5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, creamy, and well combined.

1. Add the wet ingredients: Add the eggs, lemon zest, vanilla extract, fresh lemon juice, and buttermilk. Mix until the ingredients are fully incorporated. The mixture may look slightly curdled after adding the lemon juice and buttermilk, which is completely normal.

1. Make the batter: Gradually add the dry ingredients to the wet mixture. Mix just until you have a smooth batter with no visible streaks of flour. Avoid overmixing, as this can make the cake dense.

1. Fill the loaf pan: Transfer the batter to the prepared pan and smooth the top with a spatula.

1. Bake the cake: Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

1. Prepare the lemon syrup: While the cake is baking, stir together the fresh lemon juice and powdered sugar until the sugar dissolves.
2. Cool briefly and add the syrup: Let the baked cake cool in the pan for 10 minutes, then carefully lift it out using the parchment paper. While the cake is still warm, slowly brush the lemon syrup over the top and sides.
3. Applying the syrup while the cake is warm helps it absorb more flavor and moisture.

1. Cool completely: Place the cake on a wire rack and allow it to cool completely before adding the glaze. If the cake is still warm, the glaze will melt and slide off.
2. Make the lemon glaze: Whisk together the powdered sugar, lemon juice, and milk until smooth. Add a little more milk for a thinner glaze or more powdered sugar for a thicker consistency.

1. Glaze and serve: Pour or spread the lemon glaze over the completely cooled cake. Allow it to set for a few minutes, then slice and enjoy your homemade lemon pound cake.

How to Store and Freeze

Store the lemon pound cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Let refrigerated slices sit at room temperature for about 15–20 minutes before serving for the softest texture and best flavor.

How to Freeze

For the best results, freeze the cake without the lemon glaze. Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

Thaw the cake overnight in the refrigerator or for a few hours at room temperature. Once completely thawed, add the fresh lemon glaze before slicing and serving.

Frequently Asked Questions (FAQ)

Nutrition Per Serving

Based on 10 slices, each serving contains approximately:

• Calories: 365 kcal
• Carbohydrates: 57 g
• Protein: 4 g
• Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 72 mg
• Sodium: 190 mg
• Fiber: 1 g
• Sugar: 40 g

Nutrition values are estimates and may vary depending on the ingredients and serving size.

Conclusion

This lemon pound cake is a simple yet irresistible dessert filled with bright citrus flavor. Its soft, buttery crumb, refreshing lemon syrup, and sweet-tangy glaze make every slice wonderfully moist and delicious. Whether you serve it with coffee or tea, bring it to a spring gathering, family celebration, or weekend brunch, this easy homemade cake is sure to become a favorite.

The combination of fresh lemon zest, lemon juice, and buttermilk gives the cake a beautifully balanced flavor without making it overly sweet. It is also easy to prepare with everyday ingredients, making it a wonderful recipe to keep on hand whenever you need a bright, refreshing homemade dessert.

Happy baking!

Inga

The Best Lemon Pound Cake – Moist, Buttery, and Easy

This moist and buttery lemon pound cake is bursting with fresh citrus flavor, soaked with homemade lemon syrup, and finished with a smooth, sweet-tangy lemon glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs 7 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

For the Lemon Pound Cake

• 1 1/2 cups all-purpose flour (188 g)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp fresh lemon zest
• 1/2 cup unsalted butter, softened to room temperature (113 g)
• 1 cup granulated sugar (200 g)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice (30 ml)
• 1/2 cup buttermilk, at room temperature (120 ml)

For the Lemon Syrup

• 1 cup powdered sugar (120 g)
• 1 1/2 tbsp fresh lemon juice (22 ml)

For the Lemon Glaze

• 1 cup powdered sugar (120 g)
• 1 1/2 tbsp fresh lemon juice (22 ml)
• 1 tbsp milk (15 ml)

Equipment

• 1 9 × 5-inch loaf pan
• 1 Parchment paper
• 1 Large mixing bowl
• 1 Medium mixing bowl
• 1 Electric mixer
• 1 Whisk
• 1 Rubber spatula
• 1 Pastry brush
• 1 Wire cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, creamy, and well combined.
4. Add the eggs, lemon zest, vanilla extract, lemon juice, and buttermilk. Mix until combined. The mixture may appear slightly curdled, which is normal.
5. Gradually add the dry ingredients to the wet ingredients. Mix just until the batter is smooth and no streaks of flour remain. Do not overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. While the cake is baking, stir together the lemon juice and powdered sugar for the syrup until the sugar dissolves.
9. Allow the baked cake to cool in the pan for 10 minutes. Carefully lift it from the pan using the parchment paper.
10. While the cake is still warm, slowly brush the lemon syrup over the top and sides. Transfer it to a wire rack and let it cool completely.
11. To prepare the glaze, whisk the powdered sugar, lemon juice, and milk together until smooth.
12. Pour or spread the lemon glaze over the completely cooled cake. Let the glaze set briefly before slicing and serving.

Notes

• Use freshly squeezed lemon juice and fresh lemon zest for the brightest flavor.
• Bring the butter, eggs, and buttermilk to room temperature before mixing.
• Measure the flour carefully and avoid overmixing to keep the crumb soft.
• Brush the syrup onto the cake while it is still warm so it absorbs properly.
• Allow the cake to cool completely before glazing, or the glaze may melt and slide off.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.