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Lemon Pound Cake: the delicious, summery recipe for making a moist lemon pound cake

Total time: 80 Min
Difficulty: Low
Serves: 8 people
By Cookist

A pound cake is a type of cake traditionally made with one pound of each of flour, butter, eggs, and sugar. These days they come in many variations as this lemon pound cake recipe, and it’s no longer made strictly with one pound of each. Pound cakes are usually made in a loaf tin or Bundt cake pan. It’s then served plain, with a dusting of powdered sugar, or glazed with icing.

This moist lemon pound cake is an easy, fragrant dessert recipe perfect for spring and summer. The texture is soft and moist, and it has a lemon-packed flavor! With a few pantry staples like flour, eggs, baking powder, and of course, lemons you can easily whip up this delicious, summer pound cake.

Lemon Pound Cake Ingredients

Use ingredients at room temperature when you make a lemon pound cake. For the batter, use butter, flour, buttermilk, granulated sugar and eggs. Add baking soda and baking powder as leavening, while to flavor the recipe you can add lemon and vanilla extract.

For making the glaze, use confectioner's sugar (not granulated), lemon zest and juice.


How To Make Lemon Pound Cake

Preheat the oven to 350°F. Prepare a loaf tin by greasing it and adding parchment paper in such a way that it hangs over the edges. This will ensure easy removal.

Making the Lemon Pound Cake

Start by creaming together the butter and sugar. It should be fluffy and light in color. Add the eggs and make sure to beat them well after each addition. This will ensure that the eggs are fully incorporated into the batter.

Add the rest of the wet ingredients and beat until smooth. Whisk the dry ingredients in another bowl, then add it to the wet ingredients, stirring until just combined. Don’t be tempted to overmix, this will make the loaf too dense and dry.

Pour the batter into the prepared loaf tin and bake until a skewer inserted into the loaf comes out clean. Allow the loaf to cool completely before glazing.

Making the Lemon Glaze

Make the glaze by whisking together the sugar, lemon juice, and zest. Drizzle or spread over the cooled loaf.


Tips For Making Moist Lemon-Buttermilk Pound Cake

To keep the pound cake moist, it’s important not to overbake the pound cake.

You can also bake this cake in a Bundt cake tin.

Make it healthier by using coconut oil or heart-healthy olive oil and Greek yogurt instead of butter.

Serve the slices plain, with a dusting of powdered sugar, or glazed with icing. To turn the pound cake into dessert, add a sprinkle of nuts and a scoop of ice cream.

How To Store Lemon Pound Cake

Store leftovers in an airtight container (or tightly wrapped with plastic) for up to 2 days. If you want to store it for a longer period, you can freeze it.

Can You Freeze Lemon Pound Cake?

Yes! To freeze it, wrap it tightly with plastic wrap and freeze for up to 3 months.

More Recipes You'll Like

Chocolate Pound Cake

Coconut Pound Cake

Old-fashioned Pound Cake


for the loaf
salted butter, softened
1 cup
Granulated sugar
1 cup
All-purpose flour
1 1/2 cups
Baking powder
1 1/2 tsp
Baking soda
1/2 tsp
large eggs at room temperature
Vanilla Extract
2 tsp
lemon, zest
Lemon juice
1 tbsp
buttermilk at room temperature
1/4 cup
for the glaze
Confectioner’s sugar
1 cup
Lemon juice
2 tbsp
Lemon zest
1 tsp


Preheat the oven to 350°F. Grease a small loaf tin and line with parchment paper, creating a sling on the sides.

In a large mixing bowl, use an electric whisk to cream the butter.

Add the sugar and beat it with butter until light and fluffy.

Add the eggs, one at a time, beating after each addition.

Add the lemon zest and mix.

Pour in the vanilla extract.

In another bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the flour to the wet ingredients, and stir with a spatula until just combined.

Stir in the lemon juice.

Pour in the buttermilk and beat until smooth.

Pour the batter into the prepared loaf tin.

Spread the batter evenly with a spatula.

Bake at 350°F for 50-60 minutes. Allow the loaf to cool in the tin for 10 minutes, then use the parchment slings to remove it. Cool completely on a rack before glazing.

To make the glaze, whisk together the confectioner's sugar, lemon zest and juice.

Pour the glaze over the cooled loaf.

Allow to set.

Slice, serve and enjoy!

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