If you’ve ever wanted to bake a dessert that feels like a warm hug on a plate, then this Lemon Pound Cake Recipe is going to become your new best friend. Bursting with bright, tangy lemon flavor and boasting a beautifully tender crumb, this cake strikes the perfect balance between rich, buttery goodness and refreshing citrus zing. Whether it’s for a sunny brunch, a cozy teatime treat, or just because you deserve a slice of homemade happiness, this Lemon Pound Cake Recipe brings simple ingredients together to create something truly memorable and utterly delicious.

Ingredients You’ll Need

The image shows a white marbled surface with baking ingredients arranged neatly. On the left side, there is a tall white bottle with a green cap labeled buttermilk. Next to it, there are two sticks of butter wrapped in white and blue packaging, with three brown eggs placed nearby. In the middle, two large clear glass jars with lids hold white powdered ingredients, one appearing to be sugar and the other flour, with a dark spoon inside the flour jar. A small clear glass bowl filled with powdered sugar sits in front of the jars. On the right side, there are four bright yellow lemons neatly placed in front of a small white bowl filled with salt and an orange box of baking soda. The background is white tiled, creating a clean kitchen look. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Lemon Pound Cake Recipe means gathering a handful of everyday ingredients that play essential roles in flavor, texture, and that classic golden color. Each component is thoughtfully selected to build layers of taste and moistness in this luscious cake.

All-purpose flour: The sturdy base of the cake, providing structure and that perfectly tender crumb you’ll love.
Baking soda: Helps the cake rise gently with just the right texture, making it light but still substantial.
Salt: Balances the sweetness and enhances all the lemony flavors.
Buttermilk: Adds a subtle tang and keeps the cake moist and tender.
Grated lemon zest: Infuses the batter with fresh, citrusy aroma that brightens every bite.
Fresh lemon juice: Delivers that unmistakable lemon punch essential to this recipe.
Unsalted butter: Softened for easy mixing and packed with creamy richness that makes the cake so decadent.
Granulated sugar: Sweetens the cake while helping create a golden crust.
Large eggs: Bind everything together and add richness and lift to the batter.
Water, sugar, and additional lemon juice: Combined into a syrup to soak the cake, deepening the citrus flavor and keeping it wonderfully moist.
Confectioners’ sugar and lemon juice for glaze: Creates a luscious, tangy topping that sets this cake apart and makes it irresistible.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Pound Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F and positioning a rack in the middle. Preparing your pans carefully makes a world of difference to your cake’s shape and ease of removal. Spray two 8½ x 4½-inch loaf pans with nonstick spray, then line the long sides with parchment paper slings, and spray again. These slings will help you lift the cake out flawlessly once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This dry ingredient mix ensures your cake rises evenly and has a tender crumb free from any lumps or pockets of baking powder.

Step 3: Combine Buttermilk, Lemon Zest, and Juice

In a separate bowl, whisk together the buttermilk, freshly grated lemon zest, and lemon juice. This combination infuses the batter with authentic citrus brightness and keeps the texture moist and soft.

Step 4: Cream Butter and Sugar

Using an electric mixer fitted with a paddle attachment, cream your softened butter and sugar on medium speed until you get a light, fluffy mixture. This step is crucial because it incorporates air, helping your pound cake rise beautifully and giving it that melt-in-your-mouth texture.

Step 5: Add Eggs and Alternate Dry and Wet Ingredients

Beat in the eggs, one at a time, making sure each is fully incorporated. Then, with your mixer on low, gradually add the flour mixture and buttermilk mixture in alternating batches. This technique helps the ingredients combine evenly without over-mixing, preserving a tender crumb in the finished cake.

Step 6: Bake the Cake

Divide the luscious batter evenly between your prepared pans and smooth the tops with a spatula. Pop them into the oven and bake for 55 to 65 minutes until the tops turn golden and a toothpick inserted comes out clean. That golden color is your cue that the cake is ready to shine.

Step 7: Cool and Prepare Syrup

Let the cakes cool in the pans for 10 minutes before running a knife around edges and lifting them out by the parchment slings. While they cool further on a wire rack, prepare your lemon syrup by boiling water and sugar, then stirring in fresh lemon juice. This syrup will soak into the cake, amplifying that bright lemon flavor and making the cake irresistibly moist.

Step 8: Brush on Syrup and Glaze

Once the cakes are cool, gently brush the warm lemon syrup all over the cakes, including the sides. Then, whisk together confectioners’ sugar and lemon juice to make the glaze. You want it thick but pourable—like honey or molasses consistency. Spoon the glaze over the top, letting it drip down the edges. Let it set for about an hour before serving for that perfect sweet-tart finish.

How to Serve Lemon Pound Cake Recipe

Two golden brown rectangular cakes sit in silver baking pans lined with parchment paper that extends over the edges. Both cakes have a smooth but slightly uneven surface with a few small cracks down the middle. The pans rest on a metal cooling rack placed on a white marbled countertop. The background shows white tiled walls blurred softly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar complements the glaze beautifully if you want a subtle decoration. Fresh lemon slices or edible flowers also add a pop of color and elegance without overpowering the delicate lemon flavor.

Side Dishes

This Lemon Pound Cake pairs wonderfully with lightly sweetened whipped cream or a dollop of mascarpone cheese. Fresh berries like blueberries or raspberries on the side add a hint of natural sweetness and a vibrant contrast to the cake’s tanginess.

Creative Ways to Present

For a fun twist, slice the cake into thick wedges and serve alongside a scoop of vanilla ice cream or lemon sorbet. You could also turn it into mini trifle cups layered with lemon curd and blueberries for a stunning dessert presentation that doubles as a conversation starter.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is a happy problem!), store the cake in an airtight container or under a cake dome at room temperature. It will stay moist and delicious for up to 1 day, perfectly ready for a second helping.

Freezing

This Lemon Pound Cake Recipe is freezer-friendly! Just skip the final glaze before freezing your cooled loaves. Wrap them tightly in foil or plastic wrap, then place in a freezer bag or container. You can safely freeze the cake for up to 3 months and thaw overnight at room temperature when ready to enjoy.

Reheating

To enjoy your cake warm, gently reheat slices in the microwave for 15-20 seconds. Warm slices paired with a scoop of ice cream or drizzle of extra glaze make for an irresistible treat.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be substituted, buttermilk adds that signature tang which enhances the lemon flavor and keeps the cake moist. If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How important is the lemon zest in this recipe?

Very important! The lemon zest contains essential oils that provide a bright citrus aroma and depth of flavor that lemon juice alone cannot deliver. Make sure to use fresh lemons and avoid the bitter white pith when zesting.

Can I make this recipe in one large loaf pan?

Yes, though baking times will vary. Keep an eye on the cake and start checking for doneness around 60 minutes. A toothpick inserted into the center should come out clean when it’s done.

What if I don’t have parchment paper for the pans?

You can grease and flour your loaf pans thoroughly, but parchment slings make it so much easier to remove the cake without damaging it. I highly recommend picking some up for a flawless finish.

Why do I need to brush syrup over the cake?

The lemon syrup adds moisture and intensifies the lemon flavor, making the cake irresistibly tender and zesty. It’s a simple step that transforms a good pound cake into something extraordinary.

Final Thoughts

With its tender crumb, bright citrus zing, and delightful glaze, this Lemon Pound Cake Recipe is pure joy in cake form. Baking it fills your home with irresistible aromas and sharing it brings smiles to everyone at the table. I can’t wait for you to try this recipe and add it to your collection of beloved treats. Here’s to lots of lemony goodness and happy baking!