This Lemon Pound Cake is buttery, tender, and bursting with bright citrus flavor. A simple, glossy lemon glaze takes it over the top, making it perfect for dessert, brunch, or a sweet afternoon treat. If you love lemon desserts, you’ll also enjoy my Lemon Loaf for another easy, citrus-packed treat.
Ingredients & Substitutions
- Granulated Sugar: Sweetens the cake and helps create a light, tender crumb. You can use coconut sugar or a 1:1 sugar substitute if needed.
- Unsalted Butter: Adds richness and helps create a soft, buttery texture. Softened to room temperature for easy mixing. If using salted butter, you may want to lessen the kosher salt.
- Eggs: Provide structure and help the cake rise. Use large eggs at room temperature for best results. Out of eggs? Check out my egg substitutes to try!
- All-Purpose Flour: Gives the cake structure. You can substitute with a gluten-free flour blend, but make sure it’s a 1:1 baking blend.
- Buttermilk: Keeps the cake moist and adds a subtle tang. If you don’t have any on hand, make homemade buttermilk.
- Lemon Extract: Adds concentrated citrus flavor. You can use vanilla extract, but it will change the flavor slightly.
- Lemon Zest: Brings bright, fresh lemon flavor. Only use the outer yellow peel, not the bitter white pith.
- Lemon Glaze: Made with confectioners’ sugar, lemon juice, and butter, this smooth glaze adds sweet-tart flavor and a glossy finish to the cake. You can swap butter for cream cheese for a tangier glaze, or use a little milk instead of lemon juice for a milder version.
If needed, check out my High Altitude Baking tips if baking at a higher altitude.
FAQs
Can I make this pound cake ahead of time?
Yes! Bake it a day in advance and add the glaze just before serving to keep it fresh and bright.
Can I use a different pan for pound cake?
Yes! Pound cakes work well in either a Bundt pan or a standard 9×5-inch loaf pan. For mini loaf pans, divide the batter evenly among 3 smaller pans. A simple glaze is all you need to finish.
Can I use milk instead of buttermilk?
Yes! Add 1 teaspoon lemon juice to 1 cup milk to mimic buttermilk’s tang and help the cake stay moist.
Can I add extra lemon zest or flavor?
Absolutely! Adding more zest or a little extra lemon juice boosts the citrus flavor. Just avoid adding too much liquid, or the batter may become too thin.
Can I freeze this lemon pound cake?
Yes! Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Add the glaze after thawing for best results.
Why do I reduce the oven temperature for pound cake?
The batter is poured into a pan after preheating to 350°F, then the oven is lowered to 325°F for baking. This helps the cake rise evenly while preventing the top from over-browning, resulting in a tender, moist crumb.
Serving Ideas
- Classic Dessert: Slice and serve with fresh berries or a few raspberries for a bright, citrusy finish.
- Brunch or Tea Time: Pair slices with a cup of tea or coffee for an easy, elegant addition to brunch or an afternoon treat.
- Extra Indulgence: Add a dollop of whipped cream or a spoonful of mascarpone for a richer, more decadent serving.
How to Store Lemon Pound Cake with Lemon Glaze
Room Temperature: Keep the cooled cake in an airtight container for up to 3 days to maintain its tender crumb.
Freezer: Wrap the cooled cake tightly in plastic wrap and then in foil, and freeze for up to 2 months. For best results, freeze the cake without the glaze, then drizzle the glaze over the thawed cake just before serving. This prevents the glaze from hardening or separating during freezing and keeps the finish smooth and glossy.
More Pound Cake Recipes
Lemon Pound Cake with Lemon Glaze
Ingredients
Lemon Pound Cake
- 2 ½ cups (500 g) granulated sugar
- 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
- 4 large eggs, room temperature
- 3 ½ cups (437.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (245 g) buttermilk
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
Lemon Glaze
- 2 cups (250 g) confectioners' sugar
- ¼ cup lemon juice
Instructions
Lemon Pound Cake
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
- In the bowl of a stand mixer, beat sugar and softened butter on medium speed until light and fluffy, about 10 minutes.
- Add eggs one at a time, mixing each egg fully into the butter mixture before adding the next.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Add ⅓ of the flour mixture to the butter mixture and mix on low until just combined.
- Pour in half of the buttermilk and mix on low until smooth.
- Repeat, alternating remaining flour mixture and buttermilk, ending with the flour mixture.
- Stir in lemon extract and lemon zest until evenly combined.
- Pour batter into prepared pan and smooth the top.
- Reduce oven temperature to 325°F and bake 60 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Check at 60 minutes to prevent overbaking.
- Let cake cool in the pan 10 minutes, then transfer to a wire rack or cake platter to cool completely.
Lemon Glaze
- In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth and pourable.
- Pour about half of the glaze over the cooled cake. Let it set slightly.
- Pour remaining glaze over the cake for a glossy finish.
Video
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This recipe has been updated as of April 10th, 2026.
What Kind of flower would you suggest in place of all purpose white flour for those who are gluten intolerant and will Stevia (for disbeyics) work the same?
Hi, Christine! I work with iambaker and am happy to help with questions. We have not tried using gluten-free flour or Stevia in this recipe, so I can’t say how they would affect the recipe. Have a great day!
Can I use cake flour instead of all purpose?
Hi, Debbie! I work with iambaker and am happy to help with questions. We have not tried using cake flour in this recipe. However, for every cup of all-purpose flour used in a recipe, substitute 1 cup plus 2 tablespoons cake flour. Have a great day!
I made this cake with real lemon juice and while good really didn’t have the full lemon flavor I wanted. Making another one tomorrow and using the extract with more zest. Can’t wait.
I love your recipes…cakes, pies, breads are simple and straight to the point.
Do you think this recipe would work if I used gluten free flour?? Love your recipes too🥰
Hi, Kristi! I work with iambaker and am happy to help with questions. We have not tried using gluten-free flour in this recipe, so I can’t speak to its effectiveness. Let us know if you try it and how the recipe turns out. Have a great day!
Hi Amanda,
I made an orange pound cake in a Nordic bundt pan tonite.
However, after I skewer tested it twice into the cracks of my bundt cake right out of the oven, I’d place my cake near an opened window for 2 mins then transferred it to a windowless corner.
8 mins later, my cake deflated around the funnel of my bundt pan.
I don’t know what went wrong. I would appreciate any advice.
Made it had a strong lemon taste could not eat it could the lemon extract been to old
Going to try them all for Christmas and mail them to my kids in Houston Texas ladder Georgia and Saginaw Michigan they all look wonderful I love poundcake and I love lemon keep it up girl
I would like to see the ingredients in grams as we don’t use cups
My cake overflowed the pan and made a big burnt mess in the oven. I double checked the recipe and I did everything right. I was so sad.
what temperature for loaf pans and how long to bake?