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Lemon Pound Cake

lemon pound cake recipe

A moist Lemon Pound Cake recipe with a lemon butter glaze. Topped with homemade whipped cream and fresh berries, it’s basically, pure heaven in cake form.

This Lemon Pound Cake recipe is delicious on its own. But topped with that lemon butter glaze, then again with whipped cream and berries?! Out of this world, good. Plus it’s so easy to make!

lemon pound cake recipe

Lemon Pound Cake Ingredients

To start making this divine Lemon Pound Cake, gather up these ingredients! All simple and pantry staples but together they make a wonderful cake perfect for springtime.

  • Butter – for moisture and for flavor. Butter plays such an important role in such a dense cake.
  • Granulated Sugar – this is used to sweeten.
  • Eggs – used for the structure of the pound cake.
  • Vanilla Extract, Lemon Extract, and Lemon Zest – this is where all the flavor comes from. Some vanilla but mostly lemon from the extract and from lemon zest.
  • All-Purpose Flour – flour fills out the rest of the cake and makes it cakey!
  • Salt – to balance out the tart and sweet flavors going on.
  • Baking Powder and Baking Soda – these are the leavening agents in the cake.
  • Buttermilk – if you don’t have buttermilk simply replace with 1/2 cup of milk and 1/2 teaspoon of white vinegar. This is used for more moisture and to help activate the baking soda for extra lift.
ingredients laid out

Lemon Glaze for Pound Cake

What makes this lemon pound cake even better is the lemon glaze pouring all over it! The glaze soaks into the cake which means you get a perfect bite every time. Here’s what you’ll need for the lemon glaze:

  • Butter – for all of that buttery good flavor!
  • Granulated Sugar – to sweeten and to make this whole concoction into a glaze.
  • Lemon Juice – fresh lemon juice for fresh acidic flavor.
  • Vanilla Extract and Lemon Extract – vanilla and lemon extract to add a little more subtle flavor to the glaze.

How to Make Lemon Pound Cake

This recipe couldn’t be any more simple with these step by step instructions. For full recipe details see the recipe card down below!

  1. Preheat oven. Spray a light colored loaf pan with nonstick cooking spray. Set aside.
  2. In a stand mixer, or with a hand mixer, add all cake ingredients to the bowl. Mix on low for 30 seconds then mix on medium speed for 3 minutes.
  3. Pour the cake batter into the pan and bake until a toothpick comes out cleanly.
  4. While the cake is baking, make the glaze.
  5. In a small saucepan, combine all ingredients for the glaze. Continuously stir until the butter is melted and the sugar dissolved. Be sure not to bring it to a boil.
  6. With the cake done baking but still in the pan, poke holes all over with a toothpick. Pour the glaze evenly over the cake.
  7. Let the cake cool for at least an hour before removing from the pan. Loosen the sides with a butterknife then invert onto a cooling wrack.
  8. Cut, top with desired toppings and serve!
pouring lemon glaze on cake

Toppings

All toppings are optional for this lemon pound cake but all are highly recommended for the best results!

  • Lemon Glaze: I guess you don’t HAVE to make or use the lemon glaze, but trust me when I say it is a game-changer. Extra moist cake with extra lemony flavor.
  • Berries: Raspberries, strawberries even blueberries are great options!
  • Whipped Cream: Homemade whipped cream is the perfect choice to accompany the berries and this lemon cake. Light, airy, and creamy!

How to Store Lemon Pound Cake

To store lemon pound cake, place in an airtight container. Store at room temperature for up to 3 days. Lengthen the shelf life by storing it in the fridge for an extra 5 days!

lemon pound cake side shot

Freezing Instructions

You can freeze this lemon pound cake recipe for up to 3 months! Simply bake the cake but skip out on the glaze (for now). Wrap well in plastic wrap and then place in a freezer-safe container. Freeze!

To serve, thaw on the countertop overnight. Make the glaze while warming the cake in the oven. Then poke holes in the cake and glaze!

More Cake Recipes to Try!

lemon pound cake recipe

Lemon Pound Cake

A moist Lemon Pound Cake recipe with a lemon butter glaze. Topped with homemade whipped cream and fresh berries, it’s basically, pure heaven in cake form.
Prep Time 30 mins
Cook Time 45 mins
Cool Time 1 hr
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 240 kcal

Ingredients
  

  • 1/2 cup butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar

For the Lemon Glaze

  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract

Instructions
 

  • Preheat oven to 325 degrees. Spray a light colored loaf pan with nonstick cooking spray. Set aside.
  • In a stand mixer, or with a hand mixer, add all cake ingredients to the bowl. Mix on low for 30 seconds then mix on medium speed for 3 minutes.
  • Pour the cake batter into the pan and bake for 45 minutes or until a toothpick comes out cleanly.
  • While the cake is baking, make the glaze.
  • In a small saucepan (medium-low heat), combine all ingredients for the glaze. Continuously stir until the butter is melted and the sugar dissolved. Be sure not to bring it to a boil.
  • With the cake done baking but still in the pan, poke holes all over with a toothpick. Pour the glaze evenly over the cake.
  • Let the cake cool for at least an hour before removing from the pan. Loosen the sides with a butter knife then invert onto a cooling wrack.
  • Cut, top with desired toppings and serve!

Nutrition

Calories: 240kcalCarbohydrates: 52gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 36mgSodium: 210mgPotassium: 73mgFiber: 1gSugar: 37gVitamin A: 97IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword lemon glaze for pound cake, lemon pound cake, lemon pound cake recipe
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