Lemon Pound Cake Recipe

This lemon pound cake makes a spectacularly easy homemade pound cake with glaze from pantry ingredients. Adding yogurt in place of sour cream ensures the tender-crumbed cake remains moist. Baking it in a Bundt pan ensures its appearance is as stunning as its taste.

Lemon Pound Cake Recipe

This easy lemon pound cake recipe looks and tastes like it took a lot more time and effort than it actually does. Relying on yogurt in place of sour cream ensures the tender-crumbed cake is moist. Using a Bundt pan ensures the appearance is stunning. So when life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything. This recipe has been updated. Originally published January 3, 2016.Renee Schettler Rossi

Special Equipment: 12-cup Bundt pan

Lemon Pound Cake Recipe

  • Quick Glance
  • 25 M
  • 1 H, 20 M
  • Serves 12

Ingredients

  • For the lemon pound cake
  • 2 1/2 cups (500 grams) granulated sugar
  • 2 sticks (8 ounces) unsalted butter, softened, plus more for the pan
  • 2 tablespoons grated lemon zest (from 3 to 4 lemons, preferably organic)
  • 1/4 cup fresh lemon juice (from 2 to 3 lemons, preferably organic)
  • 6 large eggs
  • 2 1/2 cups all-purpose flour, plus more for the pan
  • 1 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces) plain full-fat Greek-style yogurt
  • For the glaze
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)

Directions

  • Make the lemon pound cake
  • 1. Preheat the oven to 325°F (160°C). Generously butter and flour a 12-cup Bundt pan and stash it in the fridge.
  • 2. Grab an electric mixer and beat together the granulated sugar, butter, and lemon zest on medium speed until the mixture is really quite fluffy, 4 to 5 minutes. Add the lemon juice and beat until blended. Add the eggs, 1 at a time, beating just until the yellow streaks disappear after each addition.
  • 3. Whisk together the flour, salt, baking soda, and baking powder in a bowl. Add this to the butter mixture in a couple additions alternately with the yogurt, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Do not over-mix the batter.
  • 4. Pour the batter into the prepared pan. Bake about 65 minutes, until a skewer inserted in center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Invert the cake onto a cake stand or platter and cool completely, about 1 more hour.
  • Make the glaze
  • 5. Just before serving, reach for a small bowl and a whisk and mix the confectioners’ sugar with the remaining 2 tablespoons lemon juice and whisk until smooth.
  • Glaze the lemon pound cake
  • 6. Drizzle the glaze over the cake. Slice, serve, and accept accolades.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Nicole C.

Dec 30, 2016

This lemon pound cake is delicious. As the name suggests, the lemon is really prominent, which I love. The ingredients and directions are simple and straightforward, so the batter comes together easily and quickly. Take care not to go straight to medium speed on the mixer when beating the butter, zest, and sugar or your ingredients may fly out of the bowl. After 5 minutes the mixture was light and fluffy. The end result was spectacular. Don't pass on this recipe! I used butter and flour to slick the pan, but my Bundt pan was hard to coat, so I ended up using nonstick spray, too.

Testers Choice
Jennifer Bradley

Dec 30, 2016

I love lemon pound cake! I've tried my hand at many different recipes, and this one was very simple and straightforward. The texture of the cake was very unique—it was very spongy and not crumbly at all. The flavor was a very delicate lemon and the golden brown parts on the bottom were an added depth of flavor. I love to serve Bundt cakes—people are always impressed, and they involve minimal hands-on time.

Testers Choice
Ellen Fuss

Dec 30, 2016

This lemon pound cake was sensational. It was the perfect cake to enjoy with a cup of coffee or to eat for breakfast (if you do that sort of thing.) It came together really quickly and required little advance planning. I found the cake to be very buttery when I removed the pan. Perhaps I used too much butter on the pan? Perhaps it shouldn't really cool in the pan for an hour—most of my cakes get removed after 10 minutes so that they do not steam in the pan while cooking. I actually had to blot the cake with paper towels.

Testers Choice
Penny Martin

Dec 30, 2016

Lemon lovers gather for this delightfully easy and yummy lemon pound cake! The made-from-scratch pound cake is good as is and is good even without the glaze. Perfect with a cup of tea. It can also be a nice birthday cake—substitute a lemony buttercream for the glaze and voila! I had to let it cool for at least an hour before removing it from the pan.

Testers Choice
Adrienne Lee

Dec 30, 2016

The flavor is great. The cake is rich and beautifully lemony. Would I make this again? Yes. It's perfect for the holidays. I think you could use a little less sugar and it would still be okay. I had a really, really difficult time getting this out of the pan. I think itʻs the combination of so much sugar and lemon juice. Given how rich this cake is, Iʻd say it definitely serves more than 12. Also, I think it needs more glaze. I'd make twice the amount of glaze called for and thin it a bit more with some water or more lemon juice.

Testers Choice
Dawn English

Dec 30, 2016

This recipe delivers on a moist and lemony (but not overly lemony) pound cake which my family loved. I will not hesitate to make this again. I just happened to get a very nice message from my husband who grabbed a slice with his coffee on his way to work to let me know how much he enjoyed it. I stored the cake, unrefrigerated under a glass dome on a cool kitchen counter, and 3 days later it still remained just as moist and delicious as the day I baked it. I was afraid this cake would be too sweet for my taste, especially with the glaze, so when making the cake batter I measured 2 1/4 cups sugar total (leaving out 1/4 cup sugar) in the batter. The sweetness ended up being just right for my taste, but as an afterthought, the 2 1/2 cups sugar called for in the batter would have still been fine. When making this again, I wouldn't reduce the sugar any more than I did as it may affect texture and flavor. I found the directions to be spot on. Two quick notes regarding a couple other ingredients: butter and yogurt. I started with cold butter and didn't want to wait for it to reach room temp, so I added it to my stand mixer and whipped it up for about 5 minutes to soften before adding the sugar and mixing again I also couldn't find a full-fat Greek yogurt at the market that didn't have additive gums or thickeners, so I ended up purchasing Plain Grass Fed Whole Milk Yogurt, which was a great substitute. I buttered and floured my NordicWare Nonstick Bundt pan, dusted off the excess flour before putting it in the refrigerator, and I really believe this step is what helped my cake to release effortlessly when it was time to release the cake. The baking time was also right on. I really enjoyed preparing this recipe!

Comments
Comments
  1. Christina Alexander says:

    This is great. I’ve got 500 huge lemons on a tree that I don’t know what to do with!

  2. Vera SJ says:

    This looks super delicious and love that the lemon is prominent! I want to make it for my partner’s stepmother and grandmother when they come for dinner tomorrow for after-dinner coffee. Does anyone know if I can substitute cake flour for the all-purpose flour?

    • Renee Schettler Rossi says:

      Vera SJ, baking is such a precise science, and this cake recipe turned out so spectacularly lovely as-is, I hesitate to suggest any changes. If it was me, I’d stick with all-purpose flour, just to be safe. Sorry! But I would hate to have you be disappointed.

      • Vera SJ says:

        Thanks for your reply, Renee! I went and got some all-purpose flour so I could follow the recipe to a T. It was divine, rich and lemon-y. Everyone loved it. My partner’s stepmother, a baker, was completely taken and asked for the recipe as well!

        • Renee Schettler Rossi says:

          Wonderful, Vera! I’m so glad everyone loved this cake as much as we do. Sorry for the trip to the store but I just didn’t want to risk disappointment. Many kind thanks for taking the time to let us know how well things worked out, we so appreciate it!

  3. Leslie B. says:

    Can this make two 8 1/2 x 4 1/2″ loaves instead?

    • Renee Schettler Rossi says:

      Leslie B., we didn’t try the recipe in anything other than a 12-cup Bundt pan, so I can’t say for certain. You know how tricky a science baking can be, so although from a strict volume perspective the loaf pans contain the same volume and should, in theory, work in place of the Bundt pan, although the timing may need to be altered and the texture may be altered. If you give the loaf pans a twirl, would you let us know how it goes?

  4. Mario Bosquez says:

    Absolutely fantastic recipe and delicious end result…!!! Perfect with a nice hot cup of tea…

    Another hit from David Leite…!!!

    reader-lemon-pound-cake-recipe

  5. Yulia machalaba says:

    could i substitute eggs with a tablespoon of sour cream? We don’t eat eggs and i usually use either yogurt or sour cream instead. Many thanks :)

    • Renee Schettler Rossi says:

      Yulia, I love your inventiveness! We test all our recipes before recommending them but since we haven’t tested your exact substitution I can’t say for certain how it will work. If you’ve made that substitution with success in similar cake recipes then there’s a good chance it will work here, though. If you decide to try it, kindly let us know how it goes!

  6. Wow! Looks amazing! I love lemon pound cake!!

    • Renee Schettler Rossi says:

      Thanks, Eden! We hope you’ll try it…I think you’ll be even more astounded by its taste!

  7. Darlene Bertin says:

    This lemon pound cake looks delicious. One of my aunts, my mom’s sister, used to make a regular lemon cake when I was younger. Wish I would’ve gotten the recipe from her. I never thought of it through all these years. She passed away a few months ago, God bless her soul. This cake was also delicious. Now I have to buy a bundt pan and try this recipe. Thank you so much for the recipe.

    • Renee Schettler Rossi says:

      Darelene, you are so very welcome. I’m so sorry for your loss. It’s incredible how tastes linger with us through the decades. Here’s hoping this lemon pound cake is sufficiently similar to the one your aunt baked so as to help you fondly reminisce.

  8. Isabel Chen says:

    Since baking is a precise science as you rightly say, could you provide the flour measurements in weight instead of volume? Many thanks in advance!

    • Renee Schettler Rossi says:

      Isabel, we understand your frustration. We’ve actually been working on updating all our recipes with weights in addition to volume. It’s a slow process as we want to retest the recipes to ensure things are right. In the meantime, keep in mind that in general 1 cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. And if you want to scroll through all the recipes on our site that do include weights, you’ll find them at http://leitesculinaria.com/tag/metric. Thanks for your patience.

  9. Catherine Smith, Tweed, ON, Canada says:

    Dear David, just a note to thank you very much for the great recipes and most of all, your writings over the past year. It has been great fun and I have learned a lot. All the best in 2017 – I sincerely hope it is healthy and happy for you and your family.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail