Lemon Pound Cake Recipe

This lemon pound cake recipe makes a spectacularly easy homemade pound cake from pantry ingredients. Baking it in a Bundt pan ensures it looks as stunning as it tastes.

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. Using a Bundt pan ensures the appearance is stunning. Relying on yogurt, not sour cream, keeps the pound cake moist and healthy.–Renee Schettler Rossi

Special Equipment: 12-cup Bundt pan

Lemon Pound Cake Recipe

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


  • Make 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)


  • 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.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Nicole C.

Jan 03, 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

Jan 03, 2016

I love lemon 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

Jan 03, 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

Jan 03, 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

Jan 03, 2016

Flavor is great. 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.

  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…!!!


  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!

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