Lemon Pound Cake

This lemon pound cake is spectacularly easy to make from everyday ingredients. Using yogurt ensures the tender-crumbed cake remains moist and lends it a slight tang. Baking it in a Bundt pan ensures its appearance is as stunning as its taste.

A lemon pound cake resting on a round wire rack, drizzled with a white icing glaze

This easy lemon pound cake 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. Originally published January 3, 2016.Renee Schettler Rossi

: David Leite

Lemon Pound Cake

  • Quick Glance
  • (5)
  • 25 M
  • 1 H, 20 M
  • Serves 16
4.8/5 - 5 reviews
Print RecipeBuy the The Cabot Creamery Cookbook cookbook

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Special Equipment: 12-cup Bundt pan


  • For the lemon pound cake
  • For the glaze


Make the lemon pound cake

Preheat the oven to 325°F (160°C). Generously butter and flour a 12-cup Bundt pan and stash it in the fridge.

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.

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.

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

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

Drizzle the glaze over the cake. Slice, serve, and accept accolades.

Print RecipeBuy the The Cabot Creamery Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

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.

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.


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  1. Because a cake this large is far more than I need, I will try cutting this recipe in half, and baking it in a loaf pan. I have done this many time with other recipes. I will eat the half cup of yogurt and be grateful that this recipe calls for 6 eggs, and not 5 or 7.

  2. 5 stars
    A unique “Lemon Pound Cake” recipe especially for the LEMON lovers with its buttery, spongy (not crumbly at all) & beautifully lemony irresistible slices. The cake batter is delightfully easy to make because the everyday ingredients and directions are straightforward, so you do it easily.. In other words, sending your lemony beauty to its oven journey:) will only take 15 minutes if you prepare all the ingredients in advance. Yes.! This is the best and ‘A Must Try’ Lemon Pound Cake recipe of all…

    1. Hi Marlene. We haven’t tested it this way, so we can’t say for sure, but I have had success swapping sour cream for Greek yogurt in many recipes, so I think it should be fine. Do let us know how it turns out!

  3. Is there any reason yogurt could not be substituted with sour cream here? I have the latter on hand and would like to use it if you think it would work.

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