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

Ingredients

  • For the lemon pound cake
  • For the glaze

Directions

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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Comments

  1. 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.

  2. 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!

    1. 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 here. Thanks for your patience.

  3. 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.

    1. 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.

  4. 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 🙂

    1. 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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