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A lemon pound cake resting on a round wire rack, drizzled with a white icing glaze
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4.87 / 15 votes

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.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 353

Equipment

  • 12-cup Bundt pan

Ingredients

For the lemon pound cake

  • 2 1/2 cups granulated sugar
  • 2 sticks 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 plain full-fat Greek-style yogurt

For the glaze

  • 3/4 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice, (from 1 lemon, preferably organic)
US - Metric

Instructions

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.

Nutrition

Serving: 1slice | Calories: 353kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 216mg | Fiber: 1g | Sugar: 38g