Lemon pound cake is one of my all-time favorite fruit cake recipes and once you try it, I just know you’re going to love it too. I keep it with my Easter dessert recipes because it’s one of the most beautiful and refreshing cake recipes I have.
If you’re a lover of all things lemon like me, you can always make Easter lemon bars or lemon coconut bars. They’re a fantastic warm-weather treat with a burst of citrus flavor. I’ve even made lemon brownies before. Tangy lemon undertones are a yummy backdrop for rich sweet chocolate.
Let’s bake this cake!
What I Love About This Recipe
- Polished presentation
- Sweet lemon glaze
- Insanely delicious
Lemon Pound Cake Tips
Sift: It’s a simple recipe but you do want to sift the dry ingredients together twice. This aerates the ingredients and disperses them evenly to give you a lighter more balanced finished product.
Room Temp: When making a lemon cake, a lemon pound cake, and a lot of other cakes it helps to start with room temperature ingredients. It helps with the creaming and emulsification process. In cooking, room temperature is between 65- and 70-degrees Fahrenheit.
Storing + Freezing + Make-Ahead
- Storing: It’s as easy as putting it in a cake saver on the counter. Once you slice it, you should cover the open area with cling wrap to keep it moist.If your kitchen gets hot or you’re not going to serve it for a couple of days, you may want to put your cake in the fridge.
- Can You Freeze This? Absolutely!! This cake freezes nicely. Just wrap it well in cling wrap or foil before placing it in a freezer bag. Simply thaw on the counter for about an hour. Sometimes, I like to cut mine before I freeze it so I can just pull out a piece or two at a time.
- Make-Ahead Tips:This cake stays fresh and yummy when stored properly so you can always make it beforehand and have it ready when you need it. Keep in mind, there’s only a ten-minute prep time involved to make it fresh.
- How Long Can You Keep This In The Fridge? You can keep your cake totally crave-worthy and irresistible for up to a week in the fridge if it’s wrapped well and protected from air and moisture.
How To Make Lemon Pound Cake Recipe
More Delicious Pound Cakes:
- Lemon Cream Cheese Pound CakeÂ
- Eggnog Pound Cake
- Blueberry Pound Cake
- Peach Pound Cake
- Strawberry Pound Cake
- Million Dollar Pound Cake
- Peach Cobbler Pound Cake
Lemon Pound Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 sticks unsalted butter at room temperature
- 2 ¼ cups sugar divided
- 6 eggs large
- 1 cup buttermilk
- 1 ½ tablespoons fresh lemon zest
- 1 teaspoon lemon extract
- 1/2 cup fresh lemon juice
Instructions
- Preheat oven to 300°F.
- Â Butter and flour a 12 cup Bundt pan.
- Â Sift the flour, baking powder, and salt together twice.
- Cream the butter and 1 ¾ cups sugar until pale and fluffy about 4 minutes.  Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
-  Pour the batter into the prepared pan and bake for 1 ½ hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
- Meanwhile, bring the lemon juice and remaining sugar to a boil over medium-high heat in a small saucepan, stirring until the sugar is dissolved.
- Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
Gabriella says
I’m loving this bundt cake
Kristin says
I think I could eat that whole thing!
dinnersanddreams.net says
What a gorgeous pound cake. The presentation is fabulous.
XO
Nisrine
Chris says
Lemon makes my mouth water in the best possible way.
Valen says
I made a lemon cake last week, now I'm thinking of making another one because it was so good. This looks delicious!
hannah! says
oh wow oh wow this looks perfect! i can't wait to try this (:
Danielle says
I am on such a lemon kick lately….it's just so refreshing. I have tagged this recipe so I remember to try it. I can't wait
Mimi says
Gorgeous cake and since it lemon, I'm sure it's delicious.
Mimi
Ciao Chow Linda says
This looks so wonderfully moist and filled with flavor.
Adrienne says
This sounds perfect for the warmer months ahead! And what a lovely photo.
Biren says
Wow….what a luscious cake! Love the lemon in baked goods 🙂
bonnie says
I simply adore lemon, yes it does screm spring- we sprinkle it on everything around here..great cake, looks super mosit.
sweetlife
Cathy says
What a lovely cake, especially with a wonderful lemon glaze. This is my favorite type of dessert, Kathleen. Thanks for the recipe.
lostpastremembered says
You go girl, what a beaututiful cake. HOw I love lemon and could it be simpler. Great recipe!
pegasuslegend says
what a gorgeous cake, I can just imagine the smell baking omg!
Bo says
Lemon is my favorite dessert flavor…besides coconut…I saw you had a recipe on here for lemon cocnut bars…I will be making those!
Leslie says
Nice and refreshing! Love anything lemon
Rosabela says
This looks awesome! I love the fact that it uses less sugar unlike other pound cake recipes I've read. One questions though: What is the weight or measurement for a stick of butter? They don't sell butter here like they do in the US. It is 250g=8oz=1cup. I would really love to make this cake. Thanks!
Deanna says
I love lemon cake and the pan you baked it in is so pretty.