Lemon Pound Cake

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This Lemon Pound Cake is sunshine in Bundt form — buttery, rich, and bursting with sweet-tart citrus flavor. It’s the kind of classic, no-frills cake that feels like a warm hug from Grandma’s kitchen — moist, tender, and elegant enough for spring brunch or afternoon tea.

Why this recipe is so delicious: It’s all about the science of texture and balance — creamed butter for a fine crumb, buttermilk for tenderness, and a tangy lemon syrup that seeps into every bite for that signature sparkle of flavor.

If you love buttery cakes with a bright citrus twist, try my Lemon Cream Cheese Pound Cake, Best Classic Pound Cake, and Million Dollar Pound Cake next — each one rich, tender, and irresistible. Or for something a little lighter, my Lemon Icebox Cake is pure sunshine in every bite.

💛 This one tastes even better the next day — pound cake magic!

✨ Before You Begin

✨ Use room temperature ingredients: Butter, eggs, and buttermilk should all be between 65–70°F. This ensures proper emulsification, giving the cake a smooth, uniform crumb instead of a heavy, greasy one.

✨ Sift the dry ingredients twice: Sifting aerates the flour and evenly distributes the leavening and salt, helping the cake rise evenly and stay light despite its dense, buttery base.

✨ Prepare the pan properly: Butter and flour the Bundt pan thoroughly. As pastry chef Claire Saffitz puts it, “Think of the butter and the flour as ball bearings between the cake and the pan.” It’s the secret to a clean release and golden exterior.

✨ Bake at a steady temperature: Although this recipe bakes at 300°F for a longer time, the ideal science window for pound cakes is typically between 325°F–350°F. The lower temperature here keeps the crust delicate and the crumb velvety, but if your oven runs cool, aim closer to 325°F.

✨ Respect the 10-minute rule: Once baked, let the cake rest in the pan for exactly 10 minutes — no more, no less. This allows the structure to set without sticking to the pan.

Lemon Pound Cake Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

When it comes to pound cake, every ingredient has a purpose — texture, structure, moisture, or flavor. Here’s how each one earns its keep:

All-Purpose Flour: Provides structure through gluten formation. Gold Medal has about 10.5% protein, which strikes the ideal balance between strength and tenderness — enough structure to support the dense butter and eggs, but not so much that the crumb turns tough. Sifting twice lightens the texture and evenly disperses the baking powder and salt, while accurate measuring (spoon and level!) prevents a dry or heavy cake.

Baking Powder: A gentle lift is all you need in a pound cake. It works alongside the air beaten into the butter and eggs to create a fine, even crumb. Too much leavener can cause collapse or tunnels.

Salt: Enhances flavor and balances the sweetness, preventing the lemon from tasting sharp or sour.

Unsalted Butter: The star of the show. Butter provides moisture, richness, and flavor while trapping air during the creaming stage. For perfect creaming, butter should be cool but pliable — around 67°F. Overly soft butter won’t aerate properly. I use Challenge brand.

Sugar: Sugar doesn’t just sweeten; it tenderizes by inhibiting gluten and helps achieve that moist, melt-in-your-mouth texture. Creaming the butter and sugar for at least 4 minutes is key to incorporating air for a lighter crumb.

Eggs: Eggs act as both emulsifier and binder, ensuring fat and liquid combine smoothly. Add them one at a time and beat well after each to maintain structure and volume. Room temperature eggs emulsify better, reducing the risk of curdling.

Buttermilk: The acidity softens gluten strands for a more tender cake while adding subtle tang. Its liquid content also contributes to moistness — a hallmark of great pound cake.

Lemon Zest + Lemon Juice: The zest provides bright, aromatic oils that flavor the batter, while the fresh juice infuses tang. The post-bake syrup deepens that lemon punch, soaking into the crumb for added moisture and flavor contrast.

Lemon Extract: Reinforces citrus flavor so it doesn’t fade during baking.

The Lemon Syrup: This simple syrup brushed over the warm cake not only adds flavor but also acts as a moisture seal. It’s the step that keeps the cake luscious for days — one reason pound cakes are such smart make-ahead desserts.

Pro Tips for Perfect Lemon Pound Cake

⭐ Use the right mixing method: Cream the butter and sugar for at least 4–5 minutes. Stop and scrape the bowl often — unmixed butter pockets lead to uneven texture.

⭐ Alternate wet and dry additions: Add flour in three additions, alternating with buttermilk. This maintains the emulsion and prevents the batter from breaking or becoming dense.

⭐ Avoid overbaking: A toothpick should come out clean with just a few moist crumbs. Overbaking dries the crumb quickly — check at 75 minutes.

⭐ Watch your grease: Using too much fat to grease the pan, or using one not suitable for baking (like olive oil spray), can cause the cake to fry against the edges or stick. A thin, even layer of butter and a dusting of flour is perfect.

⭐ Cool strategically: Let the cake sit in the pan 10 minutes — enough to set but not enough to cling. Then invert onto a rack and pour the syrup while the cake is still warm so it can absorb fully.

⭐ Flavor improves over time: Like all traditional pound cakes, this one is even better the next day once the crumb settles and the lemon flavor blooms.

Storing + Freezing + Make-Ahead Tips

Storing: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 5 days. The syrup helps keep it moist.

Freezing: Freeze the whole cake (unsliced) wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature overnight before serving.

Make-Ahead: Because pound cakes “age beautifully,” bake it a day ahead for the best texture and flavor. Perfect for gifting or bringing to picnics, potlucks, and care packages.

What to Serve With Lemon Pound Cake

• Fresh + Bright: Pair slices with a scoop of macerated berries or a drizzle of raspberry coulis for color contrast.

• Cozy Companions: Serve with a dollop of whipped cream or a spoonful of lemon curd.

• Sweet Finishes Buffet: Try alongside my Strawberry Cake, Lemon Buttermilk Cake, or Pineapple Upside Down Cake for a dreamy dessert trio!

More Delicious Pound Cakes

• Eggnog Pound Cake
• Blueberry Pound Cake
• Peach Pound Cake
• Strawberry Pound Cake
• Peach Cobbler Pound Cake
• Buttermilk Pound Cake

Tried This Recipe?

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📸 And if you Gram…don’t forget to share your pound cake on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Lemon Pound Cake

This simple lemon pound cake is the ideal springtime dessert with a sweet tangy flavor and a moist disposition that would make grandma proud.

Prep Time10 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 40 minutes mins

Servings: 6 -8 servings

Author: Kathleen

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
• ▢ 3 tablespoons fresh lemon zest
• ▢ 1/2 teaspoon lemon extract
• ▢ 1/2 cup fresh lemon juice

Instructions

• Preheat oven to 300°F.
•  Butter and flour a 12 cup Bundt pan.
•  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.

Fans Also Made:

• 
  Banana Pound Cake
• 
  Coconut Pound Cake
• 
  Orange Pound Cake
• 
  Peach Bourbon Upside Down Cake

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Nutrition

Serving: 1/6 of the recipe | Calories: 997kcal | Carbohydrates: 122g | Protein: 13g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 289mg | Sodium: 210mg | Potassium: 244mg | Fiber: 1g | Sugar: 77g | Vitamin A: 1715IU | Vitamin C: 9.8mg | Calcium: 109mg | Iron: 3.5mg

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