Easy Lemon Pound Cake

This lemon pound cake is a classic loaf-style cake made with fresh lemon juice and zest, then finished with an easy glaze for a bright, balanced flavor. It has that soft, buttery texture you want, with just enough richness to feel satisfying without being heavy.

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Haley here from If You Give a Blonde a Kitchen. Something about spring always makes me want to bake lemon desserts. They’re fresh, a little sweet, and just make me happy.

This moist lemon pound cake is packed with fresh lemon flavor and a subtly sweet glaze. It’s one of those recipes where simple ingredients somehow turn into something really good. It slices cleanly, is easy to make ahead, and that glaze on top makes it feel a little bakery-style without any extra effort. It also keeps well, so you can make it ahead and not think twice about it.

Pound cake is richer and a bit more dense than a typical cake, but still soft and tender, so you get something that feels a little more substantial without being heavy. The lemon flavor comes through without being over the top, and the glaze is what really gives it that fresh, citrusy finish.

What to Know Before You Start

• This is a classic pound cake, not a fluffy cake. It has a slightly dense, tight crumb but still stays soft and tender when baked right.
• The lemon flavor is balanced, not overpowering. The cake itself is light on lemon, and the glaze is what gives it that brighter finish.
• It’s a simple, make-ahead friendly recipe. It slices cleanly, travels well, and holds up nicely for serving later.
• You’ll use a traditional creaming method. It’s what gives this cake that classic texture, so just give it a few minutes and don’t rush it.
• The batter may look a little off at one point. After adding the lemon juice, it can look slightly curdled. That’s normal and it comes together once the flour is added.
• Bake time is about an hour. Plan for 55 to 60 minutes, and look for a lightly golden top with a crack down the center.

Ingredients You’ll Need

• All-purpose flour. Provides the structure for the cake while keeping the crumb soft.
• Salt. Balances the sweetness and enhances the lemon flavor.
• Baking powder. Adds a slight lift so the cake isn’t too heavy.
• Unsalted butter. Brings rich flavor and helps create that classic pound cake base.
• Butter or shortening. Using a mix helps create a softer, more stable crumb. You can use all butter if preferred, but the texture will be slightly different.
• Granulated sugar. Sweetens the cake and helps with moisture and structure.
• Eggs. Provide structure and richness while helping the batter come together smoothly.
• Fresh lemon juice. Adds brightness and that signature lemon flavor.
• Lemon zest. This is where most of the lemon flavor comes from, so don’t skip it.
• Milk. Helps keep the cake moist and tender.
• Confectioners’ sugar. Forms the base of the glaze.

How to Make This Easy Lemon Pound Cake

This recipe uses a classic creaming method, where butter and sugar are beaten together first to build structure, then the rest of the ingredients are added in stages.

Step 1: Prep the pan and oven

Preheat the oven to 350°F. Line a 5×9-inch loaf pan with parchment paper and lightly grease so the cake lifts out easily later.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, salt, and baking powder until evenly combined. Set aside.

Step 3: Cream butter and sugar

In a large bowl, beat the butter, shortening, and sugar until light and fluffy, about 3 minutes.

Pro Tip: You’re looking for a lighter color and a slightly fluffy texture. If it still looks dense or grainy, give it another minute.

Step 4: Add eggs and lemon

Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Mix in the lemon zest and lemon juice.

Pro Tip: The batter may look slightly curdled after adding the lemon juice. That’s normal and it will come together in the next step.

Step 5: Alternate dry ingredients and milk

With the mixer on low, add one third of the flour mixture, then half of the milk. Repeat, ending with the last third of the flour. Mix just until everything is combined.

Pro Tip: Stop mixing as soon as you don’t see dry streaks. Over mixing at this stage can make the cake dense.

Step 6: Bake

Pour the batter into the prepared pan and gently smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Pro Tip: The cake should be lightly golden with a natural crack down the center. If the top is browning too quickly, loosely cover with foil.

Step 7: Cool

Let the cake cool in the pan for about 10 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely before glazing so the glaze doesn’t melt off.

Step 8: Glaze

Whisk together confectioners’ sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set before slicing.

Pro Tip: The consistency should be thin enough to drizzle. If necessary, add another teaspoon of lemon juice.

Expert Tips for Lemon Pound Cake

• Cream the butter and sugar fully. This is what gives the cake structure. It should look lighter in color and slightly fluffy before moving on.
• Use room temperature ingredients. Cold butter, eggs, or milk can cause the batter to curdle or mix unevenly.
• Measure flour carefully. Too much flour is one of the fastest ways to end up with a dry pound cake. Spoon and level if possible.
• Don’t overmix after adding flour. Mix just until combined to keep the crumb soft instead of dense and tough.
• Watch the bake time closely. Start checking around 55 minutes. A few moist crumbs on a toothpick is perfect. A completely clean toothpick can mean it’s overbaked.
• Let it cool before glazing. If the cake is warm, the glaze will melt right off instead of setting nicely on top.
• Use fresh lemon for best flavor. The zest is where most of the flavor comes from, so don’t skip it.

Variations and Substitutions

• Use all butter instead of shortening. You’ll get a slightly richer flavor, but the texture may be a little less soft and stable.
• Try Meyer lemons. They’re slightly sweeter and less sharp, which gives a softer lemon flavor.
• Add vanilla extract. About 1 teaspoon adds a subtle warmth that rounds out the lemon.
• Make it extra lemony. Add a bit more zest or increase the glaze slightly for a stronger lemon finish.
• Swap the milk. Buttermilk can be used for a slightly tangier flavor and softer crumb.
• Skip the glaze. The cake still works on its own if you want something less sweet, especially for breakfast or brunch.

Serving Ideas

This lemon pound cake works well in a few different ways depending on how you want to serve it.

• Serve with fresh berries for a simple dessert.
• Add whipped cream for a more complete dessert option.
• Slice and serve with coffee for a snack or breakfast treat.

Storage, Freezing & Reheating

• Room temperature: Store covered for 3 to 4 days. It stays soft and slices well even after a day or two.
• Freezer: Wrap slices or the whole loaf tightly and freeze for up to 2 months.
• To thaw: Let it sit at room temperature until fully thawed before serving.
• Optional tip: If it’s been sitting a couple days, a quick 10–15 seconds in the microwave softens it right back up.

FAQs

Why is my lemon pound cake dry?
The most common causes are too much flour or overbaking. Be sure to measure flour carefully (spooning it into the measuring cup instead of scooping) and start checking the cake around the 55-minute mark. The cake is done when a toothpick comes out with a few moist crumbs, not completely clean.

What’s the difference between pound cake and regular cake?
Pound cake is richer and more dense, made with a higher ratio of butter, sugar, and eggs. It has a tight, tender crumb and slices cleanly. Regular cakes are usually lighter and fluffier because they use more leavening, which gives them a softer, airy texture.

Can I use bottled lemon juice instead of fresh?
You can use bottled lemon juice in a pinch, but fresh lemon juice and zest will give you the best flavor. The zest is especially important since it adds most of the lemon taste.

Why did my pound cake sink in the middle?
This usually happens if the cake is underbaked or the oven door is opened too early. Make sure the center is fully set before removing it from the oven and avoid opening the door during the first part of baking.

Can I freeze lemon pound cake?
Yes, lemon pound cake freezes well. Wrap the whole loaf or individual slices tightly and freeze for up to 2 months. Let it thaw at room temperature before serving.

More Loaf Cakes and Easy Bakes

If you liked this pound cake, here are a few more sliceable, shareable bakes that work just as well for brunch, luncheons, or an easy treat to have on hand.

• Chocolate Chip Banana Bread – a soft, classic loaf that’s easy to make and perfect for everyday baking
• Carrot Cream Cheese Swirl Loaf – a moist loaf with a creamy swirl that makes it feel a little more special
• Cardamom Pear Bread with Almond Glaze – lightly spiced with a sweet glaze for something a little different
• Blueberry Breakfast Cake – a tender, lightly sweet cake that’s perfect for brunch or sharing

Made this Easy Lemon Pound Cake Recipe? Leave a review and let me know how it turned out!

4.98 from 42 votes

Lemon Pound Cake

By Haley

Glazed pound cake is tender, sweet, moist and full of lemon flavor. It's a delicious dessert to try for spring!

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 10 servings

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Ingredients 

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For the cake:

• ▢ 1 1/2 cups all purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon baking powder
• ▢ 1/2 cup unsalted butter , room temperature
• ▢ 1/4 cup butter or shortening, room temperature
• ▢ 1 1/2 cups granulated sugar
• ▢ 3 large eggs
• ▢ 3 tablespoons fresh lemon juice, strained
• ▢ 1 tablespoon lemon zest
• ▢ 1/2 cup milk

For the glaze:

• ▢ 1 cup confectioners’ sugar, sifted
• ▢ 2 tablespoons fresh lemon juice, strained
• ▢ Lemon zest for garnish, optional

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Instructions 

• Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together flour, salt and baking powder. Set aside.
• In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter, shortening and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add lemon zest and lemon juice, and mix until combined, about 30 seconds.*
• With the mixer on low, add one third of the flour mixture followed by half of the milk. Repeat letting each ingredient mix until mostly combined. Finish by adding the last third of flour mixture and mix just until incorporated. Avoid over mixing.
• Pour cake batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Let cake cool for 10 minutes in the pan, then use the parchment paper to lift the pound cake out of the pan and cool completely on a wire rack.
• To make the glaze, whisk together confectioners’ sugar and fresh lemon juice until no lumps remain and a drizzle consistency is reached. If necessary, add another teaspoon of lemon juice. Spoon glaze over the cooled pound cake and serve. Store covered at room temperature for  3 to 4 days.

Notes

• The batter may look slightly curdled after adding the lemon juice. That is okay! Quickly move on to the next step and the cake will turn out beautifully.
• The recipe calls for butter AND shortening. Yes, butter is a type of shortening and you can use all butter for this recipe, if desired. 
• You can use Meyer lemons or standard lemons for this recipe.
• While you can use bottle lemon juice in a pinch, we highly recommend using fresh lemon juice for the best texture and flavor.
• Avoid over baking to keep the cake moist.

Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition

Calories: 386kcal, Carbohydrates: 57g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 74mg, Sodium: 142mg, Potassium: 69mg, Fiber: 0g, Sugar: 42g, Vitamin A: 375IU, Vitamin C: 3.7mg, Calcium: 31mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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