Lemon Pound Cake

Yield: 10 servings
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Glazed lemon pound cake is tender, sweet and full of lemon flavor. It's a delicious dessert to try for spring!
Glazed lemon pound cake is tender, sweet and full of lemon flavor. | www.ifyougiveablondeakitchen.com
4.89 from 9 votes


Lemon Pound Cake

  • 1 1/2 cups all purpose flour (185 g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter room temperature (113 g)
  • 1/4 cup butter or shortening room temperature (50 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 3 large eggs
  • 3 tablespoons fresh lemon juice strained
  • 1 tablespoon lemon zest
  • 1/2 cup milk (120 ml)

Lemon Glaze

  • 1 cup confectioners' sugar sifted (110 g)
  • 2 tablespoons fresh lemon juice strained
  • Lemon zest for garnish optional


  1. 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.
  2. In a medium bowl, whisk together flour, salt and baking powder. Set aside.
  3. 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.*
  4. 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.
  5. 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.
  6. 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.


  • 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.
Source: If You Give a Blonde a Kitchen

Nutrition Information

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

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: lemon cake, lemon pound cake
All images and text ©Spoonful of Flavor

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