Refreshing Lemon Pound Cake Recipe for Summer Delights

Are you ready to add some zest to your dessert menu? Look no further than this Best Ever Lemon Pound Cake Recipe. This cake is the perfect balance of a rich, buttery texture and a refreshing lemon flavor. One bite will leave you with a burst of citrus so bright that it’s like a beam of sunshine on even the dreariest of days.

The recipe is easy to follow and requires simple ingredients that you probably already have in your kitchen. It’s perfect for any occasion, from a lavish dinner party to an afternoon tea with friends. Plus, the aroma filling your kitchen as it bakes will transport you to a whimsical countryside cottage.

Many pound cake recipes tend to be dry and lackluster, but not this one. The addition of tangy lemon juice and zest takes the traditional pound cake to another level, providing a depth of flavor that’s sure to impress anyone who takes a bite.

Whether you’re an experienced chef or a novice baker, this recipe is perfect for anyone willing to take their baking skills up a notch. Follow along for step-by-step instructions on how to bake the best lemon pound cake ever!

Why You’ll Love This Recipe

Best Ever Lemon Pound Cake
Best Ever Lemon Pound Cake

Let me tell you why you’re going to love this recipe for the Best Ever Lemon Pound Cake. I’m not talking about any old lemon pound cake, but rather a moist, tender and utterly delicious cake that’s bursting with zesty lemon flavor. So, why bother with any other cake recipe when you can have the best lemon pound cake ever?

For starters, this recipe uses only fresh, natural ingredients like real butter, farm-fresh eggs, freshly squeezed lemon juice and zest. There are no artificial additives or preservatives here. You’ll notice the difference in taste from the very first bite. Every ingredient blends seamlessly to create an irresistibly rich and tangy texture that will leave your taste buds dancing.

This recipe is perfect for any occasion when you want to impress family, friends or even co-workers. It’s a crowd-pleaser that brings joy to every taste bud in the room. Imagine serving this at a family gathering or get-together with friends; you’ll become the star of the show in no time! Trust me; everyone will be asking for your secret recipe.

But wait; there’s more! This recipe is super easy to make – so simple that even a novice baker can achieve perfect results on their first attempt. The instructions are clear, concise and easy to follow so that nothing can go wrong.

Finally, let’s talk about presentation. With its golden crust and zesty lemon glaze, this cake looks as amazing as it tastes. It’s perfect for any elegant tea party or even a birthday celebration if fancied up with some fresh berries on top!

So, what are you waiting for? If you want to impress your guests while satisfying your sweet tooth at the same time, look no further than this best ever lemon pound cake recipe!

Ingredient List

 Satisfy your sweet tooth with this zesty lemon pound cake!
Satisfy your sweet tooth with this zesty lemon pound cake!

Let’s Get Started!

Gather your ingredients and let’s begin making this Best Ever Lemon Pound Cake. You can’t go wrong with the classic combination of butter, sugar, and lemon!

Here’s what you’ll need:

  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 6 large eggs, room temperature
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 cup buttermilk, room temperature

For the glaze:

  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

That’s it! Just a few simple ingredients are all it takes to make this incredible recipe. As always, ensure that your ingredients are of high quality and at room temperature before starting.

The Recipe How-To

 A slice of sunshine on a plate- our lemon pound cake!
A slice of sunshine on a plate- our lemon pound cake!

Now comes the exciting part, let’s make the Best Ever Lemon Pound Cake! Grab your apron and let’s get started.


Before we start, let’s ensure we have all the ingredients. Here’s what you’ll need:

  • 3 cups of cake flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups of unsalted butter, softened at room temperature
  • 3 cups of granulated sugar
  • 6 large eggs, at room temperature
  • 1/4 cup of grated lemon zest
  • 1/4 cup of freshly squeezed lemon juice
  • 3/4 cup of buttermilk, at room temperature


  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust it with flour.

  2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set the mixture aside.

  3. In another mixing bowl, cream together the softened unsalted butter and granulated sugar until pale and fluffy.

  4. Add in one egg at a time to the butter mixture, beating well after each addition.

  5. Mix in the grated lemon zest and freshly squeezed lemon juice to the butter-egg mixture.

  6. Slowly add in the sifted dry ingredient mixture to the butter mixture in three parts alternatively with the buttermilk.

  7. Pour the batter into the prepared bundt pan.

  8. Bake for 60-70 minutes, or until a toothpick is inserted in and comes out clean from the center of the cake.

  9. Let cake cool completely inside its bundt pan before transferring it to a wire rack.

Lemon Glaze

Here’s how you can make the perfect lemon glaze for your Best Ever Lemon Pound Cake.


  • 2 cups of powdered sugar
  • 2-3 tablespoons of freshly squeezed lemon juice.


  1. Mix the powdered sugar with freshly squeezed lemon juice until it forms a thick and smooth paste.

  2. Once the cake has cooled, place it onto a serving plate, and drizzle over the lemon glaze.

Now you have it, the ultimate recipe for Best Ever Lemon Pound Cake that will be sure to impress all your guests.

Substitutions and Variations

 Tangy, sweet, moist, and buttery- all in one slice of our lemon pound cake.
Tangy, sweet, moist, and buttery- all in one slice of our lemon pound cake.

Now, let’s talk about some substitutions and variations you can try with this recipe. Whether you are looking to make the recipe healthier or add an extra twist of flavor, there are a few options here.

Firstly, if you don’t have cake flour at home or don’t want to buy it just for this recipe, all-purpose flour can be a decent substitute. However, the texture will be slightly different than the original recipe.

You can also use sour cream or yogurt as a replacement for buttermilk. They will add a tangy taste to the pound cake. Moreover, if you want to add some nuts to the batter, chopped pecans or walnuts can be excellent options.

If you are lactose intolerant, you can use coconut oil instead of butter. It will give your cake a tropical twist and make it vegan friendly too. However, keep in mind that coconut oil’s consistency and melting point is different from butter, so your cake might not look and feel exactly the same.

Another variation you can try is making a lemon glaze instead of using powdered sugar on top of the cake. For this purpose, mix 2 tablespoons of melted unsalted butter with 1/4 cup freshly squeezed lemon juice and 2 cups powdered sugar until smooth. Drizzle over the cooled cake and enjoy its tanginess.

For those who don’t prefer lemon zest, orange zest or vanilla extract can add fantastic aroma to your pound cake.

Lastly, if you don’t have time or don’t want to bake a whole pound cake, this recipe can be made into muffins or small loaves for individual portions. Just adjust the baking time accordingly.

Remember that this is simply a guide – feel free to experiment to create your perfect moist lemon pound cake!

Serving and Pairing

 A classic British dessert- lemon pound cake done right!
A classic British dessert- lemon pound cake done right!

Now that you’ve baked the best-ever lemon pound cake, it’s time to serve it up! This cake is perfect for afternoon tea or a light dessert after dinner. When serving, slice the cake into generous portions and dust the tops with powdered sugar.

While this cake is delicious on its own, you can take it to the next level by pairing it with some whipped cream or lemon glaze. To make the lemon glaze, mix together 1 cup of powdered sugar with 2 tablespoons of lemon juice until you achieve a smooth and runny consistency. Drizzle the glaze over the top of the sliced cake for a moist Lemon Drizzle Cake.

If you prefer something more decadent, serve this pound cake with a dollop of whipped cream on top. The lightness of the whipped cream complements the richness of the cake perfectly.

This cake also pairs beautifully with fresh berries like strawberries or raspberries. The sweetness and tartness of these fruits balance out the tanginess of the pound cake.

For a more alcoholic pairing, try serving this cake with a glass of Prosecco or Champagne. The bubbly texture and citrus notes in these drinks complement the flavor profile of the cake perfectly.

Whatever way you choose to serve this delicious pound cake, your guests are sure to be impressed!

Make-Ahead, Storing and Reheating

 A lemony delight that will make your taste buds dance!
A lemony delight that will make your taste buds dance!

Now, on to one of the most important sections: make-ahead, storing and reheating this delicious lemon pound cake recipe.

Lemon pound cake is perfect for making ahead of time, so you don’t need to worry about stressing over a last-minute dessert. If stored properly, this cake will last for up to 4-5 days at room temperature or covered in the refrigerator for up to a week.

If you’re making this cake in advance, I suggest leaving it unglazed until you’re ready to serve it. This will ensure that the cake stays moist and fresh. Once you’re ready to serve it, go ahead and drizzle your glaze or sprinkle powdered sugar over the top.

If you have any leftovers, store your cake in an airtight container at room temperature or in the refrigerator. To reheat and refresh the cake, simply place it in a preheated oven at 350°F for 5-10 minutes, depending on how much you’re reheating. Or, just pop a slice into the microwave for 10-15 seconds.

Avoid freezing the cake with glaze or powdered sugar as these can become soggy when thawed. However, if you need to freeze leftover pound cake, I suggest doing so without any toppings or glaze. Simply wrap loosely with plastic wrap and then aluminum foil before placing the wrapped pound cake in a freezer-safe bag. When you’re ready to defrost your pound cake, unwrap it and leave it out at room temperature overnight before glazing or adding any toppings.

Now that you know how to properly make-ahead, store and reheat this delicious lemon pound cake recipe–you can enjoy it whenever your heart desires without fail!

Tips for Perfect Results

 Perfect for a cozy afternoon dessert or a fancy party- our lemon pound cake will impress all.
Perfect for a cozy afternoon dessert or a fancy party- our lemon pound cake will impress all.

If you follow the recipe instructions correctly, you’ll end up with a fantastic lemon pound cake. However, if you want to take it to the next level and make sure every element of the cake is perfect, then follow these tips:

First, use room temperature ingredients. This means allowing your eggs, milk, and butter to sit at room temperature for about 30 minutes before you start baking. This ensures that all ingredients will blend smoothly into the batter and yield an evenly cooked cake.

Secondly, sift your dry ingredients like cake flour, baking powder, and salt together before adding them to the wet ingredients. This helps break up any lumps that may have formed in storage and will create a smooth texture in your cake.

Next, don’t overmix the batter – this can make it too dense and tough. Use a light hand when stirring and mix until just combined.

When adding the lemon zest and juice to the batter, be sure to use fresh ingredients for optimal flavor. Avoid bottled lemon juice as it can have a slightly bitter or artificial taste.

For an extra moist cake, brush a layer of simple syrup onto the warm cake as soon as it comes out of the oven. You can make a simple syrup by combining equal parts sugar and water in a saucepan over low heat until dissolved.

Finally, give yourself enough time for the cake to cool completely before serving or adding any glaze or frosting. Rushing this step could result in melting frosting or soggy cake slices.

By following these tips, you’ll be able to make a perfectly moist and flavorful lemon pound cake every time!


As we near the end of our recipe article, it’s always useful to anticipate any questions or doubts that may arise throughout the cooking process. Therefore, I have compiled a list of frequently asked questions regarding this best-ever lemon pound cake recipe along with detailed answers to help you prepare this delicious dessert with confidence. Without further ado, let’s get started!

What is Elvis Presley pound cake?

In the opinion of the Sterns, Elvis Presley’s pound cake was a special cake that was baked by his friend Janelle McComb during his childhood. The recipe for this cake was shared with the Sterns in 1987, which marked the 10th anniversary of The King’s death. The Sterns reveal that during Christmas every year, McComb used to bake two loaves of this cake and bring them to Graceland.

Why is my lemon pound cake dry?

When preparing a cake, it is common for it to turn out dry. There are a number of reasons why this may happen. One possible cause is over-baking, which can lead to a cake that is overly crisp and crumbly. Another factor could be that too much flour was added, or that the butter and sugar ratios were off. In such situations, it may be helpful to reduce the oven temperature or take the cake out of the oven a bit earlier.

What does baking soda do to a pound cake?

As we previously discussed, when an acidic element is added to baking soda, it quickly reacts and provides an instant leavening effect. On the other hand, baking powder continues to react with heat throughout the baking process, resulting in a gradual leavening boost for baked goods. The optimal leavening for most cake recipes is achieved by combining both of these leavening agents.

Bottom Line

In conclusion, there’s nothing like the taste of a perfectly moist and tangy lemon pound cake, and this recipe is guaranteed to deliver just that! Whether you’ve never baked a pound cake before or you’re a pro in the kitchen, these step-by-step instructions are easy to follow and will result in a cake that’s both delicious and beautiful. Plus, with the flexibility to make substitutions and variations, you can customize this recipe to fit your preferences perfectly.

So why not give this lemon pound cake recipe a try? With its bright citrus flavor and perfect texture, it’s sure to become a favorite in your household. And who knows? You might even surprise yourself with how much you love baking and sharing cakes with others. One thing is for sure: once you taste the best ever lemon pound cake made from this recipe, you’ll never want to go back to any other pound cake recipe!

Best Ever Lemon Pound Cake

Best Ever Lemon Pound Cake Recipe

The juice of two lemons, low fat buttermilk, and glaze, make this pound cake the moistest I have ever tasted!
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 loaf cake
Calories 393.4kcal


  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup powdered sugar
  • 1/3 cup lemon juice


  • Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. In medium bowl, sift the flour, baking powder and salt together. Set aside. In another bowl, cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Mix buttermilk and lemon juice together in another bowl. Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture. Add lemon zest and mix, just until smooth. Pour into loaf pan and bake for 55-60 minutes or until tester comes out clean. Cool cake for ten minutes. Mix the powdered sugar and 1/3 cup of lemon juice glaze together with a whisk. Make a few holes in cake with a toothpick and pour glaze over cake. Store the cake covered in the refrigerator after serving.


Serving: 148g | Calories: 393.4kcal | Carbohydrates: 63.1g | Protein: 5.7g | Fat: 13.8g | Saturated Fat: 8.1g | Cholesterol: 101.5mg | Sodium: 179.7mg | Fiber: 0.6g | Sugar: 41.7g

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