This Classic Lemon Pound Cake Recipe is my family's favorite. The cake has a delicious lemon flavor that brings out the freshness of the desert, thanks to the zest and fresh lemon juice.
It has a light, fluffy, moist texture from the buttermilk and a delicious sweet and tangy lemon glaze. It is also one of the easiest cakes to make.
How to Make Lemon Pound Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
In a large bowl, sift together the flour, baking soda, baking powder, and cornstarch. Set aside. In the stand mixer bowl, beat the butter and sugar at medium speed until light and fluffy, for about 5 minutes.
Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine ¼ cup of the lemon juice, zest, vanilla, and buttermilk.
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
Pour the lemon batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start to pull away from the sides of the pan.
Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to Make Lemon Glaze
In a medium bowl, whisk together the powdered sugar, 3 tablespoons of lemon juice, and vanilla until smooth. Add more lemon juice as needed, 1 teaspoon at a time, until the glaze is pourable.
Spoon the glaze over the moist lemon pound cake and allow it to set for 20 minutes before slicing.
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Recipe
Easy Lemon Pound Cake
Ingredients
Lemon Pound Cake:
- 344 g ( 2 ¾ cups) all-purpose flour
- 30 g (¼ cup) cornstarch
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup freshly squeezed lemon juice , 2 large lemons
- 1 cup buttermilk , shaken or sour milk (see notes)
- 226 g (2 sticks) unsalted butter, at room temperature
- 400 g (2 cups) granulated sugar
- 4 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup grated lemon zest , loosely packed (4 to 5 large lemons)
- Butter or nonstick spray and plain flour for greasing
For the Lemon Glaze:
- 1-½ cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour.
- In a large bowl, sift together the flour, baking soda, baking powder, and cornstarch. Set aside. In the stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine ¼ cup of the lemon juice, zest, vanilla, and buttermilk.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated.
- Pour the lemon batter into the prepared bundt and smooth the surface. Bake for 40 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Lemon Glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons lemon juice, and vanilla until smooth, adding more lemon juice as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the glaze over the Lemon Pound Cake and allow to set for 20 minutes before slicing.
Notes
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the lemon pound cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
- This lemon pound cake recipe can also be used to make 36 cupcakes (baking time should be between 25 and 30 minutes), (3) 9-inch round cakes (30 and 35 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes)
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
