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Batter being poured into a loaf pan lined with parchment paper, ready to bake.

The Best Lemon Pound Cake Recipe: Moist and Easy

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5 from 2 votes
This Lemon Pound Cake Recipe is moist, buttery, and full of zesty citrus flavor. Made with simple ingredients, it’s perfect for any occasion. Top it with lemon glaze, whipped cream, or fresh berries. It stays fresh for days and tastes even better the next day—a true crowd-pleaser!
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CourseDessert, Snack
CuisineAmerican
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings10 servings
Calories420kcal

Ingredients

For the Cake:

  • 1 cup 2 sticks unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole milk at room temperature
  • ⅓ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional, for garnish

Instructions

  • Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
  • Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
  • Add Eggs: Add the eggs one at a time, mixing well after each addition. Ensure the eggs are at room temperature for a smooth batter.
  • Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
  • Add Lemon and Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract until evenly incorporated.
  • Pour Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.
  • Bake: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
  • Prepare the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
  • Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with lemon zest for an extra burst of flavor.

Nutrition

Serving: 10slices | Calories: 420kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 180mg | Fiber: 1g | Sugar: 40g
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