Lemon Pound Cake
Lemon Pound Cake - Simplendelish.com

Lemon Pound Cake

Attention lemon lovers! This easy lemon pound cake is bursting with bright lemon flavors. Super moist and lemony, this lemon pound cake is perfect for brunch or dessert.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Breakfast & Brunch, Dessert
Cuisine American
Servings 1 loaf
Calories 4539.13 kcal


  • 1 Electric or stand mixer
  • 1 9 x 5 loaf pan
  • 1 Wire cooling rack


Pound Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 1/4 cup granulated sugar
  • 4 large eggs room temperature
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest freshly grated
  • 1/2 cup whole milk room temperature


  • 1 cup powdered sugar
  • 1 tbsp lemon juice freshly squeezed
  • 2 tsp whole milk


Pound Cake

  • Preheat the oven to 350°. Lightly spray a 9x5-inch loaf pan with baking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    Lemon Pound Cake - Simplendelish.com
  • In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, 2 - 3 minutes. Stop and scrape down the bowl as needed.
  • Slowly beat in the sugar until light and fluffy, about 2 minutes. If using a stand mixer, switch to the whisk attachment.
    Lemon Pound Cake - Simplendelish.com
  • Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one.
    Lemon Pound Cake - Simplendelish.com
  • With the mixer on low, add in the flour mixture alternating with the milk. Pour the batter into the prepared loaf pan.
    Lemon Pound Cake - Simplendelish.com
  • Bake for 65 - 70 minutes, or until a wooden pick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
    Lemon Pound Cake - Simplendelish.com


  • In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
  • Drizzle over cooled pound cake before serving.
    Lemon Pound Cake - Simplendelish.com


  • If you forgot to take your eggs out of the refrigerator, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Room temperature eggs mix much more effortlessly into the batter.
  • An average-sized fresh lemon will provide you with about 2 to 3 teaspoons of lemon zest and 3 tablespoons of lemon juice, so I recommend having two handy for both the cake and the glaze.
  • It’s easier to zest a lemon before juicing, so be sure to zest first.
  • If the lemon pound cake is browning too quickly, tent the cake with foil for the final 15 minutes.
  • Make sure the lemon pound cake is completely cooled before adding the glaze. Otherwise, the glaze will melt right off.
  • To drizzle the glaze, use a tablespoon or whisk and allow it to run over and down the sides. Or, slowly pour the glaze over the top of the cake from a measuring cup with a pour spout.


Serving: 1loafCalories: 4539.13kcalCarbohydrates: 613.38gProtein: 62.69gFat: 210.49gSaturated Fat: 123.82gPolyunsaturated Fat: 12.06gMonounsaturated Fat: 61.68gTrans Fat: 0.08gCholesterol: 1247.96mgSodium: 3428.1mgPotassium: 931.04mgFiber: 8.93gSugar: 376.7gVitamin A: 2070.23IUVitamin C: 30.96mgCalcium: 796.8mgIron: 18.54mg
Keyword brunch, cake, dessert, lemon, pound cake, spring, summer
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