If you love bright citrus desserts, this Lemon Pound Cake with Lemon Glaze is the perfect treat. Rich, buttery, and incredibly moist, this classic pound cake is infused with fresh lemon flavor and finished with a sweet-tart lemon glaze that soaks into every bite.

This cake has everything you want in a homemade dessert: a soft and dense crumb, vibrant lemon aroma, and a glossy glaze that adds the perfect balance of sweetness and tang. Whether you’re serving it for brunch, dessert, afternoon tea, or a special gathering, this lemon pound cake is guaranteed to impress.

One of the best things about this recipe is how simple yet elegant it is. Made with basic baking ingredients and fresh lemon juice, it produces bakery-quality results right from your kitchen.

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What Is Lemon Pound Cake?

Pound cake is a classic dessert that dates back centuries. The original version used equal parts butter, sugar, eggs, and flour, which is how it got its name.

Modern pound cakes, like this lemon version, include additional ingredients such as milk, baking powder, or sour cream to create a softer and lighter texture.

Lemon pound cake adds fresh lemon juice and lemon zest to the batter, giving the cake a bright citrus flavor that pairs beautifully with the rich buttery base. A sweet lemon glaze is usually poured over the cooled cake to enhance the flavor even more.

The result is a dessert that is rich, moist, tangy, and incredibly satisfying.

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Why You’ll Love This Lemon Pound Cake

This recipe stands out for several reasons.

Incredible Lemon Flavor

Fresh lemon juice and zest give the cake a vibrant citrus taste.

Moist and Buttery Texture

The cake is soft and tender while still having the classic dense pound cake structure.

Easy to Make

No complicated steps or special techniques required.

Perfect for Any Occasion

Great for brunch, dessert, holidays, or afternoon snacks.

Beautiful Presentation

The glossy lemon glaze makes this cake look bakery-worthy.

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Ingredients for Lemon Pound Cake

This cake uses simple pantry ingredients combined with fresh lemon.

For the Lemon Pound Cake

• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk or buttermilk

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Ingredients for Lemon Glaze

• 1 ½ cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

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Why These Ingredients Work

Each ingredient plays a role in creating the perfect pound cake.

Butter gives the cake its rich flavor and tender crumb.

Eggs provide structure and help the cake rise.

Lemon zest adds intense citrus aroma and flavor.

Fresh lemon juice brings bright acidity.

Milk or buttermilk keeps the cake moist and soft.

Powdered sugar creates a smooth, glossy glaze.

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How to Make Lemon Pound Cake

Follow these simple steps to create the perfect homemade pound cake.

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Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan or a bundt pan.

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Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy.

This process takes about 3–4 minutes and helps create a soft texture.

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Step 3: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition.

Then mix in:

• Vanilla extract
• Lemon zest
• Lemon juice

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Step 4: Mix Dry Ingredients

In a separate bowl whisk together:

• Flour
• Baking powder
• Salt

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Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk.

Mix until just combined.

Avoid overmixing.

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Step 6: Bake the Cake

Pour the batter into the prepared pan.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

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Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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Step 8: Make the Lemon Glaze

In a small bowl whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest

Adjust the consistency by adding more sugar or lemon juice if needed.

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Step 9: Glaze the Cake

Drizzle the lemon glaze over the cooled cake.

Let the glaze set for about 10 minutes before slicing.

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Tips for the Best Lemon Pound Cake

Use Fresh Lemons

Fresh lemon juice and zest provide the best flavor.

Do Not Overmix

Overmixing can make the cake dense.

Measure Flour Correctly

Use the spoon-and-level method to avoid adding too much flour.

Bring Ingredients to Room Temperature

Butter, eggs, and milk should not be cold.

Let the Cake Cool Before Glazing

Warm cake can cause the glaze to melt too much.

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Delicious Variations

You can easily customize this lemon pound cake.

Lemon Blueberry Pound Cake

Fold 1 cup fresh blueberries into the batter.

Lemon Poppy Seed Cake

Add 2 tablespoons poppy seeds.

Lemon Cream Cheese Pound Cake

Replace half the butter with cream cheese.

Lemon Coconut Cake

Add shredded coconut to the batter.

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Serving Suggestions

This cake pairs wonderfully with many toppings.

Fresh Berries

Strawberries, raspberries, or blueberries.

Whipped Cream

Adds lightness to the rich cake.

Vanilla Ice Cream

A classic dessert pairing.

Powdered Sugar

A simple finishing touch.

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How to Store Lemon Pound Cake

Proper storage keeps this cake fresh and moist.

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keeps well for up to 1 week.

Freezing

Wrap tightly and freeze for up to 3 months.

Thaw overnight before serving.

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Make-Ahead Tips

Lemon pound cake is an excellent make-ahead dessert.

Bake the Cake a Day Early

The flavor actually improves the next day.

Glaze Before Serving

For the freshest presentation.

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Common Baking Mistakes to Avoid

Overbaking

This can dry out the cake.

Using Bottled Lemon Juice

Fresh lemons provide much better flavor.

Skipping the Zest

Lemon zest adds most of the citrus aroma.

Opening the Oven Too Early

This can cause the cake to sink.

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Frequently Asked Questions

Why is my pound cake dense?

Overmixing the batter or adding too much flour can make the cake heavy.

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Can I make this cake in a bundt pan?

Yes. Bake for 55–65 minutes depending on the pan size.

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Can I make this recipe gluten-free?

Yes. Use a 1:1 gluten-free baking flour blend.

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How do I make the glaze thicker?

Add more powdered sugar until the desired consistency is reached.

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Can I add more lemon flavor?

Yes. Add extra lemon zest or a few drops of lemon extract.

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Recipe Card

Lemon Pound Cake with Lemon Glaze

Prep Time

20 minutes

Cook Time

60 minutes

Total Time

1 hour 20 minutes

Servings

10 slices

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Ingredients

Cake

• 1 cup butter
• 1 ¾ cups sugar
• 4 eggs
• 2 tsp vanilla
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk

Lemon Glaze

• 1 ½ cups powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp lemon zest

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Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time.
4. Mix in vanilla, lemon zest, and lemon juice.
5. Combine flour, baking powder, and salt.
6. Alternate adding dry ingredients and milk to the batter.
7. Pour batter into a greased loaf pan.
8. Bake 50–60 minutes.
9. Cool completely.
10. Mix powdered sugar and lemon juice to make glaze.
11. Drizzle glaze over cake and serve.

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Final Thoughts

This Lemon Pound Cake with Lemon Glaze is the perfect balance of rich buttery cake and bright citrus flavor. The moist crumb, fresh lemon aroma, and sweet-tart glaze make it a timeless dessert that works for almost any occasion.

Whether you serve it with coffee in the morning, as an afternoon treat, or as a simple dessert after dinner, this cake delivers comforting homemade flavor every time.

Once you try this recipe, it’s likely to become one of your go-to citrus desserts.

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