Lemon Pound Cake

5 from 1 vote

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Lemon Pound Cake that is incredibly soft, moist, and bursting with lemon flavor. This cakes is a perfect dessert to add some sunshine to your day. 

This recipe for lemon pound cake tastes so light and fresh. Even if lemon isn’t your favorite flavor, I think you will be surprised at how much you will like this pound cake. The lemony glaze on top really makes the cake in my opinion.

top view of lemon pound cake sliced up on a tray with lemons next to it
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Lemon Pound Cake

Lemon pound cake is easy to make from scratch. Aside from maybe the lemons, you most likely have all of the necessary ingredients in your kitchen right now. This is my tried and true recipe that turns out delicious every time. 

You can bake lemon pound cake in a typical loaf pan or you can use a bundt pan. Using a bundt pan makes the presentation of the cake a little more beautiful. If you go that route be sure to adequately grease the pan to ensure it doesn’t tear when removing it. 

I love to serve lemon pound cake for any type of shower, a Sunday dinner dessert, or a fun breakfast treat. This cake will elevate any occasion for the better because it is bright, cheery, and tastes incredible. 

Lemon pound cake slices on a plate with ice cream and a lemon pound cake loaf in the background

Do I need to use fresh lemons for this recipe?

My recommendation is to use fresh lemons versus the bottles you can buy at the store. Using freshly squeezed lemons will really kick up the flavor!

Should pound cake ingredients be room temperature?

I know it doesn’t seem like it would make that much of difference if you used cold ingredients straight from the fridge, but it does. When the ingredients (especially butter) are at room temperature they are able to be creamed together easier and the texture of the cake will be better. This could be the difference between a failed pound cake and a successful one!

How long is lemon pound cake good for?

Lemon pound cake stays best when stored at room temperature and wrapped tightly. It will be good for about 3-4 days like this. Pound cake freezes well too.

top view of lemon pound cake sliced up on a tray with lemons next to it

More lemon recipes:

If you’ve tried this lemon pound cake recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation

top view of lemon pound cake sliced up on a tray with lemons next to it
5 from 1 vote

Lemon Pound Cake

Lemon Pound Cake that is incredibly soft, moist, and bursting with lemon flavor. This cakes is a perfect dessert to add some sunshine to your day.
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 12


  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups sugar
  • 4 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 16 tablespoons unsalted butter, melted and hot


  • Preheat oven to 350℉. Grease loaf pan with butter then dust with flour to coat bottom and sides of the pan. Dump out any excess flour. 
  • Process sugar, eggs, vanilla, lemon zest, and lemon juice together in a food processor until combined, about 10 seconds. 
  • With the food processor running, add hot melted butter in a steady stream until incorporated. 
  • Pour mixture into a large bowl. 
  • Sift flour into the egg mixture, in three additions. Whisk to combine flour and egg mixture after each addition, until just a few streaks of flour remain. Whisk the batter gently until almost no lumps remain. 
  • Pour batter into the prepared pan, smooth the top of the batter, and gently tap the pan on the counter to settle the batter.  
  • Bake the cake for about 50 minutes ( if 8 ½ by 4 ½ inch loaf pan) or 45 minutes (if 9 by 5 inch loaf pan), rotating pan halfway through baking. The cake is done when the toothpick comes out clean after being inserted in the center.
  •  Let cake cool in the pan for 10 minutes. After removing from pan, let it cool completely.



Serving: 1 of 12 slices, Calories: 294kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 156mg, Potassium: 44mg, Fiber: 0.5g, Sugar: 21g, Vitamin A: 547IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 0.5mg
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When life hands you lemons, make this Lemon Pound Cake. It is sure to brighten your day and satisfy your tastebuds.

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