Y’all, I am claiming it… this is the best lemon pound cake recipe, no lies! You know ya girl, the Queen of pound cakes made sure you taste the lemon, while keeping the crumb moist and buttery. Don’t believe me? Just bake it once, boos. I keep it tart and sweet but super moist with a tight crumb and classic pound cake texture. Plus, I add a secret ingredient to this lemon pound cake that makes it like no other. Get into it!
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How to Make a Lemon Pound Cake
These step-by-step photos show how to make a lemon pound cake with lemon glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Lemon Pound Cake Recipe
1. Add the cream cheese, butter, and salt to a large mixing bowl
Cream on high speed until completely smooth.
2. Slowly add the sugar and instant pudding mix
Continue to cream until the mixture looks light, fluffy, and pale.
PRO TIP: My secret ingredient is instant lemon pudding. Based on my research and recipe testing, I discovered that it added more moisture and changed the texture of the finished cake to be softer, along with adding more lemon flavor.
3. Lower the mixer speed to medium and add the eggs one at a time
Mix just until each one is incorporated before adding the next.
4. Reduce the mixer to its lowest speed and add the flour one cup at a time
Mix just until combined. Do not overbeat here.
5. Add the lemon zest and finish the batter
Mix briefly until evenly distributed throughout the batter.
6. Pour the lemon cake batter into a Bundt pan
Smooth the top evenly.
7. Bake until a toothpick inserted into the center comes out clean
Let the cake cool briefly in the pan, then remove and cool completely on a wire rack.
8. Make the lemon glaze and pour it over your lemon Bundt cake
Whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake, sprinkle with lemon zest, then slice and serve.
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Full Lemon Pound Cake Recipe
Lemon Pound Cake Recipe
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Equipment
Ingredients
For the Pound Cake:
- 8 ounces cream cheese one brick, room temp
- 1 1/2 cups unsalted butter room temperature
- 1 teaspoon salt
- 2 1/2 cups granulated sugar
- 1 package lemon instant pudding (just the dry powdered mix as is, do not hydrate the pudding) 3.4 ounce
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 3 1/2 teaspoons fresh lemon zest
For the Lemon Glaze:
- 2 2/3 cups powdered sugar sifted
- 2-3 tablespoons fresh lemon juice start with 2 then see if you need more
- Optional: lemon zest for garnish
Instructions
For the Pound Cake:
- Preheat oven to 325 degrees.
- Add room temperature cream cheese, butter and salt to large mixing bowl and begin creaming on high speed until smooth.
- Slowly add sugar and instant pudding to bowl and cream until light and fluffy which takes about 5-7 minutes.
- Lower speed of mixer to medium and add one egg at a time and mix until incorporated.
- Slow mixer to slowest speed and add flour one cup at a time into bowl until just incorporated.
- Do not overbeat at this point.
- Add lemon zest to bowl and mix.
- Once everything is incorporated, pour cake batter into greased and floured or baking sprayed 12 cup bundt or tube pan.
- Bake for 1 hour and 5-15 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in the pan for 10 minutes then remove cake and place on cooling rack for an hour or until it is completely cooled.
For the Glaze:
- Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. You want to consistency to coat the back of a spoon but slide off easily.
- Drizzle on top of cooled cake, sprinkle with lemon zest and serve.
Video
Notes
How to Store
- Room Temp: Keep the cake covered in an airtight container or wrapped well on the counter for up to 3 days. Skip the fridge, boos. It will dry the cake out.
- Freezer: Wrap the whole cake or slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
Recipe Tips
- Use room temperature ingredients, boos. Let your butter, cream cheese, and eggs sit out so the batter mixes up smooth and bakes evenly.
- Cream it real good. Beat the butter, cream cheese, and sugar for a full five to seven minutes to work in air. This cake doesn’t rely on other leaveners.
- Slow down when the flour goes in. Use the lowest mixer speed and stop as soon as it’s combined so the cake stays tender.
- Zest the smart way. Stick to the yellow part of the lemon only because the white pith will make your cake taste bitter.
Recipe Help
Cake flour, boos. I usually grab Swan’s Down and always sift it for a lighter, tighter crumb. If you don’t have any, you can make your own cake flour!
You can either add more lemon zest or even lemon extract to the batter.
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This cake was the bomb.
I candied some lemons and used them as a garnish.
Thanks for sharing this wonderful lemony recipe.
Oh that is a wonderful idea!
I bake the cake twice and the cake was moist and delicious,but it did not taste like lemon. I use the lemon pudding in the ,3.4 pack and the rest. In the second cake I add lemon flavoring and juice still no lemon taste,but the cakes we’re good . I want the lemon taste help. I
Hi Janie, did you add lemon zest?
This cake came out beautifully.
Wonderful!!
Something must have gone wrong. Followed directions but cake came out too dense! Like, I-must-have-a-cup-of-milk dense.
I’m so sorry you had a problem with the recipe. It always gets glowing reviews so I’m not sure where you went wrong. Maybe with the flour?
I just tried this cake! It is so moist! Love your recipes Jocelyn Thank you!
Hooray that makes me so happy!!
I made this cake for my mother’s birthday and it is the best pound cake I’ve ever done (and I bake A LOT)! Very moist with a wonderful crumb. We have also made the caramel cake, which was also wonderful. Thank you so much! I think this will be the base for my pound cake from now on (with vanilla pudding for a non-lemon cake?) 🙂
I just want to say, Thank you Jocelyn, for this recipe. I made this cake on Wednesday to share with family for the up coming holiday weekend. My house had an amazing smell. It was so easy to put together. I didn’t have any lemon pudding so I used what I had on hand, which was cheesecake pudding. I can’t wait to taste it this weekend. Thank you again.
Oh lovely. Let me know how the cheesecake pudding worked for this recipe. Interested to know how the taste changed. I hope you enjoy it!!! Have a great weekend.
A question re. package of instant pudding
Is the 3.4 ounces a weight or a dry measure?
I am testing the recipe for our bake sale.
Hi there, its the amount stated on the package when you purchase it. Make sure to buy the size that says 3.4 ounces.
Thank you. Our market does not carry packages that are 3.4 or combined add up to 3,4. Will weigh the mix next time.
This cake is absolutely divine! Everyone went wild for it, and one member of the family has already asked that it be her birthday cake.
Quick question: Can you suggest a sifter that’s easy to use? Mine took ages and ages and ages, and so much effort. I bruised my hands on it! I’ve tried two different kinds, but both were arduous and painful to use.
Oh fantastic! I’m so glad you all enjoyed it. I love this sifter because it is much easier to use. https://www.amazon.com/Bellemain-Stainless-Steel-Flour-Sifter/dp/B00XIIHKFO/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1525605880&sr=1-1-spons&keywords=sifter&psc=1
This is the best lemon pound cake ever! Very much in demand. My question, have you thought about covering in simple syrup?
Hi Debra, I’m so glad you enjoy this cake!! I haven’t covered it in simple syrup since I find the texture and moistness to be my taste but I’m sure it will be really incredible with this addition. Let me know how it turns out for you.
This cake is absolutely delicious! I can’t thank you enough for this recipe. It’s light, fluffy, and most importantly soooo lemony.