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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the perfect Easter sunday cake, ultimate lemon pound cake. the batter was so fluffy that it filled to the rim my 12 cup bundt pan. that scared me that it would run over so i removed a third and baked a little cake separately. was that the right choice? would it have baked up with spilling into oven?
so i made the lemon pound cake a second time and fixed my inexperienced errors: i creamed butter and sugar but not as long, just til creamy. i sugared my bundt pan instead of flour, using my coarse organic sugar from costco. and i started checking for doneness at 45 min because my pan is dark colored so the cake will bake faster even at 325. my giant-batter cake from yesterday was done in an hour, maybe because i’d made it so frothy with overbeating? anyhow: yesterday’s cake was very good but today’s is even better and it ALL fit in my 12 cup bundt pan, filling about 3/4 full. wonderful recipe and love the family story that goes with it.
This cake was yummy. The only thing I changed was to peel the lemons and blend with the sugar in my food processor. I will definitely put this in my personal cookbook binder. I also made some lemon curd to serve on top of each slice but it’s delicious without it.
Oh my I went to LEMON HEAVEN! So so fabulous my dear! I used my Meyer lemons! Had to make a few more, neighbors wanted for a party! I LOVE ❤ it
We have two lemon trees with a ton of lemons on it. We got invited to a BBQ this weekend and I said I would bring a dessert so, made this cake. It is incredible! Since it fits in a 12 cup bundt cake pan and my pan is 10 cups, I made four cupcake size bundts with the extra batter. I had one while it was still warm, with my morning coffee. Yummmm!!!!!
Hi, I love this recipe and can not wait to make it. I just wanted to know if there are any adjustments to be made when you are in a higher altitude? Which currently I am. Thanks for and advice.
Hi Donna, yes try my complete guide with all tips for high altitude baking here: https://grandbaby-cakes.com/high-altitude-baking-tips/
Best lemon pound cake ever…made it yesterday for family dinner…none leftover…hubby said need to make again really soon!
This was delicious and very easy to make. I love the bright lemon flavor, on these dark, snowy Illinois days 🙂
I’m excited to try more of your recipes!
As a resident of South Florida, I was SO excited to choose this beautiful Lemon Cake with cream cheese and lemon pudding for my Christmas Eve Dinner with my family. After I glazed the cake, I sprinkled pomegranate arils all over it. It looks gorgeous! Can’t wait to dig in Friday night!!! Thank you for sharing your recipe!!
There are no words to properly describe how insanely perfect this cake is. The flavor, texture and moistness is unmatched. I have made many pound cakes before but after eating this particular cake – my family deemed this cake as THE BEST POUND CAKE I HAVE EVER MADE – and to be perfectly honest I agree. From unknown to family favorite – thank you for sharing this wonderful recipe. If you reading this comment and contemplating – go ahead and make it – you will not be disappointed.
This is the best lemon pound cake I have ever tried. Always comes out perfect. I cook it for my 92 year old dad and my son in law at least 3 times a year. Delicious.