You’ve just found the best Lemon Pound Cake recipe on the Internet, no lies! I keep it tart and sweet but super moist with a tight crumb and classic pound cake texture. Plus I add a secret ingredient that changes the game. Folks will be wondering why your lemon pound cake is next level, and trust me, they are gonna beg for the recipe. The queen of pound cakes is definitely back with another one!
This post may contain affiliate links. Please read my disclosure policy.
This post may contain affiliate links. Read our disclosure policy.
Lemon Pound Cake Ingredient Notes
- Unsalted butter and cream cheese: Full fat cream cheese gives the most flavor. Salted or unsalted butter work fine here. Leave out the salt if using unsalted. And make sure both are room temp.
- Cake flour: Cake flour is lower in protein than regular flour which means the cake is lighter. I tend to use Swan’s Down for all of my pound cakes plus don’t forget to sift. If you don’t have any, you can make your own cake flour!
- Fresh lemon zest: Be sure you only use the yellow outer portion of the lemon as the white pith can be bitter tasting.
- Lemon Pudding: 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 being softer along with adding more lemon flavor.
How to Make Lemon Pound Cake
- Combine the softened cream cheese, butter, and salt in a large mixing bowl. Cream them together using high speed until smooth.
- Next, slowly add the sugar and instant pudding to the bowl and cream until the mixture is light and fluffy. Just note this will take about 5-7 minutes.
- Reduce the speed of the mixer to medium and add the eggs one at a time and mix until incorporated.
- Using the mixer on the slowest speed, add the flour one cup at a time into the bowl. Only mix long enough to incorporate the flour and do not overbeat at this point.
- Next, add the lemon zest to the bowl and mix it into the batter.
- Pour the cake batter into a greased and floured or baking sprayed 12-cup bundt or tube pan.
- Bake your lemon cake for 1 hour and 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes. Then remove the cake and cool it on a wire rack for at least an hour.
- To make the glaze, whisk together the 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 the glaze over the top of the cooled cake and sprinkle with lemon zest.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Lemon Pound Cake recipe
This is the Best Lemon Pound Cake on the Internet! Tart, sweet, and filled with lemon flavor, you will adore this classic recipe with a secret ingredient for years to come!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 16 slices
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
- Use room temperature butter and cream cheese. The extra softness allows more air to incorporate into it while you’re beating it.
- Beat the butter, cream cheese, and sugar really well together for about five to seven minutes. More air equals a lighter cake especially since no other leaveners are used in this lemon cake recipe.
- Adding the flour. Use the lowest speed on the mixer and don’t overbeat.
- Be sure to preheat your oven. This step ensures more consistency and even cooking.
- Allow the cake enough time to cool. If the cake is hot the glaze may melt rather than harden.
Storage
After baking: Store the whole cake and leftovers at room temperature in an airtight container or well sealed in plastic wrap. Do not store it in the refrigerator as the air may dry the cake out more quickly. Freezer: You can also freeze the cake for up to three months. Just be sure it is well wrapped so it doesn’t absorb any flavors from the freezer. Thaw out the cake at room temperature before serving.Nutrition
Calories: 494kcal | Carbohydrates: 64g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 251mg | Potassium: 76mg | Sugar: 41g | Vitamin A: 820IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.6mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Room temperature: For both butter, cream cheese and eggs. The batter will turn out smoother giving you a better cake texture in the end.
- Beat the butter, cream cheese, and sugar really well together for about five to seven minutes. More air equals a lighter cake especially since no other leaveners are used in this lemon cake recipe.
- Don’t Overbeat: Use the lowest speed on the mixer when adding your flour and don’t overbeat.
Recipe Help
What is the best flour to use for a pound cake?
I recommend using cake flour which is lower in protein than all-purpose flour and makes a more tender cake. You can buy it or make your own.
How do you make pound cake moist?
The addition of dairy ingredients such as cream cheese and sour cream work to make a moister cake. In this recipe, instant lemon pudding adds an extra boost of moisture.
How can I add more lemon flavor to the cake?
You can either add more lemon zest or even lemon extract to the batter to bring out more lemon flavor.
More Pound Cake Recipes
- Lemon Loaf Cake
- Biscoff Pound Cake
- Pound Cake Beignets
- Classic Pound Cake
- Whipping Cream Pound Cake
- Chocolate Pound Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This recipe was originally published March 2019, it has been updated for content and process photos.
pinterest 
facebook 
twitter 
email
This recipe sounds amazing and will be trying it out today. I’m a new baker, and forgive my ignorance. No baking power needed?
Nope! This is a pound cake recipe, similar to a quick bread it is a denser cake so you don’t need any leavening agents. Hope you enjoy!!
If I wanted to add a dollop or two of sour cream to the cake, about 80grams worth, for extra creaminess and moisture would that effect the texture of the cake?
Hi Lauren, you can definitely add it in for sure and it shouldn’t affect it. But I will say this is already a very moist cake. Have you tried it as is?
Gorgeous, moist and bright lemon flavor. I used OO flour (ran out of cake flour) and it worked like a dream. The consistency is amazing. I’ve been searching for the perfect lemon pound cake recipe since I left Texas. This is it!
Fantastic! I’m so glad you enjoyed this.
Oh my gosh I have been following you since before you were YOU and became a celebrity chef! So proud of you! I am making your Lemon Pound Cake since you published it. It’s a family favorite, and I only make for the holidays. We love all your food I have tried! Have a Happy and Blessed Thanksgiving!
As a beginner baker, this recipe was extremely easy to follow. I used all-purpose flour instead of cake flour and the cake still came out great. My family loved it, and the cake was gone in 2 days. 10/10 recommend this recipe, it will now be an all-time favorite.
Fantastic. So glad you enjoyed it and were able to adapt it as well. If you would like, I also have a recipe for how you can make your own cake flour using all purpose as well: https://grandbaby-cakes.com/how-to-make-cake-flour/
Do you bake it differently if you are using a bunt cake pan? If so how? Wanting t surprise my wife this Thanksgiving by making this for her.
No you don’t. I always use a bundt pan when baking this cake. You are a great husband, and I know you will do a great job.
I have been having a problem with cakes sticking to the pan. I usually use the baking spray. It just started to happen and I don’t understand why since I was successful at making your recipes and they were coming out perfect.
Hmm, I am not sure why they would be sticking now. Did you change your pan, type of cooking spray or wash it with something different that could have stripped the inside of the pan?
Can you use lemon extract in place of the lemon zest? If so, how much and when should it be added? Thank you!!
Hi hope! Yes – depending on how lemony you want the cake I would use 1 1/2 to 2 teaspoons of lemon extract here. I hope you enjoy!
I used one tsp of McCormick Lemon Extract and it came out perfect!
I tried a lot of your recipes, your cakes be so soft melt in your mouth delicious
Thank you so much, Everline!
Can you substitute sour cream for the cream cheese? Or does the cream cheese make it a better texture for this cake? I love your sour cream pound cake recipe so I was just curious.
You can substitute it if you want! The texture will be different, but if you like my sour cream pound cake then you’ll be happy with the texture here.