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!
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Full Lemon Pound Cake Recipe
Lemon Pound Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
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.