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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Jocelyn, this was the best ever!! Easter company went crazy…the pudding and cake flour makes all the difference . You are a baking genius! Why did it take me so long to find you. I can’t wait to try more recipes. What a gift you are giving all of us. Thank you :))
You’re so sweet, Katie!!! Thank you for taking the time to make my recipes and share them with friends and family it means the world!
I made this with gluten free flour and almond flour for my husband that Celiac disease. This was a big hit with everyone and you could not tell it was gluten free. It was so moist and delicious.
So happy to hear that, Lori! And glad to know it worked well with gluten-free flour!
Should I make the Jell-O pudding, adding the 2-cups cold milk, or just put the powder from the box in the recipe? It doesn’t specify it just says not to bake the pudding.
You use the powder only. Don’t make into pudding. Above, we have step by step process images that can also assist. I hope this helps. I know you will love the recipe.
Ignore me, I found another recipe online where the person explained the dry putting mix only.
The first time I made it, I missed that it need to be a 12 cup Bundt cake and mine were 10 cup. But other than that, it tasted amazing. I’m making another one now, in a 12 cup and it’s still rising above the pan. I even had batter left over. My concern is that that the edges rising above the pan are going to burn. I’ve placed a silicone ring around the edge for the last 15 minutes. Any suggestion on what might be happening that it’s still more than I need?
Are you using a dry measuring cup and leveling the amount of flour you’re using?
I cooked this lemon pound cake and OMG it was so good, I did a taste test first…and I had to walk away so other can eat…I purchase the cook book from Amazon …thank you for sharing..cakes was a hit
Awe, thanks so much, Tricia! And thank you for the support on the cookbook!
Fabulous!
I only baked it for 60 minutes! Bringing it for Easter dinner .
Thanks so much, doll!
I am cooling my cake as I type this message, my cake smells oh so lemony, my house smells fantastic and the cake raised beautifully! I Can’t wait to taste it.
Yum!! I hope it turned out well for you!
This cake is off the chain!!!! My family and friends love it. I had a family member who even went out and purchased all of the ingredients for me to make one especially for their family. I have made this cake 5 times in 3 months.
Wow thank you so so much!!! So glad you enjoyed this.
I made this yesterday, I have made 4 of your cakes and Imlove it!1, like a therapy and I use my friends as taste testers. I am going to try sweet potato, 7 layer, and chocolate brownies this week. Thank you Ms. Jocelyn (my sister’s name) for your sharing.
I just made this tonight. It’s absolute perfection. It tastes and smells amazing. My 4th recipe I’ve tried from your website and you do not disappoint girl!
Fantastic! So glad you enjoyed this