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
Could I use self rising flour in this recipe instead? Also, could I add some lemon extract or lemon juice to make it extra lemony? What would be the max I should add- a teaspoon? A tablespoon? Thanks so much!
No you definitely should not use self-rising flour for this recipe. Please follow the instructions as stated because it will not turn out the same unfortunately!
Hi Jocelyn!
I tried this recipe last week and it was excellent!
I have a few questions that hopefully you can answer:
1. Can I substitute Instant Vanilla Pudding Mix instead of Lemon Pudding Mix for this recipe?
2. If I don’t use Instant Pudding Mix in the recipe, would I increase the Sugar amount to 2 ¾ cups or 3 cups sugar?
3. Should the Cake Flour be sifted before or after measuring?
4. Could I substitute Vanilla Extract instead of Lemon zest? If so, How much Flavoring should be used?
5. My Cake Crusts usually come out very dark, how do you obtain the lighter colored cake crust?
Thank you so much!
Hi Lai, I am so so glad you enjoyed the recipe. You can definitely substitute the lemon for vanilla. I have done this quite a bit in the past. Yes I would go up to 2 3/4 cups if you take it out. Sift then measure the flour. I would add a tablespoon of vanilla. Make sure you are checking the temperature of your oven with a thermometer. If it is higher than it is should be, it could be baking your cakes faster than they need to be baked. I hope this helps!
Thank you so much for the reply!! I’ve been following your blog for a while and every recipe I’ve tried has been excellent. I will be ordering your cookbook for the holidays and look forward to more great recipes! Thanks again!!
Hi Jocelyn, one more question:
I noticed you added the instant pudding mix to the Sugar.
Can the instant pudding mix be added to the Flour instead of the Sugar, with the same results?
Thanks
I have tried so many “lemon” recipes like this only to find that they’re barely lemony tasting. It doesn’t seem like there’s much lemon in the cake. I want a lemon cake that tastes almost as sour a a Lemonhead candy!
It does! Give it a try and see what you think!
Hi, loved this recipe! Made it this year for Easter and it was such a big hit! I’m planning to make it again soon as a gift for someone who loves lemon. Last time I made this recipe, the glaze was VERY thin and did not look anything like your photos but I followed the recipe exactly. Any suggestions? Thanks!
You can add a little bit more confectioner’s sugar if you would like it thicker but also make sure the cake is cooled before glazing the cake because it will cause it to melt some.
Love this recipe , cake is awesome. Next time am going to add more zest or some oil or extract. Thank you for this recipe
Indeed! Make it as lemony as you like!!! I’m glad you enjoyed the recipe!
I thought maybe all the eggs might do the job but didn’t want to take the chance because I didn’t have time to remake it. I will definitely make it again without
the baking powder. Thanks for the reply.
I made your cake. It is delicious. But I was afraid to make a cake without baking powder so I added 1-1/2 tsp baking powder. It came out perfect. I don’t know if you left it out of the ingredients list.
Hi Kit, nope I didn’t leave it out. It isn’t necessary in this cake. I’m glad it turned out well for you.
Gave this a try and oh so delicious! I have a lemon tree in my back yard which I used in this recipe. Came out so delicious, texture is just like a regular pound cake. Not an overpowering lemon taste but if that’s what you like you can adjust. I made the glaze with extra lemon juice to give it extra zing! The family loved it! This will be a recipe I will use often! Thx Jocelyn, keep the recipes coming! Fresh/home made is best, can’t bring myself to buy cake mixes anymore.
Hooray I’m so glad you enjoyed it. Thank you so much for your lovely comment.
This cake is so pretty, Jocelyn!
Advice please…my cake sunk in??? I have never had that happen to a cake before.
Hi Abby, can you email me a picture? Also make sure you don’t beat the batter too too long and make sure you check your oven temperature as well.
I want to make this for Thanksgivng. However I cannot find a 3.4 oz box of pudding. The boxes are 2.9 oz. Would that make a difference?
Yes you could use one and a bit of a second one.