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Slice of lemon pound cake on a cake spatula, showing a moist, tender crumb with lemon glaze
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4.40 from 553 votes

Lemon Pound Cake Recipe

Lemon Pound Cake made with cream cheese, fresh lemon zest, and instant pudding for a soft, moist texture. Finished with a simple lemon glaze.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Southern
Servings: 16 slices
Calories: 494kcal
Author: Jocelyn Delk Adams

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

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