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Overhead of lemon pound cake with slices cut.
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4.37 from 526 votes

Lemon Pound Cake (Ultimate Lemon 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!
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 use the mix/don't cook this!) 3.4 ounce
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 3 1/2 teaspoons fresh lemon zest

For the Lemon Glaze:

  • 1 1/3 cups powdered sugar sifted
  • 3 tablespoons fresh lemon juice
  • Optional: lemon zest for garnish
US Customary - Metric

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.

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