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Lemon Cake Recipe (Best Lemon Pound Cake Recipe on the Internet) | Grandbaby Cakes
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4.27 from 452 votes

Lemon Pound Cake (Ultimate Lemon Cake Recipe)

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 Cream Cheese Lemon Pound Cake Recipe with a secret ingredient for years to come!
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Southern
Servings: 16 slices
Calories: 494kcal


For the Pound Cake:

  • 3 sticks unsalted butter room temperature
  • 8 ounces cream cheese, room temperature one brick
  • 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


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 20-25 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.



Make sure you whip enough air into the cake during the creaming process since this cake doesn't have any leavening.  It will provide the lift in the cake you want!


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