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Lemon Pound Cake Recipe

Lemon Pound Cake Recipe
Lemon Pound Cake Recipe

Think of a pound cake recipe as a blank slate on which you can paint your baker's creativity. This Lemon Pound Cake Recipe is the perfect basis for a perfect dessert. It is moist, delectable, and ready for whatever glaze you choose to top it with. Best of all, a lemon pound cake this good doesn't even need a glaze. It can be eaten on its own with perhaps a cup of tea to wash it down. This easy pound cake recipe is the perfect way to welcome warmer weather - refreshing at its finest! With less than ten ingredients, this scrumptious lemon pound cake is one of the easiest cakes you'll ever make. Serve this at your next luncheon and watch it disappear before your very eyes.


  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large or 2 medium lemons
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 1 cup butter, at room temperature
  • 5 eggs


  1. Preheat oven to 350 degrees F.  Spray two 9 x 5-inch loaf pans or a 12-cup bundt pan with cooking spray.

  2. Combine flour, salt, baking powder, and baking soda in a bowl and toss with a fork to mix. Set aside.

  3. Zest the lemon(s) and measure  out 2 tablespoons of zest.  Juice the lemon(s) and measure 1/3 cup juice.  Add zest and juice to the buttermilk and set aside.

  4. Using an electric mixer, cream butter and sugar together at medium speed until light and fluffly, about 2 minutes. Scrape down the sides and bottom of the bowl and with the mixer running, add eggs one at a time until well blended. With mixer on low speed, add flour and buttermilk mixtures alternately just until blended and smooth.

  5. Spoon batter evenly into the two loaf pans and smooth the top with a rubber scraper. Bake 50 to 60 minutes until golden brown and center tests done when a toothpick is inserted in the center.  Remove from oven to a cooling rack for 10 minutes, then turn cake(s) out onto the rack to cool completely.

  6. Glaze as desired or leave plain.

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