Classic Lemon Pound Cake Recipe — Moist & Zesty Slice

Key Ingredients

• Butter – Use softened butter at room temperature so it creams smoothly with sugar.
• Cream Cheese – Softened cream cheese adds moisture, structure, and a gentle tang.
• Eggs – Room-temperature large eggs help create an even emulsion and tender crumb.
• Flour – All-purpose flour works well; cake flour can make a slightly lighter texture.
• Milk – Whole milk provides richness; 2% is an acceptable substitute.
• Lemon Zest – Grate zest from the lemons before juicing for the most aromatic flavor.
• Lemon Extract – Optional, but it enhances the lemon profile without adding acidity.

How to Make Lemon Pound Cake

1. Cream the butter, cream cheese, and sugar. In a large bowl with an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy, about 3–5 minutes.
2. Add the eggs. Add the eggs one at a time, mixing after each addition and scraping the bowl as needed so the batter stays smooth.
3. Combine dry and wet ingredients. Add the flour and mix on low until nearly combined. Stir in the milk, salt, lemon zest, vanilla, and lemon extract until the batter is even.
4. Transfer and bake. Pour the batter into a well-greased and floured 9–10 cup bundt pan (or divide between loaf pans). Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean. Baking time will vary with pan type and size.
5. Cool the cake. Cool the cake in the pan for 10–15 minutes, then invert onto a serving plate and let it cool completely.
6. Make the glaze. Whisk together powdered sugar, fresh lemon juice, lemon extract, and vanilla until smooth. Add more lemon juice a little at a time until you reach the desired consistency.
7. Glaze and serve. Drizzle the glaze over the cooled cake and let it set before slicing. Serve with whipped cream, berries, or a scoop of ice cream if desired.

A bundt pan or tube pan is ideal for dense pound cake because it exposes more surface area to heat and helps the cake bake evenly. Loaf pans work, too; fill them about two-thirds full and adjust baking time accordingly.

“Pound cake” describes a dense, buttery style of cake traditionally made with equal weights of butter, sugar, flour, and eggs. “Bundt cake” refers to the pan shape. A pound cake baked in a bundt pan can be called both.

Use room-temperature butter, cream cheese, and eggs so they emulsify properly. Proper creaming and mixing help prevent separation that can dry the cake. Adding dairy—cream cheese, sour cream, or buttermilk—also increases moisture and flavor.

Storing and Freezing Instructions

• Room temperature: Wrap any leftover cake tightly in foil or place in an airtight container and store up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Wrap unglazed cake in plastic wrap, then foil, and place in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature and glaze at least an hour before serving so the glaze can set.