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Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a bundt cake, tube pan, or two loaf pans. 

Lemon Pound Cake on a cake stand with lemon slices on it.

Traditional pound cake is made with equal parts butter, sugar, flour, and eggs. Lemon Pound Cake is a variation on classic pound cake that is flavored with lemon. In this recipe we’ve replaced some of the butter with cream cheese which compliments the lemon flavor really well. We’ve used lemon juice, lemon zest, and lemon extract for a triple hit of lemon flavor. And that’s just the cake batter itself! We’ve also included lemon juice in the icing as well.

What kind of pan should I use?

You can use this recipe in a standard bundt cake pan, a tube pan, or you can use 2 standard sized loaf pans. No changes are needed in the amounts in the recipe.

PRO TIP: When using a bundt cake pan t’s important that you grease the pan really well. You can grease the pan with shortening or butter, then dust with flour. Another option is to use “pan release” which is a mixture of shortening, oil, and flour.

Greasing a bundt cake pan

If you like this recipe, you may be interested in some of my other delicious cake recipes:

STORAGE: Pound cake needs to be stored in an airtight container to keep it from drying out. Be sure that it is completely cool before placing it into a storage container or plastic bag to prevent condensation from forming.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A slice of lemon pound cake on a white plate with a slice of lemon.
Old Fashioned Lemon Pound Cake is full of lemon flavor in the perfect dense and delicious cake. It can easily be made in a bundt cake, tube pan, or two loaf pans. 
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Lemon Pound Cake

  • 1 cup salted butter softened
  • 8 ounces cream cheese softened
  • 2 cups sugar
  • 6 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract

Lemon Pound Cake

  • Preheat oven to 350 degrees. Grease a bundt cake pan well and dust with flour to prevent cake from sticking. 
  • In a large mixing bowl, use a hand mixer to cream together butter and cream cheese until light and fluffy. Beat in sugar until smooth.
  • Add in eggs one at a time and beat until smooth. Mix in lemon juice, lemon extract, vanilla extract, and lemon zest until combined. 
  • Slowly add in flour, mixing in between additions. Once just combined, pour into prepared bundt cake pan.
  • Bake in the preheated 350 degree oven for 1 hour and 15 minutes (or up to 1 hour and 30 minutes).  Cool in the pan for 15 minutes before removing and inverting to a wire rack to cool completely.

Lemon Glaze

  • In a small mixing bowl, whisk together powdered sugar, lemon juice, and vanilla extract. 
  • Once cake is completely cooled, slowly drizzle lemon glaze over the top of the cake and let sit until hardened. 


Serving: 1slice | Calories: 256kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 97mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Lemon Pound Cake
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May 27, 2019 7:51 pm

My husbands favorite lemon pound cake now. Ever since we made our first using this recipe there is no going back to store bought lemon pound cake.?

C Billy
November 8, 2020 3:38 pm

2 stars
Dry, dry, dry! Too much flour, I think

Anika Bhatia
April 28, 2020 6:26 pm

5 stars
This is delicious! No other way to put it. It was exactly how I hoped a lemon pound cake would taste like! I did make a small adjustment. I used the glaze from the cinnamon roll cookie recipe and used it instead to drizzle on top. So so good!!

January 29, 2020 4:40 am

The flavor was outstanding but it was too heavy.

January 26, 2020 1:42 pm

You said you don’t use self rising flour and that’s about all you find so do you just use regular flour

July 24, 2019 6:27 am

I love all of your recipes and will be making this one later today. Will it be ok in an airtight container in the fridge for a couple of days? I usually make cakes in stages since I’m baking them after work.
Thank you for making my family and friends happy with your recipes!

Joann pone
January 26, 2020 12:44 pm
Reply to  Kim


Debbe Baker
January 26, 2020 2:10 pm
Reply to  Kim

Yes, it will! Actually Lemon cakes taste better when they sit overnight in the fridge. This is our favorite cake! Thanks for sharing your recipe! Debbe’?

Norma Bower
June 25, 2019 6:01 am

Can you make and freeze for a layer day

Melanie Rolon
June 18, 2019 5:39 pm

Would the lemon flavor change much if I have no lemon extract? Can I just add more lemon juice or zest? Or would it be okay to just leave out the extract? Thank you and I truly love all your recipes.


Lauren E Syzdek
June 13, 2019 4:24 pm

I’m going to try making this in mini bundt pans I will report back how it goes for those interested.

April 6, 2019 11:03 pm

5 stars
I made the cake today for a dear friend who’s husband had passed away. I took it over warm so that I could glaze it at her house. The family cut it as soon as I glazedbit. The cake didn’t last 10 minutes and there were already whole cakes there when I arrived. Everyone LOVED it. I’m going to take another one for them tomorrow.
Thanks for a delicious recipe !

Karen J Lattanzio
February 6, 2019 6:16 pm

Is there an alternative for the bundt pan?

Alice Norris
February 4, 2019 5:19 am

4 stars
Could I add blueberries to the cake?

February 1, 2019 9:20 am

Thank you for this recipie. I notice your recipie doesn’t mention any baking soda or baking powder. Are you using self rising flour?

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