If you’re a lemon lover, this Old Fashioned Lemon Pound Cake is your dream come true. The triple-threat of lemon juice, zest, and extract ensures that every slice is packed with citrusy goodness. But wait, there’s more! We’ve also included lemon juice in the icing. Whether you’re making it for a book club or a holiday gathering, you can never go wrong with our take on this classic.

Need more lemon desserts in your life? Try our 5 Ingredient Lemon Bars or Old Fashioned Creamy Lemon Pie.

Why Our Recipe

  • Lemon juice, lemon zest, and lemon extract ensure this cake packs a lemon punch.
  • A little cream cheese adds an extra layer of velvety-denseness to this pound cake.
  • It can easily be made in a bundt cake, tube pan, or two loaf pans. 
A lemon poundcake bundt loaf on a pink cake platter.

Traditionally, pound cake is made with 1 pound each of flour, sugar, butter, and eggs. By replacing some of the butter with cream cheese, we get a velvety density that helps keep this pound cake moist. Make it in a bundt pan, a tube pan, or two loaf pans. It’ll be delicious no matter what shape it comes in!

Ingredient Notes

An overhead shot of the measured ingredients to make old fashioned lemon pound cake.
  • Salted Butter: If you only have unsalted butter, just add 1/4 teaspoon of salt to the batter.
  • Cream Cheese: Be sure to use full-fat cream cheese for the best texture and richness. It needs to be softened to room temperature along with the butter.
  • Lemon Juice: Freshly squeezed lemon juice is strongly preferred for the best flavor. Bottled lemon juice is muted.
  • Lemon Zest: Make sure to zest the lemons before juicing them. Stick with the yellow parts and avoid grating into the white pith, as it can add bitterness.
  • Lemon Extract: This adds an extra punch of lemon flavor. It’s sold in the baking aisle near the vanilla extract.
  • Vanilla Extract: Even though this is a lemon-forward cake, vanilla extract adds a smoothness that enhances the flavor of the lemon.
  • All-Purpose Flour: Stick with all-purpose for this one. Cake flour shouldn’t be used in pound cakes.

Pan Options

Bundt Pan (10–12 cup capacity): Grease and flour the pan well, especially in all the detailed crevices. The batter fits perfectly in a 10 to 12-cup bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Tube Pan (9-inch diameter, 12-cup capacity): Similar to a bundt pan but with straight, smooth sides, a tube pan is another great option. Be sure to grease and flour the pan thoroughly. The bake time will be similar to the bundt pan, around 1 hour and 15 minutes to 1 hour and 30 minutes.

Loaf Pans (two 9 x 5-inch pans): Divide the batter between two loaf pans. Grease and flour the pans as usual. For loaf pans, the baking time will be a bit shorter, around 60 to 70 minutes. Begin checking for doneness at the 60-minute mark by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

Side by side images of a bundt pan being greased, and another image showing the floured bundt pan with batter being poured in.

Important: Grease Your Pans

When using a bundt cake pan, it’s crucial to grease the pan thoroughly to prevent sticking, especially with a dense cake like this pound cake. Because of the intricate design and curves of bundt pans, missing any spots can cause parts of the cake to stick.

Shortening or Butter with Flour: The most reliable method is to generously grease the pan with shortening or softened butter. Make sure you coat every little ridge and crevice, then dust it evenly with flour. Tap out any excess flour.

Pan Release Mixture (DIY): Another great option is making your own “pan release” or “cake goop.” This is a simple mixture of equal parts shortening, vegetable oil, and flour. Stir it until smooth, then brush it generously onto every surface of the pan.

Store-bought Non-stick Baking Spray with Flour: You can use a non-stick baking spray that includes flour, like Baker’s Joy or Pam with Flour. Make sure to coat the pan evenly, spraying thoroughly into all the nooks and crannies to prevent any sticking. It’s the least effective of the three options, but it’s better than nothing!

A close up view of a slice of lemon poundcake being removed from the cake.

Storage & Freezing Instructions

Room Temperature: Store the lemon pound cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.

Refrigerate: If you prefer to store the cake in the fridge, wrap it well in plastic wrap or place it in an airtight container. It can be stored for up to 5 days in the refrigerator.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a resealable plastic freezer bag. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

More delicious bundt cakes…

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 YouTube, our Facebook Page, or right here on our website with their corresponding recipes.