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A slice of lemon pound cake on a white plate with a slice of lemon.
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4 from 5 votes

Old Fashioned Lemon Pound Cake

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 Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Pound Cake
Servings: 12 slices
Calories: 256kcal


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