This Southern Lemon Pound Cake is buttery, moist, and bursting with fresh lemon flavor. It’s simple to make and perfect for breakfast, brunch, dessert, or special occasions. Serve with whipped cream, ice cream, or fresh fruit for a crowd-pleasing treat.
Pound cakes are a specialty here—homemade always beats store-bought. This lemon pound cake has a tender crumb, bright lemon notes from both zest and juice, and a rich, buttery finish. It works equally well baked in a 10-inch bundt pan or divided between two 9×5-inch loaf pans.
Table of Contents
- Why This Recipe Works
- Ingredients
- Substitutions and Variations
- How To Make Southern Lemon Pound Cake
- Lemon Glaze For Pound Cake
- What To Serve With Pound Cake
- Frequently Asked Questions
- More Easy Cake Recipes
Why This Recipe Works
- Beginner-friendly: The method is straightforward — cream butter and sugar, add the liquids, then fold in dry ingredients and eggs. No advanced techniques required.
- Bright lemon flavor: Both lemon zest and fresh lemon juice are used so the cake has a clean, citrusy taste without being overly tart.
- Generous yield: Baked in a bundt, this cake serves about 15–20 slices, making it ideal for gatherings.
- Balanced sweetness: Sweet enough for dessert but not cloying, so the lemon flavor shines through.
- Versatile: Bake in a bundt or two loaf pans, or adapt the recipe with other citrus or extracts to suit your taste.
Ingredients
Simple, classic ingredients create this tender lemon pound cake. Adjust quantities if baking in loaf pans or halving the recipe.
- 2 cups unsalted butter, softened (plus more for greasing)
- 2 cups granulated sugar
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (zest before juicing)
- 6 large eggs, room temperature
- 1 cup whole milk (or 2%)
- 1/4 cup freshly squeezed lemon juice (from about 1½–2 lemons)
Optional lemon glaze:
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice (adjust for desired consistency)
Substitutions and Variations
- Different citrus: Swap lemon for lime or orange for a different citrus profile.
- Lemon extract: Add a teaspoon of lemon extract for extra punch.
- Color: A drop of yellow food coloring can enhance the cake’s appearance if desired.
How To Make Southern Lemon Pound Cake
The batter is mixed by creaming butter and sugar, adding the milk-lemon mixture, folding in dry ingredients, and incorporating eggs and zest. Use a stand mixer, hand mixer, or mix by hand.
- Preheat oven to 350°F (180°C). Butter and flour a 10-inch bundt pan (or prepare two 9×5-inch loaf pans).
- Zest two or more lemons to measure 2 tablespoons zest. Then squeeze about 1/4 cup lemon juice from the zested lemons.
- Combine the lemon juice with 1 cup milk and let sit for a few minutes.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the milk-lemon mixture to the creamed butter and sugar and mix until combined.
- Add the flour, baking powder, and salt and mix until just combined.
- Add eggs two at a time, mixing until incorporated after each addition. Stir in lemon zest.
- Pour batter into the prepared pan, level the top, and gently tap to remove air pockets.
- Bake for about 1 hour and 5 minutes, or until a toothpick inserted in several spots comes out clean. If the top browns too quickly, loosely tent with foil after 50 minutes.
- Cool in the pan for 10 minutes, then turn out onto a rack and cool completely (about 1 hour) before glazing.
Lemon Glaze For Pound Cake
For a bright, simple glaze: whisk 1 cup powdered sugar with 3 tablespoons lemon juice until the mixture reaches a slow dripping consistency. Add a little more lemon juice if needed. Drizzle over the cooled cake and let set.
What To Serve With Pound Cake
- Whipped cream and fresh fruit: A classic pairing—set out berries and whipped cream for guests to build their own slices.
- Sour cream: A thin smear of sour cream on a slice adds tang and richness.
- Ice cream: A scoop of vanilla or lemon ice cream pairs wonderfully with warm or cooled slices.
- Fruit sauce: A simple berry sauce (simmer berries and sugar for a few minutes) complements the lemon taste.
Frequently Asked Questions
Overmixing the batter or overbaking causes a tough cake. Mix until ingredients are combined and avoid excess mixing and baking time.
Do you cool pound cake before removing it from the pan?
Yes. Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert onto a cooling rack to finish cooling.
How can pound cake be lighter and smoother?
Adding a little baking powder helps lighten the crumb. For a smooth texture, use softened butter and cream it with sugar until light and fluffy.
More Easy Cake Recipes
If you enjoy this recipe, try other classic cakes such as vanilla pound cake, yogurt cake, or fruit-topped upside-down cakes.
If you make this recipe, please leave a rating. I love hearing how it turned out!
Recipe Summary
Yield: About 20 servings (10-inch bundt) • Prep: 30 mins • Cook: 1 hr 5 mins • Total: 1 hr 35 mins
Notes
- Lemon zest: Use a microplane or fine grater to remove only the yellow outer peel—avoid the bitter white pith.
- Storage: Cool completely, wrap tightly. Store at room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 3 months.
- Halving: Halve the ingredients and bake in a 9×5-inch loaf pan for a smaller cake.
- Loaf pans: The batter can be divided into two 9×5-inch loaf pans if preferred.
Nutrition (per serving)
Calories: 341 kcal • Carbohydrates: 43 g • Protein: 4 g • Fat: 20 g • Saturated Fat: 12 g • Sugar: 21 g