Lemon Pound Cake Recipe

Southern Lemon Pound Cake Recipe – This Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is a treasure!

From Add a Pinch
This Lemon Pound Cake will really be a popular cake throughout your spring and summer entertaining, I think. You can easily make this pound cake ahead of time and then serve to friends and family as dessert.

• Yield: 16 servings
• Total Time 1 hour 45 minutes   
• Prep Time 15 minutes   
• Cook Time 1 hour 30 minutes   

Ingredients

For the Lemon Pound Cake

• 1 1/2 cups butter 3 sticks
• 1 (8-ounce) package cream cheese
• 6 large eggs
• 2 tablespoons lemon juice
• zest of one lemon
• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vanilla extract

For the Lemon Buttermilk Glaze

• 1 1/2 cups confectioner's sugar
• 2 tablespoons lemon juice
• zest of 1 lemon
• 1 tablespoon buttermilk

Directions

For the Lemon Pound Cake

• Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
• Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
• Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.

For the Lemon Buttermilk Glaze

As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.