There’s nothing quite like a homemade lemon pound cake, and this soft and moist lemon pound cake recipe is one of the best. Packed with a bright lemon flavor, this cake is perfect for lemon lovers who enjoy a balance of tart and sweet. 

Choose to serve it as a breakfast cake in the morning or as an afternoon treat with tea – it’ll be great every time. 

This pound cake has a tender crumb, thanks to the combination of butter, sour cream, and fresh lemon juice. Baked in a bundt pan, it has a beautiful golden brown crust that pairs perfectly with the simple lemon glaze which you can stir up in a small bowl. 

If you’re looking for the absolute best lemon pound cake, this is the recipe to try!

Why do we call them “Pound” cakes?

Pound cake dates back to the early 1700s in Europe, named for its simple recipe: a pound each of butter, sugar, eggs, and flour. This made it easy to remember and bake without written instructions. 

Over time, variations emerged, adding ingredients like baking powder, milk, or citrus for a lighter texture and better flavor. Pound cake became especially popular in the U.S. and remains a classic. It is often baked in bundt or loaf pans and enjoyed as a versatile, dense, and buttery cake.

Ingredients

This recipe calls for simple & fresh ingredients that you can find at almost any grocery store:

• Unsalted butter: Softened to room temperature, it creates a rich and tender cake
• Granulated sugar: Adds sweetness and helps create a moist crumb
• Lemon zest: Adds a lovely lemon flavor throughout the cake
• Fresh lemon juice: Enhances the bright lemon flavor and keeps the cake from being too dense
• Eggs: Best for baking when brought to room temperature, they provide structure and help the cake rise
• Vanilla extract: Balances the tartness of the lemon with a warm, smooth flavor
• All-purpose flour: The base of the cake, giving it structure and a soft texture
• Baking powder & baking soda: Work together to create lift and ensure the cake rises properly
• Salt: Enhances all the flavors and balances the sweetness
• Full-fat Greek yogurt: Adds moisture and richness, making this a good pound cake recipe.
• Powdered sugar: Creates a smooth, sweet glaze
• Milk: Helps thin out the glaze to the perfect consistency
• Fresh lemon juice: Adds a tart lemon glaze that complements the cake.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

• Lemon extract: Add a teaspoon of lemon extract for extra fresh lemon flavor.
• Cake flour: Use cake flour instead of all-purpose flour for a lighter texture.
• Sour Cream: Swap out the Greek-style yogurt for sour cream – both keep the cake extra moist.
• Heavy Cream: Substitute whole milk with heavy cream for a richer glaze.
• Orange: swap out the lemons for equal amounts of orange juice & orange zest for an orange pound cake

How to Make this Moist Pound Cake & Lemon Drizzle

Cake

Preheat oven to 350°F. Grease a 6-cup loaf pan with baking spray and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl of an electric mixer, with the paddle attachment, beat the butter and sugar at medium speed, for about 2 minutes.

Reduce speed and add eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

On low speed, add the dry ingredients in batches, alternating with the yogurt. Mix until just combined.

Pour the cake batter into the prepared pan, tapping it gently to remove air bubbles.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown.

Let the cake cool in the pan for 10-15 minutes before removing it from the pan, and transferring it to a wire rack to cool completely.

Lemon Glaze

In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth.

Drizzle over the cooled cake. Garnish with lemon zest or slices if desired

Expert Tips

• Always use room-temperature butter, eggs, and Greek yogurt for the best texture
• Grease the bundt pan extremely well to prevent sticking. If not using a baking spray to grease your pan, I recommend using oil and flour instead of butter and flour. Butter can harden as it cools, which may lead to sticking, while oil remains smooth in colder temperatures for an easier release
• For a more pronounced lemon flavor, stir the lemon zest into the sugar before mixing
• Use a silicone or rubber spatula to scrape the sides of the bowl while mixing to ensure everything is fully incorporated.
• Let the cake cool completely before adding the glaze for the best results.

Frequently Asked Questions

How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.

Can I make this recipe ahead of time?

Yes! You can bake the cake a day in advance. Once the cake is completely cool, wrap it tightly in plastic wrap and add the glaze before serving.

Can I freeze this lemon pound cake?

Absolutely! Wrap the completely cooled cake in plastic wrap, then in foil, and store in the freezer for up to 3 months. Thaw at room temperature, and add the drizzle before serving.

Can I make this in a different pan?

Yes, a bundt pan or a cake pan can be used instead. You may need to adjust the baking time as needed.

Why did my cake stick to the pan?

When removing a cake from a pan, timing is key!

Let your cake cool for 10-15 minutes in the pan before taking it out. If it’s too warm, the cake might be too soft and it might fall apart. If it cools too much, the fat used to grease the pan can harden, causing the cake to stick.

Also, when greasing your cake pan, I always recommend using oil and flour instead of butter and flour. Butter can harden as it cools, which might cause sticking, while oil stays smooth and helps release the cake more easily.

How do I know when my cake is done baking?

Insert a toothpick into the center—if it comes out with very few moist crumbs (not wet batter) or clean, it’s ready! The top should also be golden brown.

Do I need to use a specific variety of lemons, like Meyer lemons?

Meyer lemons are sweeter, less tart, and have a floral, almost orangey flavor. They’re smaller, rounder, and have thinner, deep yellow skin.
Regular lemons are more acidic, with a classic tangy bite and thicker, bright yellow skin. So any variety of lemon should do just fine in this recipe!

If you liked this simple pound cake recipe, hop on over to the “Easy Recipes” section here on the blog for more inspiration, or take a look at the links below for more citrus-inspired desserts:

Take a look at the video for this Lemon Pound Cake recipe to see it up close!

If you make this recipe, please be sure to give it a star rating and leave a comment!