Lemon Pound Cake


Are you tired of lemon yet? No? Good. Because I have two more lemon recipes for you. The first one? This Lemon Pound Cake.

I’m going to go out on a limb and call this cake magical. Pure, delightful magic.

Unicorns flew around my kitchen.

There was a wizard sitting on my oven, a fairy in my hair, a mermaid swimming in my sink, and I think I even saw Harry Potter sneaking around my dining room.

Even if you think you don’t like lemon; if you swear up and down that lemon desserts are not your thing (ahem, MOM), you would like this pound cake.

Really, magic. Like the tooth fairy and the Easter Bunny. Only better.


I was worried about making something so…normal. I mean, you know me. When I make lemon desserts, I make them into cookies or fudge. I add cookies into blondies and Red Hots into Chex. I don’t do “normal” very often.

But a friend asked me if I had a lemon pound cake recipe. She was having a monster lemon pound cake craving. I still had a bag of lemons in my fridge…so how could I say no? Challenge accepted.

The cake part is a Martha Stewart recipe. I mean, Martha is rarely wrong, right? The cake is light and fluffy, while also dense. And it’s perfectly lemony thanks to the addition of lemon juice and lemon zest. I used Meyer Lemons in this, because that is what I had. This would be just as good with regular lemons too!

When the cake comes out of the oven, you cool it slightly and then remove it from the pan. And that’s when you add the magic to it. In this instance, the magic wand is in the form of a lemon glaze, made of sugar and water and lemon. You boil it down, simple-syrup style and pour it over the warm cake.

Then you make a lemon drizzle out of powdered sugar and lemon juice and pour that over the top of the cake once it’s cooled.

It’s the Lemon Trilogy. Pure magic!


And you know the most magical part? This recipe makes TWO pound cakes. One to give…and one to eat all by myself in front of The Real Housewives of Beverly Hills.

See? Magic, I tell you. Unicorns, lemon, and all.

Did you make this recipe?

Lemon Pound Cake


For the pound cake:

  • 1 cup unsalted butter, softened, plus more for pan

  • 3 cups all-purpose flour, plus more for pan

  • 3/4 cup milk (I used nonfat)

  • Zest of 1-2 lemons, finely grated (2 small, 1 large)

  • 1/3 cup fresh lemon juice (about 1 large or 2 small lemons)

  • 1 teaspoon vanilla

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 cups sugar

  • 5 large eggs

For the glaze

  • 1/4 cup granulated sugar

  • 1/4 cup lemon juice (from half to a full lemon, depending on size)

For the drizzle:

  • 1/2 cup powdered sugar

  • 2 tablespoons lemon juice

  • zest of 1 lemon (about 1 tablespoon)

  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees. Butter and flour two loaf pans. (4 1/2-by-8-inch loaf pans work best, but if you only have the 9x5 size, that’s fine, your loaves will be longer and a little flatter.)

  2. In a liquid measuring cup, combine milk with lemon zest and juice. Whisk together flour, salt, baking powder, and baking soda in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture (with the mixer on low) in three parts alternately with the milk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!

  3. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50-60 minutes with the smaller pans, 40-50 minutes with the larger pans. You can tent with foil if they brown too quickly.

  4. While the cakes are baking, make the glaze by heating granulated sugar and lemon juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cakes are done.

  5. Once done, cool cakes 15 minutes in pan. Turn out cakes onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of both cakes. Let dry and completely cool, at least 2 hours.

  6. Make the drizzle by mixing all ingredients with a whisk. Set rack with cakes over a baking sheet lined with waxed paper. Pour drizzle over cooled cakes, letting it run down the sides; let dry, about 30 minutes.

Cake recipe from Martha Stewart.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

The perfect Lemon Pound Cake with triple lemon flavor

Other lemon goodness:

Easy Lemon Ice Cream

Skinny Lemon Ice Cream 2 words

Easy Lemon Sweet Rolls

Lemon Sweet Rolls 1 words

Sweets from friends:
Lemon Tart with Macadamia Nut Crust by Shugary Sweets
Creamy Lemon Bars by Mom on Timeout
White Chocolate Lemon Streusel Bars by Something Swanky

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  1. Wow I am loving the texture of this cake. And the flavor…nice job Dorothy! Love that you used a Martha recipe – she’s almost always spot-on and the cake looks spot-on!

  2. This cake looks so (appologies if you hate this word…) moist and amazing. Love lemon, could never get sick of it. Post a million more lemon recipes, please! 😀

  3. Ahhh omg I die for lemon! You know this, so what gives? I WAAAAANT. It looks so buttery and perfect and magical.

  4. Haha, I love that Harry Potter came to visit you in your kitchen. I guess he likes lemon too! 🙂 I loooove lemon, can’t wait to make this!

  5. I am in a lemon swoon! (Lemon Trilogy, LOL!)

    This is beautiful, and I have pinned to try SOON! Thank you! 🙂

  6. I’m not someone who really *loves* lemon, but every now and then I totally crave a piece of lemon cake. This looks super yummy!

  7. I want magical lemon pound cake that brings Harry and the Easter bunny to visit. It sounds like a truly delicious cake!!!

  8. I am never tired of lemon and this pound cake looks exceptional!

  9. I actually have a big bag of meyer lemons sitting in the fridge that are screaming for a recipe like this. Bring a little sunshine to this really cold winter day!

  10. It looks wonderful…

  11. This cake looks amazing – so moist and yummy! I AM a big lemon fan so this looks PERFECT! And MAGICAL, of course!

  12. Lemon has to be one of my all-time favorite ingredients!

  13. I made a Lemon loaf last week and its scheduled to post this or next week I can’t remember lol! I used a powdered sugar glaze on top but I love how you used that and a simple syrup. Triple threat! The lemon juice and lemon zest really do make a lemon dessert. And OMG the white party was getting a bit crazy! Who are you siding with Adrienne & Paul or Brandy/Lisa/Ken/Taylor? Lol

  14. I just messaged my husband at work, to have him pick up lemons on his way home from work. I’m going to try making a vegan version of this tomorrow. It looks amazing.

  15. This looks wonderful Dorothy! Lemon cake is one of my favourites 🙂

  16. Hahaha. Flying uniforms. You’re awesome. 😀

    And I’m all for lemony things! Bring them on. This loaf looks especially delightful!

  17. Your pound cake looks beautiful and delicious! My husband just asked me to make a lemon pound cake for him a few days ago and I don’t have a good recipe so I’ve avoided it. Thanks for helping me out on this one 🙂 I’m sure he will be quite excited!

  18. Oh I ADORE lemon pound cake!!!

  19. I hope your mom becomes a convert 😉 I see she’s commented…this looks gorgeous! Definitely revving myself up for some summer lovin’ with lemons soon.

  20. I love lemony desserts! This looks delicious!!

  21. Wow…it looks so moist! YUM! I love lemons…we have a huge lemon tree out back and I’m always looking for ways to use them up.

  22. I LOVE made from scratch pound cakes Dorothy!! And I keep saying how much I love lemon desserts and umm…. never make them!!! This cake looks so moist (sorry to say it!!) But it looks like it would melt in my mouth. Amazing Dorothy, you hit a homerun!

  23. I have a huge lemon tree that fruits almost year round, always on the look out for new lemon goodies going to check them all out 🙂

  24. This does look magical! I could eat this everyday!

  25. Love me some lemon pound cake, but the husband doesn’t do citrus… good thing for me he’s our of town for the week 🙂 I see this in my future.

  26. lemon pound cake is truly one of my very favorite things to eat – this looks SO good, and I am a total Martha stalker:)

  27. This sounds like all that is good and wonderful in the world. This is why we need tea time everyday. So I can snack on cake like this.

  28. I love love love LEMON! And could easily eat one loaf all by myself – looks delish!

  29. Lemon pound cake just happens to be my favorite! My wedding cake was lemon pound cake, and it was delicious!

  30. Oh Dorothy ever since I saw this on Instagram I have been craving a springy lemony treat! Great recipe

  31. I love lemon desserts, though I didn’t when I was a kid. I also love Martha Stewart and all of her amazing recipes. The way you describe this cake makes me want to make it right now!

  32. I love lemon desserts–they are just so fresh and light. This cake looks like it is the perfect consistency, and that glaze does sound simply magical. Great job on this–wish I had a big hunk of it right now!

  33. This sounds so amazing! I have a few lemons left, and I think I just discovered what to do with them 🙂

  34. Yuuuuuuum that looks so good! Lemon is my favourite =D (hence why it’s in my logo) and I may be making this the next time I have a lemon pound cake craving!

  35. Hi Dorothy, nice to know you and your blog! For this lemon pound cake, how to make the surface of the cake is not broken? Your cake is very pretty, love it! ^_^

  36. Yummy, Dorothy! I love lemon flavors in baking and pound cake 🙂
    Thank you so much for coming by the party, hope to see you again tonight!

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  39. Delish! Made this today and it came out so good. There is no need to ever buy store bought pound cake again. Thanks for sharing.

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  41. This cake looks moist and delicious. Pinned to my food board! Thanks for sharing, Dorothy!

  42. I want to make this tonight to bring in for a co-worker birthday. Will this recipe work in Bundt pan?

    Looks amazing!

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  47. Oh goodness, I’m drooling on my screen! This looks so delicious!

  48. Lots of love for this cake. I made two loaves last night and broke into one this morning. Had some lovely slices with my coffee. I thought it would be made even more delectable with a blueberry topping. Simple syrup, add the berries, cool and then top slices as they’re served for dessert.

    Quick note: The batter calls for vanilla (1 tsp), but it’s not included in the directions. Assume it’s supposed to be with the creaming of sugar and butter. You may want to edit for future bakers.

    Thank you; delicious!

  49. I just made this in cupcake form and they turned out really well! Thanks for the recipe!

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  52. nice post 🙂 i like your food recipe

  53. The texture of this cake looks good… Thanks for share!

  54. lemon sponge cake image display is very tempting . Thank you for sharing the information

  55. thanks for u recipes, 

  56. lemon cake has good textures. thank for your sharing

  57. how do you eat so much sugar and stay thin???

    • Thin is an operative word. I taste everything on the blog but I don’t eat entire cakes (most of the time, ha!) But I work out 6 days a week, including running and strength training.

  58. This looks simple Dorothy! thanks

  59. The texture looks good, and the taste so delicious.
    Thanks dorothy kern 🙂

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