Lemon Pound Cake

This Moist Lemon Pound Cake is a delicious combination of sweet and tart. Made with fresh lemons, you’re going to love this dense and flavorful dessert.

Let’s get started!

Pound cake – 3 cups all-purpose flour spooned and leveled off with a knife – 1/2 tsp baking soda – 1/2 tsp salt – 1 cup unsalted butter softened – 2 cups granulated sugar – 1 cup buttermilk – 2 tbsp grated lemon zest – 3 tbsp fresh lemon juice – 3 large eggs Lemon icing – 1 cup powdered sugar – 2 tbsp lemon juice


White Scribbled Underline

Sift the dry ingredients.


Sift together into a bowl the flour, salt, and baking soda using a sifter.

Mix the butter with sugar.


In a large bowl, add the sugar and butter, and mix them with an electric hand mixer.

Add the lemon zest, juice, and eggs.


Add these ingredients to the butter and sugar mixture.

Slowly add the flour mixture and buttermilk.


Splitting it into thirds, add the flour mixture and the buttermilk to the wet ingredients. In between each third, mix the batter again to make sure it is smooth and lump-free.

Prep the loaf pan.


Line a loaf pan with parchment paper and spray with cooking spray. Pour the batter into the pan.



For 1 hour, bake the lemon pound cake at 325 degrees Fahrenheit. Then, drop the temperature to 300 degrees and bake for another 20 minutes.

Make the icing.


Combine the lemon juice and powdered sugar in a small bowl, mixing until smooth.

Ice the pound cake.


When the cake is done, allow it to rest in the pan for about 10 minutes and then transfer it to a cooling rack. Once cool, drizzle the lemon icing over the top.