Lemon Pound Cake with Lemon Frosting

A richly flavored, moist lemon pound cake topped with a tangy lemon frosting—bright, buttery, and beautifully balanced, perfect for any celebration or afternoon treat.

Why You’ll Love This Recipe

This cake delivers a delightful lemon burst in every bite, with zesty aromas infused through the batter and frosting. Buttermilk ensures a supremely tender crumb, while a smooth lemon frosting adds an elegant finish. It’s a sophisticated yet simple dessert that feels special without being complicated.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• Zest of 2 lemons

• 1 teaspoon vanilla extract

• 3 cups all‑purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, room temperature

• ¼ cup fresh lemon juice

Lemon Frosting Ingredients

• ½ cup (1 stick) unsalted butter, softened

• 2½–3 cups powdered sugar, sifted

• 2–3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• Pinch of salt

• Optional: 1–2 Tbsp heavy cream or milk

directions

1. Preheat & prepare
   Preheat oven to 325 °F (163 °C). Grease and flour a 10‑inch bundt or loaf pan.

2. Cream butter & sugar
   In a large bowl, beat softened butter and granulated sugar for 4–5 minutes until light, fluffy, and pale.

3. Add eggs & zest
   Beat in eggs one at a time, mixing well after each. Stir in lemon zest and vanilla extract.

4. Combine dry ingredients
   In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5. Mix batter
   Alternate adding dry mixture and buttermilk with lemon juice, beginning and ending with flour. Mix until just combined; do not overmix.

6. Bake
   Pour batter into pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool
   Cool cake in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

8. Make frosting
   Beat frosting butter until creamy. Gradually add powdered sugar, then lemon juice, zest, salt, and optional cream. Beat until fluffy and spreadable.

9. Finish cake
   Spread frosting over the fully cooled cake. Let set for a few minutes before serving.

Optional Add-Ons:

• Garnish with candied lemon slices or fresh berries

• Add ½ tsp almond extract to the frosting for extra depth

Servings and timing

• Servings: 12–16 slices, depending on thickness (Once Upon a Chef, Epicurious)

• Preparation time: ~20–25 minutes

• Baking time: 60–70 minutes (Fivehearthome)

• Cooling time: ~15 minutes in pan + ~1 hour to room temperature

• Total time: 1 hour 40 minutes

Variations

• Glaze instead of frosting: For a lighter topping, whisk 1 cup powdered sugar with 2–3 Tbsp lemon juice for a pourable glaze allrecipes.com+15fivehearthome.com+15epicurious.com+15onceuponachef.comglorioustreats.com+5bonappetit.com+5simplyrecipes.com+5handletheheat.comsallysbakingaddiction.com+6loveandlemons.com+6epicurious.com+6frostingandfettuccine.com+1sallysbakingaddiction.com+1justataste.com.

• Cream cheese frosting: Use cream cheese and butter blend for a tangy, creamy finish bakerbynature.com+2reddit.com+2allrecipes.com+2.

• Extra lemon zing: Increase zest to 3 Tbsp or add a teaspoon of lemon extract loveandlemons.com+15preppykitchen.com+15glorioustreats.com+15.

• Syrup soak: Brush cake with a lemon-sugar syrup for added moisture reddit.com+15piesandtacos.com+15bakerbynature.com+15.

• Bundt pan tips: Cool in pan for 15–20 minutes before inverting to ensure clean release preppykitchen.com+11handletheheat.com+11piesandtacos.com+11.

storage/reheating

• Storage: Cover and keep at room temperature for up to 3–4 days; refrigeration causes drying loveandlemons.com+15onceuponachef.com+15handletheheat.com+15.

• Freezing: Freeze unfrosted cake (wrapped tightly) for up to 3 months; thaw overnight, then frost.

• Serving suggestion: Bring chilled cake to room temperature before serving for optimal flavor and texture.

FAQs

1. Can I use sour cream instead of buttermilk?

Yes—substitute sour cream or full-fat Greek yogurt, which keeps the cake moist piesandtacos.com+15epicurious.com+15bakerbynature.com+15.

2. How do I prevent a dry cake?

Do not overbake. Check at 60 minutes, and use syrup or glaze to boost moisture .

3. My glaze is too runny—what do I do?

Add more powdered sugar or reduce lemon juice until desired consistency .

Lemon Pound Cake with Lemon Frosting

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• Author: Douaa
• Total Time: 1 hour 30 minutes
• Yield: 10–12 servings
• Diet: Vegetarian

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Description

This lemon pound cake with lemon frosting is a moist, buttery treat bursting with fresh citrus flavor. Baked to golden perfection and topped with a creamy lemon glaze, it’s perfect for brunch, afternoon tea, or a refreshing dessert.

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Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• Zest of 2 lemons

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk, room temperature

• 1/4 cup fresh lemon juice

For the Lemon Frosting:

• 1/2 cup (1 stick) unsalted butter, softened

• 2 1/2-3 cups powdered sugar (adjust to desired thickness)

• 2-3 tbsp fresh lemon juice

• 1 tsp lemon zest

• Pinch of salt

• Optional: 1-2 tbsp heavy cream or milk (for smoother texture)

  For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • Zest of 2 lemons

  • 1 tsp vanilla extract

  • 3 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup buttermilk, room temperature

  • 1/4 cup fresh lemon juice

  For the Lemon Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 1/2-3 cups powdered sugar (adjust to desired thickness)

  • 2-3 tbsp fresh lemon juice

  • 1 tsp lemon zest

  • Pinch of salt

  • Optional: 1-2 tbsp heavy cream or milk (for smoother texture)

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Instructions

1. Preheat & Prepare: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.

2. Cream Butter & Sugar: Beat the butter and sugar together until light and fluffy (about 4–5 minutes).

3. Add Eggs & Flavorings: Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Mix the Batter: Alternate adding dry ingredients with buttermilk and lemon juice to the butter mixture, beginning and ending with flour. Mix just until combined.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.

7. Cool: Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.

To Make the Frosting:

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing well.

3. Add lemon juice, zest, salt, and optional cream. Beat until light and fluffy.

4. Frost the cooled cake and garnish as desired.

Notes

• Use room-temperature ingredients for best mixing.

• For extra flair, top with candied lemon slices or fresh berries.

• Add ½ tsp almond extract to the frosting for an aromatic twist.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American