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

Preheat & prepare
Preheat oven to 325 °F (163 °C). Grease and flour a 10‑inch bundt or loaf pan.
Cream butter & sugar
In a large bowl, beat softened butter and granulated sugar for 4–5 minutes until light, fluffy, and pale.
Add eggs & zest
Beat in eggs one at a time, mixing well after each. Stir in lemon zest and vanilla extract.
Combine dry ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Mix batter
Alternate adding dry mixture and buttermilk with lemon juice, beginning and ending with flour. Mix until just combined; do not overmix.
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.
Cool
Cool cake in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
Make frosting
Beat frosting butter until creamy. Gradually add powdered sugar, then lemon juice, zest, salt, and optional cream. Beat until fluffy and spreadable.
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.