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Lemon Pound Cake Recipe

This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

This time of year, lemon has my heart. They’re so bright an cheerful. A few weeks ago, we took a leisure afternoon to peruse an area of St. Louis we don’t often have the opportunity to visit. Whenever I’m in the vicinity, I love stopping by Bowood Farms. Partially for it’s charm, but primarily for the passion. It’s a quaint greenhouse created from an old warehouse with the perfect pots, gifts and plants, of course. I went it in hopes of finding early blooming lavender and left with a fragrant lemon tree. I had always dreamed of having a lemon tree, in fact, I think I still have a magazine page I tore out of a vintage issue of Martha Stewart Living of a beautiful specimen, long before Pinterest existed. As soon as I saw it, I knew I had to give it a try. Despite all of the windows, I’m not sure it was receiving enough light in the breakfast room, where I had originally planned to keep it, so it’s moved to my office. Let’s see if I have a green thumb to turn those lemons yellow!

The best lemon pound cake recipe - so easy, too!

Anyways, with my little lemon tree cheering me on, I decided to incorporate a little lemon into my pound cake. Who can resist lemon pound cake in spring and summer? It’s always a fave. Don’t be fooled by the weeks old pound cake sold at America’s favorite coffee shop. This lemon pound cake is moist, refreshing and oh so irresistible!

Easy lemon glaze recipe - prefect for cakes and doughnuts

I adapted my favorite glaze recipe, but caution you, it’s all too good on the spoon!

How to make lemon pound cake - easy recipe for brunch and dessert

Lemon Pound Cake

Prep Time 10 mins Cook Time 1 hour 20 mins Total Time 1 hr 30 mins
Yields 8


  • 2 sticks butter, softened
  • 1 1/2 c sugar
  • 3 eggs
  • 2 c flour
  • 3/4 c milk
  • 2 tsp lemon extract
  • 6 Tbsp butter, melted
  • 3 c powdered sugar
  • 1/4 c lemon juice
  • lemon zest, optional


  1. Grease 1 lb bread pan and preheat oven to 300 degrees.
  2. In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
  3. Add eggs one at a time and blend in on low.
  4. Alternate adding flour and milk, add lemon extract until smooth.
  5. Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
  6. Allow to cool. Meanwhile, combine glaze ingredients and mix on medium until smooth. Remove cake from pan and pour glaze over top.
4.8 rating
4 reviews
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Incredibly easy, incredibly good lemon pound cake recipe

What do you look forward to making in spring?

entertaining expert and lifestyle blogger Julie Blanner
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16 comments on “Lemon Pound Cake Recipe”

  1. I just made this yesterday. It turned out beautifully. Thanks for the recipe! I also love your decorating 🙂 Anne

  2. We just gave your recipe a try over the weekend and believe me when I say… OMG! that was awesome. My wife and I thought our house smelled like a bake shop and when we brewed a cup of coffee to go along with our slices, it was just heaven. Thank you for sharing the recipe.

  3. The glaze is the butter, powdered sugar, and lemon juice? Just making sure

  4. Thank you for sharing the recipe. I make today OMG! My friends and a cup of coffee,Perfect!!

  5. Is a 1 lb bread pan equal to a 9″ by 5″ pan?

  6. Why do your use lemon extract instead of fresh lemon juice? Just curious!

  7. Buttery goodness. 

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