Easy Lemon Pound Cake is what I reach for when I want a bright, sunny dessert that never fails. Maybe you need something bake once slice all week, or you promised dessert for a family get-together and do not have time for anything fussy. This cake is cozy, lemony, and the crumb stays tender for days. It is the kind of recipe you bake once and then memorize because it is that dependable. If you are a lemon superfan like me, you will also love these lemon brownies for a quick fix.
How to Make Lemon Pound Cake
This is my go-to method for a moist, buttery pound cake with a big citrus lift. The ingredients are simple, and the steps are easy. The magic happens when the zest hits the sugar and perfumes the whole bowl. That tiny step makes the lemon flavor shine without being sour.
The Story Behind This Recipe
Here’s why I love this Easy Lemon Pound Cake: it bakes up beautifully and it tastes like a weekend dinner. Easy Lemon Pound Cake is what I reach for when I want a bright, sunny dessert that never fails. Maybe you need something bake once slice…
Ingredients
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- Zest of 2 large lemons
- 4 large eggs, room temperature
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup sour cream, room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk, as needed for batter consistency
- Optional glaze: 1 cup powdered sugar + 2 to 3 tablespoons lemon juice
Step by Step
- Prep your pan: Grease and flour a 10 to 12 cup Bundt pan thoroughly. Preheat the oven to 325°F.
- Make lemon sugar: Combine sugar and lemon zest in a bowl. Rub together with your fingers until the sugar looks slightly moist and smells floral. This step builds flavor.
- Cream: Beat the butter with the lemon sugar for 3 minutes until pale and fluffy.
- Add eggs: Beat in the eggs one at a time, scraping the bowl. Go slow so the batter stays smooth.
- Dry meets wet: In another bowl, whisk flour, baking powder, and salt. Add half the dry mix to the batter, then sour cream, lemon juice, and vanilla. Finish with remaining dry mix. Add milk if needed so the batter drops thickly from the spatula.
- Bake: Spoon into the pan and level the top. Bake 60 to 75 minutes, until a toothpick comes out with a few moist crumbs. Do not overbake.
- Cool and glaze: Rest 15 minutes in the pan, then invert onto a rack. Once warm, drizzle with lemon glaze if you like.
“I made this for Sunday brunch and my family demolished it. The crumb is soft but sturdy, and the lemon is bright without being sharp. This is the cake I will bring to every potluck now.”
Once you try this, you will understand why I keep coming back to it. The batter is smooth, the bake is reliable, and the flavor is simply happy. If you want a no-bake lemon dessert for summertime, this lemon eclair cake is a fun chilled option too. For search-friendliness and quick skim reading, I have included a small structured overview below.
Lemon Simple Syrup Option
If you want a little extra moisture and a glossy finish, brush the warm cake with lemon simple syrup. It keeps the cake tender for days and adds a bright sparkle of flavor.
Here is what to do:
Stir together 1/4 cup lemon juice and 1/4 cup sugar in a small saucepan. Warm over low heat until the sugar dissolves. Turn off the heat and let it cool just a bit so it is warm but not hot. Poke the warm cake lightly with a skewer and brush the syrup over the top and sides. The syrup will soak in and lock in moisture. If you also plan to glaze, let the syruped cake cool fully before drizzling the powdered sugar glaze, so it sets nicely.
One more tip: if your lemons are small or not very juicy, microwave each lemon for 10 seconds and roll it on the counter to get the most juice from it.
Bundt Cake Pan Size
Pan size affects bake time and how well the cake releases, so let’s make it easy. A 10 to 12 cup Bundt pan is the sweet spot for this recipe. The batter yields about 7 to 8 cups. Aim to fill your pan to about two-thirds full. If you only have a 10 cup pan and it seems very full, leave out a bit of batter and bake it in a muffin tin alongside the main cake.
Bake time at 325°F is usually 60 to 75 minutes. Start checking at 55 minutes with a toothpick deep in the center. You want mostly clean with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 minutes. Greasing every ridge matters with Bundt pans. I brush on melted butter, dust with flour, and tap out the excess. A baking spray with flour also works well. Let the cake rest 15 minutes in the pan before turning out. Do not rush that part.
If you like this style of cozy cake, my peach pound cake is another family favorite when summer fruit is ripe.
Converting to Loaf Pans
No Bundt pan? No problem. You can split the batter between two loaf pans. Use two 8.5 by 4.5 inch pans or two 9 by 5 inch pans. Make sure they are greased and lined with parchment for easy lifting. The bake time ranges from 45 to 65 minutes depending on your oven and pan size. Start checking at 45 minutes. The loaves should dome slightly and the toothpick should come out mostly clean. If the edges brown quickly, lower the oven rack to the lower third and continue baking. Let the loaves cool in the pans for 10 minutes, then lift out to a rack. I like to brush the tops with lemon syrup while warm and add a light glaze once cool.
Loaf pans are great for gifting and freezing. Wrap each cooled loaf in plastic and then foil. Freeze up to 2 months. Thaw at room temperature overnight and glaze before serving for a fresh look.
Helpful Tips, Tricks, and Equipment
These are the little things that make a big difference. Bake it a couple of times and you will see how these steps add up to a reliably beautiful cake.
Tools I Love
- Microplane zester for finely zested lemon that releases lots of oils.
- Stand mixer or hand mixer for a solid 3 minute cream. Airy butter equals tender crumb.
- 10 to 12 cup Bundt pan with simple ridges for easy release.
- Digital scale if you have one. Accurate flour makes everything better.
- Oven thermometer to confirm your oven runs true.
More tips that never fail me:
Room temp dairy matters. Butter, eggs, and sour cream should not be cold. Cold ingredients can make the batter curdle or bake unevenly. If the batter looks a little curdled, it usually smooths out once you add the flour.
Do not overmix after adding flour. Mix just until the flour disappears. Overmixing can make the cake dense.
Measure flour the easy way. Fluff the flour, spoon it into the cup, and level with a knife. Or use 240 grams if you are weighing.
Taste your lemons. If they are very tart, use a slightly heavier hand with the sugar glaze for balance. If they are sweet, your cake will taste extra mellow.
Glaze strategy. For a white, opaque glaze, use more powdered sugar and less juice. For a clear, ultra lemony glaze, use more juice and brush on thin layers.
If you are on a full lemon kick, you might also enjoy a batch of these simple lemon drop cookies for snacking. They pair so well with tea or coffee.
Common Questions
Can I make this ahead? Yes. This cake keeps moist at room temperature for 3 to 4 days if wrapped well. Bake a day ahead and glaze the morning of serving so it looks fresh and glossy.
How do I keep it from sticking to the pan? Grease thoroughly in every groove. I prefer melted butter and flour or a baking spray that includes flour. Let the cake rest 15 minutes before turning out.
Can I reduce the sugar? You can drop the granulated sugar to 1 and 1/3 cups. The crumb will be slightly less tender but still lovely. Use the lemon simple syrup to keep it moist if you reduce sugar.
How do I freeze leftovers? Slice the cooled cake and wrap slices individually. Freeze in a zip bag. Thaw a slice on the counter for 30 minutes or microwave 15 to 20 seconds.
Can I add blueberries? Yes. Toss 1 cup berries with a spoonful of flour and fold into the batter at the end. The flour helps keep them from sinking.
Let’s Get You Baking Something Bright
The heart of this Easy Lemon Pound Cake is simple: soft butter, lemon sugar, and a gentle bake that fills the kitchen with sunshine. You have options to tweak the glaze, brush on syrup, or bake loaves instead of a Bundt. Keep ingredients at room temp, measure flour with care, and treat the batter gently. If you want more bright treats after this one, check out the reliable guides at The BEST Lemon Pound Cake (Easy + Homemade) • FIVEheartHOME and the homey classic from Nana’s Easy Lemon Pound Cake – Aunt Bee’s Recipes for extra inspiration. I hope you bake it soon, slice it warm, and share it with someone who needs a little lemony joy today. 
Easy Lemon Pound Cake
Ingredients
Method
- Grease and flour a 10 to 12 cup Bundt pan thoroughly. Preheat the oven to 325°F.
- Combine sugar and lemon zest in a bowl. Rub together with your fingers until the sugar looks slightly moist and smells floral.
- Beat the butter with the lemon sugar for 3 minutes until pale and fluffy.
- Beat in the eggs one at a time, scraping the bowl after each addition.
- In another bowl, whisk flour, baking powder, and salt.
- Add half of the dry mix to the batter, then sour cream, lemon juice, and vanilla. Finish with the remaining dry mix. Add milk as needed to achieve a thick batter.
- Spoon the batter into the pan and level the top.
- Bake for 60 to 75 minutes, until a toothpick comes out with a few moist crumbs.
- Rest the cake for 15 minutes in the pan, then invert onto a rack.
- Once warm, drizzle with lemon glaze if desired.
