Lemon Pound Cake
Lemon Pound Cake is a moist Bundt cake made with Greek yogurt, lemon zest, and a sweet lemon glaze for an easy, bakery-style dessert.
What makes this Lemon Pound Cake different is the combination of lemon Greek yogurt, fresh lemon zest, and both lemon and almond extracts, which build flavor without making the cake overly sharp or sour. Baked in a Bundt pan and finished with a lemon glaze, it has the classic richness of pound cake with a brighter, more balanced lemon flavor.
Why You’ll Love This Lemon Pound Cake Recipe
Each slice is soft, moist, and buttery with a tender crumb, while the lemon glaze adds just the right amount of sweet citrus finish. It’s the kind of cake that feels simple to make but polished enough to serve for holidays, brunch, or any special gathering.
Table of contents
Ingredient Notes
Flour: Cake flour makes cakes lighter, while all-purpose flour gives pound cake the structure it needs.
Lemon Greek Yogurt: Adds moisture and a gentle tang, keeping the crumb rich but not heavy.
Almond Extract: Adds depth and rounds out the lemon so the cake tastes more bakery-style.
Greek Yogurt Substitution
Plain Greek yogurt can replace lemon Greek yogurt, but keep the lemon zest and lemon extract for full flavor.
Fresh Lemon vs. Bottled Lemon Juice
Fresh lemon juice is best for the glaze because it tastes brighter than bottled juice.
How to Make Lemon Pound Cake
STEP ONE: Start by prepping the Bundt pan really well so the cake releases cleanly after baking. When you beat the butter and sugar, keep going until the mixture looks pale and fluffy. This step helps create the cake’s tender, buttery crumb.
STEP TWO: In a separate bowl, whisk the dry ingredients with the lemon zest to distribute the bright lemon flavor evenly throughout the batter.
STEP THREE: Alternate the dry ingredients with the lemon Greek yogurt is one of the most important places not to overmix. Stop once there are no obvious streaks of flour left. The batter will be thick and rich.
STEP FOUR: Spread the batter evenly in the pan so it bakes up with a level, even shape. Let the cake rest briefly before turning it out, then cool it completely so the glaze sets on top instead of soaking in.
STEP FIVE: Whisk the glaze until it’s smooth and thick but still easy to drizzle. The sweet glaze finishes the cake with an extra pop of lemon flavor and gives each slice that polished, bakery-style feel.
Pro Tips for the Best Pound Cake
These easy tips will help you bake a moist, buttery lemon pound cake every time.
- Use room temperature butter, eggs, and yogurt for a smoother batter.
- Zest the lemon, then cut it in half to juice.
- Measure the flour carefully to avoid a dry cake.
- Do not overmix once the flour goes in, or the cake can turn dense.
- Let the cake cool briefly in the pan, but not too long, or it may stick.
*This post originally posted on 02/01/2015.
Lemon Pound Cake Recipe
Ingredients
Pound Cake
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour plus more for dusting
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon lemon zest (1 lemon)
- 1 cup lemon flavored Greek yogurt
Lemon Glaze
- 2 cups powdered sugar
- 2-3 tablespons lemon juice freshly squeezed (1 lemon)
- ¼ teaspoon lemon extract
Instructions
- Preheat your oven to 325 degrees F. Grease and lightly flour a bundt pan. Set aside.
- Beat 1 cup unsalted butter until light and fluffy in a stand mixer on medium speed. Slowly add in 3 cups granulated sugar and continue to beat with the mixer for 5 minutes, scraping down the sides every few minutes.
- Add in 6 large eggs, one at a time, mixing until completely incorporated before adding the next egg. Pour in 1 teaspoon almond extract and 1 teaspoon lemon extract and mix.
- In a medium mixing bowl, whisk 3 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, and 1 tablespoon lemon zest together until combined.
- With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add 1 cup lemon flavored Greek yogurt, mix, and then add the rest of the dry ingredients.
- Pour the cake batter into the pan and spread it out into an even layer. Bake for 1 hour and 25 minutes or until a toothpick inserted into the center (between the tube and pan edge) comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan. Place an upside-down plate on the top of the pan. Then flip everything over so that the cake is now on the plate and right side up. Allow to cool completely.
Lemon Glaze
- In a medium mixing bowl, whisk together 2 cups powdered sugar, 2-3 tablespons lemon juice, and 1/4 teaspoon lemon extract.
- Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides as well. Cut the cake into slices and serve.
Notes
- Zest the lemon first and then cut it in half to juice it for the glaze.
- You can substitute lemon extract with 1 tablespoon of lemon zest or 1-2 tablespoons of lemon juice.
- Bake the cake up to 1 day ahead and glaze before serving.
- Freeze whole or individual cake slices, tightly wrapped in plastic wrap, for up to 3 months.
Nutrition
FAQ
Lemon extract boosts citrus flavor beyond what juice alone can do.
Yes. They’re sweeter, more fragrant, and less acidic than regular lemons. Since they’re not as tart, you can try doubling the amount of zest.
Yes. Divide the batter between two greased and floured glass loaf pans. Bake at 352F for 60-75 minutes or until a toothpick comes out clean.
The most likely culprit is overmixing, an oven temperature that is too high, or the pan being too full (more than 2/3 full).
How to Store Lemon Pound Cake
Store the cake in an airtight container on the counter for up to 4 days. If you have extra glaze, cover it with plastic wrap, touching the surface to prevent a skin from forming.
Can You Freeze Pound Cake?
Yes. You can wrap the whole unglazed cake in plastic wrap, then in aluminum foil. Cut into slices, wrap individually in plastic wrap, then place in a freezer-safe food storage bag. This is great for when you want one slice of cake at a time. Freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight before topping with glaze.
More Decadent Pound Cakes to Love!
Rich chocolate flavor and a dense, buttery crumb make this Chocolate Pound Cake a must-bake for chocolate lovers.
That signature velvety crumb and subtle cocoa flavor make Red Velvet Pound Cake so easy to love.
Bright citrus flavor, tender cake, and little pops of crunch make Sour Cream Orange Cake extra special.
Sweet strawberry flavor, a soft crumb, and a light champagne glaze give this Strawberry Pound Cake an elegant finish.
Buttery, tender, and perfectly dense, Classic Pound Cake is always a timeless favorite.
Rich, buttery, and perfectly dense, this Cream Cheese Pound Cake has a velvety texture with a subtle tangy twist from the cream cheese.
This looks awesome. I need to make this cake.
This looks delicious! I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky