The Best Lemon Pound Cake


This cake unlike all the other Lemon Pound cakes out there, it has four types of Lemon flavor in it. It has Lemon Juice, Lemon Extract, Lemon Zest and Lemon instant pudding in it. We add that into the cake in small quantities along with one pound of Butter, Sugar eggs and flour, then we bake it.

It’s the most delicious, Fluffy and moist Lemon Poundcake with the RIGHT amount of Lemon Flavor. it’s absolutely amazing! So moist, decadent & flavorful!! this is the BEST Pound Cake I’ve ever had!

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  • For the Lemon Pound Cake
  • 1 1/2 cups butter 3 sticks
  • 1 (8-ounce) package cream cheese
  • 6 large eggs
  • 2 tablespoons lemon juice
  • zest of one lemon
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • For the Lemon Buttermilk Glaze
  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon buttermilk
  • See also:
  • How To Make Chocolate Covered Cheesecake Bites
  • How To Make Old fashioned Meatloaf Recipe


Lemon Pound Cake:

1 ) Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.

2 ) Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.

3 ) Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes.

Lemon Buttermilk Glaze:

1 ) As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.





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