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Zesty Lemon Pound Cake w/ glaze


Simple yet packs a mighty flavor!

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Rate this recipe 4.5/5 (24 Votes)


  • Cake:
  • 3 sticks butter
  • 1 (8-ounce) package cream cheese
  • 6 eggs
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • Glaze:
  • 1 - 1/2 cups powdered sugar
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon buttermilk


Preparation time 15mins
Cooking time 105mins


Step 1

Preheat oven to 325 degrees.

Prepare bundt; set aside.

Let butter, cream cheese, and eggs come to room temperature.

Cream together 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 into prepared pan.

Bake until golden brown and skewer inserted into middle of cake comes out clean, about 90 minutes.

As the cake is cooling, whisk together powdered sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top.

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