Print

Zesty Lemon Pound Cake – Light, Sweet, and Refreshing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, zesty lemon cake with a tender crumb, brushed with lemon syrup, and topped with creamy lemon frosting — perfect for any citrus lover.

Ingredients

Scale

Lemon Cake:

  • ¾ cup unsalted butter, softened

  • 1½ cups granulated sugar

  • Zest of 2 lemons

  • 3 large eggs

  • 2 tbsp lemon juice

  • 1 tsp vanilla extract

  • 2¼ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup buttermilk

Lemon Syrup (optional):

  • ¼ cup lemon juice

  • ¼ cup granulated sugar

Lemon Frosting:

  • 8 oz cream cheese

  • ½ cup unsalted butter

  • 1 tsp lemon zest

  • 1–2 tbsp lemon juice

  • 3–3½ cups powdered sugar

  • 1 tbsp cream or milk (as needed)

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch pans.

  • Cream butter, sugar, and lemon zest until fluffy.

  • Add eggs one at a time, then mix in lemon juice and vanilla.

  • Combine dry ingredients separately. Add to wet mixture alternately with buttermilk.

  • Divide batter into pans. Bake 28–32 minutes. Cool completely.

  • Make lemon syrup and brush over cakes while warm (optional).

  • Beat cream cheese and butter. Add lemon zest, juice, and powdered sugar to make frosting.

  • Assemble and frost the cake. Garnish as desired

Notes

  • Store chilled for up to 4 days.

  • Freeze unfrosted layers for up to 2 months.

  • Can be baked as a Bundt cake or cupcakes.

Find it online: https://thefoodaunt.com/zesty-lemon-pound-cake-light-sweet-and-refreshing/