Lemon Pound Bundt Cake

Hello dear friends. Since it’s Thursday, the beginning of the weekend for some of us, I want to slowly introduce it by chatting a little bit about my love for baking desserts. With so many variations of cakes to make, I must admit anything lemon-flavored will always be at the very top of my culinary endeavors. Pound for pound this lemon bundt cake will have you running, not to burn off the calories but for seconds. I kid you not!

#lemonbundtcake3#lemonbundtcake4#lemonbundtcake1 #lemonbundtcake2

Lemon Pound Bundt Cake
Serves 12
A slightly dense and moist lemony pound cake.
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Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr 10 min
Total Time
1 hr 30 min
  1. 3 cups all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1 cup (2 sticks) unsalted butter at room temp
  5. 3 cups sugar
  6. 6 eggs at room temp
  7. 1/4 cup+ fresh lemon juice, about a whole lemon
  8. zest of a whole lemon
  9. 1 cup sour cream
  10. Pam Baking spray
  11. 1 cup confectioner's sugar
  12. juice of half a lemon
  1. Preheat oven to 325 degrees. Prepare a 16-cup tube or bundt pan with Pam baking spray making sure to coat well. Set aside.
  2. Sift flour, baking soda and salt into a large bowl and whisk to combine.
  3. Using a stand mixer with the paddle attachment, beat butter at medium speed until light and fluffy. Gradually add sugar and beat for another 5 minutes. Add eggs one at at time beating until just combined after each addition. Add lemon juice and zest.
  4. Gently and with mixer on low speed add dry ingredients in batches until fully incorporated. Mix in sour cream. Pour batter evenly into prepared pan.
  5. Bake cake until tester inserted near center comes out clean, about one hour. Recheck after another 10 minutes for doneness. Remove cake from oven and let sit in pan to cool for 15 minutes.
  6. Carefully turn cake right side up onto a wire rack to continue to cool completely.
  7. In a small bowl mix sugar and lemon juice to desired consistency. Pour lemon glaze over cake to coat. Enjoy!
  1. Keep covered for up to 5 days.
Adapted from epicurious
Adapted from epicurious
Lady Diana's Pearls http://ladydianaspearls.com/
 #lemonpoundcake7As I sit and write this post I find myself torn from one, laughing and two, feeling a bit guilty.  As you already know I’ve recently started my workout routine. So far I’m doing pretty good just getting my butt to the gym. However, once I get home I feel like I’m ready to swallow a cow! Anybody else ever feel that way after an intense workout? Anyway, yesterday when I got home I decided to create this deliciousness. I must say, I’m not entirely feeling guilty…


Slightly denser than most cakes but equally moist, this lemon pound cake is incredibly easy to make. You can vary the main flavor simply by choosing another citrus, like oranges or adding vanilla extract or almond extract instead for a more traditional flavor. For a simple glaze just mix the sugar with milk. Just as the name suggests, pound cakes are made with a pound each of flour, butter, eggs and sugar. But don’t let that ratio scare you from making this awesome treat! Whether as an early morning treat with your favorite cup of jo or for your late afternoon tea session this cake is fantastic. 


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  • Your pound cake looks luscious. I love lemon in pound cake. Lovely.

  • Nancy Lowell

    I love lemon anything, and just recently got my first bundt pan, so I’m all set now! I think I’ll try it with Meyer Lemons.

    • That would be an awesome choice since they’re typically sweeter and not as acidic. Let me know how it turns out. Thanks for stopping by! -R