Bright Lemon Pound Cake is a summery quick bread infused with fresh lemon zest and juice for vibrant citrus flavor in every bite. It’s buttery rich, with a soft and moist crumb, finished with a light lemon syrup that soaks in for extra flavor and topped with a simple vanilla glaze for an inviting sweet finish.

Loaf of lemon pound cake with a vanilla glaze on top. Loaf is cut into slices with 1/3 of the loaf left whole. It's placed on a wooden serving tray with tan parchment paper atop it.

This is one of those classic, foolproof cakes that’s just as fitting for a spring brunch as it is for a nostalgic, crowd-pleasing dessert. It’s easy to prepare and is brimming with lemon flavor throughout.

Not only is it baked with a generous two tablespoons of lemon zest swirled throughout the loaf, but after it has baked, it’s brushed with a zingy lemon simple syrup. Then to polish it off, it’s finished with a vanilla cream glaze — and that’s where it really is taken over the top.

If you’re a lemon lover, this lively lemon pound cake is sure to become a new favorite. The hardest part is just waiting for it to cool before slicing into that first decadently delicious piece.

Lemon pound cake shown close up sliced overhead. There are lemon slices to the side and pretty green leaves and white flowers.

Ingredients used to make lemon pound cake.

Lemon Pound Cake Ingredients

  • Flour – all-purpose flour works best here and gives the cake structure and a soft, tender crumb.
  • Baking powder and baking soda – help the loaf rise and stay light.
  • Salt – balances sweetness and enhances flavor.
  • Butter – adds rich, classic pound cake flavor.
  • Oil – keeps the cake extra moist and soft longer.
  • Granulated sugar – sweetens the cake and creates a soft, tender crumb.
  • Eggs – binds ingredients and provides structure.
  • Lemon zest – adds bold, fresh lemon flavor.
  • Fresh lemon juice – brings bright tartness and adds moisture. Used in both the loaf and the simple syrup.
  • Sour cream – adds moisture and a slight tang.
  • Vanilla extract – enhances the overall flavor and adds a subtle warmth.
  • Powdered sugar – creates a smooth, sweet glaze.
  • Heavy cream – adds richness and thins the glaze.

How to Make Lemon Pound Cake

  • Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and lightly dust with flour.
  • Whisk dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt.

Whisking flour, baking powder, baking soda and salt in a glass bowl.

  • Whip together butter and sugar in a large bowl using an electric mixer until light and fluffy. Mix in part of the oil and the lemon zest.

Softened butter creamed together with sugar in a mixing bowl.

Once the batter is fully mixed, pour it into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean. While the cake is still warm, brush it generously with the lemon simple syrup so it soaks into the crumb. Allow the cake to cool completely before drizzling with the vanilla cream glaze and slicing to serve.