Lemon Pound Cake

This easy lemon-pound cake recipe is super moist with a dense crumb and intense lemon flavor.

Topped with a sweet and sour lemon glaze, it’s simple, classic, and perfect for any occasion.


– Butter – Cream Cheese – Milk – Lemon Zest – Lemon Extract

Grease and flour a 9–10 cup Bundt cake pan and set aside.


In a large bowl, with an electric mixer, whip together the butter, cream cheese, and sugar until light and fluffy, or about 3–5 minutes.


Slowly add the eggs, mixing after each addition and scraping down the sides as necessary to make the mixture smooth. Add the flour and mix on low speed until almost completely combined.


Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.


Once finished, remove the cake from the oven and let it cool for 5–10 minutes. Put a plate or serving dish on top of the Bundt cake pan, and flip the cake onto the serving plate to cool completely.


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