Golden Lemon Pound Cake Recipe -
Golden Lemon Pound Cake Recipe

Golden Lemon Pound Cake

Recipe by  

"Buttery, moist and truly a Land O'Lakes 'golden' recipe!"

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Ingredients Edit and Save

Original recipe makes 1 -10 inch Bundt cake Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    2 hrs 40 mins


  1. Heat oven to 325 degrees F. Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
  2. Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
  3. Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch angelfood cake (tube) pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  4. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
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  • * Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
  • ** Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 10 minutes.
  • Tip
  • Golden Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured (9x5-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

After reading other reviews I did some editing of my own and it came out just like the Starbuck's Lemon Cake! Very moist and delicious. Used the lemon version of buttermilk, 2 lemons worth of lemon juice, and added about a tablespoon of vanilla and lemon extract to the batter. Instead of using so much lemon juice in the glaze I used mostly milk and added just a squeeze of lemon.

Most Helpful Critical Review
Jun 24, 2005

Not very moist, not very lemony, and not very sweet. I do however appreciate the fact that this is one of the only recipes for lemon cake on this site that doesn't require a friggin box mix! With a little work, this could be pretty good, it is worth playing around with.


83 Ratings

Jan 25, 2004

I made this over the summer while in California for a church function and received such rave reviews! I made it again for friends in New York who couldn't get enough - the cake was gone in minutes. I made a few alterations in the glaze and in the amount of lemon juice I added to the cake mix itself. Only based on the people I knew I was making it for. In both instances it was marvelous! I will say, however, when I used standard buttermilk it was good - when I used an alternate way of making buttermilk the cake was much better somehow... more lemony, moister, richer! A great pot luck/church function/housewarming cake - you cannot go wrong!

Mar 31, 2005

Taking other reviewers suggestions, I pumped up the lemon juice and zest. I used the zest of seven lemons and about a quarter cup of the juice. It came out great and was devoured at our Easter gathering.

Jan 25, 2004

I loved this recipe! I used the zest of 2 lemons and the juice from 1 lemon in the cake, and for the icing I used another whole lemon. I iced this almost immediatly after it came out of the oven, which made it extra moist! I found that 10 min. is just the right time to leave it in the pan before removing it, any longer half of it stuck in the bundt pan. Even better the next day!

Sep 11, 2003

This turned out very delicious. It seemed a little dry to me the first day, but after I added the icing and let it sit, it was really nice and moist the second day. It's not too sweet, so it's really good with coffee or tea. I added the zest of one whole medium lemon and the fresh squeezed juice of one half of that lemon, because we like a stronger citrus taste. I even added a little more juice to the icing. I didn't have any buttermilk, so I added an equivalent amount of sour cream. It turned out fine. This is definitely a keeper. I just had to add to this review, because I just made it a second time, but made it orange flavored. I used orange flavored yogurt instead of buttermilk, added a tad more sugar, used fresh orange zest and orange juice in the cake and the glaze. It turned out wonderful!

Feb 29, 2008

I made this cake yesterday and it was fantastic! My wonderful in-laws came to visit so I decided to make this for them. They really loved it! I did use 3 lemons saving about 1 1/2 TBL for the glaze. And I used the zest of about 2 of those lemons and it was perfect. I had to print out a copy for my mother-in-law! This is a keeper!

Dec 20, 2007

This recipe has become a Christmas morning tradition in my household and will be for years. I would suggest using twice the amount of lemon juice and zest. I would also suggest to use real lemons and butter. I've made it both ways and it is just not worth eating if you use the fake stuff.


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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