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Moist Lemon Pound Cake

This Lemon Pound Cake is super moist, easy to make, and has a very citrusy flavor. It is soaked with sweet lemon syrup and topped with an amazing lemon cream cheese frosting.

Italian Lemon Pound Cake

If you are looking for delicious lemon desserts, you will definitely like this one. It has a rich lemon flavor, it is sweet and tart, soft and moist.

The list of ingredients is quite long, but it consists of simple ingredients you can easily find. This Lemon Pound Cake is worth the effort.

If you don’t like frosting in cake recipes, sprinkle the lemon pound cake with powdered sugar.

For more lemon-flavored desserts, take a look at these:

How To Freeze Lemon Pound Cake?

You can freeze this lemon pound cake with or without the cream cheese frosting:

  • Without frosting. Let the cake cool completely after soaking. Then, wrap it with plastic wrap and freeze it.
  • With frosting. It will be harder to freeze this lemon pound cake with frosting as it will stick to the plastic wrap. Place leftovers or the whole cake in the freezer on a baking sheet. Leave it in the freezer for a few hours until it hardens. Then, wrap in plastic wrap or place leftovers in a freezer-safe container.

Storing Leftovers

You can store leftovers for 3-4 days in the refrigerator and in the freezer for up to 6 months.

Italian Lemon Pound Cake

Cooking tips:

  1. Be sure to use the butter, eggs, and cream cheese at room temperature.
  2. You can also prepare your soaking syrup in the microwave. Just microwave the ingredients for 30 seconds and stir until the sugar dissolves.
  3. Grease the bundt pan with non-stick cooking spray, melted butter, or oil. You can also dust the pan with flour. It will help to unmold the cake.
Italian Lemon Pound Cake
Italian Lemon Pound Cake

Moist Lemon Pound Cake

Yield: Servings: 12
Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 40 minutes

If you are looking for delicious lemon desserts, you will definitely like this one. It has a rich lemon flavor, sweet and tart taste, soft and moist texture.


For the Lemon Pound Cake:

  • - 3 cups all-purpose flour;
  • - ½ tsp baking soda;
  • - ½ tsp baking powder;
  • - 1 cup (2 sticks) unsalted butter, softened;
  • - 2 cups granulated sugar;
  • - ¼ tsp salt;
  • - 3 large eggs, at room temperature;
  • - ½ cup sour cream;
  • - 2 tbsp lemon juice;
  • - 2 tbsp lemon zest;
  • - 1 tsp vanilla extract;
  • - ½ cup buttermilk.

For the lemon soaking syrup:

  • - 4 tbsp lemon juice;
  • - 2 tbsp water;
  • - ¼ cup sugar.

For the lemon cream cheese frosting:

  • - 4 oz cream cheese, softened;
  • - 2 cups powdered sugar;
  • - 3 tbsp lemon juice;
  • - 2 tbsp lemon zest;
  • - ¼ tsp vanilla extract.


  1. Preheat the oven to 325°F.
  2. In a mixing bowl, stir together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
  3. Add the softened butter and sugar to another bowl. Beat using an electric mixer until creamed. Add the eggs, one at a time. Beat after each addition. Then, add the sour cream, lemon juice, lemon zest, and vanilla extract. Beat until completely combined.
  4. Add one-third of the dry ingredients. Mix until combined using a spatula. Mix in half of the buttermilk and repeat with the next third of the dry ingredients and the remaining half of the buttermilk. Finally, stir in the remaining dry ingredients. Don’t overmix the batter, mix until no lumps of flour remain.
  5. Grease a bundt pan using non-stick cooking spray. Then, transfer the lemon pound cake batter to the greased bundt pan. Spread evenly. Bake for 60-70 minutes or until ready. Check the readiness using a toothpick inserted in the center, if it comes out clean - lemon pound cake is ready.
  6. While the cake is baking, prepare the soaking syrup. Cook the lemon juice, water, and sugar in a saucepan over medium heat until the sugar dissolves. Set aside.
  7. When the cake is ready, remove it from the oven and let it cool for 10 minutes. Then, remove it from the bundt pan.
  8. Poke holes all over the cake using a skewer or a toothpick and brush the lemon soaking syrup over the cake.
  9. While the cake is cooling and soaking, prepare the lemon cream cheese frosting. In a bowl, whisk together cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. When the cake is cooled completely, top it with frosting. Slice and enjoy!
Nutrition Information:

Amount Per Serving: Calories: 545Total Fat: 21gCarbohydrates: 82gProtein: 6g

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