Making Butter Lemon Pound Cake

Category Cakes
Here's a homemade pound cake recipe made with lots of butter and lemon. Try topping this with a light whipped topping or even vanilla ice cream.


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This is a homemade from scratch lemon pound cake with a butter cream cheese lemon icing. It a great dessert for serving a lot of guests. Top with a light whipped topping or French vanilla ice cream.


  • 1 cup butter, melted (2 sticks)
  • 1 pkg (8oz) cream cheese (less 1/4) for icing
  • 2 cups sugar
  • 5 eggs
  • 3/4 cup whole milk or cream
  • 1/3 cup 100% lemon juice or the juice of a fresh lemon
  • 2 tsp vanilla
  • 2 Tbsp Tbls fresh grated lemon zest
  • 3 1/13 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • Icing
  • 2 cups confectioners sugar
  • 2 Tbsp melted butter
  • 4 Tbsp softened cream cheese
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp lemon zest (garnish)


  1. Preheat oven to 350 F. Grease and flour a tube pan.
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  3. Cream together butter, cream cheese, and sugar for 1 minute.
  4. Add eggs 1 at a time beating them after each addition.
  5. Mix in the milk, lemon juice, zest, and vanilla. Beating well.
  6. In a separate bowl whisk together flour, baking powder and salt.
  7. Add dry ingredients to wet in 3 stages. Folding the batter together until all mixed well.
  8. Pour batter into the tube pan evenly. Place in the center of the oven. Bake for 50 - 60 minutes.


  1. To make icing, mix melted butter, juice, softened cream cheese and mix with a fork into the confectioners sugar until smooth. To get the consistency you want, thicker add more sugar, thinner add more juice.
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  3. Drizzle over the top of the cooled cake and let it drip. Then sprinkle with the lemon zest!
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