Lemon Pound Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This Lemon Pound Cake is infused with lemon butter glaze that really takes it over the top. Top with a few berries and some whipped cream.

Lemon Butter Cake with raspberries

Any fellow readers out there who also grew up on Raffi and Sharon, Lois and Bram? My Canadian side is starting to show when I start dropping THOSE names.

If you grew up in Canada in the 80’s, you will know exactly who I’m talking about.

Why do I bring up obscure Canadian folk singers who specialized in children’s songs? Because this damn song has been in my head for DAYS and it basically sums up my life.

I think I’ve complained talked about this before. Maybe on last Friday’s post? I’m too tired to read it through at this point. I’ve got a zillion and one things to do before we leave for Hawaii and the to-do list just keeps on coming.

Things like fix the fridge, fix the microwave, get a new stroller, get my husband a consult with a surgeon {nothing serious} and take the baby to the doctor that weren’t on my list last week have gotten put to the top of my list this week. Isn’t it great when you already have a busy week planned and then ALLTHETHINGS get shot to hell?

You love it when that happens too? Oh you guys. You really are my people.

So, yeah. The ‘I am slowly going crazy’ song is my literal reality.

Meanwhile, 9/16ths of my house is packed and today I ran out of boxes. Not all boxes. Just the big {actually useful} ones. So, I watched Wendy Williams and dreamed about this lemon pound cake. AKA the love child of a lemon loaf and Kentucky butter cake. I love Ina Garten’s recipe for lemon loaf and have been wanting to try this Kentucky Butter Cake ever since I saw Shelly post the recipe to her blog. So I had a few lemons and a free afternoon a couple of weeks ago so I made this glorious cake. And it was good. Oh so good.

These are the photos I snapped during the process. The cake is great and moist on its own, but the lemon butter glaze is really what takes this over the top into dreamland. Top with a few berries and some cream and tada! Dessert. Or in my case breakfast, snack, lunch, snack, dinner, snack and midnight snack.

I don’t want to talk about it.

Lemon cake batter going in a loaf pan

Lemon glaze over lemon cake

Poke a few holes in the top and pour over the glaze onto the warm cake! So dreamy.

lemon butter cake

Let it cool before inverting.

lemon butter cake

Your patience will be rewarded with a perfectly perfect loaf!

sliced lemon butter cake

Cut into slices. Big thick ones please 🙂

sliced lemon butter cake

sliced lemon butter cake

Eat plain or add a little cream and berries! This is the best thing in the world. I’m convinced.

lemon butter cake with raspberries and whipped cream

Anyways, I hope you all are having a relaxing week more so than me. The odds are in your favor.

Printable recipe below! Have a great day, friends 🙂

More Lemon Cake Recipes to Try!

Lemon Butter Cake with raspberries
PrintPrint Pin ItPin It

Lemon Pound Cake

This Lemon Pound Cake is infused with lemon butter glaze that really takes it over the top. Top with a few berries and some whipped cream.
servings 10 servings
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes


For the Lemon Butter Glaze

  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract


  • Preheat the oven to 325°F.
  • Spray lightly colored loaf pan liberally with nonstick cooking spray and set aside.
  • Place all cake ingredients into a large bowl and mix on low for 30 seconds using a handheld mixer. Then increase speed to medium and mix for 3 minutes.
  • Pour batter into prepared pan and bake 45 minutes or until a toothpick entered into the center comes out clean.
  • When the cake is done make the glaze.
  • Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and sugar is dissolved. Do not bring to a boil.
  • Poke holes all over the warm cake using a toothpick and pour the glaze evenly on the cake while still in the pan.
  • Allow the cake to cool at least an hour in the pan and then invert cake. Be sure to loosen the sides with a butter knife.
  • Serve plain or with berries and cream. SO good!


Calories: 330kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 284mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Lemon Pound Cake

Share a Comment

Your email address will not be published.

Recipe Rating

22 Responses
  1. Tammy

    I love the flavor of this cake and my hubby looooves lemon treats. I have tried to make this a few times but the glaze never soaks in, it’s like a layer that sits on top of the cake. Could my cake be too hot still or not letting the glaze get hot enough maybe?

  2. Keke Suraman

    Hi, i just wonder if I need to cream the butter first and try to work it weel with the eggs first before proceed to the next step like adding the flour. Because i read the steps and you said mix all cake ingredients together in a bowl, so is it really work well just like so or is there any tips to make sure that the batter will come out fluffy and light? I tried another kind of cake before wich called to combined the ingredients in one go and it did not come out good. I hope you don’t mind my lomg question. Thanks Lauren!

  3. Kim Wagner

    OMG Lauren, I just saw that I left a comment on this wayyyy back on December 19, 2016!!!! I totally forgot!! Everything I said then still holds true!! BEST. LEMON. CAKE. EVER!!!!!!!!!! So many pounds have been added to my body (and my husband’s bod) in the name of deliciousness!!! Someday I’ll have more self restraint and won’t make it as often…NOT!!!

  4. Susie Thompson

    I was able to print this out with the pic to save on INK on my printer. Looks wonderful though and going to go make it. Thank you Lauren

  5. LEMON BUTTER CAKEFollow for recipesGet your FoodFfs stuff here by foodffs via Tumblr – Viralpics


  6. Sammie Ellwood

    My raspberry bush is about to be covered in raspberries, and this would be the perfect cake to use them on!!

  7. Kim Wagner

    Lauren, this is the most AMAZING lemon cake EVER!!!!! It is responsible for lots of jiggle in my stomach area!!! And that’s ok, because it’s truly to die for!!! My husband adores anything lemon and particularly swoons over this!!! So thanks for the calories!!

  8. Heather

    Love the sounds of this recipe! Just wondering though, what size pan do you use? It doesn’t specify. Thanks!

  9. Marcus

    That looks sooo good! Thank you for posting this. Those are several of my favorites foods put together, but I never thought of actually putting them together in one cake.

  10. Meghan Comstock

    I grew up in Mid Missouri (in the 80’s) and you had me at Sharon, Lois & Bram…the Elephant Show was my FAVORITE!! I drove my brothers nuts singing Skinnama-rink-adink-adink 24/7…I love lemon…I love butter…I love cake I’m going to have to try this soon!!

  11. Karen

    Sharon, Lois and Bram…..my daughter used to watch the show religiously…and knew all the words to all their songs. Takes me back!

    I made that Kentucky butter cake and it was a big hit at the potluck I took it to. I am sure this lemon cake will also be a big hit…thank you.

  12. Beanbear

    Don’t know what is going on but I would LOVE to pin most of the recipes we see (the only things we don’t are the things we are allergic to), but the pin link isn’t working-any ideas?