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Lemon Butter Cake with raspberries

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.
Course Dessert
Cuisine American
Keyword Lemon Pound Cake
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 330kcal
Author Lauren Brennan


For the Lemon Butter Glaze


  • 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