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+ servings
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: lemon, lemon bread, pound cake, quick bread
Servings: 10
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Dense, flavorful, and moist, this classic Lemon Pound Cake recipe is one you'll turn to again and again. Drizzled with a tangy lemon glaze, it can be served for breakfast, an after-dinner dessert, or anything in between.




  • Begin by preheating your oven to 325 degrees F.
  • Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.
  • With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine.
  • Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.
  • Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  • Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners' sugar glaze.
  • In a medium-sized bowl, start with the confectioners' sugar. Then, add the lemon juice along with the vanilla extract one tablespoon at a time to reach the desired consistency. Whisk to combine.
  • Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk or a spoon.

Nutrition Facts

Calories: 441kcalCarbohydrates: 64gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 175mgPotassium: 82mgFiber: 1gSugar: 49gVitamin A: 652IUVitamin C: 8mgCalcium: 29mgIron: 1mg
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