Why I’ll Love This Recipe

I adore how the simple combination of butter, sugar, eggs, and flour becomes elevated by the punch of fresh lemon zest and juice. The drizzle seeps in, making each slice extra moist and aromatic—perfect with tea or as a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar (often infused with lemon zest for extra aroma)
Eggs, room temperature
All-purpose flour (and in some versions, sour cream or buttermilk for moisture)
Lemon zest and fresh lemon juice
(Optional) Sour cream or cream cheese in batter for added richness
For the drizzle or glaze: powdered sugar mixed with lemon juice (sometimes plus melted butter)

Directions

I preheat the oven (commonly around 325–350°F depending on the pan). I cream the softened butter (and any cream cheese if used) with sugar—sometimes after infusing it with lemon zest. I add eggs one at a time, then alternately mix in dry ingredients and any sour cream or buttermilk. I pour batter into a prepared loaf or Bundt pan and bake until a tester comes out clean—typically 60–80 minutes. While the cake rests slightly, I whisk together powdered sugar and lemon juice (and sometimes melted butter) to make the drizzle. I then poke holes or simply pour it over the warm or cooled cake so it seeps in beautifully.

Servings and timing

Most recipes yield about 8–16 servings, depending on pan size. Baking takes 55 to 80 minutes, with a bit of prep time before that.

Variations

I sometimes use sour cream or cream cheese in the batter for extra moisture and richness.
I’ve added lemon zest to sugar before mixing to release its oils and deepen citrus flavor.
Occasionally, I substitute buttermilk for sour cream, or brush the cake with lemon simple syrup before glazing for extra tang.

Storage/reheating

I store leftover cake at room temperature in an airtight container for up to 4 days, or in the fridge if I want it to last a bit longer. I can freeze it (without glaze) for up to 3 months, wrapping it tightly, and then thaw before adding the drizzle.

FAQs

How can I make this recipe extra moist?

I add sour cream or buttermilk to the batter—or brush the warm cake with lemon syrup before glazing—for added moisture.

Can I use a Bundt pan instead of a loaf pan?

Yes—I often bake it in a Bundt pan; baking time is similar, just grease generously.

Why infuse sugar with lemon zest?

It releases essential oils into the sugar before mixing—boosting aroma and flavor in every bite.

Can I make it gluten-free?

I haven’t tried yet, but using a gluten-free flour blend may work, keeping ratios similar and paying attention to texture.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, I know it’s ready.

Conclusion

I find that this Lemon Drizzle Pound Cake always delivers a perfect balance—tender, buttery crumb and zesty lemon brightness. The simple glaze drips down lovely and makes every slice pop. It’s my favorite for teatime, casual dessert, or anytime I crave a sunshine-bright cake.