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Trisha Yearwoods Lemon Pound Cake with Glaze has both lemon zest and lemon juice making it moist and perfectly flavored. This cake is bright and fresh and a must-make recipe.

This lemon pound cake has just the right amount of lemon and the cream cheese glaze adds just the right about of creamy, tart goodness.

lemon pound cake recipe with lemon glaze

Trisha Yearwoods Lemon Pound Cake with Glaze doesn’t have as fine crumb texture as most of the other pound cakes I’ve made. It has more of a classic yellow cake texture than a small crumb texture of a traditional pound cake. It is buttery and soft with a light lemon flavor. I highly recommend the Lemon Cream Cheese Glaze. I have also made this Powdered Sugar Glaze and used lemon instead of lime juice. It’s very good as well as a great alternative if you don’t have cream cheese.

lemon bundt cake

Trisha Yearwoods Lemon Pound Cake with Glaze

This easy-to-make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. Even though this pound cake is lemon-flavored it still pairs well with fresh or grilled fruit. fruit sauce, or ice cream. I always like ice cream to cut through the richness of a sweet cake. What about you?

lemon pound cake

If you’ve been following my Pound Cake series, you know by now that pound cakes are my favorite thing to cook. Making a pound cake relaxes me. I know, that sounds crazy to some people.


  1. Read this post: How to correctly measure flour.
  2. Also, I recommend you calibrate your oven once a year.
  3. Cream the butter and sugar until it’s light and fluffy.
  4. Add the eggs one at a time and beat until the yolk just disappears into the batter.
  5. Over the course of baking pound cakes for this series, I have changed from using a non-stick spray on my pans to greasing them then dusting them with flour. I have found that generously greasing with Crisco solid vegetable shortening then putting about 1/4 cup flour in a sift and dusting it over the shortening really works better to prevent sticking.
  6. Allow the cake to cool at least 20 minutes in the pan before inverting it onto a platter.
  7. Always cool completely before covering or refrigerating.

lemon pound cake


  1. First, don’t overbake your cake. Calibrate your oven. Make sure your oven is cooking at the temperature it says it is.
  2. Don’t add too much flour. Carefully and correctly measure and add the correct amount of flour.
  3. Buttermilk, cream cheese, sour cream, milk, and heavy cream add moisture to the cake. As well these ingredients make it soft (fine crumb) by tenderizing the gluten in the flour. Baking is a science and requires certain ratios of ingredients to yield a perfectly moist and delicious cake. When you change the kind and/or amount of fat or change the dairy products and/or amounts of dairy used, it affects the end result. 

slice of pound cake

Please check out my other pound cakes in this series Pound Cakes Reviewed.


Trisha Yearwoods Lemon Pound Cake with Glaze

Trisha Yearwoods Lemon Pound Cake with Glaze is moist and perfectly flavored. This soft textured pound cake is always a crowd-pleaser.
Author: Paula
4.82 from 22 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 16 servings
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For the cake

  • 1/2 cup butter salted or unsalted, at room temperature
  • 1/2 cup shortening solid vegetable
  • 3 cups all-purpose flour sift then measure
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 5 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup buttermilk


  • 3 ounces cream cheese at room temperature
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 and ½ cups powdered sugar sifted


For the cake

  • Grease then flour or use Wilton cake release in a 10-inch tube pan or bundt pan.
  • Preheat oven to 350°F.
  • Sift together flour, baking powder, baking soda, and salt.
  • In the bowl of a mixer, cream butter, shortening, and sugar until creamy about 5 minutes.
  • Add the eggs one at a time beating until the yolk disappears into the batter.
  • Add vanilla, lemon zest, and lemon juice.
  • Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
  • Scrape sides and beat until well blended.
  • Pour into the prepared pan.
  • Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
  • Let cool 20 to 30 minutes before inverting onto a serving dish.
  • Cool completely before frosting with Lemon Cream Cheese Glaze.


  • Beat cream cheese until smooth.
  • Beat in zest, juice, and vanilla.
  • Slow stir in powdered sugar until smooth.
  • Spoon over cake.
  • Store cake in refrigerator.


Recipe from Paula All images and content are copyright protected. 


Calories: 388kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 181mg | Potassium: 90mg | Fiber: 1g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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  1. 5 stars
    Oh boy Paula, you sure do know your pound cakes! Love Trisha Yearwood’s recipes too, she seems so down to earth. Beautiful pics too. i think I need to try one of these recipes soon.

  2. 5 stars
    Do you have a recipie for White Chocolate with Rasberries?? But plan on making the lemon one !!!!

  3. 5 stars
    this pound cake is perfect! love all that glaze especially and the citric flavour. definitely wishing for a slice now.

  4. 5 stars
    I love spice cakes I’ve bought them from my local supermarket but I’ve been looking for recipe for a home made can you help me out everytime I google this I get back something on carrot cake.

4.82 from 22 votes (13 ratings without comment)

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!