Hey, it’s Anne here from Beyond the Bayou blog. I’ve been cooking’ up a storm lately trying’ out all kinds of new recipes to share with you folks. This lemon pound cake is one of my new favorites – it’s bright, refreshing, and so darn good!
I first had a lemon pound cake years back when I was waitressing at a little cafe down on the bayou. One bite and I was hooked. I’ve been trying’ to recreate that perfect lemon flavor and thick, dense texture ever since. Well let me tell you, this recipe nails it!
Whether you’re lookin’ for a sweet treat to go with your morning coffee or an impressive dessert to wow your guests, this lemon pound cake delivers. It’s a classic Southern recipe that’ll have you savoring’ every rich, tangy, buttery bite. Grab your ingredients and let’s get baking’!
Why You Will Love This Recipe?
- Basic ingredients: Besides fresh lemons, you probably already have all the ingredients you need right in your pantry.
- Easy to make: The cake comes together quickly, and the glaze takes just a minute to prepare. Frost it in seconds, and you’re all set!
- Stays moist: Pound cakes, when made right, stay soft and moist for days, so you can enjoy it longer.
- Freezes well: You can freeze my Lemon Pound Cake to enjoy later, making it perfect for easy entertaining.
Lemon Pound Cake Recipe
Equipment
- Kitchen-Aid Mixer
- Tube Cake Pan
- 15-cup Bundt Cake Pan
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ¾ tsp salt
- 3 cups sugar
- 1 cup unsalted butter room temperature
- ½ cup shortening room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
Instructions
- Preheat oven to 350ºF and prepare a 15-cup Bundt pan with butter and flour or spray.
- Sift flour, baking powder, and salt into a medium bowl and set aside.
- Using an electric mixer, cream together butter, shortening, and sugar. Add eggs one at a time, beating well after each addition.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix at low speed until just blended. Add lemon juice and zest.
- Pour the batter into the prepared pan and bake for about 55 minutes, until a tester inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then turn it out onto a rack to cool completely.
Nutrition
What To Serve With Lemon Pound Cake?
Guide To Store Leftovers!
- Storage: After your Lemon Pound Cake has cooled completely, store it in an airtight container at room temperature to maintain its freshness.
- Make Ahead: The cake batter should be baked immediately after preparation and cannot be made ahead of time. However, you can bake the cake in advance and freeze it. Once the cake has cooled, wrap it in plastic wrap and place it in an airtight container in the freezer. When you’re ready to serve, thaw the cake at room temperature and add the glaze after defrosting for the best results.
