A moist and velvety Lemon Pound Cake bursting with fresh lemon juice, zest, and buttery richness. Perfect for any occasion!
You know that one dessert that makes you think of home no matter where you are? For me, it’s this Lemon Pound Cake. The first time I made it, I was trying to impress my mom. She’s one of those people who can bake anything without a recipe, which is both inspiring and slightly intimidating. I figured I’d try something simple but classic. I mean, how hard could a pound cake be, right?
Spoiler alert: my first attempt wasn’t great. The cake stuck to the pan, the middle sank a little, and my lemon zest clumped in one sad corner. But here’s the thing—when we sliced it up and shared it, none of that mattered. The bright lemon flavor and buttery texture still shined, and we laughed about my “rustic” baking skills.
Over the years, I’ve tweaked and perfected this recipe, and now it’s my go-to for birthdays, lazy Sunday mornings, and random “I need cake” moments. It’s simple, it’s timeless, and it always brings people together. Plus, the smell of lemons and butter baking in the oven? Pure happiness.
Why You’ll Love This Lemon Pound Cake Recipe?
- Velvety Texture: Thanks to the combo of butter and shortening, this cake is rich without feeling heavy.
- Bright, Zesty Flavor: The fresh lemon juice and zest make every bite sing.
- Beginner-Friendly: No fancy techniques here—just straightforward baking.
- Perfect for Any Occasion: Breakfast, dessert, or an afternoon snack—it works for everything.
- Crowd-Pleasing: Even the “I don’t like dessert” people will ask for seconds.
Ingredient Notes:
Every ingredient in this Lemon Pound Cake plays its part, and skipping or swapping one can totally change the game. Here’s the lowdown:
- All-Purpose Flour: The backbone of the cake. Measure carefully—too much and your cake might feel dense.
- Baking Powder: This is what gives the cake just the right amount of lift. Flat cakes? Not today.
- Salt: Seems small, but it’s essential. It balances the sweetness and makes the lemon pop.
- Sugar: Yes, three cups sounds like a lot, but trust me, it’s the perfect amount.
- Unsalted Butter: Room temp is key here—it creams beautifully with the sugar to create that velvety texture.
- Shortening: I know, it feels retro, but shortening adds a tenderness you can’t get with butter alone.
- Eggs: Five eggs might feel like overkill, but they give the cake richness and structure.
- Whole Milk: Adds moisture and helps everything come together.
- Lemon Juice & Zest: Fresh is non-negotiable. The zest adds a punch of flavor that bottled juice just can’t compete with.
How To Make Lemon Pound Cake?
Step 1. Prep the Pan
Start by preheating your oven to 350ºF. Grease a 15-cup Bundt pan with butter, then dust it with flour. And don’t skip the flour—it’s what saves you from the heartbreak of a stuck cake.
Step 2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. It’s a small step, but it ensures everything is evenly distributed. Nobody wants random clumps of salt in their cake.
Step 3. Cream the Butter and Shortening
Grab a large mixing bowl and cream the butter and shortening together until smooth. Add the sugar and keep mixing until it’s light and fluffy. This takes a few minutes, but it’s worth the arm workout.
Step 4. Add the Eggs
Mix in the eggs one at a time. This part always feels a little slow, but it’s what gives the cake its silky texture.
Step 5. Alternate the Dry and Wet Ingredients
Add the dry mix in three parts, alternating with the milk. Start and end with the dry ingredients. Don’t overmix—it’s okay if the batter isn’t perfectly smooth.
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Step 6. Add the Lemon Magic
Stir in the lemon juice and zest. This is where the batter goes from basic to brilliant.
Step 7. Bake
Pour the batter into your prepared Bundt pan and bake for about 55 minutes. Your kitchen will smell incredible, and you’ll want to peek, but resist the urge!
Step 8. Cool and Enjoy
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Once it’s completely cool, slice it up and savor every bite. Or, if you’re like me, sneak a warm slice and call it a “test piece.”
Storage Options:
Here’s how to make sure your Lemon Pound Cake stays fresh (assuming there are leftovers):
- Room Temperature: Store in an airtight container for up to three days.
- Fridge: Keeps for about a week, but let it sit at room temp before serving.
- Freezer: Slice it, wrap the pieces in plastic, and freeze for up to three months. It’s perfect for those “I need cake right now” moments.
Variations and Substitutions:
This Lemon Pound Cake is pretty perfect as is, but here are some ways to mix it up:
- Citrus Twist: Swap the lemon for orange or lime juice and zest.
- Add a Glaze: Whisk together powdered sugar, lemon juice, and zest for a simple drizzle on top.
- Berry Boost: Fold in some fresh blueberries or raspberries for a fruity twist.
- Dairy-Free Option: Use almond or oat milk instead of whole milk.
What to Serve with Lemon Pound Cake?
This cake is delicious on its own, but if you want to go all out:
- Whipped Cream: Light, fluffy, and a perfect match for the dense cake.
- Fresh Berries: Strawberries, raspberries, or blackberries add a bright, juicy contrast.
- Hot Tea or Coffee: Because cake and a warm drink just go together.
- Vanilla Ice Cream: A scoop of ice cream on a warm slice? Absolute bliss.
Frequently Asked Questions:
Can I use loaf pans instead of a Bundt pan?
Absolutely. This recipe makes enough for two standard loaf pans. Just reduce the baking time to around 40-45 minutes and keep an eye on them.
Why does my cake stick to the pan?
Make sure you grease and flour the pan thoroughly. Let the cake cool for 15 minutes before trying to remove it—that’s when the magic happens.
Can I use bottled lemon juice?
Technically, yes. But fresh lemon juice and zest make a huge difference. If you’re going to cut corners, don’t skip the zest—it’s the secret to that bright lemony flavor.
So, what do you think? Ready to make this Lemon Pound Cake your new favorite dessert? I’d love to hear how it turns out. Snap a picture and tag me—I’m dying to see your cake!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Pound Cake
Ingredients
- 3 c all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 c sugar
- 1 c unsalted butter room temperature
- ½ c shortening room temperature
- 5 large eggs
- 1 c whole milk
- 6 tablespoons lemon juice
- 1 lemon zested
Instructions
- Begin by preheating your oven to 350ºF and greasing a 15-cup Bundt pan with butter ensuring to dust it with flour.
- In a bowl combine 3 cups of all-purpose flour, 1 tablespoon of baking powder and ¾ teaspoon of salt. Set this mixture aside for now.
- In a bowl cream together 1 cup of butter at room temperature along, with ½ cup of shortening also at room temperature. Add in 3 cups of sugar. Mix everything well. Gradually add in the eggs one by one making sure to blend them in after each addition.
- Slowly incorporate the dry mixture into the wet mixture in three separate portions. End with the mixture while adding in about 1 cup of whole milk throughout this process. Mix everything until just combined.
- Stir in zest from one lemon along with 6 tablespoons of lemon juice, into the batter.
- Pour the batter into your pan. Bake for approximately 55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool inside the pan for about 15 minutes before transferring it onto a wire rack. Let it cool completely until it reaches a temperature for indulgence.
- Slice up your Lemon Pound Cake savor every bite and share its joy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
6 Responses
Can regular flour be substituted for this recipe?
Yes, regular all-purpose flour can be used for this Lemon Pound Cake recipe. The recipe already specifies using all-purpose flour as the backbone of the cake, ensuring a tender and moist texture when combined with the other ingredients. If you were considering substituting a different type of flour, like cake flour or self-rising flour, it’s important to note that those substitutions could alter the cake’s texture or rise. But with all-purpose flour, you’ll achieve the intended results as described in the recipe.
I have made this cake twice and each time it came out perfect!!! Everyone loved it. This is my favorite lemon cake. Thanks for sharing it.
I make this cake twice and it came out AMAZING. I used buttermilk instead of reg milk and used 1 lemon for the zest and the lemon juice, very moist. Definitely will be my go to cake when I need to bake something quick.
I followed this recipe and upon tasting it, felt like I went back in time sitting around my grandmother’s table, it was awesome thankyou!
Hi Tamara! I’m so glad the Lemon Pound Cake brought back those special memories of your grandmother’s table! There’s nothing like a recipe that feels like a warm hug from the past. Thank you for sharing your experience! 😊