clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Pound Cake

Lemon Pound Cake

  • Author: Audrey
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cake 1x


Take a voyage with our heavenly Lemon Pound Cake, where every bite is a lovely combination of sunshine and sweetness. Picture a velvety texture, created by the blend of room-temperature butter and shortening swirled with the melody of freshly squeezed lemon juice and grated zest. This isn’t any cake; it’s a tender creation infused with love that tells a story of family happiness and leisurely Sunday afternoons. As the oven works its magic the kitchen transforms into a sanctuary ensuring each mouthful offers a taste of paradise. Enhance your baking adventures, with this recipe, where simplicity meets greatness and each moist bite showcases the artistry of treats.



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


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!


Indulge, in the gluten-free variation of our Lemon Pound Cake making it a treat that everyone can enjoy. Replace the flour with a notch gluten-free flour blend guaranteeing a soft texture without sacrificing any flavor. The secret lies in the combination of butter and shortening at room temperature along, with the essence of freshly squeezed lemons. This gluten-free version offers a medley of textures and flavors that will captivate your taste buds.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes