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Lemon Pound Cake

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This wonderful Lemon Pound Cake is oh so moist and tender with a wonderful subtle lemon flavor. Perfect for breakfast, tea time or just because!

Lemon Pound Cake with fresh lemon on the side

I just love pound cake!! Any kind of pound cake will do, but my Lemon Pound Cake… lets just say – ohhhh my! Ain’t nobody got nothin’ on this Lemon Pound Cake! Lemon pound cake Martha Stewart, you say? Nope! Lemon pound cake Bon Appetit? Nope! Not even Paula Deen lemon pound cake? Nope! You just can’t beat this.

How to Make Lemon Pound Cake:

To make this Lemon Pound Cake, first sift the flour, baking powder, and salt. Cream the butter and sugar. Add the eggs, then the flour mixture, alternating with milk. Stir in the lemon zest and lemon extract. Pour into pan and bake for 1 ½ hours.

Let cool, then poke holes into the cake.For the glaze, bring lemon juice and sugar to boil, stirring until sugar is dissolved. Pour over cake and done!

BTW, Did you know that you can use extracts of lemon for all sorts of things?

What I Love Most About This Easy Lemon Cake Recipe:

What I love most about this easy lemon cake recipe is its simplicity. There are no bells or whistles. My Lemon Pound Cake recipe is just essentially good because it combines the three best possible ways to infuse lemon flavor into a pound cake: lemon extract and lemon zest in the cake itself, and lemon juice for the glaze. Using lemon juice alone just doesn’t compare. Then, this delicious cake has a wonderful, dense texture that makes a pound cake a pound cake. Simple as that!

This cake holds its own, but if you’re thinking about what to serve with lemon pound cake, how about some ice cream or homemade whipped cream and your favorite berries, sliced bananas and or toasted coconut. Go wild!

Another great way to enjoy lemon is my Lemon Zucchini Bread. As is my M.O. with lemon flavor, this quick bread uses three lemon components, and the zucchini adds a garden freshness. There’s no way I could talk lemons without mentioning my luscious Lemon Bars. When my husband first tasted one of these, he immediately wanted to open our own bakery. Nuff said.

Then, you’ve got Lemon Brownies. Lemon Brownies?!?! Yep! Lemon Brownies, my friends. Try one, and you’ll never doubt Lemon Brownies again. Another lemony, square favorite is Lemon Squares. These babies have toasty coconut on top. Can’t go wrong with that!

Is This The Same As Lemon Cream Cheese Pound Cake?

My Lemon Cream Cheese Pound Cake is also triple-lemon delicious, but it has cream cheese, instead of milk. Cream cheese in a cake batter always adds its own special flavor and moist texture. This recipe also has the addition of vanilla extract, and we all know how well lemon and vanilla go together, right?

More Yummy Lemon Cake Recipes:

There’s just no way to run out of ideas for creating irresistible lemon cake recipes. Try some of these!

Lemon Cream Cake

Lemon Cream Cake puts two of my favorite recipe components together in a melt-in-your-mouth kind of way – lemoniness and creaminess. Yumm-my!

Lemon Cream Cheese Frosting

If you’re looking to make something exceptionally luscious, whip up some Lemon Cream Cheese Frosting. Lip-puckering, mouth-watering good!

Lemon Layer Cake

For a real showstopper at your next potluck, walk in with a Lemon Layer Cake for eye candy. Everyone will love you for it!

Lemon Bundt Cake

What’s the difference between a Lemon Bundt Cake and a Lemon Pound Cake anyway? In this case, it’s the frosting versus the glaze thing.

Lemon Drizzle Cake

A light and zesty lemon sponge is glazed with a crunchy, lemon drizzle icing to make Lemon Drizzle Cake. Need I say more?

Lemon Poppy Seed Cake

Poppy seeds are just downright pretty in a cake, don’t you think? And, Lemon Poppy Seed Cake is no exception. I love the way the poppy seeds pop a little flavor in your mouth, too.

Lemon Blueberry Cake

I’m not even gonna ask why lemon and blueberry flavors go so well together. They just do, and Lemon Blueberry Cake is the perfect way to prove that fact.

Recipe Notes for Our Lemon Cake:

Here are a few sidenotes for making Lemon Cake:

In a hurry? – No worries! You can still enjoy a slice of lemony cake by making lemon pound cake with cake mix. I mean, sometimes ya gotta do whatcha gotta do!

Got yogurt? – …but, no milk? No problem! I ran across lemon pound cake ina garten with yogurt. That recipe is quite an undertaking, though. I’d just replace milk with yogurt in my best easy Lemon Pound Cake recipe ever!

No bundt pan? – If you have a couple of loaf pans, you can have lemon pound cake loaf cake. Why not?

And now, for an African American lemon pound cake recipe fun fact! – The first known cookbook written by an African American was by Abby Fisher. She was born a slave, but after the Civil War, she found herself in San Francisco where she started her own business manufacturing and selling canned pickles, preserves, brandies, and fruits. The amazing part? She couldn’t read or write. Her friends wrote down her recipes and helped her publish her cookbook, What Mrs. Fisher Knows About Old Southern Cooking, published in 1881. The book has two pound cake recipes. I don’t know about you, but I wish I had a copy.

Lemon Pound Cake Recipe

I really hope you try my Lemon Pound Cake Recipe! I think you’ll just love it! Let me know in the comments below!

Source: Lori Longbotham
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Lemon Pound Cake with fresh lemon on the side
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Lemon Pound Cake

This wonderful Lemon Pound Cake is oh so moist and tender with a wonderful subtle lemon flavor. Perfect for breakfast, tea time or just because!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 6 -8 Servings
Author: Kathleen

Ingredients

  • 2 3/4 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 3 Sticks Unsalted Butter at Room Temperature
  • 2 1/4 Cups Sugar Divided
  • 6 Eggs Large
  • 1 Cup Buttermilk
  • 1 1/2 Tablespoons Fresh Lemon Zest
  • 1 Teaspoon Lemon Extract
  • 1/2 Cup Fresh Lemon Juice

Instructions

  • Preheat oven to 300F.
  •  Butter and flour a 12 cup Bundt pan.
  •  Sift the flour, baking powder and salt together twice.
  • Cream the butter and  1 3/4 cups sugar until pale and fluffy about 4 minutes.   Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
  •  Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
  • Meanwhile, bring the lemon juice and remaining sugar to a boil over medium-high heat in a small saucepan, stirring until the sugar is dissolved.
  • Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.
  • Source:  Adapted From Lori Longbotham

Nutrition

Serving: 1/6 of the recipe | Calories: 997kcal | Carbohydrates: 122g | Protein: 13g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 289mg | Sodium: 210mg | Potassium: 244mg | Fiber: 1g | Sugar: 77g | Vitamin A: 34.3% | Vitamin C: 11.9% | Calcium: 10.9% | Iron: 19.3%
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©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.

More Lemon Desserts…

More Pound Cakes:

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Reader Interactions

Comments

  15. Lemon is my favorite dessert flavor…besides coconut…I saw you had a recipe on here for lemon cocnut bars…I will be making those!

    Reply

  17. This looks awesome! I love the fact that it uses less sugar unlike other pound cake recipes I've read. One questions though: What is the weight or measurement for a stick of butter? They don't sell butter here like they do in the US. It is 250g=8oz=1cup. I would really love to make this cake. Thanks!

    Reply

  25. The cake sounds, and looks, WONDERFUL!! I think lemon pound cake is one of the few cakes I would eat that doesn't have chocolate 🙂

    Thanks for stopping by my blog! (The Candid RD)

    Reply

  37. This is an amazingly beautiful cake, Kathleen! I love the lemon syrup soaking in all over! Lemon is a favorite and always makes me feel summery!

    Reply

  41. Yes!! Aren't lemon desserts the best? I need to get my hands on a large bundt pan so that I can make this one – love it! And, yes…I would definitely convince myself that it was perfectly healthy to eat this for breakfast;D

    Reply

  42. Pretty cake that sounds delicious! So nice stopping by your sweet place here!

    Thanks for visiting my blog and leaving your comment!

    Kindly, ldh

    Reply

  47. I knew I heard my name calling over hear- 'sour puss', lol, no citrus anything is my FAVORITE!

    I love the swirl from the pan, that makes this even more enticing…

    Reply

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