Lemon pound cake is one of my all-time favorite fruit cake recipes and once you try it, I just know you’re going to love it too. I keep it with my Easter dessert recipes because it’s one of the most beautiful and refreshing cake recipes I have.
If you’re a lover of all things lemon like me, you can always make Easter lemon bars or lemon coconut bars. They’re a fantastic warm-weather treat with a burst of citrus flavor. I’ve even made lemon brownies before. Tangy lemon undertones are a yummy backdrop for rich sweet chocolate.
Let’s bake this cake!
What I Love About This Recipe
- Polished presentation
- Sweet lemon glaze
- Insanely delicious
Lemon Pound Cake Tips
Sift: It’s a simple recipe but you do want to sift the dry ingredients together twice. This aerates the ingredients and disperses them evenly to give you a lighter more balanced finished product.
Room Temp: When making a lemon cake, a lemon pound cake, and a lot of other cakes it helps to start with room temperature ingredients. It helps with the creaming and emulsification process. In cooking, room temperature is between 65- and 70-degrees Fahrenheit.
Storing + Freezing + Make-Ahead
- Storing: It’s as easy as putting it in a cake saver on the counter. Once you slice it, you should cover the open area with cling wrap to keep it moist.If your kitchen gets hot or you’re not going to serve it for a couple of days, you may want to put your cake in the fridge.
- Can You Freeze This? Absolutely!! This cake freezes nicely. Just wrap it well in cling wrap or foil before placing it in a freezer bag. Simply thaw on the counter for about an hour. Sometimes, I like to cut mine before I freeze it so I can just pull out a piece or two at a time.
- Make-Ahead Tips:This cake stays fresh and yummy when stored properly so you can always make it beforehand and have it ready when you need it. Keep in mind, there’s only a ten-minute prep time involved to make it fresh.
- How Long Can You Keep This In The Fridge? You can keep your cake totally crave-worthy and irresistible for up to a week in the fridge if it’s wrapped well and protected from air and moisture.
How To Make Lemon Pound Cake Recipe
More Delicious Pound Cakes:
- Lemon Cream Cheese Pound CakeÂ
- Eggnog Pound Cake
- Blueberry Pound Cake
- Peach Pound Cake
- Strawberry Pound Cake
- Million Dollar Pound Cake
- Peach Cobbler Pound Cake
Lemon Pound Cake
Ingredients
- 2 ¾ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 sticks unsalted butter at room temperature
- 2 ¼ cups sugar divided
- 6 eggs large
- 1 cup buttermilk
- 1 ½ tablespoons fresh lemon zest
- 1 teaspoon lemon extract
- 1/2 cup fresh lemon juice
Instructions
- Preheat oven to 300°F.
- Â Butter and flour a 12 cup Bundt pan.
- Â Sift the flour, baking powder, and salt together twice.
- Cream the butter and 1 ¾ 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 ½ 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.
dana says
totally agree! citrus cakes are cheery and bright, and say spring like nothing else. great recipe!
Taste of Beirut says
Your lemon pound cake sounds so good Kathleen! Especially covered and soaked with that lemony syrup, yum, I am salivating at the thought; need to make it soon!
Kim says
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
LDH says
Pretty cake that sounds delicious! So nice stopping by your sweet place here!
Thanks for visiting my blog and leaving your comment!
Kindly, ldh
Raina says
This cake looks sooo good. I love lemon anything!
Cool Lassi(e) says
What a gorgeous cake and an excellent presentation. I am in love with your recipes dear! I will come back for seconds and thirds. Happy Weekend!
Bellini Valli says
Lemon is my chocolate Kathleen. I don't believe I could stop at just one slice.
Jen_from_NJ says
I am a huge lemon fan. This cake looks fantastic. Perfect for spring!
Chef E says
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…
DailyChef says
One thing I love about lemon (or most citrus) is that it is so refreshing! Perfect as the weather heats up!
My Kitchen in the Rockies says
Kathleen, I love lemon, lime or orange in any cake. Tanks for sharing the recipe.
Candy Girl says
Gorgeous cake. I love lemon too!
SprinkleBakes says
Wow, that is one pretty cake!
Susi says
I love anything citrus and this cake looks awesome. I will have to make note of this!
TKW says
I am a total sucker for lemon! This one is getting bookmarked! The girls will enjoy helping me make it.
Ana Powell says
Lovely cake, just love your recipes.
Have a great weekend x
5 Star Foodie says
A gorgeous cake and I love the lemony flavor!
Sydney Kania says
What a great cake for spring! And that's a lovely bundt cake pan design! Mine is so boring, I should invest in a new one.
Jhonny walker says
Lemon..lime..citrus..love em all. I haven't made a lemon cake in ages…You have spurred me into making one 🙂 Lovely image too
Gulmohar says
I love lemon too..and lemon cake tops my fav cake list as well 😀 this looks wonderful, Kathleen !