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.
Pam says
I love any dessert with lemon – this cake looks fantastic.
Foodycat says
Lemon syrup cake really is the best. This looks so perfect!
Susan says
I often bake orange-flavored cakes for my hubby, but this is what I really want: lemon bursting from every crumb. Looks lovely!
Cherine says
Gorgeous cake! Love the citrus flavor!
Sook says
I love pound cake! I bet the lemon made it taste even better!
Arlette says
what a gorgeous cake…. I love the simplicity and the citrus flavours in desserts.
very impressinve
Gina says
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)
Abby says
I've been looking at lemon-pie recipes all day because like you lemons scream spring to me, too! Beautiful cake!
Karen says
Beautiful cake. I could eat it for breakfast 😉
Chef Aimee says
Forget breakfast or tea, I would have this for lunch and dinner, too! 🙂
teresa says
i love lemon cakes! this looks so bright and bursting with flavor.
Sandi says
that cake looks wonderful….definitely could eat more than one piece!! And I just love anything with lemons in it
Barbara Bakes says
I would definitely want seconds of this cake. I love lemon too.
Peanutts says
Yumm lovely cake:) , I love lemony flavoured cakes, pies etc hehe, very refreshing
Kaloula says
Oooooh YES! I will be making this one!
Thibeault's Table says
Gorgeous cake. Lemon is one of my favourites.
Joanne says
I like lemon more than chocolate so I definitely need to make this! Perfect with a cup of tea.
My Carolina Kitchen says
Kathleen, I love anything with citrus, especially lemon. This sounds fabulous.
Sam
Barbara says
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!
Grumpy and HoneyB says
I love all things lemon & lime….your cake looks fabulous and the syrup? YUM