This Lemon Lovers Pound Cake is a beloved family recipe. Rich and buttery with a pop of lemon it can be served drizzled with a sweet lemon glaze or with a light dusting of powdered sugar. It makes the ideal accompaniment to a cup of hot tea or java for an any-time-of -day sweet treat.
Lemon Pound Cake a Family Tradition
Our great Aunt Beulah had a big heart, and she loved all of her nieces, nephews, great nieces and nephews, as if we were all her own grandchildren. She never forgot a birthday, and she celebrated every special achievement and event with loving pride. This is her famous lemon pound cake recipe and none of our family get togethers would be complete without this pound cake on the dessert table. It's a tried and true slice of lemon lovers heaven.
Other Lemon Lover Desserts to Try
This pound cake freezes like a dream making it ideal for make-ahead preparation. Regardless if you choose to serve it topped with fresh berries and whipped cream or with a simple dusting of powdered sugar. Either way it's a win. Lemon is always a popular choice and you may enjoy trying these recipes also found in the recipe index here on my site.
- Lemon Chiffon Chess Bars a.k.a. Gooey Butter Cake
- Outrageous Lemon Lovers Trifle a viral sensation
- Lemon Meringue Pie a classic done right
- Perfect Lemon Muffins to start your day from The View from Great Island
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Helpful Kitchen Items:
Lemon Lovers Pound Cake
Servings: 16 slices
Calories: 454kcal
Ingredients
- 3 cups all purpose flour
- 1 3.4 oz box instant lemon pudding mix
- 1 tsp baking powder
- ¼ tsp salt
- 3 cups granulated sugar
- 1 cup salted butter melted
- ½ cup vegetable oil
- 1 Tbsp lemon zest
- 2 tsp lemon extract
- 1 tsp pure vanilla
- 5 large eggs
- 1 cup of milk
- Creamy lemon glaze:
- 2 Tbsp lemon juice
- 1 Tbsp heavy cream
- 2 tsp lemon zest
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
- Sift together the flour, pudding mix, baking powder and salt, set aside.
- In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
- Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
- Begin to add the sifted dry ingredients alternately with the milk. Mix well.
- After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
- Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
- Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
- Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
- Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
- To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
- Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
- Drizzle over the cooled cake.
Notes
Serving suggestions: Serve with vanilla bean ice cream, fresh whipped cream, lemon curd or vanilla pastry cream and assorted berries. [raspberries, blueberries, strawberries]
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.
My Aunt Beulah's recipe recommends checking the cake after it's been baking for 1 hour. Oven temperatures vary, and due to the combination of butter and oil, the top of this moist cake could over cook if not closely watched. After one hour, if the top is sufficiently browned, place a piece of aluminum foil on top to prevent over browning.
Nutrition
Serving: 1piece | Calories: 454kcal | Carbohydrates: 64g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 166mg | Potassium: 98mg | Fiber: 1g | Sugar: 46g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Ruth G. Singleton
Made this cake and had neighbors tell me it reminded them of a cake their grandmother made and they had never tasted one before this that compared to the "grandmother" cake.
The cake was delicious and I can see using this same recipe with other flavors as well.
Planning to use strawberries next! Thanks!
Melissa
Thanks so much!
Lonnie
I made this cake the other day. I don’t make cakes and things but I was drawn to the pic. So it was strangely fun for me to gather up the ingredients in preparation. And the fact my wife allowed me to use her mixer and that little zesty tool made me feel adult like. Had a problem with 3cups of sugar so I cut it down to 2 1/2 cups. Followed the rest of recipe as instructed. Everything fell into place. I used a Bundt pan. The cake was moist and delicious. Sweet enough. I did make the drizzle glaze. My family loved it. Mission accomplished.
Melissa
Sounds great, I'm so happy you loved this cake!
Celia
Hello. Will substituting sour cream for the milk adversely affect the cake? And if I do use sour cream, should I cream the butter and sugar instead of melting the butter?
Melissa
Perhaps this recipe for Lemon Sour Cream Pound Cake will work better for you.
Shaunna Murray
The best
Judy Wells
This is cake is awesome. Thank you so much for this recipe.
Melissa
Thank you!
Rosa
The cake it’s very delicious!!!! I didn’t have any trouble in following this recipe....
Alexa
Hi if lemon pudding mix is not available to me just vanilla flavor would there be a problem if i add some lemon juice to the mix for the flavor?
Melissa
Vanilla pudding is fine but, please use lemon extract and don't add extra liquid or lemon juice, to the batter. Lemon zest is fine.
Lysa
This is my second time making this! Actually i just finished drizzling that lemony sweet goodness on the pound cake 😋 Thanks for sharing your aunt's recipe to the world!❤❤
Melissa
Hi Lysa, I'm so happy you love this cake as much as we do!
Ruth
Ooooo Sounds So Good.
I Bake A lot but haven’t tried this one.
A Must To Try.
Thanks for Sharing😋
Sincerely Ruth
Melissa
Hi Ruth, I hope you enjoy this cake as much as we do!
Roberta Hammond
This is by far the best lemon cake EVER!!!! It is so moist and the outside is crunchy.....I can't stop eating it!!!! Thank you for this wonderful goodness in my life!
Melissa
I'm so glad you love this cake, thanks so much!
Meloney Seawright
Made this tonight for my husband we love lemon pound cake. It was so delicious will definitely make this again. Thanks for sharing
Melissa
That's awesome, thanks so much.
Saima Sandhu
Can i use this recipe to make cupcakes and a cake?
For the cake can i use 2 regular aluminum pans? Or will the cake brown too fast? What if i don't pre-heat the oven?
...
Melissa
You can adapt this cake into other shapes, sure. Watch it carefully and adjust the time as needed.
Ingrid
Hi Melissa - I love this cake. But my cake seems to collapse and cave in when it cools from the oven. How can I keep this from happening? Do you have any ideas what I may be doing wrong? I am following the recipe exact.
Desperate for success‼️
Melissa
It sounds as if it may be slightly underbaked. Perhaps try laying a piece of aluminum foil on top to prevent over browning so the inside can bake all the way through. Also, make sure you whip the batter thoroughly so the liquid is adequately incorporated. Don't give up, you can do it!
Wanda
This is my first cake i have made from scratch. Made for our church dinner and everyone loved it ! Definitely a keeper and will making again soon ! Thanks for sharing
Melissa
Hi Wanda, that's wonderful, I'm so happy you and your friends enjoyed this, great job!
Isabel
I just found this recipe Sunday. I made it Monday night for a PTSA meeting at my son's school. This cake was delicious and so moist. It came out perfect too. I have another pound cake recipe that usually is my to go to recipe but this was might take it's place. Thank you for sharing your family's recipe.
Melissa
Wonderful, thanks so much for taking the time to let me know!
suzie
I used all the same ingredients and the top of mine burned . Then I covered it with foil and lowered the temp to 325. It was done , or over done in 1 hour . Not moist at all . I think it will go in the garbage . I have made many a southern pound cakes but none turned out this badly. Never again this recipe sorry .
Melissa
Sorry you had issues with this recipe. If the top burned, your broiler is too hot or your oven rack may be set too high. Baking takes practice, it's unfortunate this tried and true family recipe didn't work for you.
Katie Turner age:11
Thank you so much for the feedback and advice. The cake was amazing!
Melissa
I'm so happy you loved this one, Katie! Keep baking I started very young, too.
Katie Turner. Age:11
Thank you for the advice. The cake is absolutely amazing!
Katie Turner age:11
Can it be Refrigerated to save it?
Melissa
Absolutely!
Katie Turner age:11
I'm trying to make the trifle, so I would be cutting it up, anyway.
Melissa
Yes, in that case you can make it in any pan you like, sure. Just adapt the baking time.
Katie Turner age:11
If I don't have a tube pan, is there another pan I could use?
Melissa
This is a big cake and a tube pan holds it best. You can try a bunt pan, if you prefer.
Debbie
silly question but I drink only 1% milk can that be used in this or do you recommend whole or 2%?
Melissa
Well, it's a pound cake and not a low cal dessert so, I say go all out. That said, it will work with 1%.
erika
hello can i use buttermilk instead of regular milk?
Melissa
Oh sure, no problem.
Renee
If I use salted butter, would I still need to use the 1/4 tsp of salt that's noted in the recipe?
Melissa
Yes, I almost always use salted butter.
Theola Thornton
Hi I plan to make this cake the weekend, but I use cake flour with all my cakes--should I leave out the baking powder and salt
Melissa
Even if you use cake flour you still need leavening. So, don't leave those 2 out.
sandra manning
I made a mistake on recipe, i alternated the flour, eggs, and milk. will this mess the cake up. I got confused with another recipe
Melissa
It will change how it rises but not the taste.
Adrienne Mason
I made this cake for Sunday, but my brothers ate it AAAALLLLL!! So I'm making it twice in 2 days! Thank you for sharing!
Melissa
It's an amazing cake and close to my family's heart. Enjoy!
Linda Ljunggren
Is there anything else besides sugar to sweeten the cake. My sis loves lemon cake but she suffers fom diebetes type one? thanks. Lin
Melissa
I make this cake just as written. If you've had success in the past using a sugar substitute it should work for this cake as well.
Jennifer in MN
Looks good, thanks for sharing a family recipe. 🙂
sandra manning
thank you the cake was awesome, now if i can only get it to rise like yours. I don't know why it doesn't get hight
Melissa
Wonderful! It may next time you make it, take care not to over beat.
sandra manning
I mix the first ingredients for 3min on med, then flour etc on 2 just to combined then med for 1 min is that to much. have to make another one tonight
Melissa
I think that's OK Sandra.
sandra manning
I made this cake before but used unsalted butter, i saw where you said its salted plus add salt. is this going to be to salty
Melissa
You can use either. To clarify, there is no need to add salt to salted butter. The salted butter heightens the flavor and balances the sweetness.
sandra manning
I did both like the recipe, but i made it for someone else, now I'm nervous its going to be salty
Melissa
It will be fine.
sandra manning
do i melt butter all the way in microwave
Melissa
Or on the stovetop it's your choice.
Michelle Bach-Harrison
Hi Melissa! I am currently baking this cake to be used in the recipe for the Outrageous Lemon Lovers Trifle to be served tomorrow for Easter dessert. I'm SO hoping the cake turns out alright. It was in for 1 hour & 15 minutes and the inside was still not done. I covered it with foil, the top was beautifully browned, and will check again in a few minutes (after an additional 10 minutes). I live in Salt Lake City so we're at a high altitude. If it doesn't turn out, having followed your directions, do you have any adjustments you can recommend for high altitude baking? Thank you!
Melissa
Hi Michelle, high altitude changes everything as you know. Perhaps baking at a lower temperature for a longer period would yield the best results.
Michael
Delicious cake and SO moist! I made this cake a few days ago and it disappeared rather quickly! EVERYONE loved the moistness and lemony flavor this cake has. As a matter of fact, I baked another one for my grand daughter's birthday party which is later this evening. No doubt about it, it will surely be a hit. Thank you for sharing such a GOOD recipe!!
Melissa
I'm so happy you all enjoyed our family treasure. Thanks so much for taking the time to let me know, send my best to your family!
Ginger
Can I freeze this one too?
Melissa
Yes, it freezes beautifully!
Christine
I love this cake!! I had one big problem with it and it wasn't your fault at all!! The only tube pan I have is a dark nonstick pan. The bottom and inside ring burned I think because if the dark pan. I had to cook it longer because the inside wasn't done yet. Should I have lowered the oven temperature for this dark pan? Also, I made this a gluten free cake by substituting Better Batter gluten free flour blend. I've wanted a yummy lemon cake for years and finally have one that I can have!!
Melissa
I love the adaptation thanks for sharing that tidbit. Yes, it could have been the pan. Lowering the temp may help.
Michelle
Hi Melissa,
I just got your recipe from a friend because I just love Lemon cake. I want to make this lemon pound cake, but where I live I can't get lemon instant pudding. With what can I replace the lemon instant pudding? I just can't waite to make this cake.
Melissa
You can omit the pudding mix and add extra lemon zest to give it a kick. It will still be delicious.
Eve
Thank you so much for sharing your Aunt recipe, it's Amazing, my family really enjoyed it . I am making another one for work it's sure to be a hit!
Melissa
Wonderful, that makes me happy. Enjoy!
clara
I am going to make this cake toda y I need to know if used salted or unsalted butter
Melissa
Salted butter
clara
thanks just one more question do you mix the eggs with the milk or what it does not say
Melissa
You can whisk the eggs into the milk, sure.
clara
thanks I will ight back after I fix this cake
Sharon
Oh and I wanted to add...
if you don't have lemon pudding, you can substitute vanilla pudding and add a 2 tsp of additional lemon extract.
Sharon
I have this cake in the oven right now. It has been in an hour and 10 minutes. It smells delicious, has risen quite a bit and the 'crust' looks right. I pulled it out to check doneness and it is still very wet in the center of the ring. I have a new oven so I am hoping that isn't the issue. I covered with foil and set it to go another 5 minutes and I'll check again... Hoping!!!
Teph
Add you substitute milk with butter milk
Melissa
Yes you can substitute milk or half & half, if you like.
Shauna
You can make butter milk by adding one teaspoon of white vinegar and filling the rest to one cup of milk (so one cup of milk - one teaspoon which is vinegar) - let it sit for about 5 minutes an instant buttermilk.
Billie Townsend
I am making this right now. Smells so good in the oven. Making it for our happy hour where I live. Everyone is going to love it. Can't wait to try it.
Melissa
Wonderful enjoy!
Colleen Charles
Can this be used in round cake pans. I do a lot of lemon cakes for weddings. Seems like it would hold up well stacked. Any idea of how many cups of batter? Thank you.
Melissa
I make this cake recipe just as written. That sounds like a great experiment, let me know if you try it.
Lynn
Could you use two loaf pans instead of tube pan?
Melissa
Sure just adjust the baking time it won't take as long to bake.
Marilyn Lonie
Can lemon juice be used instead of lemon extract?
Melissa
You can use lemon juice, but keep in mind lemon extract has a more concentrated flavor that lemon juice won't add.
GG
ABSOLUTELY DELICIOUS!!! THANK YOUUU for sharing! Big hit. Just made another one since the holidays. Sunday dinner yummyyy!! The glaze is perfect if I got too busy just microwave the icing for about 5 seconds it smooths right out SUPERB!
Glenda Phillips
I accidentally used baking soda instead of baking powder. My cake fell in the center. Is that why??
Melissa
If the cake was done all the way through when you removed it from the oven it could have been a factor, yes. Otherwise when cakes fall it can be a matter of the ingredients not being mixed well or the oven temperature fluctuating while it was baking. Also it's important to add the ingredients in the proper order and initially creaming the butter and sugar properly.
GG
Most importantly LEAVE the cake alone 🙂 Let it bake if anything you can peek in the oven while it' baking BUT do NOT let the oven door slam! If you shake the pan while barely done or half way it can fall. Not sure if it was the baking soda (wrong ingredient) most likely that would've kept the cake from RISING!
Melissa
That makes me so happy that my Aunt Beulah's recipe is being enjoyed by other families! Thanks so much for letting me know it's a true family treasure. ☺
ANNIE R CESSNA
I did the same thing trying to cook without my glasses, and it fell. Just a lesson to be careful what you pull from the cabinet. It didn't taste too bad, and my grandson and his friends thought it was wonderful, and nothing was wasted. LOL
Lucy
I use banking Power and it Fel in the center too why ?Its my 3 delicious nut the center Goes down.
Melissa
If it fell it may have been slightly under baked.
Daisy
Would love to make this and give as gifts. Could this cake be made in mini loaf pans?
Melissa
Oh yes it sure can! You'd likely get 4 out of this recipe maybe more.
Janet
I would prefer not to buy a bottle of lemon extract; could I substitute fresh lemon juice?
Val
This was a moist and delicious cake. Thank you for sharing the recipe! We really enjoyed it!
Melissa
So happy you enjoyed it Val!
SUSIE
HI, A LOVE POUND CAKES, SPECIALLY THE LEMON ONES, BUT SADLY IN MY COUNTRY THERE`S NO LEMON PUDDING, WITH WHTA CAN I SUBSTITUTE DE PUDDING IN THE RECIPE? THANK YOU, CAN YOU MAIL IT TO ME?? THANKS AGAIN
Melissa
For this cake you could add 2-3 tsp of lemon extract. While a bit different in texture, it will still be delicious.
Monica Lee
OK so I am not even a person who gives reviews OR even likes pound cake! I made this cake for my sister in law for her birthday yesterday. It was AMAZING!!!! I had to take the time to thank you for sharing this wonderful recipe. So what, it took me almost all day to make it...it was so worth it!
Note: I made it in a bundt pan instead of a tube pan because I didn't have one.
Melissa
HI Monica, I'm delighted you all loved this cake I agree, they don't get any better. Thanks so much for taking the time to comment I love hearing from my visitors!
Leslie
Could you use a Bundt pan rather than a tube pan?
Melissa
Hi Leslie, a bundt pan doesn't hold as much batter, hence the reason I always use a tube pan just as she specified.
Melissa
Hi Tia, thank you for visiting! ~ Melissa
Melissa
Hi Rosie! Thanks so much 🙂
Simply Tia
This pound cake looks so pretty and very delectable.
Rosie @ Blueberry Kitchen
Thanks so much for sharing this recipe, your lemon cake looks and sounds delicious!