Our 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 together’s would be complete without this pound cake on the dessert table. It’s a tried and true slice of lemon lovers heaven!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Lemon Lovers Pound Cake
Ingredients
- 3 cups all purpose flour
- 1 [3.4 oz] box instant lemon pudding
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups granulated sugar
- 2 sticks [1 cup] butter melted
- 1/2 cup vegetable oil
- 1 Tbsp lemon zest
- 2 tsp lemon extract
- 1 tsp pure vanilla
- 5 large eggs
- 1 cup of milk
- For the 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 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 glaze: In 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.
Recipe 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.
Rosie @ Blueberry Kitchen says
Thanks so much for sharing this recipe, your lemon cake looks and sounds delicious!
Simply Tia says
This pound cake looks so pretty and very delectable.
Melissa says
Hi Rosie! Thanks so much 🙂
Melissa says
Hi Tia, thank you for visiting! ~ Melissa
Leslie says
Could you use a Bundt pan rather than a tube pan?
Melissa says
Hi Leslie, a bundt pan doesn’t hold as much batter, hence the reason I always use a tube pan just as she specified.
Monica Lee says
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 says
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!
SUSIE says
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 says
For this cake you could add 2-3 tsp of lemon extract. While a bit different in texture, it will still be delicious.
Val says
This was a moist and delicious cake. Thank you for sharing the recipe! We really enjoyed it!
Melissa says
So happy you enjoyed it Val!
Janet says
I would prefer not to buy a bottle of lemon extract; could I substitute fresh lemon juice?
Daisy says
Would love to make this and give as gifts. Could this cake be made in mini loaf pans?
Melissa says
Oh yes it sure can! You’d likely get 4 out of this recipe maybe more.
Glenda Phillips says
I accidentally used baking soda instead of baking powder. My cake fell in the center. Is that why??
Melissa says
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 says
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 says
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 says
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 says
I use banking Power and it Fel in the center too why ?Its my 3 delicious nut the center Goes down.
Melissa says
If it fell it may have been slightly under baked.
GG says
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!
Marilyn Lonie says
Can lemon juice be used instead of lemon extract?
Melissa says
You can use lemon juice, but keep in mind lemon extract has a more concentrated flavor that lemon juice won’t add.
Lynn says
Could you use two loaf pans instead of tube pan?
Melissa says
Sure just adjust the baking time it won’t take as long to bake.
Colleen Charles says
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 says
I make this cake recipe just as written. That sounds like a great experiment, let me know if you try it.
Billie Townsend says
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 says
Wonderful enjoy!
Teph says
Add you substitute milk with butter milk
Melissa says
Yes you can substitute milk or half & half, if you like.
Shauna says
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.
Sharon says
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!!!
Sharon says
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.
clara says
I am going to make this cake toda y I need to know if used salted or unsalted butter
Melissa says
Salted butter
clara says
thanks just one more question do you mix the eggs with the milk or what it does not say
Melissa says
You can whisk the eggs into the milk, sure.
clara says
thanks I will ight back after I fix this cake
Eve says
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 says
Wonderful, that makes me happy. Enjoy!
Michelle says
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 says
You can omit the pudding mix and add extra lemon zest to give it a kick. It will still be delicious.
Christine says
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 says
I love the adaptation thanks for sharing that tidbit. Yes, it could have been the pan. Lowering the temp may help.
Ginger says
Can I freeze this one too?
Melissa says
Yes, it freezes beautifully!
Michael says
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 says
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!
Michelle Bach-Harrison says
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 says
Hi Michelle, high altitude changes everything as you know. Perhaps baking at a lower temperature for a longer period would yield the best results.
sandra manning says
do i melt butter all the way in microwave
Melissa says
Or on the stovetop it’s your choice.
sandra manning says
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 says
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 says
I did both like the recipe, but i made it for someone else, now I’m nervous its going to be salty
Melissa says
It will be fine.
sandra manning says
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 says
Wonderful! It may next time you make it, take care not to over beat.
sandra manning says
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 says
I think that’s OK Sandra.
Jennifer in MN says
Looks good, thanks for sharing a family recipe. 🙂
Linda Ljunggren says
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 says
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.
Adrienne Mason says
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 says
It’s an amazing cake and close to my family’s heart. Enjoy!
sandra manning says
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 says
It will change how it rises but not the taste.
Theola Thornton says
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 says
Even if you use cake flour you still need leavening. So, don’t leave those 2 out.
Renee says
If I use salted butter, would I still need to use the 1/4 tsp of salt that’s noted in the recipe?
Melissa says
Yes, I almost always use salted butter.
erika says
hello can i use buttermilk instead of regular milk?
Melissa says
Oh sure, no problem.
Debbie says
silly question but I drink only 1% milk can that be used in this or do you recommend whole or 2%?
Melissa says
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%.
Katie Turner age:11 says
If I don’t have a tube pan, is there another pan I could use?
Melissa says
This is a big cake and a tube pan holds it best. You can try a bunt pan, if you prefer.
Katie Turner age:11 says
I’m trying to make the trifle, so I would be cutting it up, anyway.
Melissa says
Yes, in that case you can make it in any pan you like, sure. Just adapt the baking time.
Katie Turner age:11 says
Can it be Refrigerated to save it?
Melissa says
Absolutely!
Katie Turner. Age:11 says
Thank you for the advice. The cake is absolutely amazing!
Katie Turner age:11 says
Thank you so much for the feedback and advice. The cake was amazing!
Melissa says
I’m so happy you loved this one, Katie! Keep baking I started very young, too.
suzie says
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 says
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.