This Lemon Lovers Pound Cake is a beloved family recipe. Rich and buttery with a burst of lemon flavor 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 or as the sweet ending for your meal.
Easy Lemon Lovers Pound Cake Recipe
This cake is a family tradition. It's been handed down by our great Aunt who 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 and the cake I use in my famous Outrageous Lemon Lovers Trifle.
How to Make the Best Lemon Lovers Pound Cake
This homemade 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. I've included a lemon glaze recipe for you, too.
- Ingredients you'll need to make this recipe for Lemon Lovers Pound Cake: All purpose flour, 1 box instant lemon pudding mix, baking powder, salt, granulated sugar, butter, vegetable oil, lemon extract, freshly grated lemon zest, eggs and milk or buttermilk.
- To make the cake batter, an electric mixer is a must to cream together the ingredients. You can use a stand mixer or a hand mixer, whatever you have on hand. You'll also need a large mixing bowl, a medium size mixing bowl and a whisk to sift the dry ingredients together, plus a small bowl to melt the butter. Also, measuring cups and spoons, a citrus zester and a tube pan with a removable bottom, sometimes called an angel food pan. If you have a tube pan without a removeable bottom you can use it, of course.
- Butter and flour the cake pan or spray liberally with baking spray to prevent the cake from sticking.
- An alternate pan you can use is a large 12 cup Bundt pan.
- Lemon pudding mix adds a beautiful flavor, moist texture and tender crumb to the cake. I recommend that you use it. If for any reason you need to omit the pudding you can, but it will change the texture of the cake.
- If you'd like to add fresh berries, checkout my recipe for Lemon Raspberry Sour Cream Pound Cake.
- You can store this lemon lovers pound cake at room temperature or chilled in the refrigerator for up to 1 week. Always store in an air tight container or wrap with plastic wrap and aluminum foil.
- This scratch made lemon pound cake freezes extremely well. Bake and cool completely then wrap in freezer safe wrap. Freeze for up to 3 months.
Best Lemon Desserts to Make
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 are a riff on gooey butter cake.
- Start your day with Lemon Poppy Seed Scones.
- Outrageous Lemon Lovers Trifle recipe is a Pinterest viral sensation.
- Glazed Lemon Cookies won't last long in your cookie jar.
- My Lemon Meringue Pie is topped with a toasted meringue just as it should be.
- These scratch made classic Lemon Bars melt in your mouth!
- 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 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups granulated sugar
- 1 cup salted butter melted
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 teaspoon lemon extract
- 1 teaspoon pure vanilla
- 5 large eggs
- 1 cup of milk
- Creamy lemon glaze:
- 2 tablespoon lemon juice
- 1 tablespoon heavy cream
- 2 teaspoon 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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Shanna
I make a gf version using gf flour and it's amazing!! I always receive many compliments.
Melissa
Thanks for the feedback about GF flour!
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!
Harti
Dear Melissa thank you so much for sharing this recipe. At first I am not sure about melted butter and oil . I have ingredients except milk instead I used buttermilk it came out moist tasty lemon cake
Melissa
I'm glad you enjoyed it, thanks.
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.
Becky
OMG I made this cake. This recipe is absolutely delicious!! I wish I could put my picture on here.
Thanks for sharing this recipe with us.
Melissa
Hi Becky, thank you so much for letting me know!
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!